How to make it: Thomas Douzis’ Gemista recipe

This Greek classic will have guests fighting over the leftovers. 

How to make it: Kay Plunkett-Hogge’s green chicken curry 

Food writer Kay Plunkett-Hogge has spent more than half her life in Thailand, cooking and collecting recipes. According to her, this is the one curry paste you should always make from scratch.

How to make it: Alona Magale’s chicken adobo recipe

A Filipino classic, adobo is rich, tangy and easy to make. If you can’t find cane vinegar, use apple cider vinegar instead.

Where to eat the world's best tiramisu

Whether you’re after a classic tiramisu or a daring interpretation, these are the top spots to try it in Italy and the UK.

How to make it: Armand Arnal’s Thai-style red rice with vegetables recipe

You could make this dish with any wild rice, but Camargue red rice, grown on marshland, is nutty and chewy, and adds a pop of colour.

How to make it: Ricky Saward's cabbage rolls recipe

Ricky Saward's cabbage rolls are a tasty — and elegantly served — vegetarian option.

How to make it: Nathan Outlaw's plaice with mussels and samphire

With most of my dishes, Mother Nature does the hard work. Here, the earthy sweetness of plaice pairs well with sweet and slightly bitter mussels.

How to make it: Alberto Bourdeth’s slow-roasted goat recipe

Artist and chef Alberto Bourdeth’s take on traditional mastello (slow-roasted lamb or goat) adds extra herbs and spices for bright, fragrant flavours.

How to make the perfect poutine

More than just cheesy chips and gravy, this dish is a Québécois classic.

How to make it: Anil’s mutton curry recipe

A slow-cooked dish flavoured with bhunoed onions and whole spices.

How to make it: Mohsin Qureshi’s galawati kebabs recipe

Learn how to make this classic Lucknowi dish

How to make it: Julian’s kusksu bil-ful recipe

Family gatherings are big affairs in Malta, where meals are slow-cooked and every last bite is savoured. This soup is usually eaten in spring, when ful (broad beans) are in season. If kusksu (pasta beads) proves tricky to find, use giant couscous instead

How to make it: Janneke Hendrikx’s pepernoten recipe

These tiny festive cookies are traditionally associated with St Nicholas celebrations on 5 December, and are flavoured with warm spices that were imported from Indonesia during the colonial era. Children in the Netherlands eat them like sweets; Janneke enjoys them as an accompaniment to afternoon tea or coffee

How to make it: Georgina Hayden's caramelised fig semolina loaf

My family loved it so much that my grandmother even asked me for the recipe, which is a really big deal

How to make it: gunkan maki with corn recipe

This easy ‘battleship’ sushi comes from vegan restaurant Youmiko, in central Warsaw.