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Gluten-free Parmesan crackers
Image By Anneka Manning Abstract These more-ish crackers pack a punch when it comes to flavour, and you'd never guess they were gluten-free. Serve on their own or with a soft fresh cheese, such as a...
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Spiced crackers
Image By Anneka Manning Abstract Laced with Indian spices of cumin, fennel and black pepper, these crackers make a surprisingly good partner for soft goat’s cheese. They are also wonderful served with...
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Olive oil wafers
Image By Anneka Manning Abstract Just like the ones you buy, these thin, crisp wafers are the perfect addition to any cheese board. Serve them alongside a soft washed-rind cheese, soft feta, nutty...
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Sour cream and chive biscuits
Image By Anneka Manning Abstract I love a savoury biscuit that's simple to make and additive to eat; these hit the mark on both fronts. The trick is to make sure they're cooked all the way through so...
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Walnut and rosemary crackers
Image By Anneka Manning Abstract These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make...
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Carrot and cucumber som tam
Image By Adam Liaw Abstract Som tam is best known outside Thailand as green papaya salad, but it is actually less about the papaya and more about the process. Lightly pounding vegetables releases...
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Japanese soufflé cheesecake
Image By Adam Liaw Abstract This fluffy, soufflé-style baked cheesecake is hugely popular in Japan for its moist and smooth texture that is far lighter than many baked cheesecakes. Refrigerating the...
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Kimchi fried rice
Image By Adam Liaw Abstract If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around. You’d be surprised...
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Udon with friends
Image By Adam Liaw Abstract This is the perfect summer lunch or light dinner, and it can be served at any temperature, from chilled through to warm. This simple shared noodle dish collects together...
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Lamb and harissa sausage rolls
Image By Anneka Manning Abstract Sausage rolls are always a winner at large gatherings. These ones are simple and bring together lamb, harissa and pistachios, giving them a subtle Middle Eastern slant.
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Vanilla crescents (vanillekipferl)
Image By Anneka Manning Abstract Originating in Vienna, Austria, these vanilla sugar-coated biscuits are always made in a ‘kipfler’ or horse-shoe shape. Traditionally made at Christmas, they're also...
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Fruit mince pies
Image By Anneka Manning Abstract According to a Middle Ages custom, if you eat a mince pie every day form Christmas day until Twelfth Night (6 January) you will have happiness for the whole year –...
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Italian Christmas cake (panettone)
Image By Anneka Manning Abstract Originally called Pan de Ton or the "bread of luxury", panettone is a sweet, cake-like bread traditionally eaten during the Christmas and New Year holiday period in...
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Norwegian Christmas biscuits (pepperkaker)
Image By Anneka Manning Abstract This delicious biscuits get their name from the pepper that, along with the ginger, gives them their "warming" flavour. I’ve made these as reindeer and Christmas...
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Yule log (bûche de Noël)
Image By Anneka Manning Abstract Traditionally made of a plain genoise sponge and chocolate buttercream, my updated version of the Christmas-time bûche de Noël is a combination of a flourless...
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Peruvian pork roll (pan con chicharron)
Image By Phoebe Wood Abstract In Peru, chicharrón refers to succulent pork, which is braised and then fried in its own fat. It forms the basis of this popular snack, piled onto a roll with fried sweet...
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Coffee ice-cream (kem cà phê)
Image By Kirsten Jenkins & Phoebe Wood Abstract This ice-cream masters the characteristic sweetness of syrupy iced coffees served in Vietnam.
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Prawn, green mango and mixed herb salad
Image By Kirsten Jenkins Abstract Teaming seafood, mango and fresh herbs with chargrilled chilli and palm sugar dressing, this dish brings together the best elements of South-East Asian salads.
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Bourbon pecan and chocolate pie
Image By Alice Storey Abstract The pecan butter crust, covered in a layer of dark chocolate, makes this pie impossible to resist.
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Nougat ice-cream Bûche de Noël
Image By Gabriel Gaté Abstract A traditional French Christmas lunch finishes with a Bûche de Noël and is usually made with sponge cake and mousse. I like to prepare this stunning dessert the Provencal...
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