Recipes

Smooth chicken-liver pâté, butter, bacon and mustard into a spread.

Wings frenched into lollipops, dusted with spice and fried, the Indian-Chinese pub snack.

Yemeni mandi, spiced chicken over fragrant rice, cooked low and slow.

The French classic, chicken braised with mushrooms, tomato and olives into a rich stew.

The French shepherd's pie, minced chicken under a mashed-potato top.

Chicken and quinoa over a Greek salad, protein-heavy lunch that travels well.

Chicken, bacon and mushroom bound in a mustard cream, a rich main-course salad.

Spiced chicken with a homemade garlic-herb yogurt, wraps at home.

Wings roasted with cumin, lemon and garlic until crisp, a simple, punchy tray dinner.

Spanish chicken with saffron, raisins and pine nuts, sweet and fragrant.

Smoky paprika chickpeas piled into warm wraps with peppers and onion, the meat-free fajita that still delivers the sizzle.

Smoky chorizo and chickpeas simmered with spinach, a 30-minute Spanish-ish stew with real depth.

Chilean folded bread rolls, soft, buttery and layered.

Chile's folded pie, spiced beef and onion inside a buttery pastry pocket.

Chilean sopaipillas: squash-risen fried rounds.

Chops rubbed with garlic, ginger and chilli then seared, a fast, fiery lamb supper.

Garlicky prawns with chilli and mangetout tossed through linguine, a fast seafood pasta.

The takeaway classic, crisp chicken pieces in a sticky orange-soy glaze.

China's home-cooking staple, soft eggs and tomatoes wok-tossed over rice.

Small puff-pastry apple tarts glazed with redcurrant: a French bakery staple.

Uruguay's national sandwich, steak, ham, egg and salad stacked into a roll.

Uruguay's national sandwich, steak, ham, egg and salad stacked into a roll.

Pecan pie with chocolate chips: the Southern classic with a dark edge.

Chocolate sandwich cookies around dulce de leche: the Argentine treat.