Preheat oven to 165°C.
For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.
Have the flour ready on a plate. Season the meat, then dust with the flour and shake off the excess. Heat the vegetable oil in a roasting pan on the hob. Put in the lamb and saute on both sides until golden brown. Add the sauce, cover with foil for another 25 minutes, or until the meat caramelises. Halfway through this last part of cooking, turn the meat over, being careful that the sauce doesn't burn or it will turn bitter – if it starts to dry out too much, add a little water. At the same time as you remove the foil from the meat, put all the vegetables and the whole chillies on an oven tray. Season, drizzle with olive oil, and put into the oven to roast for the rest of the cooking time.
When the meat is ready, lift it out of the roasting tin onto a warm plate, add the roasted vegetables and pour the sauce over the top.
A traditional Dutch New Year’s Eve celebratory snack, apple fritters are tasty and great to serve warm during a cold European winter. Chef Geert Elzinga, from Sydney’s Essen restaurant, recommends using sweet apples, not the green sour/tart variety that is often used in cooking.
Samosas, being deep-fried and filled with potatoes are often considered junk food. Here is a baked verion, filled with protein rich green gram sprouts and beaten rice (poha).
The name of this dish says it all. The word khasta means flaky or broken and kachori is a stuffed and fried pie. It can be made with a variety of fillings. This snack can be stored in an airtight container for a few weeks.
Scrambled eggs, soft onions and sweet tomatoes combine in this breakfast favourite known as Spanish omelette.
Some people will say that "empanadas" are meat pies but they are not. There is no gravy inside the pastry and it is not dry either. The pastry can be bought, but the secret is how to make the filling to be authentically Argentinian. Here, Norberto Spagnolo, from Adelaide's 
Marco Donnini’s nonna is a native of Modena and has always made tortellini. In his family, eating tortellini is a very well respected tradition at every Easter and Christmas feast. He says this recipe for tortellini is a popular favourite, having been on the menu of his 
When Callao was the principal port of America, it was an important market to merchandise all kind of goods. The families of the fishermen took advantage of this and they started cooking a traditional Peruvian seafood dish outside their houses. They asked people walking by to "pare y huela", which means to "stop and smell" in Spanish. They repeated "pare y huela" so much that it soon transformed into "parihuela".
You will need to marinate the pork overnight.
For the best results, marinate the ribs overnight and cook them on an unlined oven tray; lining the tray creates a steaming effect so the ribs won’t be as glossy and sticky.
Preheat oven to 180°C. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt. Brush fish with extra oil and bake for 25 minutes or until just cooked. Set aside on tray.
To make filling, heat oil in a saucepan over medium heat. Add onions, garlic and chilli, and cook for 3 minutes or until soft. Add veal and cook, breaking up lumps for 10 minutes or until browned. Add mortadella, bread, sage and nutmeg, and cook, stirring, for 2 minutes or until well combined. Stir in stock, cover, then reduce heat to low and cook, stirring occasionally, for 15 minutes or until most of the liquid has evaporated. Remove from heat and cool for 10 minutes.
There is some debate to the origins of this dish, but many claim it was created in honour of Genovese admiral Andrea Doria.