Gundruk soup
A sour soup of fermented dried greens with potato, soybeans and chilli.
Serves 4 peopleView recipe →
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Kuyrdak
Offal and meat fried in a cauldron with onion and potato on rendered tail fat.
Serves 5 peopleView recipe →
Shelpek
Thin flatbreads fried in oil, the memorial bread of Kazakh tradition.
Serves 7 peopleView recipe →
Kleicha
Biscuits of date paste and cardamom, rolled into a log and cut into slices.
Serves 12 peopleView recipe →
Tunisian chakchouka
Stewed peppers with tomato and harissa, eggs broken into the sauce at the end.
Serves 4 peopleView recipe →
Ojja with merguez
A fiery tomato stew with merguez lamb sausages and eggs stirred into the sauce.
Serves 4 peopleView recipe →
Grilled barramundi
A whole fish on the grate with lemon myrtle and lime, part in foil and part over direct heat.
Serves 4 peopleView recipe →
Afghan biscuits
Dense chocolate biscuits with cornflakes, under icing and half a walnut.
Serves 16 peopleView recipe →
Whitebait fritters
Whitebait bound with egg and fried as a thin cake, with lemon and nothing else.
Serves 4 peopleView recipe →
Montreal bagels
Bagels boiled in honey water and baked in a wood oven, sweeter and thinner than New York's.
Serves 12 peopleView recipe →
Pollo guisado
Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.
Serves 5 peopleView recipe →
Api morado
A hot thick purple corn drink with cinnamon and cloves, with fried pastries.
Serves 6 peopleView recipe →
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