Recipes

Jamaica's brown stew, chicken simmered in a caramel-spiced gravy.

Norway's brown lapskaus, beef and root veg in a dark, rich broth.

Slovakia's national dish: potato dumplings in bryndza sheep cheese.

The classic leftover-fry, potato and sprouts crisped in butter with bacon, best eaten standing at the hob.

Italian ricotta pudding: baked, cinnamon-dusted and light.

A crisp Bulgarian salad, lettuce, radish and cucumber with a light dressing.

Soft spiced honey cookies, the Bulgarian festive biscuit.

Balkan filo pie, spiced beef mince between flaky, oiled pastry.

The Russian cabbage soup, buttery veg, stock and bay simmered into a clean, warming bowl with centuries of pedigree.

A thrifty beef-and-cabbage hash, minced beef fried with carrot and cabbage.

Turkish cucumber-yogurt dip with dried mint, the cool mezze counterpoint.

Cuban-coffee ice cream: strong espresso churned into a creamy scoop.

Cajun-crusted cod flaked into warm tortillas with avocado, fast weeknight tacos with proper heat.

The Caribbean breakfast: saltfish with wilted callaloo greens.

Jamaican greens braised with bacon and thyme, the island side dish that carries its own meal.

Brazilian grilled prawns with a cold green-onion sauce, sharp, herby, and done in minutes.

Cambodian morning glory stir-fry: water spinach with pork and fermented beans.

Cambodian street waffles: coconut and rice-flour, crisp outside.

Canada's raisin butter tart: runny brown-sugar filling in pastry.

The Argentine criolla, beef, pumpkin and sweet vegetables in a rustic stew.

Grated carrot and smashed beans bound into crisp fried patties with thyme, a thrifty pantry supper.

The classic spiced carrot sponge with a cream-cheese frosting.

Moroccan cashew ghoriba: orange-blossom scented, crackled biscuits.

Filipino cassava cake: grated cassava baked into a sticky, coconut cake.