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Catalan fish stew (romesco de peix)
Image By Leanne Kitchen Abstract This is a simplified version of the famed fishermen’s stew from the Catalan region of Spain. There, cooks use a variety of fish and thicken the stew with picada, a...
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Flourless chocolate, chestnut and rosemary cake (torta di castagna, rosmarino...
Image By Skye McAlpine Abstract In a second-hand bookshop, under a pile of ancient magazines, my husband unearthed what has quickly become my new favourite cookbook: Mariù Salvatori de Zuliani’s A...
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Honey, almond and ginger semifreddo with a hint of thyme (semifreddo di...
Image By Skye McAlpine Abstract This semifreddo is sublime. You must make it and you must try it. Tonight. Each bite – honeyed and sweet – reminds me of a honeycomb ice-cream my mother used to make...
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Orange blossom ‘mimosa’ cake (torta di mimosa al profumo di fior d’arancio)
Image By Skye McAlpine Abstract In Italy, tradition has it that on the 8th March, you give the ladies in your life a bunch of mimosa to celebrate La Festa Delle Donne (Ladies’ Day). It’s a truly...
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Cocoa-dusted meringues (meringhe con cacao)
Image By Skye McAlpine Abstract These are delightfully simple to make. For years, I have been making meringues by warming the sugar in the oven first and then whipping it into the egg whites until it...
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Meatball hero
Image By Jonas Cramby Abstract Submarine is the correct name for this, but in Philadelphia it’s called a hoagie, in New England a grinder and in New York a hero. The name was coined in the 1930s when...
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Cop coffee ice-cream sandwich
Image By Jonas Cramby Abstract A black coffee and a doughnut is a real classic in police circles but actually not that practical, as you could spill the hot coffee all over your lap during car chases....
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Tacos al pastor
Image By Kevin Gillespie Abstract When I was 20, my Mexican friend Vincente took me to Mexico City for tacos al pastor. We walked up to this super busy stall that had spits of marinated, sliced, and...
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Banoffee trifle with candied bacon
Image By Kevin Gillespie Abstract This layered dessert of vanilla custard, candied bacon, crushed shortbread cookies, fried bananas, toffee caramel, and chocolate ganache looks awesome in a glass...
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Char sui (chinese bbq pork)
Image By Ross Dobson Abstract I wondered about the authenticity of this recipe and how tomato sauce fits into the equation, but tomato sauce is indeed used as an alternative to red food colour in many...
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Jalapeno poppers
Image By Ross Dobson Abstract You could use any large chilli, but plump jalapeños have large cavities particularly perfect for filling with cheese. The cream cheese here is combined with coriander and...
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Slow-cooked lamb shoulder with stout
Image By Ross Dobson Abstract It is not uncommon to see lamb paired with honey, especially in the Middle East and North Africa. In many Moroccan recipes, cooked lamb is drizzled with honey or added to...
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Steamed buns
Image By Jonas Cramby Abstract Bao (or bau, pow or baozi) is the Chinese word for ‘steamed bread’, and that’s exactly what these strange little white Kermit faces are. This recipe originates from...
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Green tahini
Image By Michael Rantissi Kristy Frawley Abstract My green tahini is a take on the classic tahini – which is whiter in colour – and is used as a dressing, dip or a complement to hummus. The addition...
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Falafel
Image By Michael Rantissi Kristy Frawley Abstract It takes time to make good falafel so you’ll need to start this recipe 24 hours in advance. To shape the falafel you can use a traditional falafel...
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Cauliflower and cranberry salad
Image By Michael Rantissi Kristy Frawley Abstract This colourful, wholesome salad will serve four as a side dish.
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Dukkah lamb cutlets with mint and pomegranate salad
Image By Michael Rantissi Kristy Frawley Abstract It is so easy to put this dish together, and yet it makes such a big impact with its sharp, clean flavours. The hazelnut dukkah can be kept for up to...
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