Main course
Jamaican Curry Goat with Toasted Curry Powder
Blooming the curry powder in oil before the braise, for a rounder, less raw heat
The Kitchen
Kitchens
Advertisement
Condiment
Seville Orange Marmalade, the Bitter Classic
Dark, thick-cut and set properly, with a slug of whisky at the end
Salad
Fennel, Orange and Black Olive Salad
A Sicilian winter salad, sharpened with toasted fennel seed
Bread
Pita Bread: Puffy, Charred, and Better Than Anything in a Packet
Homemade pockets that balloon in the heat
Drink
Thai Iced Tea with Star Anise
Orange-red tea steeped hot with star anise and cardamom, then poured cold over condensed milk.
Main course
Chicken Adobo with Coconut and Charred Garlic
The Philippines' everyday braise, deepened with coconut milk and burnt garlic
Snack
Halloumi Fries with Hot Honey
A squeaky Cypriot cheese, fried hard, hit with a chilli-steeped honey while the crust is still audible
Main course
Crispy Chickpea and Sweet Potato Bowl with Tahini Dressing
A weeknight bowl that eats like a treat
Main course
Slow-Roasted Lamb Shoulder with Pomegranate and Sumac
Falling-apart lamb under a tangle of herbs and jewels
Condiment
Piccalilli with Mustard and Turmeric
Crunchy mustard pickle, sharpened with nigella and fresh ginger
Main course
Salade Niçoise with Seared Tuna and Anchovy
Rare-seared tuna, waxy potatoes, blanched beans and a warm anchovy dressing spooned over
Main course
Garlic-Butter Prawns with Sourdough
Brown butter, sweet prawns, and bread to catch every drop
Dessert
Coconut Pandan Chiffon Cake
A pandan-steeped, coconut-milk chiffon built on egg-foam and a fold, cooled upside down so it doesn't collapse
Soup
Wonton Soup with Prawn-and-Pork Dumplings
Silky wrappers, a bouncy prawn-and-pork filling, and a clear broth built on charred ginger
Condiment
Tomato Kasundi: Bengali Mustard Relish
a fierce, mustard-hot relish that improves everything it touches
Drink
Salted Watermelon Agua Fresca with Lime
Blended watermelon and water, sharpened with lime and a pinch of salt that makes the sweetness louder.
Snack
Pani Puri: The Street Snack That's All Timing
Crisp puris, a tempered spiced water, and a rule that says fill and eat within seconds
Soup
Rassolnik: Russian Pickle and Barley Soup
The tart, brine-spiked soup that turns leftover pickles into supper
Condiment
Mango Chutney, Properly Spiced
sweet, sharp and warm, with a tarka stirred through at the end
Main course
Fish Head Curry, Singapore-Style
The great cross-cultural curry of Singapore, tamarind-sour and coconut-rich
Condiment
Piri-Piri Sauce with Bird's-Eye Chilli
the charred, garlicky heat that beats any high-street version
Snack
Homemade Ricotta: Ten Minutes, Three Ingredients, Absurdly Good
warm milk, a squeeze of lemon, and soft clouds of curd
Main course
Locro: Argentina's Hearty Corn-and-Squash Stew
The slow independence-day pot of the Andes, with a fiery charred-onion salsa
Starter
Crispy Paneer Tikka with Charred Peppers and Raita
Spiced, smoky paneer with a cooling minted yoghurt
Snack
Nam Tok Beef Lettuce Cups with Toasted Rice
Isaan's charred, sour, herb-heavy beef salad, spooned into cold lettuce leaves instead of served over rice
Main course
Cassoulet with Duck Confit and Toulouse Sausage
The great white-bean project of south-west France, done over a weekend
Condiment
Green Goddess Dressing with Herbs and Anchovy
the herbiest dressing there is, with a savoury backbone
Main course
Chickpea and Chorizo Stew with Spinach
A twenty-minute Spanish supper with a smoky, sherry-sharp base
Condiment
Ssamjang: The Korean Wrap Sauce
The thick, savoury-sweet paste that makes a Korean BBQ lettuce wrap sing, loosened with grated pear.
Main course
Chicken Kyiv with Garlic-Herb Butter
Crumbed, fried and hiding a molten core of herb butter
Main course
Doenjang Jjigae: Korean Soybean-Paste Stew
The everyday stew Koreans reach for most, built on funky fermented soybean paste
Condiment
Zhug: The Green Yemeni Hot Sauce That Goes on Everything
a fistful of coriander, chilli and fire
Snack
Devilled Eggs with a Smoked-Paprika Backbone
Bloomed smoked paprika oil folded into the filling, not just dusted on top as an afterthought
Condiment
Ponzu from Scratch
The bright citrus-soy seasoning of Japan, steeped cold with kombu, bonito and a dried shiitake for depth.
Main course
Souvlaki with Tzatziki and Charred Pitta
Marinated pork skewers, cool garlicky yoghurt, blistered bread
Main course
Kimchi Jjigae with Pork and Tofu
The Korean stew that makes a virtue of kimchi gone too sour to eat raw
Main course
Kleftiko: Greek Slow-Baked Lamb in Paper
Lamb, lemon and oregano sealed in a parcel and forgotten for hours
Condiment
XO Sauce with Dried Scallop and Chilli
Hong Kong's luxurious chilli-seafood relish, built from dried scallops and given a smoked-chilli backbone.
Condiment
Salsa Verde, Italian-Style, with Capers
The green sauce that fixes everything, hand-chopped and given a sharp edge of fresh horseradish.
Main course
Lancashire Hotpot with Barley and Lamb
The classic layered lamb bake, with pearl barley thickening the gravy from within
Main course
Peking-Style Duck Pancakes at Home
Lacquered, air-dried duck and thin pancakes without a special oven
Soup
Egusi Soup with Ground Melon Seed and Greens
A thick, savoury West African soup thickened with toasted ground melon seed and dark bitter greens
Soup
Sopa de Lima: Yucatan's Lime-and-Tortilla Soup
A turkey broth built around Seville-orange-sharp lima agria and fried tortilla strips
Main course
Beef Shin and Ale Stew with Herb Dumplings
A cheap, gelatinous cut and a splash of dark ale, crowned with horseradish suet dumplings
Condiment
Romesco with Roasted Red Pepper and Almond
A Catalan almond-and-pepper sauce, with the peppers charred black over a flame for depth.
Main course
Cioppino: San Francisco's Tomato Seafood Stew
A tomato-and-wine broth built on the shells you'd usually bin
Condiment
Béarnaise: The Steak Sauce Worth the Faff
The classic tarragon emulsion, made with browned butter
Main course
Sausage and Mash with Red Onion Gravy
Fat sausages, silky mash, a slow onion gravy with a Marmite trick
Side
Harissa Roasted Cauliflower with Tahini and Pomegranate
The vegetable side that quietly steals the whole dinner
Soup
Bouillabaisse with Rouille and Croutons
The Marseille fisherman's stew, built on saffron, fennel and a slick of orange zest
Soup
Harira: Morocco's Ramadan Soup, Any Night
A lentil-and-chickpea soup thickened with tadouira, the flour paste that gives it body
Breakfast
Danish Pastry Dough from Scratch (with Three Fillings)
Laminated dough, three ways: custard, almond, cinnamon
Main course
Slow-Roast Pork Shoulder with Apple Sauce
Eight hours low, pull-apart meat, brown-butter apple sauce
Soup
Ash Reshteh: Persian Noodle and Herb Soup
A thick green tangle of herbs, beans and noodles, crowned with fried mint, garlic and soured whey
Breakfast
Masala Dosa with Two-Day Fermented Batter
A slow, proper ferment for the batter that gives real dosas their crackle and sour tang
Main course
Porchetta with Fennel and Crackling
Rolled pork belly, a fennel-heavy rub, glass-hard crackling
Soup
Sopa de Ajo: Castilian Garlic Soup with a Poached Egg
Stale bread, a whole head of garlic and smoked pimentón, with an egg poached in the broth
Soup
Caldo Verde with Chorizo and Charred Kale
A silky blitzed-potato base, hair-thin kale charred for smoke, and good olive oil to finish
Soup
Mulligatawny with Apple and Curry
The Anglo-Indian pepper-water soup, thickened with lentils and sweetened with a grated apple
Main course
Lomo Saltado: Wok-Charred Beef, Soy and Lime
Peru's chifa classic — beef seared blazing-hot with soy, vinegar and chips fried right into the stir-fry
