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

    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

    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: Daniel Ampuero's beef with chocolate recipe

    How to make it: Daniel Ampuero's beef with chocolate recipe

    Learn how to make this Ecuadorian meat and chocolate combo.
    How to make it: Nathan Outlaw's plaice with mussels and samphire

    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: Nathan Outlaw's strawberries, elderflower custard and strawberry champagne sorbet

    How to make it: Nathan Outlaw's strawberries, elderflower custard and strawberry champagne sorbet

    This dish is everything you want from a dessert, with classic flavours and great textures.
    How to make it: Alberto Bourdeth’s slow-roasted goat recipe

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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.