Main course
Beef Goulash with Smoked Paprika and Charred Peppers
The Hungarian herdsman's stew, deepened with flame-charred peppers and a second, smokier paprika
The Kitchen
Kitchens
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Dessert
Tres Leches with Toasted-Milk Soak
A soaked sponge cake, deepened with a caramelised milk reduction
Main course
Feijoada with Smoked Pork and Black Beans
Brazil's Saturday-lunch ritual — black beans built in layers of smoke from three different cuts of pork
Main course
Khao Soi with Crackling Egg Noodles
Northern Thailand's curried noodle soup, crowned with a fistful of fried egg noodles that stay crisp to the last spoonful
Drink
Mango Lassi with Cardamom and Lime
Ripe mango and cold yoghurt, warmed with green cardamom and cut sharp with lime at the very end.
Starter
Gougères: The French Cheese Puff Worth Mastering
Burgundy's airy choux bites, with one small twist
Dessert
Millefeuille with Vanilla Crème Pâtissière
Caramelised puff pastry, a real vanilla custard, three crisp layers
Drink
Aam Panna: Green Mango Summer Cooler
Charred green mango, roasted cumin and black salt against the heat
Dessert
Crème Caramel (Flan) with a Dark Caramel
A trembling baked custard, a bay-scented cream, a bitter amber pool
Side
Stir-Fried Morning Glory with Garlic and Fermented Bean
Water spinach seared over a screaming flame with smashed garlic and fermented soybean, cooked in ninety seconds flat
Drink
Bandung: Rose Syrup and Condensed Milk
The bright pink rose milk of Malay weddings and roadside stalls
Side
Whole Roasted Cauliflower with Green Tahini
A whole head steamed until tender, then roasted until its crown blackens, and drowned in a herb-green tahini sauce
Dessert
Éclairs with Coffee Crème Pâtissière
Long crisp shells, a proper coffee custard, a dark salted glaze
Dessert
Profiteroles with Warm Chocolate Sauce
Crisp choux, cold cream, a dark sauce poured at the table
Side
Miso-Butter Roasted Squash
Wedges of squash roasted until their edges caramelise, glazed with a salty-sweet miso butter that turns sticky in the heat
Main course
Bigos: Poland's Hunter's Stew, Better on Day Three
Sauerkraut, fresh cabbage, three meats and dried mushrooms, simmered slow and reheated for days
Side
Corn Ribs with Chilli-Lime Butter
Corn cobs quartered lengthways so they curl like ribs, roasted hard, then dragged through a chilli-lime butter
Breakfast
Corn and Courgette Fritters with Lime Yoghurt
Charred sweetcorn, squeezed-dry courgette, a cool tangle of lime
Drink
Homemade Lemonade with Mint and Basil
An oleo saccharum from the peels, herb syrup and freshly squeezed juice
Main course
Beetroot and Goat's Cheese Wellington
Roasted beets and tangy goat's cheese in a bronze pastry case
Side
Pommes Anna: Pressed, Buttered, Crisp-Edged
A golden cake of thin-sliced potato, clarified butter and patience
Main course
Ethiopian Misir Wot: Berbere Lentils Worth the Spice Hunt
Red lentils simmered slow in berbere and niter kibbeh, scooped up with torn injera
Side
Roasted Beetroot with Horseradish Crème Fraîche
Slow-roasted beets, earthy and sweet, cut through with a fierce horseradish cream
Main course
Jackfruit "Carnitas" Tacos with Chipotle
Shredded jackfruit crisped under the grill, smoky with chipotle
Main course
Buddha Bowl with Miso-Roasted Vegetables and Tahini
Caramelised roots, nutty grains and a pourable tahini sauce
Side
Blistered Green Beans with Garlic and Almond
Beans seared until they wrinkle, then slicked in brown butter and garlic
Drink
Sahlab: Warm Orchid Milk with Cinnamon
Thickened milk scented with rosewater and mastic, dusted with cinnamon
Main course
Mac and Cheese with a Crunchy Parmesan Crumb and English Mustard
Creamy within, crisp on top
Side
Caponata with Capers, Olives and Pine Nuts
The Sicilian sweet-and-sour aubergine that gets better overnight
Main course
Cauliflower and Chickpea Curry with Coconut
Charred florets and soft chickpeas in a toasted-coconut gravy
Drink
Golden Turmeric Milk (Haldi Doodh)
Turmeric bloomed in ghee, simmered with black pepper and cardamom
Drink
Matcha Latte, Whisked Properly
Sifted, whisked to a jade foam, with a pinch of salt to tame the edge
Main course
Cacio e Pepe with Toasted Pepper and a Whisper of Lemon
Three ingredients, perfect technique
Main course
Leek and Cheese Pie with Rough Puff
A soft, sweet tangle of leeks under shatteringly crisp pastry
Drink
Masala Chai Worth Getting Up For
The proper morning method, made once, made right, no jar of concentrate required
Side
Tenderstem with Garlic, Chilli and Lemon
A fast green side with charred tips and a bright, buttery finish
Drink
Cà Phê Trứng: Vietnamese Egg Coffee
Hanoi's wartime luxury: a whipped egg-yolk cloud over dark phin-brewed coffee
Main course
Butternut and Sage Ravioli with Brown Butter
Fresh egg pasta parcels of sweet squash in nutty butter
Side
Roasted Brussels Sprouts with Bacon and Chestnut
Halved, blistered and tossed in sherry vinegar to cut the richness
Main course
Beef Bourguignon with Smoked Bacon and a Whisper of Chocolate
A French classic with extra depth
Main course
Gnocchi alla Sorrentina with Tomato and Mozzarella
Pillowy potato dumplings baked under bubbling cheese
Main course
Chicken Katsu Curry with a Quick Fruity Sauce
Crisp cutlets and a glossy, apple-sweet sauce
Main course
Vegetable Biryani with Saffron and Fried Onion
Layered rice and vegetables sealed and steamed
Drink
Salted Lassi with Cardamom and Mint
The savoury lassi that actually cools you down, with roasted cumin and a fistful of mint
Main course
Beef Rendang with Toasted Coconut Kerisik
Malaysia's slow-dry curry, given real body with hand-toasted kerisik
Snack
Mozzarella Sticks with Marinara
Double-crumbed, frozen solid, fried gold, with a Parmesan-laced crust
Starter
Loaded Potato Skins with Cheddar and Chive
Brown-butter-brushed skins, twice-crisped, filled with sharp cheddar and soured cream
Main course
Pad Thai with Tamarind, Palm Sugar and Toasted Peanuts
Balanced sweet-sour noodles, properly done at home
Condiment
Nuoc Cham: The Dipping Sauce for Everything
The one ratio that runs the whole Vietnamese table
Main course
Mushroom Wellington with Chestnut and Spinach
A vegetarian centrepiece with a crisp base and a savoury heart
Snack
Nachos, Properly Loaded, with a Homemade Cheese Sauce
A smooth, pourable cheese sauce that never splits, sharpened with jalapeño brine