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: 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
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
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
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 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
How to make it: gunkan maki with corn recipe
This easy ‘battleship’ sushi comes from vegan restaurant Youmiko, in central Warsaw.
