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 chicken, cinnamon and sweet tomato orzo

This dish feels like a great representation of Cypriot food

How to make it: Georgina Hayden's roasted saffron cauliflower recipe

A date dressing on this simple salad creates an almost sweet and sour finish

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

Gunkan maki with corn recipe

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

How to make it: Lulu Peyraud’s ratatouille recipe

Pre-cooking all the veg separately is the key to French winemaker and cook Lulu’s classic recipe

How to make it: Saiphin Moore’s prawn pad thai recipe

The founder of Rosa’s Thai Café shares her recipe for Thailand’s most famous dish

How to make it: Marc Surette’s chicken fricot recipe

Recreate this warming regional classic following the tips of Marc Surette of Moncton’s Bistro 33, who has cooked for the likes of the Queen

How to make it: Szabina Szulló and Tamás Széll’s goulash recipe

Two chefs’ take on goulash, the classic Hungarian stew of meat and vegetables, served at their two Budapest restaurants, Stand and Stand25.

How to make it: Rebecca Seal's pasteis de nata recipe

The author of Lisbon: Recipes from the Heart of Portugal shares her recipe for Portuguese custard tarts

How to make it: John Gregory-Smith's seven vegetable couscous

Learn how to make a traditionally Moroccan, vegetable-rich couscous

How to make it: Jerk chicken

Helen Graves, a food and recipe writer and editor of Pit magazine, shares her version of this sweet and spicy Jamaican classic.

How to make it: Freddie Janssen's giardiniera pickles recipe

These simple, mixed vegetable pickles can be served a side or as antipasti with cheese and cured meats

How to make it: Brian Benjamin's curried goat recipe

Brian Benjamin, owner and chef of Grenada restaurant BB's Crabback, offers his take on the classic Caribbean staple

How to make it: Nargisse Benkabbou's harissa and lemon chicken recipe

Make this delectable chicken dish in just over an hour

How to make it: Berber & Q's cauliflower shawarma recipe

This Middle Eastern-inspired dish from Berber & Q makes for a deliciously indulgent vegetarian centrepiece