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Muhalbiyah with rosewater
Image By Michael Rantissi Kristy Frawley Abstract There was a food stand close to my childhood home that sold nothing but muhalbiyah, or milk pudding. We kids loved the sugar rush we’d get from the...
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Tofu with peanut sauce
Image By Leanne Kitchen Abstract In Indonesia, they have a particular ‘thing’ for tofu and versions of tahu goreng abound. “Goreng” simply means “fried’ and fried tofu can be sauced in many different...
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West African peanut stew (mafé)
Image By Leanne Kitchen Abstract Ubiquitous across West Africa in countries such as Senegal, Gambia and Mali, this stew takes on many guises. The meat, vegetable and spice components are all variable...
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Chocolate peanut butter cookies
Image By Leanne Kitchen Abstract These are inspired by “turtles”, a popular American candy invented in the 1930s. A chewy mess of caramel, pecans and chocolate, they've lent their famous...
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Peanut mochi
Image By Leanne Kitchen Abstract Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular...
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Raisin and rosemary cookies
Image By China Squirrel Abstract Wholesome and cookie don't really go hand in hand but this is as close as it gets. The fresh rosemary adds a delightful savouriness, bringing these cookies back from...
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Modern moussaka
Image By Anna Jones Abstract I ate this in LA and I have dreamed of it ever since. It’s rich, creamy and tasty at the same time as feeling bright and clean. Be sure to cook your aubergines through on...
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Spinach and lemon polpette
Image By Anna Jones Abstract These are lovely, light spinach and nutmeg polpette to serve with spaghetti and a quick tomato sauce. But if you want a lighter meal they are just as good with some quinoa...
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Pistachio and raspberry brownies
Image By Anna Jones Abstract These brownies are for my mum and dad. They love life and are the two best people I know. They are also, in the nicest possible way, chalk and cheese, so finding things...
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Prawn ajo blanco
Image By Shane Delia Abstract “This dish is all about quality produce, simple flavours and finesse. It’s essential you use the freshest prawns you can find because they’re only lightly cured in the...
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Chocolate pistachio m'hencha with apricot and basil ice-cream
Image By Shane Delia Abstract “Also known as snake or serpent cake in reference to its coiled shaped, m’hencha is a traditional Moroccan filo dish that can be filled with just about anything. The...
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Harira with chicken dumplings
Image By Shane Delia Abstract “This spicy Moroccan soup is traditionally eaten to break the daily fast during the holy month of Ramadan. It isn’t usually pureed so you can leave this step out for a...
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Argan oil chocolate brownie with orange cinnamon ice-cream
Image By Shane Delia Abstract “This is one of my favourite chocolate recipes, and the caramelised chocolate works really well with the nutty flavour of the argan oil. All over Morocco they finish...
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Roast cauliflower hummus with wagyu beef and amlou dressing
Image By Shane Delia Abstract “Amlou is a traditional Moroccan dip made from argan oil, almonds and honey, and here I’ve used it as the base for a delicious dressing. Roasting the cauliflower brings...
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Apple and blueberry crumble
Image By China Squirrel Abstract Dessert for breakfast is as legit as cereal for dinner. Our breakfast crumble version is not too sweet, using coconut sugar, which adds a caramel note and is less...
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Fortune cookies
Image By China Squirrel Abstract So much fun to be had with these cookies: "The fortune you seek is in the next cookie", "A good way to keep healthy is to eat more Chinese food" and our favourite,...
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Salted caramel choux pastry swans
Image By Anneka Manning Abstract Slightly retro and highly impressive, choux swans are far easier to make than you think. These ones are filled with a delicious salted caramel cream for a modern twist.
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Tomatoes with wasabi mascarpone and pine nuts
Image By Yotam Ottolenghi Ramael Scully Abstract This is all about the tomatoes, so get as many different varieties as you can: red, green and yellow; baby plum, cherry and vine. They also look great...
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Sea bass and turmeric potatoes in rasam broth
Image By Yotam Ottolenghi Ramael Scully Abstract Tamarind is one of our favourite ingredients. Its taste is hard to describe – it has a sweet-sour flavour that adds a completely distinct tartness to...
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Strawberry and rose mess
Image By Yotam Ottolenghi Ramael Scully Abstract This is Eton mess, Nopi-style. It’s both a wow of a pudding and – given that all the elements can be made in advance and just put together at the last...
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