Portuguese Arroz Doce with Egg Yolks
A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Portuguese arroz doce with egg yolks
Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Mexican Tres Leches Cake
An airy sponge soaked in condensed milk, evaporated milk and cream, with a whipped-cream topping.
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Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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Ethiopian Dabo Bread
A tender Ethiopian wheat bread seasoned with coriander, fenugreek, and nigella. This version uses honey and is baked in a loaf pan.
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Fijian Cassava Cake
A baked cake made with grated cassava, ripe bananas, coconut cream, and sugar.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Argentine Rogel Cake
An Argentine cake made of twelve thin, crisp layers, filled with dulce de leche and topped with Italian meringue.
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Bangladeshi steamed bhapa pitha
Bangladeshi rice-flour cakes steamed with a filling of fresh coconut and date-palm jaggery.
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Tunisian Bambalouni
Tunisian doughnuts made from soft, risen dough, fried into rings and coated in sugar.
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Samoan Fa’apapa
A sweet, dense Samoan coconut bread made with flour, sugar, coconut and coconut milk.
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Canadian Skillet Bannock
A quick Canadian bread without yeast, made with flour, baking powder, salt, oil, and water, then cooked in a skillet until golden.
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Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
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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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