Nepalese chicken thukpa
A Nepalese rice-noodle soup with chicken, vegetables, and an aromatic tomato, ginger, and spice base.
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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Moroccan Semolina Baghrir
Moroccan semolina pancakes with a hole-filled surface, cooked on one side and served with a syrup of honey, butter, and orange blossom water.
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Georgian Kada
A layered Georgian pastry filled with toasted flour, butter, and sugar, baked until golden.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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Bolivian Anticuchos with Beef Heart, Potatoes, and Peanut Sauce
Bolivian skewers of beef heart and potatoes served with a thick yellow-chile and peanut sauce. Makes 6 servings; marinate the meat for 2 hours.
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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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Yogurt and lemon cake
A light yogurt cake with lemon zest and juice, made with measured ingredients and baked at 180 °C.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Oven-braised rabbit with aromatic herbs
Rabbit pieces with potatoes, onion and tomato, baked with wine, water and aromatic herbs and served with their cooking juices.
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Oven-Baked Salmon with Onion
Oven-baked salmon portions served on a bed of softened onion, with olive oil, salt, and pepper.
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Baked Pasta with Pumpkin and Almonds
Baked pasta with tender pumpkin, melted gorgonzola, and flaked almonds.
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Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Crunchy Cabbage and Cucumber Salad
A fresh salad of finely cut cabbage and sliced cucumber, dressed with olive oil, vinegar, and salt. Serves 4.
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Smooth Carrot and Apple Soup
A smooth carrot and apple soup seasoned with cumin and vinegar and emulsified with olive oil. Serve it hot or cold.
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Griddled Meagre with Olives
Griddled meagre steaks served with a vinaigrette of tomato, olives, capers and basil.
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Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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Brothy Rice with Prawns and Rosemary
Spanish brothy rice with prawns: round-grain rice cooked in fish stock with a sofrito of onion, tomato, and garlic, saffron, and an optional touch of fresh rosemary as a garnish.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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