Kenyan beef pilau
Basmati rice cooked with beef, deeply browned onion, tomato, and toasted spices. Serves 4; preparation: 30 minutes; cooking: 55 minutes.
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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.
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Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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Senegalese Thiakry
A Senegalese dessert of millet couscous mixed with evaporated milk, milk, and sweetened plain yogurt, with a touch of vanilla sugar.
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Iranian Chicken and Walnut Fesenjan
An Iranian chicken stew with ground walnuts and pomegranate molasses, finished with a thick sweet-and-sour sauce for four.
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Georgian Gozinaki with Walnuts and Honey
A Georgian sweet of toasted walnuts bound with cooked honey, rolled into a thin sheet and cut into diamonds.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried until golden.
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Cuban Flan
A flan made with condensed and evaporated milk, topped with caramel, pressure-cooked, and chilled before unmolding.
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Simple Chinese Congee
Chinese rice porridge slowly cooked in water with ginger and scallion until soft and creamy.
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Kashmiri lamb rogan josh (Muslim-style variation)
A Kashmiri lamb stew with ghee, yogurt, garlic, ginger, and aromatic spices. This version follows the variation that includes onion and garlic; serve when the meat is tender and the sauce is cohesive.
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Ghanaian Kelewele
Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Nepalese chicken thukpa with rice noodles
Nepalese chicken soup with rice noodles, vegetables, and a fragrant tomato-and-spice broth. Serves 4.
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Ethiopian Firfir with Berbere Injera
An Ethiopian breakfast of injera pieces coated in a warm berbere, tomato, and onion sauce.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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Australian pavlova
Baked meringue, crisp on the outside and soft inside, topped with whipped cream and fresh fruit.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Vietnamese Caramelized Fish (Cá kho)
Firm white fish gently cooked in a Vietnamese sauce of caramel, coconut water, and fish sauce.
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