Lasagne alla bolognese
Layers of pasta, ragù and béchamel. The ragù simmers three hours on milk and wine rather than tomato.
Serves 8 peopleView recipe →
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Misir wat
Red lentils in a berbere sauce. A fasting dish eaten in Ethiopia on fast days all year round.
Serves 4 peopleView recipe →
Gravlaks
Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.
Serves 8 peopleView recipe →
Grey peas with speck
Grey peas cooked soft with onion and rendered smoked pork. Latvian winter and Christmas food.
Serves 4 peopleView recipe →
Rye bread layer dessert
Layers of dark rye breadcrumbs, whipped cream and cranberry jam.
Serves 6 peopleView recipe →
Machanka
A thick pork and sausage gravy on soured cream, into which pancakes are dipped. Hence the name.
Serves 4 peopleView recipe →
Plokkfiskur
Flaked boiled fish mashed with potato in a white sauce. Icelandic home cooking made from leftovers.
Serves 4 peopleView recipe →
Shuwa
Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.
Serves 8 peopleView recipe →
Mishkak
Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.
Serves 4 peopleView recipe →
Sudanese ful
Ful beans cooked soft and mashed in the pot, with sesame oil, cheese and egg.
Serves 4 peopleView recipe →
Asida with mulah
A stiff porridge of sorghum or wheat, served with stewed meat in a dried okra sauce.
Serves 5 peopleView recipe →
Ndizi na nyama
Green bananas stewed with beef in coconut milk. A Chagga dish from the slopes of Kilimanjaro.
Serves 4 peopleView recipe →
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