Melanzane alla parmigiana
Layers of fried aubergine with tomato sauce, mozzarella and parmesan, baked to a crust.
Serves 6 peopleView recipe →
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Hong shao rou
Pork belly braised in caramel and soy until it glistens. The classic of red-braising.
Serves 4 peopleView recipe →
Cantonese steamed fish
A whole fish steamed with ginger and spring onion, finished with smoking oil and soy.
Serves 4 peopleView recipe →
Cochinita pibil
Pork in an achiote and sour orange marinade, baked in banana leaves.
Serves 8 peopleView recipe →
Joojeh kabab
Chicken in a saffron marinade with onion juice and lemon, grilled over coals.
Serves 5 peopleView recipe →
Sabich
Pita with fried aubergine, boiled egg, amba and salad. The Iraqi-Israeli street classic.
Serves 4 peopleView recipe →
Beef and stout stew
Beef braised three hours in dark stout with onion and root vegetables.
Serves 6 peopleView recipe →
Pasuts tolma
A lenten dolma of soured cabbage leaves with lentils, beans and grains.
Serves 8 peopleView recipe →
Zürcher Geschnetzeltes
Veal strips in a creamy mushroom sauce with white wine, served with rösti.
Serves 4 peopleView recipe →
Peka
Meat and potatoes under an iron bell buried in embers, three hours untouched.
Serves 6 peopleView recipe →
Gibanica
A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.
Serves 10 peopleView recipe →
Kavarma
Pork with mushrooms and peppers, stewed in a clay pot under an egg.
Serves 4 peopleView recipe →
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