Recipes

A rich dark-chocolate mousse made with avocado, indulgent, no cream needed.

Chocolate churros with a salted caramel dip: the indulgent version.

Coconut-chocolate traybake squares: dense, sweet and chewy.

Chocolate-filled empanadas: crisp pastry around a dark centre.

A rich chocolate gateau: dense sponge, dark glaze, the celebration cake.

Fudgy brownies studded with raspberries: dark chocolate against sharp fruit.

The risen chocolate soufflé, airy, molten-centred and gone in minutes.

Algerian red chorba: lamb and freekeh in a tomato-spiced broth.

A warming Spanish soup, chorizo, chickpeas and cabbage in a paprika-spiced broth.

Warm potato and beans with crisped chorizo and jammy eggs, a composed lunch that eats like a meal.

Tomatoes, red onion and sliced chorizo with sherry vinegar, a Spanish lunch salad.

A Spanish-style omelette, chorizo and potato folded through egg with melted cheddar.

Colombian sweetcorn pancakes, thick, griddled and served with cheese.

The British Christmas fruit cake: soaked, spiced and marzipan-wrapped.

Christmas pudding folded into a flapjack: leftover pudding reinvented.

A trifle of Christmas pudding with oranges and custard: the easy festive dessert.

Algerian potato stew, potatoes simmered in a spicy dersa paste of garlic, chilli and cumin.

Cuban pork chops in a mustard-cumin creole sauce, sharp, spiced and saucy.

The Spanish fried-dough classic, piped, crisped and rolled in cinnamon sugar.

Swirled cinnamon-sugar buns, glazed: the bakery standard.

Swirled cinnamon-sugar cookies, all the roll's flavour in biscuit form.

New England chowder, clams, bacon and potato in a creamy broth.

Smoky chorizo and beans with clams in a tomato broth, a Spanish-flecked seaside stew.

The steamed Christmas pudding: dark, rich and weeks-matured.