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Mussels in a spicy tomato and tamarind sauce
Image By Reza Mahammad Abstract Reza shares his recipe from the Cape West Coast of South Africa, from episode 1 of Reza's African Kitchen.
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Borlotti beans and chickpea casserole
Image By Reza Mahammad Abstract Reza shares his recipe from the Johannesburg, from episode 3 of Reza's African Kitchen.
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Indian-spiced pizza
Image By Reza Mahammad Abstract Reza shares his recipe from Botswana, from episode 2 Reza's African Kitchen.
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Chocolate, banana and pecan cookies
Image By Yotam Ottolenghi Helen Goh Abstract The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.It’s for this reason that they’ve never become a feature in the...
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Middle Eastern millionaire’s shortbread
Image By Yotam Ottolenghi Helen Goh Abstract A three-layered bar with a shortbread bottom, halva in the middle, and a glossy tahini caramel on top.This was a winning combination just waiting to...
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Mont Blanc tarts
Image By Yotam Ottolenghi Helen Goh Abstract Mont Blanc tarts are named after the snowy mountain they resemble.Mont Blanc tarts, combining the joys of white meringue, whipped cream and a chestnut...
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Indian-spiced fish pie
Image By Reza Mahammad Abstract Mustard seeds, fennel seeds, chilli and coriander are just a few of the reasons why this Zambian fish pie will leave an impression.
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Lamb shank rogan josh
Image By Reza Mahammad Abstract Yes, the ingredients list is long, but making your own curry paste from scratch pays off in the flavour stakes.
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Malaysian prawn, tomato and tamarind curry
Image By Brett Sargent Abstract Owing to diverse culinary influences, Malaysian cuisine is as varied as it is delicious. From the Indonesian-born rendang to the fiery curries of India, to the much...
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Brioche duck bunny chow
Image By Reza Mahammad Abstract Bunny chow is a street food dish from Derban, South Africa that Reza puts his own spin on using duck and a brioche bun.
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Chilli-encrusted sardines with beetroot salad
Image By Reza Mahammad Abstract Coating the sardines with the chilli paste and then shallow frying them gives them a lovely, zingy, golden finish.
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Lamb and potato korma
Image By Reza Mahammad Abstract Letting the cardamom, cloves, and cinnamon sizzle in oil for a few minutes gives this Namibian curry a wicked depth of flavour that will keep you going back for more.
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Chocolate & cardamom panna cotta
Image By Reza Mahammad Abstract This Cape Town take on the Italian classic pairs cardamom, rose syrup and chocolate for a fragrant spin.
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Spiced bobotie with apricot glaze
Image By Reza Mahammad Abstract Few dishes are as quintessentially South African as bobotie. Reza gives the cured mince pies an apricot makeover.
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Spiced semolina cake
Image By Reza Mahammad Abstract With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt.
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Spinach and leek pilau
Image By Reza Mahammad Abstract You may recognise pilau from Indian cuisine but here, Reza shares his recipe from Zanzibar for the crispy, spiced rice dish.
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Chilli ginger school prawns
Image By Matthew Evans Abstract Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
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Swedish cinnamon buns (kanelbullar)
Image By Brontë Aurell Abstract One of the most popular exports of Scandinavian cuisine is the humble cinnamon bun.
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Garlic knots
Image By Frank Pinello Abstract Warm twists of garlic-y bliss, these knots are the perfect bite-sized pizza treat.
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Black turtle beans with smoky chipotle creamed corn
Image By Holly Davis Abstract Both of these recipes are traditional Mesoamerican dishes. They work perfectly together but also stand alone in their own right.I like to add crème fraîche, or the...
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