80AROUND THE WORLD IN

PLATES

FOREWORDTake six food experts from international backgrounds and fire them up by asking them to choose the best dishes ever created from around the world. Bring the experts together in one room, season with coffee and croissants, and let the debate begin. Simmer for several hours until a perfect list of 80 dishes has been agreed. And voil! Serve piping hot and inspiring.

WORLD CHAMPION DISHES

RAYMOND BLANC, OBE

Britain has witnessed a dazzling gastronomic revolution in the past couple of decades. Our increasingly diverse society, as well as our position on the planet with easy travel access to every continent on the globe has precipitated a richly woven tapestry of food culture that could be the envy of the world. Britains reputation for great food is attracting people from far and wide to experience not only our own rejuvenated culinary heritage, but also the staggering array of foods available here that are inspired by cultures abroad.

As a well-established British brand, Kenwood has embraced this rapidly developing fascination with food for the home cook. Youre never far from grabbing a spice-laden Indian takeaway or Middle Eastern falafel, but increasingly, adventurous British cooks are taking the challenge to make these international classics at home. So thats why weve come up with this collection of the 80 greatest global culinary creations, including some of our very own world-class dishes, of course.

We called on six leading lights on the British culinary scene with mixed backgrounds and knowledge to elect and compile this definitive list. Every corner of the globe is represented here. Join us on this edible odyssey from North Americas Poutine to South Americas Sweetcorn Ice Cream; from

our own Jam Roly Poly through Europe to Italys Tiramisu (with a Mauritian twist!). Travel from North Africas Lamb Tagine and the Middle Easts Falafel through Asias Momos and Kimchi to Australasias Pavlova and mainland Africas Bobotie and Jollof Rice. We have recipes for over half plus plenty of info on how to discover our Top 80.

You dont even need to leave your armchair to take this cross-continental gastronomic journey. But if you really want to start exploring, youve got all you need right here to experience some familiar and exotic flavours in the comfort of your own kitchen or out in the streets of your very own United Kingdom. Enjoy!

Neal Jones Managing Director, Kenwood

WELCOME

MATT TEBBUTT

Matt is currently presenting Food Unwrapped on Channel 4 and is once again championing forgotten foods on Great British Food Revival on BBC2.

Matt has co-presented Market Kitchen with Tom Parker-Bowles and Matthew Fort and Channel 4s Drop Down Menu with Gizzi Erskine. He has also appeared on BBC2s Great British Menu and is the guest presenter of BBC1s Saturday Kitchen.

His cookbooks include Cooks Country: Modern British Rural Cooking and Matt Tebbutts Guilty Pleasures. Matt owns and runs the Foxhunter restaurant in Nant-y-derry near Usk in South Wales. The restaurant has won a number of awards including the AA Restaurant of the Year for Wales.

ANDY BATES

Andy Bates is a champion of British food and family-style cooking, creating modern twists on classic dishes from his award-winning signature cold-raised pies to international street food inspired by his Food Network TV series Street Feasts and showcased in his cookbook. He is also a regular contributor on the BBC Two series, Food & Drink. Andy has a passion for discovering the places and the people behind the dishes and regularly participates at food festivals and events both in the UK and around the world.

CELIA BROOKS

Celia started as a private chef for the film director Stanley Kubrick and has since forged a career as a chef, food writer and businesswoman. Celia created her highly successful business called Gastrotours in 2002, conducting tours around Londons foodie hotspots.

She has written eight cookbooks, including the international bestseller New Vegetarian, and her latest book 5:2 Vegetarian was published in January 2014. She has written regularly for The Times, ES Magazine, The BBC, among others. She currently writes for The Borough Market blog and magazine.

Celias many TV appearances include Market Kitchen (UKTV Food), Saturday Kitchen (BBC1), and in the USA on PBS and The Food Network.

SHELINA PERMALLOO

After being crowned the winner of MasterChef 2012, Shelina Permalloo has been catapulted into the culinary world. Her cooking reflects both her Mauritian heritage and love of European cooking.

In the summer of 2012 Shelina signed a two book deal with leading food publishers Ebury Press. Her First cook book Sunshine on a Plate was published in June 2013, with her second due to be released in early 2015.

ZOE ADJONYOH

Zoe graduated in 2013 with an MA in Creative Writing from Goldsmiths University. Her creativity is currently being poured into her pop up kitchen and dining experience, Zoes Ghana Kitchen. Zoes Ghana Kitchen has set up at events and at venues in London and Berlin and there are plans to take it to New York and Paris next year. It also recently appeared in Russia as part of an Art Food performance, and catered at the music festival, Camp Bestival as part of The Feast Collective. Zoe learnt her culinary skills from her Ghanaian father; her Irish mothers twists on the Ghanaian recipes had an influence in how to contemporise traditional dishes without losing flavour or authenticity.

ANJUM ANAND

Internationally renowned TV chef, food writer, brand owner, entrepreneur and mother of two children, Anjum Anand, is the face of modern Indian cuisine.

Over the past two decades, Anjum has established herself as a world authority on Indian food. Her breakthrough book Indian Food Made Easy topped the Amazon best sellers list (even knocking Harry Potter off the number 1 spot!) and her highly acclaimed TV series Indian Food Made Easy was enjoyed by millions of viewers on BBC2 primetime.

Anjums own retail range, The Spice Tailor, has enjoyed enormous success, picking up the prestigious Best New Product award at last years World Food Awards. Her latest book Anjums Quick & Easy was published March 2014

THE PANEL MEET

AROUND THE WORLD IN 80 PLATES

Just as culinary tastes have evolved and diversified over the past sixty years, so has the Kenwood Chef. This year, Kenwood unveiled its new generation machine, the CHEF Sense the ultimate kitchen machine for passionate novices and seasoned chefs alike.

KENWOOD CHEF SENSE

No kitchen should be without a food processor they are ideal for chopping herbs and vegetables, rustling up salsas and sauces, or simply blitzing soup. The pinnacle of high quality food processing, the Kenwood Multipro Excel includes in-built weighing scales and a variety of different blades for any food prep need.

KENWOOD MULTIPRO EXCEL FOOD PROCESSOR

Whether youre whizzing up delicious homemade soup, dips or a healthy smoothie, the Blend-X Pro is Kenwoods new, innovative blender. With patented MultiZone Blade Technology, this handy machine makes blending, grinding, crushing and chopping a breeze.

KENWOOD BLEND-X PRO

For smaller culinary tasks, the compact Triblade Hand Blender is an essential kitchen accessory. Not just for blending, a new range of attachments will also help you mash and chop your way to the perfect meal, quickly and effortlessly.

KENWOOD TRIBLADE HAND BLENDER

Kenwoods Around the World in 80 Plates list is intended to inspire the nation to experience an array of global dishes, discover different flavours and feed its growing curiosity and fascination for world food.

Many of the top 80 dishes can be easily enjoyed at home with the help of a few trusty kitchen appliances:

BY

CONTENTS

STARTERS & SIDES: 1-11

LIGHT BITES: 12-34

MAIN COURSES: 35-65

DESSERTS: 66-80

Ingredients:1 small or 1/2 large stale crusty baguette (dry but not mouldy), about 150g2 tbsp good red wine vinegar or sherry vinegar100ml water200ml extra virgin olive oil 600g ripe tomatoes (about 4 large), roughly chopped1 small cucumber, peeled and roughly chopped

Spain

Gazpacho comes in many guises some do not even use tomatoes, as its been around since before Columbus returned to Spain from the New World with the juicy red fruits in the 1500s. This one is tomato based, and it most closely resembles Salmorejo, a cold, thick, rich, salmon-pink gazpacho from the hills of Cordoba. The garnishes which also traditionally include Iberico ham are optional, but they do make a meal of the soup perfect for a light summer lunch.

GAZPACHOCelia Brooks

Serves 4

Method:1) Cut the bread into small pieces and place in

a bowl. Sprinkle with the vinegar, pour over the water and drizzle over 4 tbsp olive oil. Leave to soften while you prepare the rest of the soup.

2) In a Kenwood blender, combine the tomatoes, cucumber and garlic with a large pinch of salt. Blend on high power for a couple of minutes, until you have a smooth pure. Add the soaked bread and plenty of pepper and process until as smooth as possible, adding the 4 more tbsp olive oil gradually through the feed tube. Taste for seasoning.

3) Pour the soup into a bowl or large jug, cover and refrigerate for at least two hours to chill and develop flavour. Meanwhile, prepare the garnishes.

4) To prepare the courgette, trim, cut in half across the middle and then cut again along the seeds into four pieces with half-moon shaped ends. Slice into thin strips. Heat a large frying pan over a medium heat and add 2 tbsp olive oil. Fry the courgette strips until golden and crisp. Remove from the heat, sprinkle in the pimenton and stir to coat. Drain the strips on kitchen paper.

5) When ready to serve, taste the chilled soup once more for seasoning and stir. Ladle the soup into bowls and sprinkle the garnishes on top of each: chopped egg in one section, cucumber in another, and fried courgette strips in another. Finish with a final light sprinkle of pimenton.

GAZPACHO

2 cloves of garlic, roughly choppedLarge pinch of sea salt and freshly ground black pepper2 hard-boiled free range eggs, finely chopped2cm/1 inch piece cucumber, peeled and finely chopped1 medium courgette2 tsp pimenton (smoked paprika sweet or hot, to your taste)

STARTERS & SIDES

Ingredients:8 spring onions4 gherkins4 cooked and peeled beetroot400g potatoes1 onion2 tbsp vegetable oil or butter

Russia & Eastern Europe

The Ukraine claims sovereignty over this hearty soup, and they like to have it so chunky with vegetables and kidney beans that a wooden spoon will stand up in it. This smooth, meaty version is more Russian in style. In any borscht, lots of chopped fresh dill and sour cream are an essential finishing touch.

BORSCHT

Serves 4

Method:1) Slice the spring onions, gherkins, beetroot,

potato and onions, and reserve.

2) Heat the oil or butter in a large saucepan, add the beef and season well. Brown the beef all over. Add the vegetables and stock and bring to the boil. Reduce the heat to a simmer, cover and cook for about an hour.

3) Cool for a few minutes, then pure in the pan with a Kenwood hand blender until quite smooth. Taste and adjust the seasoning.

4) Chop the dill and divide the soup between four bowls.

5) Top with a spoonful of sour cream and the dill. Serve with rye bread.

BORSCHT

250g diced beef shinSalt and pepper 1 litre beef or chicken stock2 bunches of dill200ml sour cream

STARTERS & SIDES

KIMCHI

Korea

A traditional fermented Korean side dish made of vegetables such as cucumber, cabbage, radishes and spring onions with a variety of seasonings including salt, ginger, red chilli and garlic. It has a pungent fermented flavour and is a bit like Marmite people either love it or hate it! There are hundreds of varieties of kimchi, which is considered the national dish of Korea.

KIMCHI

INJERA

Ethiopia & Eritrea

Injera is an essential part of every meal in Ethiopia and Eritrea a soft sourdough flatbread with a spongy texture and a tart flavour, traditionally made out of teff, a miniscule yet super nutritious grain which thrives in the local highland climate. Injera is torn into pieces and used to scoop up and eat the sauce-laden dishes of the region which are usually spiked with the complex spice mixture, berbere.

INJERA

STARTERS & SIDES

STARTERS & SIDES

India

This classic lentil curry is a go-to dish for vegetarians, but makes a wonderful, saucy accompaniment and can even be enjoyed on its own as a soup, especially with a dollop of cool, creamy yoghurt. Dhal refers to lentils and it is an essential component of a thali or a mixed platter of curries served with rice or roti. Tarka refers to the fried mixture of chillies, spices and onions which are stirred in to the dhal at the end.

TARKA DHAL

TARKA DHAL

Ingredients:175g Chana dhal (yellow dried split peas)75g red lentils1 tsp turmeric1 small onion, peeled and halved3 red or green chillies, deseeded2cm piece fresh ginger root, peeled3 cloves of garlic, peeled

Serves 4

Method:1) Place the split peas and lentils in a sieve and

wash under running cold water. Put into a large saucepan with 900ml water and bring to the boil. Skim off any froth that rises to the surface. Stir in the turmeric, then cover the pan and simmer, stirring occasionally for 35-40 minutes, or until the lentils are just tender.

2) Remove from the heat and stir to break down the lentils. The mixture will thicken as it cools. Add a little extra water if it becomes too thick.

3) While the lentils are cooking put the onion, chillies, ginger and garlic into a Kenwood

blender and chop using the coarse chop programme.

4) Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander, tomatoes and 2 tbsp water. Cook a further 2-3 minutes.

5) Stir the onion mixture into the lentils and season to taste. Sprinkle over the garam masala, cover and stand for 1 minute before gently reheating. Serve with crispy fried onion.

3 tbsp vegetable oil2 tsp cumin seeds1 tsp brown mustard seeds11/2 tsp ground coriander3 tomatoes, roughly choppedSalt and freshly ground black pepper1/2 tsp garam masala

STARTERS & SIDES

South Africa

This South African vegetable and bean relish is thought to have originated in the townships of Johannesburg, and is traditionally served with bread alongside stews and curries. Its spicy heat is sometimes tempered by serving it with a type of thick sour milk.

CHAKALAKA

MOLE

Mexico

This Mexican sauce, pronounced mole-lay, is one of the most representative dishes of the country. Chillies and an additional 15-30 spices, plus dried fruits and sugar, are all roasted to a powder and mixed with water. This is slowly cooked in a clay pot and then the key ingredient chocolate is added at the end to counter the heat of the chillies, and to put silkiness into the dark sauce. Mole is served on meat or as a dipping sauce for tortillas.

MOLE

STARTERS & SIDES

CHAKALAKA

STARTERS & SIDES

STARTERS & SIDES

Ingredients:2 large aubergines4 Garlic Cloves2 tbsp Olive Oil2 tbsp Tahini (Sesame seed paste)

Middle East

Baba Ghanoush is a starter or dip popular on mezze plates around the world, and served with flatbread for scooping or dipping. It is made of cooked aubergine, which is ideally charred over a naked flame or on a hot barbeque to impart a smoky flavour, then blended with garlic, lemon juice and tahini (sesame paste). There are versions of this dish all over the Middle East and North Africa, including Egypt, where it is known as mutabbal, and diced onions or tomatoes are sometimes added.

BABA GHANOUSH

Serves 6-8

Method:1) Cook the aubergines under a pre-heated grill,

turning half way through cooking, until the skin has charred and the insides are very soft. This will take about 15-20 minutes.

2) Allow the aubergines to cool enough to handle then peel away the skin and scoop out the soft centres.

3) Process the garlic cloves in a Kenwood food processor. Add the soft aubergine, olive oil, tahini, lemon juice and salt. Mix until well blended.

4) Transfer to a serving dish and sprinkle with sesame seeds. Serve with warm flat breads.

BABA GHANOUSH

Juice of 1 LemonSaltToasted sesame seeds to garnish

STARTERS & SIDES

BUSS UP SHUT

Caribbean

With one of the greatest dish names ever, Buss Up Shut is a flaky, roti-like pancake popular throughout the Caribbean, particularly Trinidad and Tobago. Ingredients are usually flour, water and ghee or butter, which are layered to give a light and flaky texture. The buttery flatbread is then cooked on a hotplate and torn up while cooking, giving a busted up shirt look, which led to the name. It is traditionally eaten with curried meat and vegetables.

BUSS UP SHUT

Using this with your fingers to pick up food is one of the most satisfying ways to enjoy a meal.Andy Bates

CLAM CHOWDER IN A BREAD

BOWL

USA

Chowder is a thick seafood or vegetable stew. The name is thought to derive from the French chaudiere, the cooking pot used by French sailors. Clams are found everywhere on New England shores, and this classic contains lashings of cream along with the clams, onions, potatoes and bacon. Serving clam chowder in a sourdough bread bowl is a typical dish from San Francisco on the opposite side of the USA.

CLAM CHOWDER IN A BREAD BOWL

STARTERS & SIDES

STARTERS & SIDES

Ingredients:335g self-raising wholemeal flour1/4 tsp salt1 tbsp soft butter90g Gouda cheese, grated3 tbsp freshly grated Parmesan cheese

Australia

Damper bread is probably a descendant of soda bread from Ireland, and this recipe glances back to the days of the Australian pioneers. How industrious they werewith no yeast and no oven, they could mix up flour, fat, water and a bit of bicarb in the flour sack, and without even a surface to knead on, the bread could be pulled together, then baked in the ashes of the fire. The modern addition of a little cheese and sage turns this into one blinding loaf, especially eaten hot with a smudge of butter in a cozy house full of the aromas of homebakingdivine.

Serves 8

Method:1) Preheat the oven to 220C. In a large bowl,

mix the flour and salt. Rub in the butter with your fingers until crumbly.

2) Add the 2 cheeses and sage and mix thoroughly. Stir in the milk gradually until you have a dough. If the mixture is sticky, add a little more flour. If the mixture seems too dry and isnt holding together, moisten with a little more milk until cohesive but not sticky.

3) Turn out on a clean work surface and knead until fairly smooth for 2-3 minutes. Squash the dough into a flattened round approximately 18cm in diameter and 4cm thick. Use a long, sharp knife to cut almost all the way through the dough 4 times, making 8 wedges.

4) Brush the top surface with milk and sprinkle with poppy seeds. Bake for about 25 minutes, until golden and firm. Cool on a wire rack and eat warm, cold, or toasted, with butter.

DAMPER

2-3 tbsp chopped fresh sage leaves, or 1 tbsp dried sage250ml milk, plus extra for glazing2 tsp poppy seeds

DAMPERCelia Brooks

STARTERS & SIDES

Ingredients:For the pastry300g strong plain flour (bread flour)1 tsp salt250g butter, at room temperature but not soft175-225ml cold water

England

Regarded as the national dish of Cornwall and iconic to England, the pasty is right up there with all major British dishes. Made for miners to take down the mines, the pastry was used as a barrier so the miners dirty hands would not touch the meat and was then discarded. Now its one of the most important parts of the meal. I say meal because it is very substantial and filling. The debate rages on as to whether the pastry should be made with shortcrust or rough puff. Personally I use rough puff because it gives a richer, flakier, more buttery finish.

Andy Bates

Serves 4

Method:1) To make the pastry, sift the flour and salt in

a medium bowl. Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout. Make a well in the centre and slowly add the water, stirring until you have a dough (you may not need to use all the water). Wrap in cling film and rest in the fridge for an hour minimum.

2) Preheat the oven to 190C and line a baking tray with non-stick baking paper. On a lightly floured surface, divide the pastry into 4 and roll each quarter into a rough oval 1/41/2 cm thick. (As you roll youll see the butter has not completely mixed through; do not be alarmed as this will create a perfect buttery rough puff once cooked.)

3) Take a quarter of the potato and lay in one half of the pastry, repeat with the swede, ribeye, minced beef and then finally the diced onions. Season everything well with salt and white pepper.

4) Fold the pastry over with your hands cupping the edge, then cut around to give a semi-circle. Take a corner of the edge and then fold over and pinch. Repeat to form the crimp around the pasty.

5) Repeat to make four pasties. Place on the lined baking tray, brush with egg wash and bake for 40-45 minutes until golden brown. Allow to rest for 30 minutes before eating.

CORNISH PASTY

For the filling1 medium swede, peeled, cut into quarters and thinly sliced1 medium potato, peeled and cut in very small dice100g minced beef (good fat content)350-400g ribeye of beef, cut into finger-sized strips1 medium onion, peeled and choppedSalt and white pepper2 free range egg yolks, beaten, for brushing pastry

CORNISH PASTY Andy Bates

LIGHT BITES

Ingredients:For the filling3 spring onions, white and green parts, cleaned and chopped1 tbsp olive oil350g fresh spinach, washed and trimmed, or frozen leaf spinach175g cottage cheese, drained of any excess whey250g feta cheese, crumbled2 tbsp chopped dill

Greece

This is a magnificent spinach and feta affair, with an intense aroma of dill and the delicate crunch of buttery filo. Using part cottage cheese and part feta makes it lighter and not too salty, and though the raw rice might seem a little peculiar, it is a clever trickit absorbs excess liquid and keeps the pastry crisp. The pie can also be made in a springform cake pan for a slightly more elegant presentationperfect for the vegetarian centrepiece of a formal dinner. Serve with boiled potatoes and a tomato and olive salad.

Serves 4-6

Method:1) To make the filling, heat the oil in a large

saucepan over a low to moderate flame. Cook the onions until soft. Stir in the spinach and cook until just wilted. (If using frozen spinach, cook until heated through.) Drain in a colander and press out as much moisture as possible. Allow to cool, then place on a clean cloth, gather up the sides and squeeze the excess moisture out of the spinach. Chop coarsely.

2) In a bowl, combine spinach with the remaining filling ingredients and mix very thoroughly. Taste for seasoningyou may only need to add pepper, as the feta is salty enough.

3) Unwrap the filo pastry, and if necessary, cut to fit the bottom of your baking tin. Cover the pastry with a barely damp cloth to

prevent it drying out and becoming brittle. Combine olive oil and melted butter. Brush butter mixture all over the baking tin or casserole dish. Place one layer of filo on the bottom, brush with butter, top with another layer, brush with butter, and so on, forming 7 layers. Spoon all of the filling on top, spreading out evenly.

4) Continue layering filo on top of the filling, again forming 7 layers. Brush the top with butter and then, using a very sharp knife, cut the pastry before baking--cut into serving-size diamond shapes or squares.

5) Bake the pie at 180C for 45 minutes to an hour, until sizzling, deep golden and crisp right through each of the filo layers. Cut again along the original slits before serving.

SPANAKOPITA

2 tbsp. chopped parsley2 tsp uncooked long grain ricesalt and freshly ground pepperFor the pastry7 large leaves of filo pastry, cut in half, or 7 medium leaves 3 tbsp olive oil3 tbsp butter, meltedcasserole or gratin dish, measuring 20.5cm x 30.5 cm / 8x 12 approx

SPANAKOPITACelia Brooks

LIGHT BITES

MOULESET FRITES

Belgium

A visit to Belgium, France or the Netherlands is not complete without a steaming pot of plump, juicy mussels and a side order of crisp, golden frites ideally washed down with a locally brewed beer! The moules, or mussels, are served in a variety of different stocks the most popular being the white wine, parsley, butter and shallots of Moules Marinires.

MOULES ET FRITES

RACLETTE

Switzerland

Raclette is a wintertime staple of Switzerland. Raclette is both the type of cheese and the dish itself, where the cheese, which is the precise size and shape for the special heating apparatus designed to cook it, is shaved hot and melting off the block and slathered over boiled potatoes and served with pickled gherkins and onions. Delish!

RACLETTE

Moules are a real treat. The secret as ever is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater. There should be no fishy smell. All mussels should be tightly closed and any mussels that are not should be discarded.

Raymond Blanc, OBE

LIGHT BITES

LIGHT BITES

GravlaxIngredients:1kg side of fresh salmon, filleted, skin on, pin bonedFor the cure150g granulated sugar200g coarse sea salt1 big bunch of dill, cleaned and choppedA large shot of vodka (150ml)A few crushed juniper berries, black and pink peppercornsFinely grated zest of 1 lemon

Scandinavia

The traditional way was burying or curing fish in salt. It originates from a time when fishermen would dig their catch into the sand to preserve it for some time, whilst they went back out to sea. These days weve dropped the sand and just opt for salt, sugar, herbs and spices. It is incredibly easy to make at home and can elevate the most mundane piece of farmed salmon into something quite beautiful. Gravlax Method:

1) In a bowl, combine the ingredients for the cure and spread generously over and under the fish.

2) Wrap in cling film, then place on a tray which will fit in the fridge and weigh the salmon down. Refrigerate and turn every day for three days.

3) Unwrap the salmon and brush down the fish with a clean cloth or kitchen paper, then slice as thin as you dare.

4) Serve with sour cream, lemon wedges, a fresh picked herb salad and rye bread. Or, alternatively, mix 150g of sweet American mustard with 50-70g of mayonnaise and 50ml of white wine vinegar. Add some more chopped dill and serve alongside.

Rye Bread Method:1) Simply mix all the dry ingredients together

in a bowl. Dissolve the yeast in tepid water and pour in. Mix together by hand to form a soft dough then knead for 10-15 minutes, or tip into a Kenwood kitchen machine if youre not feeling energetic.

2) Place the dough in a large oiled bowl and cover. Leave in a warm place and allow to rise for between 1-3 hours, depending upon the temperature of the room. When the dough has doubled in size, knock it back for a couple of minutes and shape into a round. Place on a piece of non-stick baking paper.

3) Preheat the oven to 200C and put in a clean baking tray to heat up. When the bread is ready to cook, dust with a scattering of flour and quickly slide the bread with the paper inside the oven onto the hot baking tray and cook for ten minutes. At this point you could throw a cup of cold water onto the oven floor to create some steam. Turn the heat down to 180C and give the bread another 10-15 minutes until cooked through. Remove and place on a wire rack to cool.

GRAVLAX WITH RYE BREAD

Rye BreadIngredients:350g rye flour650g strong white bread flour25g salt30g caraway seeds15g fresh yeast 750ml water

GRAVLAX WITH RYE BREADMatt Tebbutts

LIGHT BITES

SUSHI

Japan

The Japanese say, You eat first with your eyes, and there is no better example than the gorgeous, flamboyant and articulated design of sushi. The common ingredient across all kinds of sushi is vinegared sushi rice, which is a special variety prepared to the perfect stickiness. Variety arises from fillings, toppings, condiments, and preparation, most usually raw seafood and vegetables, accompanied by ginger, wasabi and soy sauce.

SUSHI

POUTINE

Canada

This Canadian dish of hot French fries, brown gravy and cheese curds is a popular fast food, and often a staple at ski resorts. It originated in Quebec and the name poutine is from a Quebecois slang word meaning mess. The fresh cheese curds are produced at the early stages of the ubiquitous French influenced Quebecois cheese-making industry. They have a unique chewy texture and squeak between the teeth!

POUTINE

Poutine when its good its really good. And with bacon on top, its just amazing!

Andy Bates

LIGHT BITES

LIGHT BIT

ES

Japan

Black cod is steeped in Miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish. This is a favourite of Robert De Niros, who often eats it with sake in hand. This recipe also works for beef, toro and salmon.

MISO BLACK CODNobu Matsuhisas

Serves 4

Miso Black Cod Method:1) Pat the fillets thoroughly dry with paper

towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days

2) Preheat the oven for 400F (200C). Preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but dont rinse off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turn brown. Then bake for 10 to 15 minutes.

3) Arrange the black cod fillets on individual plates with hajikami ginger. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

Nobu-style Saikyo Miso Method:1) Bring the sake and mirin to a boil in a

medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

2) Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesnt burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

MISO BLACK COD

Miso Black CodIngredients:4 black cod fillets, about 230g each3 cups (800g) Nobu-style Saikyo Miso 1 stalk hajikami ginger per serving

Nobu-style Saikyo MisoIngredients:Yields 3 cups (800g)3/4 cup (150ml) sake 3/4 cup (150ml) mirin2 cups (450g) white miso paste11/4 cups (225g) granulated sugar

LIGHT BIT

ES

Ingredients:375g dried chickpeas 12 long stems of parsley, 40g approx, well washed and dried, coarsely chopped3 cloves of garlic, degermed1 medium onion, coarsely chopped1 tsp sea salt, or to taste1 tbsp ground cumin

Middle East

Falafels have been around for so long, nobody can be sure of their origin, though many cultures lay claim to them. Arguments flair up about ownership the Coptic Christians of Egypt declare them theirs, though they call them by a different name, tamia, and make them with fava beans. In Lebanon, Syria and Jordan the recipe changes to half fava, half chick pea; in Israel they add bulghur wheat. This particular recipe is how theyre made in Palestine, and while migrant Palestinians may well have taught the whole Middle East how to make falafels, what does it really matter?

Makes 60 small or 30 large, serves 6-8

Method:1) Place the chickpeas in a very large bowl

and pour cold water over them, enough to cover. Leave to soak for at least 6 hours or overnight.

2) Drain the chickpeas thoroughly and place in a Kenwood food processor. Add parsley, garlic, onion and spices and process on a high speed. You will probably have to keep scraping down the sides to get it evenly pureed. Add up to 3 tbsp water if necessary to turn the whole thing into a smooth but fairly solid mass. Finally, mix in the baking powder.

3) Let the mixture rest for 30 minutes in the refrigerator.

4) Heat a 2.5-5cm/1-2 inch depth of oil in a heavy pan. Unless you own a falafel maker, use your hands to form firmly packed balls. It may help to keep moistening your hands with water. I prefer balls the size of large cherries. Or you can make them double the

size and flatten slightly. If you like, they can be refrigerated or frozen now for later use.

5) As with most fried foods, falafels are best eaten straight after frying, so be ready with your accompaniments. Test the oila pinch of the mixture should sizzle immediately but not violently. A small cube of bread should brown in 20-30 seconds. Fry several falafels at a time until golden all over, and then drain on kitchen paper. Serve immediately, alone or stuffed into bread with the suggested accompaniments above.

To serve: warm thin pita or khobez bread houmous tahini chilli sauce mixed salad pickled chillies

FALAFELS

2 tsp ground coriander1/4 tsp turmeric1/2 tsp cayenne3 tbsp water1/2 tsp baking powder sunflower or vegetable oil, for deep frying

FALAFELSCelia Brooks

Falafels make superb party food, as a canap with a dipping sauce. I prefer small, round, bite-size falafel to the larger saucer-shaped ones, because you get more crisp surface area, which is the best bit. Typically they are formed with a shaping apparatus called aleb falafel which pops out uniform shapes into hot oil, then theyre served in pita bread with various vegetables and sauces

Celia Brooks

LIGHT BITES

Nepal

Momos are Nepalese dumplings and can also be found all over Kolkata in India, where they have whole restaurants dedicated to them. They are stuffed steamed dumplings and although they may seem daunting, they are really fun and easy to make. I love them served with just with some soya sauce with green chillies, but they are traditionally eaten with the chilli tomato sauce below.

Anjum Anand

MOMOSAnjum Anands

Makes 15-16 dumplings, serves 3-4

Momos Method:1) Mix the flour and the water and make a dough.

Give it a good knead so that it is smooth and soft. Halve the dough and roll each half into a long rope and pinch off equal portions of the dough. You should get about 7-8 pieces of each rope. Roll each portion into a smooth ball, cover with a damp tea towel as you prepare the filling.

2) Mix together all the ingredients for the filling. Taste and adjust seasoning.

3) Place steamer pan on a high heat with 5-6cm of water in the base and bring to the boil. Oil the steaming base where you will place the momos and set aside.

4) Lightly dust a work surface with flour. Taking one ball at a time, roll out into a thin 4-5cm round. Place a generous teaspoonful of the filling in the centre and enclose the filling. I take the momo in my right hand and use my thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating as I stick them together. Make sure the filling is completely enclosed. Place the momos directly on the oiled steaming base, seam-side up.

5) Once the momos are all made, place in the steamer, close the lid and steam for 12 minutes or until the dough is no longer sticky. Serve immediately with Tomato and Chilli Chutney.

Tomato and Chilli Chutney Method:Heat the oil in a small saucepan. Add the garlic, ginger and chilli and saut until the garlic is beginning to colour. Add the tomatoes and salt and cook, stirring frequently, until the moisture has evaporated and the tomatoes are soft and saucy. Add a dash of water and stir, then allow the mixture to cool slightly. Place in a Kenwood food processor or blender and pure, then transfer to a small bowl. Taste and adjust the seasoning. It should be loose but not watery and should be quite hot, gingery and slightly salty. Top the chutney with the remaining ginger and the coriander, then serve with the momos.

MOMOS

MomosIngredients:For the dough50g plain flour 2 tbsp plus 2 tsp waterFor the filling1/2 medium onion, finely chopped90g cabbage, finely grated and squeezed of excess water1/2 small carrot, finely grated and squeezed of excess waterSmall handful of frozen peas, defrosted3 tbsp finely chopped red pepper3 fine green beans, finely sliced10g ginger, peeled weight, finely chopped2 cloves garlic, finely chopped or grated11/2 tsp soft butter1/2 tsp salt or to tasteA good grinding of fresh black pepper

Tomato and Chilli ChutneyIngredients:1 tbsp vegetable oil 3 cloves garlic, roughly chopped20g ginger, 15g roughly chopped and the rest very finely chopped1-2 Indian green chillies or to taste2 medium vine tomatoes, roughly choppedSalt to taste1 tbsp fresh chopped coriander

LIGHT BITES

SINGAPORECHILLICRAB

Singapore

Chilli crab is an extremely popular dish in Singapore, although the Malaysians have also claimed it as their own. Mud crabs are the most commonly used variety, which are stir-fried in a thick, sweet and savoury tomato and chilli based sauce.

SINGAPORE CHILLI CRAB

BANH-MI

Vietnam

Banh-Mi is a Vietnamese term for all kinds of bread. The baguette was introduced by the French during its colonial rule and continues to be served in Vietnam. It is basically a Vietnamese sandwich with various fillings based around combinations of different meats, plus fresh and sweet pickled vegetables and fresh coriander sprigs. There is even a version stuffed with ice cream for dessert!

BANH-MILIGHT BITES

LIGHT BIT

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SOM TAM

Serves 4

Method:1) For the dressing. In a small bowl, mix

all the ingredients together until evenly combined; set aside.

2) To make the salad. Halve and peel the papaya, then slice the flesh into fine 2mm strips and place in a large bowl. Halve the cucumber lengthways, scoop out the seeds and slice the flesh into fine strips. Add the cucumber to the papaya with the spring onions and chopped herbs. Scatter over half of the pomegranate seeds and two-thirds of the peanuts.

Toss the salad ingredients together with 3 tbsp of the dressing, then taste and add more of the dressing if required (or a little more lime juice, fish sauce and/or palm sugar to adjust the flavours). You are looking for an even balance of salty, sweet, acid and spicy.

3) To serve. Pile the salad into a bowl, garnish with the reserved pomegranate seeds and toasted peanuts and finish with a few mint leaves.

Variations If you cannot find unripe papaya, you can substitute an unripe green mango, or any crunchy vegetable that can be cut into fine strips, such as carrot, celeriac, courgette or peppers, or you can use apple or firm pear.

For a more substantial, main course salad, add some quick stir-fried finely sliced chicken, duck, dried shrimps or grilled tiger prawns.

Photograph Jean Cazals 2011

Ingredients:For the dressing1 red chilli, deseeded and finely chopped2 garlic cloves, peeled and finely choppedJuice of 2 limes, or to taste2 tbsp fish sauce, or to taste2 tsp grated palm sugar, or to taste

For the salad150g unripe green papaya13 cucumber (150g)3 spring onions, finely sliced on the diagonal Handful of coriander, roughly choppedHandful of mint, spearmint or Vietnamese mint, roughly chopped, plus extra leaves to garnish40g pomegranate seeds, pith removed60g unsalted peanuts, toasted in a dry pan and roughly chopped

For more recipes by Raymond Blanc, visit www.raymondblanc.com

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.

Recipe Raymond Blanc 2011

Thailand

Raymond Blancs Green Papaya and Pomegranate Salad, Chilli and Lime Dressing.

This salad is inspired by my travels to the Far East, where I have enjoyed light, healthy, oil-free salads, such as this one from Thailand, which is a close cousin of the famous Som Tam salad. It has the perfect balance of sweet, salty, sharp and herby tastes and contrasting textures making it one of my favourite simple dishes. As a bonus, the papaya is a nutrient powerhouse, making it the perfect raw food.

Raymond Blanc, OBE

LIGHT BITES

Ghana

This simple and quick side dish or snack is pronounced Kaylay-waylay. Its a common street food from roadside chop bars and food stalls in Accra. There are a few different recipes out there for this dish and it will go by different names in different parts of West Africa, but the principle is the same ripe plantain fried in spices. It can be as simple as marinating the plantain in fresh grated ginger, minced onion, chilli flakes and salt, or a smoky, aromatic version using nutmeg and ginger. Heres my recipe, which combines the best of what Ive tasted on the streets of Kaneshie (Accra).

The secret to good fried plantain is to choose it at the correct ripeness this is when the plantain is mottled black and is more black than yellow but still firm and as fleshy as the skin on the inside of your wrist.

Zoe Adjonyoh

KELEWELEZoe Adjonyohs

Ingredients:6 ripe plantains4cm piece fresh ginger, grated (or 1 tbsp ground ginger)1 tsp ground cinnamon1 tsp freshly ground nutmeg

Serves 4-6 as a side dish

Method:1) Peel the plantain by cutting off the tips

on each end and slicing through the skin lengthways, then use your hands to peel off the skin. Cut the plantains through the middle lengthways into two long halves and dice those halves into 2cm squares or bite sized chunks so they cook evenly and quickly without burning.

2) In a medium bowl, mix together the ginger, cinnamon, nutmeg, chilli flakes, cayenne and salt. Coat the plantain in the spice mix and leave to sit for at least 20 minutes you can also cover with cling film and put into the fridge for longer to soak up the marinade.

3) Heat the frying oil and add the plantains. Fry until evenly golden in colour with a crispy outer edge once cooked the plantains float to the surface. You should have a crispy spiced outside and sweet soft inside. Drain on kitchen paper and serve hot.

KELEWELE

1 tbsp chilli flakes1 tbsp cayenne pepperPinch of rock salt (or add more to taste)Enough sunflower or vegetable oil to fry the plantain so that it can float

LIGHT BITES

Ingredients:For the slaw1 carrot 1/4 red cabbage 175g of beansprouts 1 chopped red or green chilli 1 spring onion, finely sliced 1 small handful of coriander, chopped

South Africa

Bunny Chow is a popular South African dish, now gaining popularity as a street food, and dates as far back as the arrival of migrant Indian workers in the country.

If youre in London, hop in for a bunny at Bunnychow, 74 Wardour Street, Soho, or try their recipe for Bangcluck Bunny at home.

BUNNY CHOW

Makes approx. 5 bunny chows

Slaw Method:Grate the carrot and the red cabbage, add the beansprouts, chilli and spring onion, then finally add the coriander and mix together. Chill in the refrigerator until you are ready to use.

Sauce Method:Place the chunks of butternut squash in a pot and cook together with the Thai paste for approximately 10 minutes. Add the coconut milk and fish sauce and cook until the squash softens. Finally, add the chicken pieces and cook for a further 10-15 minutes until the chicken is cooked through.

To Serve:Simply grab a small loaf, warm it in the oven for 1-2 minutes, slice off the top (but dont discard) then pull out the centre of the bread and fill it with the chicken and sauce, top it with the slaw and then present your bunny chow with the lid on the side, or pop it on top if youre transporting it.

www.bunnychow.com

Ingredients:For the sauce1 tbsp of red or green Thai paste 1 small butternut squash cut into small cubes 1-2 cans of coconut milk (start with one can then add more if you need to dilute the sauce further)1 tsp of fish sauce 500g of diced chicken thighs

Bunny Chow is basically an Indian curry in a big hollowed out piece of bread. Its a bit like the Cornish pasty the immigrants to South Africa wanted curry to eat when they went to work and they didnt know what to put it in, so they hollowed out a big loaf of bread and put it in there.

Anjum Anand BUNNY CHOW

LIGHT BITES

Ingredients:6 chicken thighs2 tsp hot smoked paprika1 tsp garlic powder2 tbsp olive oilSea salt and black pepper150g cream cheese50g plain flour2 free range eggs, beaten100g dry white breadcrumbsVegetable oil for deep fryingHot pepper sauce, to serve

Makes 18

Method:1) Preheat the oven to 180C. In a medium

bowl, mix the chicken thighs with the paprika, garlic powder, and olive oil and season with salt and pepper. Place in a roasting tin, cover with foil and roast for 45 minutes.

2) Allow to cool a little, remove and discard the skins, then remove the meat from the bone and place in a medium bowl. Mix in the cream cheese and season if needed.

3) For the pastry, sift the flour into a bowl and season. In a saucepan bring the stock and butter to the boil, add the flour and stir until a dough forms. Cool completely, then chill. Once chilled, divide the dough into 18 pieces.

4) To shape the coxinhas, wet your hands a little, take a golf ball-sized piece of dough and roll into a smooth ball. Use your thumb to hollow

out the centre then add a tablespoonful of the chicken filling. Press the dough closed around the filling, then pinch and roll the top to make a chicken drumstick shape, making sure your hands are wet throughout.

5) Repeat with the remaining dough and filling. Toss each assembled coxinha in flour, then dip in egg, then coat in breadcrumbs and lay on a baking sheet lined with greaseproof paper.

6) Heat the oil for deep frying to 180C. Fry the coxinhas in batches for 5 to 6 minutes until golden brown, then drain on kitchen paper. Season with sea salt whilst still warm and serve with hot pepper sauce.

COXINHAS

For the pastry500ml chicken stock250g plain flour, plus extra for dusting1 tbsp butterBrazil

The bar snack of all bar snacks, this Brazilian classic can be found in almost every bar in Brazil. A filling of cooked chicken breast mixed with cream cheese wrapped in a pastry like dough very similar to a hot water crust pie pastry is moulded into a shape that resembles a chicken leg, then breadcrumbed and fried.

Serve with dashes of hot pepper sauce and a very cold beer.

Almost any filling works with this: cream cheese and prawns, braised ox or pig cheeks if its tasty it will work! Ive made mine with chicken thighs, making it richer and more succulent.

Andy Bates

COXINHASAndy Bates

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Peru

Fresh, vibrant, super healthy and very tasty, there is little not to like about this popular gem of a dish from Peru and the Americas: fresh raw fish cured in citrus juices, garnished with chillis and herbs. Ive used lime and orange as my citrus cure and included a maize tostada (fried, salted sweetcorn kernels), adding a salty tone and a crunchy texture to the dish. Serve with avocado and / or pickled red onions. This dish is the best argument to those that say healthy food is boring.

Andy Bates

CEVICHEAndy Bates

Ingredients:300g skinless and boneless sea bass or snapper fillets1 tsp saltJuice of 4 limesJuice of 1/2 orange1 aji amarillo chilli or red birdseye chilli, shredded or finely chopped

Serves 2

Method:1) Cut the fish into 2cm cubes and place in a

medium bowl. Rub with salt and leave for 2 minutes.

2) Add all the citrus, chilli and garlic and leave to marinate for 10 minutes.

3) Meanwhile, soak the red onion in iced water for 5 minutes, drain, then gently stir into the fish.

4) Divide between two serving plates, scatter with coriander to your liking and drizzle with olive oil. Serve with the maize tostada on the side or sprinkled on top.

1 small garlic clove, crushed 1/2 red onion, dicedSmall handful of roughly chopped corianderOlive oil to tasteMaize tostada (fried, salted sweetcorn kernels), to serveIced water

CEVICHE

SORTEDFood LIGHT BITES

Morocco

Chermoula is a marinade and the foundation of a number of Moroccan fish dishes. Its made of a mixture of herbs, including coriander and parsley with oil, lemon juice, garlic, cumin, and salt, and can also be used to marinate chicken or potatoes.

CHERMOULA SQUID

Chermoula is amazing, such a delicious relish. You can put it on potatoes, meat, or anything, but Chermoula with fish is standard across Africa.

Zoe Adjonyoh

YAKITORICHICKEN

Japan

Japanese skewered chicken pieces marinated in a dark and glistening sweet and salty sauce are cooked over charcoal. The sticky tare sauce is the key to the dish, and is made up of mirin, sake, soy sauce and sugar. The chicken is cut in bite-size pieces and threaded onto bamboo skewers, often enjoyed as a snack with drinks in Japan.

YAKITORI CHICKEN

LIGHT BITES

LIGHT BITES

CHERMOULA SQUID

Ingredients:For the Parmesan crisps100g fresh Parmesan, finely gratedfreshly ground black pepper1/2 tsp poppy seedsFor the dressing40g fresh Parmesan, finely grated2 small garlic cloves1 free range egg yolksalt, pepper90ml olive oil1 tsp Worcestershire sauce1 tbsp lemon juice

USA

The origin of this ubiquitous but much-loved salad is disputed, but here is the best story. An Italian immigrant and restaurateur called Caesar Cardini had a super busy dinner service on the 4th of July in 1924 and rustled up an off-menu salad using what ingredients he had available, and even tossed it together at the customers tableside to create a little theatre. And so necessity was the mother of invention. This recipe is a more articulated version with dinner party flair, using individual serving glasses for presentation. Serves 6

Method:1) To make the Parmesan crisps, preheat the

oven to 180C. Line a baking tray with non-stick baking paper. Sprinkle the Parmesan to form 8 rounds on the baking tray. Season with pepper and sprinkle with poppy seeds. Bake for 8 to 10 minutes until the cheese has melted and is golden brown. Remove from the oven and cool. Once the crisps have hardened, transfer to kitchen paper.

2) To make the dressing, place all the ingredients in a Kenwood blender or food processor and process until smooth and creamy. If too thick, add a little water. Pour half the dressing into the bottom of the serving glasses.

3) Separate and wash the cos lettuce hearts and dry thoroughly. Arrange vertically in the glasses.

4) Heat the oil in a frying pan and saut the croutons until golden brown. Drain on kitchen paper.

5) To serve, combine the croutons and anchovies (if using) with the lettuce and drizzle the remaining dressing over the salad. Garnish with the Parmesan crisps. Add freshly ground pepper and serve.

CAESAR SALAD

For the salad3 cos lettuce hearts8 small slices crusty white bread, cut into 1cm cubes90ml olive oil 8 anchovy fillets (optional)freshly ground black pepper

CAESAR SALAD

LIGHT BITES

PALUSAMI

Fiji & Samoa

This rich and delicious Fijian and Samoan dish of taro leaves baked with fresh coconut is traditionally baked in an umu, a type of oven made of hot rocks above the ground. Taro leaves are huge leaves shaped like elephant ears, and they impart a sweet and nutty flavour to the dish.

PALUSAMI

India

A street delicacy in Southern Indian States, the Masala Dosa is a large crisp pancake wrapped around a mixture of potatoes, green chillies, onions and spices (masala means spice mix). The dosa batter is made from soaked white lentils and rice, which are ground together and then fermented for several hours to give it a slightly sour taste. It is then cooked in a very thin layer and has a crisp and feather-light texture. The Masala Dosa is always accompanied by coconut chutney and sambar, a thin lentil and vegetable sauce.

MASALA DOSA

MASALA DOSA

LIGHT BITES

LIGHT BITES

Italy

The classic Italian pizza is laden with tomatoes and mozzarella, often with basil leaves scattered on top to represent the colours of the Italian flag. The origins of this pizza are unclear, but one story goes that the Pizza Margherita was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizza maker, Raffaele Esposito, to create a pizza in honour of the visiting Queen Margherita. Either way, its still a favourite the world over.

PIZZA MARGHERITA

PIZZA MARGHERITA

LOBSTER ROLL

USA

This New England classic consists of a top split hot dog roll stuffed with decadent, large chunks of lobster meat drenched in warm butter. The alternative and equally good option is with a brioche bun and lashings of mayonnaise.

LOBSTER ROLL

LIGHT BITES

MAIN COURSES

Ingredients:15g dried porcini mushrooms25g butter1 onion, finely chopped300g field mushrooms, finely chopped1 tsp vegetable oilSalt and pepper1kg piece of beef fillet, fat trimmed

Britain

Beef Wellington is a classic British dish of fillet steak, traditionally coated with a pt such as foie gras and then a layer of duxelles (a coarse pure of mushrooms, butter and shallots), which is then enveloped in puff pastry. The name is thought to come from a patriotic British chef naming it after the Duke of Wellington during the Napoleonic Wars.

Try this simple version at home, served with a rich, tasty gravy.

Recipe by Knorr

Serves 6

Method:1) Soak the porcini mushrooms in cold water

for 20 minutes. Meanwhile, heat the butter and saut the onion and chopped mushrooms slowly until soft and the liquid has evaporated. Leave to cool.

2) Heat the oil until hot in a large non-stick frying pan, season the meat and brown on all sides. Lift out the beef, reserving the juices, and leave to cool.

3) Drain the porcini mushrooms and add the liquid to meat juices, then reserve. Chop the mushrooms and add to the onion mix.

4) Roll out the pastry on a floured surface to a rectangle 35x25cm (14x10 inches). Trim the edges and spoon one third of the mushroom mix over the centre and sit the beef on top. Spread remaining mix over the top. Brush

edges of pastry with the egg and wrap the pastry over the meat to encase completely.

5) Place the seal underneath and use pastry trimmings to make the decoration. Cover and chill until required.

6) When ready to cook, place on a greased baking sheet and brush with the egg. Bake in a pre-heated oven at 220C, for 3035 minutes for rare or 5 minutes more for medium-rare.

7) While the beef rests for 5-10 minutes, reheat the reserved juices with the Knorr Gravy Pot and 280ml water. Whisk until boiled and thickened. Serve the gravy with the beef cut into 6 thick slices and garnish with fresh thyme. Serve with new potatoes and a selection of vegetables.

BEEF WELLINGTON

300g ready-made puff pastryFlour for dusting1 free range egg, beatenFreshly ground black pepper1 Knorr Beef Gravy PotFresh thyme to garnish

BEEF WELLINGTONMAIN

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France

Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe here is based on the Toulouse version. Its open to interpretation of course, but dont worry about authenticity; instead, just enjoy it for what it is a delicious, rich dish thats a classic of French country cooking.

CASSOULET Ingredients:1 medium onion4 cloves 1 L water300g cooked haricot beans (tinned are fine) 1 bouquet garni4 Toulouse sausages350g pork belly 350g lamb neck fillet 350g pork fillet 200g onions, diced 200g carrots , diced

Serves 4 to 6 (depending on how hungry you are!)

Method:1) Stud the onion with the cloves. Place in

a large saucepan with the water, haricot beans, bouquet garni and sausages and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the sausages are cooked. Strain, reserving the stock.

2) Skin the pork belly and dice along the other raw meats. In a separate pan, gently brown the meats.

3) In large lidded pan, heat the oil and saut the onion, carrot, celery and garlic for 10 minutes until soft. Add the browned meats and the tomato pure, and cook until the tomato puree darkens in colour about 5 minutes.

4) Add the tomatoes, herbs and the beans with 800ml of the cooking stock and the wine. Check the seasoning. Peel the sausage and cut into diagonal slices. Skin and strip the meat off the confit duck legs and tuck both into the liquid.

5) Put on the lid, bring to the boil, lower the heat and simmer for 1 hour, then remove the lid and cook for another 30 minutes. Check the seasoning and serve.

CASSOULET

200g celery, diced 4 garlic cloves 2 tbsp tomato pure 4 tbsp olive oil 400g tinned tomatoes 15g fresh parsley 10g fresh thyme Salt and pepper300ml white wine4 Confit duck legs

MAIN COURSES

Ingredients:250g Desiree potatoes 200g Carrots 150g Celery 200g Savoy cabbage 500g Onions2 cloves garlic250g King Edward potatoes 30g Butter

Ireland

Many countries have their own version of this white stew, but the dish has become synonymous with Ireland. This version uses floury King Edward potatoes to thicken the sauce, whereas the Desiree potatoes are added closer to the end of cooking so they remain intact. This is a warming, wintery dish, which celebrates the glorious potato and woody winter herbs.

Serves 4

Method:1) Peel and cut the Desiree potatoes, carrots,

and celery into 2cm cubes and set aside.

2) Slice the cabbage in a Kenwood food processor using the thin slicing plate, remove to a bowl and set aside.

3) Slice the onions and garlic in the food processor using the thin slicing plate, remove to a bowl and set aside, then slice the King Edward potatoes.

4) Heat a large lidded pot over a medium heat and add the butter. Saut the onions and garlic, add the King Edward potatoes and

cook for 5 minutes. Add the herbs, lamb and stock, bring to the boil, then lower the heat and simmer gently for 30 minutes.

5) Add the remaining vegetables and cook for another 30 minutes.

6) Check the seasonings, leave to stand for 30 minutes to rest the meat, then gently reheat and serve with soda bread.

IRISH STEW

2 tbsp chopped fresh parsley 1 tbsp chopped fresh sage 1 tbsp fresh thyme leaves800g Lamb, from the middle neck, cut into cutlets1.5 L Lamb or chicken stockSalt and pepperSoda bread, to serve

IRISH STEW

MAIN

COURSES

Ingredients:For the Osso Buco11/2 kg Osso buco (veal shin) 1 tbsp Olive oil1 large Onion, peeled 1 large Carrot, peeled1 tbsp Tomato pure (optional) 100ml Dry white wine 500ml Veal or beef stock Salt and pepper

Italy

Osso Buco translates from Italian as bone with a hole, referencing the cross-cut veal shanks which are braised in a white wine-laden broth with vegetables. It is traditionally served with a creamy saffron-infused risotto alla Milanese, although outside Milan, it is often accompanied by mashed potatoes or pasta.

Serves 4

Method:1) Heat the oil in a large casserole dish and

brown the meat on all sides to seal. Remove and put to one side.

2) Chop the onion and carrot in a Kenwood food processor. Add to the casserole dish and gently fry for 10 minutes, stirring occasionally.

3) Add the tomato pure, if using, and gently cook for 3 minutes. Stir in the wine, increase the heat and allow the wine to reduce by two thirds.

4) Add the Osso Buco, stock and season with salt and pepper. Bring to the boil then reduce the heat to a gentle simmer, cover and cook for 90 minutes. Check the stew from time to time to ensure the mixture has not become too dry; if it has, add a little more stock.

5) For the risotto, chop the shallots in the food processor. Melt the butter in a large saucepan, add the shallots and gently fry for 5 minutes until softened but not coloured.

6) Add the rice and cook for 2 minutes, stirring. Pour in the wine and simmer until it has all been absorbed.

7) Add the saffron and then the stock a little at a time (or in 2 batches), making sure each batch has been absorbed before adding the next. This should take about 15 minutes and the rice should be al dente.

8) Stir in the cheese, season to taste and serve with the Osso Buco.

OSSU BUCO

For the Milanese Risotto2 shallots, peeled25g clarified butter 360g Arborio rice50ml dry white winePinch of saffron600-700ml hot chicken stock25g Parmigiano Reggiano cheese, grated

OSSO BUCO WITH MILANESE RISOTTO

MAIN COURSES

Ingredients:1tbsp olive oil1/2 banana shallot, peeled1 clove garlic, peeled1 Knorr Chicken Stock PotGenerous pinch of saffron strands or ground saffron 175g risotto rice100ml white wine

Spain

A classic Spanish rice dish, the name derives from the old Spanish word for the pan its cooked in padilla. All paellas use a specific starchy paella rice and should contain saffron and chorizo or smoked paprika to give it a smoky flavour. Valencians claim theirs to be the original recipe, and their version includes green vegetables, meat (chicken and rabbit), beans, rosemary and lemon. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a combination of meat, seafood, vegetables, and sometimes beans.

This seafood paella uses more readily available risotto rice, for you to try at home.

Recipe by Knorr

Serves 4

Method:1) Chop the shallot and garlic together in a

Kenwood food processor.

2) Heat the oil in a deep, heavy-based frying pan. Add the chopped shallot and garlic and fry for 5 minutes over a high heat, stirring constantly, until softened but not coloured.

3) Pour 600ml of boiling water into a jug. Add in the Knorr Chicken Stock Pot and stir until dissolved. Add the saffron strands to the hot Knorr Chicken Stock.

4) Add the risotto rice to the softened shallot and garlic, and mix in. Pour in the white wine and cook, stirring constantly, until evaporated.

5) Add the saffron-infused chicken stock a little at a time, stirring the rice so that it cooks evenly and allowing the stock to absorb into the rice before adding more.

6) After the rice has been cooking for about 15 minutes, add in the cockles, clams or mussels and cook, shaking the pan now and then, until they open up. Discard any that dont open.

7) Add the prawns and squid to the pan with the paprika and stir into the rice. Heat, stirring until the prawns and squid are just cooked, for 3 minutes or so and about 5 minutes if using cooked prawns, making sure they are heated through.

8) Garnish with parsley, if using, and serve at once. A green salad on the side makes a nice accompaniment.

PAELLA

2030 live cockles, clams or mussels, scrubbed thoroughly810 raw or cooked tiger prawns, shelled and roughly chopped 2 squid, cleaned and sliced into strips or 150g ready-prepared squid ringsPinch of sweet Spanish paprika1tbsp chopped parsley (optional)

PAELLA

MAIN

COURSES

Kedgeree is delicious. I love this as a snack or it even works as a dessert with fruit! Anjum Anand

India

A creamy dish with flaked fish, rice, parsley, hard-boiled eggs, all mixed with Indian spices. This dish was a Victorian colonial interpretation of an Indian dish of spiced lentils and rice called Khichri. Delicious at any time of the day, but traditionally a breakfast meal, its quick and easy and makes for a great brunch dish. Plus its a great way to use leftover rice, which may have inspired its invention in a time before refrigeration.

KEDGEREE

SOUTHERNFRIED

CHICKEN

USA

Who introduced Fried Chicken to America? The Scottish! Scottish immigrants fried their chicken rather than the usual way of it being baked or broiled but it was the African-Americans who added the herbs and spices that make it so popular today.

SOUTHERN FRIED CHICKEN

KEDGEREE

MAIN COURSES

MAIN

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Ingredients:2 tbsp olive oil1 medium onion, chopped675g lamb shoulder or lamb chops (bone in)1 tbsp turmeric1 tbsp salt1 tsp ground black pepper

Persia

Ghormeh Sabzi is a popular dish in current day Iran, Iraq, and Azerbaijan; traditional and very popular, served when family members return home after being away. Ghormeh means stewed and sabzi literally means greens, which are herbs in English. The main ingredients are lamb, a variety of sauted herbs and greens, including the key herb, dried fenugreek leaves (called shambalileh in Persian), which gives it the distinctive flavour. They are cooked with beans, onions and, most importantly, pierced dried limu-omani (Persian dried limes).

Serves 4

Method:1) Heat 1 tablespoon of oil in a large frying

pan and gently fry the onion until soft and beginning to brown.

2) Next, sear the lamb in the onion mixture for just a minute or two. Add the turmeric and make sure youve coated your lamb with it. Transfer to a large casserole pot and add the salt and pepper.

3) If using dried fenugreek, soak it in warm water for 10 minutes, then drain. Gently fry in the remaining oil for 3-5 minutes before adding to the lamb with the parsley. If using fresh fenugreek just add to the casserole pot with the parsley without frying.

4) Add the red kidney beans and 700ml water to the pot. Bring to the boil, reduce the heat, cover and gently simmer for 1 hour 30 minutes.

5) Prick 4 or 5 holes in each dried lime and add to the pot. Push them down so water begins to fill them and they arent floating to the top. Cook for another 1 hour 30 minutes to 2 hours until the lamb is tender. Check water content halfway through cooking and add extra water if necessary.

6) Remove lamb bones and dried limes and serve with Basmati rice.

GHORMEH SABZI

1 bunch fresh fenugreek leaves, chopped or 2 tbsp dried1 bunch flat leaf parsley, chopped 225g dried red kidney beans, soaked overnight in cold water 6 dried limes

GHORMEH SABZI

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Ingredients:For the masala spice paste120g fresh coriander, leaves and stems, washed 3 sprigs mint, leaves only and washed 15 large basil leaves, washed 3 sprigs of tarragon, washed 1 medium onion, cut into large chunks 5 large cloves garlic, peeled 1 piece of ginger, peeled or scrubbed 2-4 green chillies, or to taste 1 heaped tbsp coriander powder1 tbsp white poppy seeds or 2 tbsp cashew nutsFor the chicken3 tbsp vegetable oil 1 black cardamom pod8 cloves1 small shaving of cassia/cinnamon bark or a small piece of cinnamon stick750g jointed pieces of chicken, skinned 2 tbsp lemon juice or to taste

India

This unusual biryani is from one of the South Western regions of India and is a spectacular rice dish that deserves to be a lot better known. A few years ago, a friend of mine kept talking about her mothers fantastic green chicken biryani but, to be honest, I was a bit skeptical. Nonetheless, out of curiosity, I gave it a try and have loved it ever since. It is a lot lighter and fresher than the traditional Northern-style biryani, but I find it equally satisfying and tasty. The list of ingredients may seem long, but it is one of the quickest and easiest biryanis you will find and one that is sure to impress. I have added some fresh soft herbs that are English as I think they enhance the dish. I highly recommend this dish to be tried at least once.

Anjum Anand

Serves 6

Method:1) Put all the masala ingredients into a Kenwood

food processor and blend into a fine paste.

2) Heat the oil in a large non-stick saucepan. Add the spices and cook for 30 seconds. Add the chicken and sear on all sides over a high flame, for about 2 minutes. Stir in the masala paste and salt and bring to the boil. Cover and cook over a low heat until the chicken is cooked through, about 25-35 minutes, depending on the size of the chicken joints. Give the pot a good stir every 5-7 minutes; more frequently as the sauce thickens. Check for when the liquid in the pan reduces and needs a little water but never add too much. There should be plenty of creamy gorgeous green gravy in the final dish but it should not be watery. If too runny, boil over a high heat for a couple of minutes to reduce. Stir in the lemon juice and seasoning to taste.

3) Meanwhile, for the rice pilaf, heat the ghee or oil in another large non-stick saucepan. Add the onion and the whole spices and cook over a medium heat until well browned. Add the rice and cook for 1-2 minutes, stirring often, then add the water and stir well. Season with salt, stir, and taste the water to make sure it is enough. Bring to a boil and then turn the heat down very low,

cover and cook for 7-8 minutes. Try a grain it should be just cooked but not soft. Take off the heat and leave to steam for 3 minutes with the lid on and another 3 minutes with it off.

4) Grease a large lidded baking dish with butter. Spoon in half the rice, top with the chicken, then the fresh herbs and finally the remaining rice. This can be kept for a few hours until cooking time or even covered and placed in the fridge overnight. When ready to cook, heat the oven to 200C. Dot the butter evenly over the surface and drizzle over the saffron milk, if using, cover well with foil and then the lid so the steam stays within. Place in the oven and heat through, 20 minutes if it is freshly prepared or up to 40 minutes if it is cooked from cold. Serve hot, garnished with the fried onions.

For the pilaf1 generous tbsp ghee or vegetable oil 1 small onion, sliced1 piece cassia/cinnamon bark or 1 medium cinnamon stick4 cloves1 bay leaf5 black peppercorns1 black cardamom pod300g Basmati rice, washed well and soaked for 30 minutes 550ml watersalt to taste25g butter plus a little extra for greasing Pinch of saffron soaked in 2 tbsp of hot milk for 20 mins (optional)2 large handfuls of crispy fried sliced onions (optional)

GREEN CHICKEN BIRYANIAnjum Anands

GREENCHICKEN BIRYANI

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PEKINGDUCK

China

A traditional dish from Beijing, Peking Duck has become a Friday night takeaway favourite. Everyone has their own way of constructing the dish, but the texture of crispy duck skin with the soft shredded meat, spring onions, sticks of cucumber and a dollop of sweet plum sauce all wrapped up in a pancake makes for a glorious treat. Preparing the duck is a long and painstaking process, which is best left to the expertise of trained Chinese chefs who can achieve the perfect results.

PEKING DUCK

NASIGORENG

Indonesia & Malaysia

Literally meaning fried rice in Indonesian and Malay, this popular dish involves frying cooked rice in a small amount of cooking oil, adding sweet soy sauce, shallots, garlic, tamarind and chilli. Ketchup is often used to thicken the sauce. It is traditionally accompanied by other ingredients such as egg, chicken and prawns.

NASI GORENG

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Ingredients:For the Thai paste1 stalk lemongrass, chopped1 green chilli, sliced1 shallot, sliced45 cloves garlic1 thumb-size piece of galangal or ginger, peeled and thinly sliced20g chopped fresh coriander1/2tsp ground cumin1/2tsp ground coriander1tbsp soy sauce

Thailand

Based on coconut milk, green chillies and coriander, which give the dish the green colour of its name, this curry is a favourite in many parts of the world, not just in Thailand. Meat or seafood is first fried in the paste and then simmered with added coconut milk to make a saucy curry, which is usually served with steamed or sticky rice.

Probably the best-loved of all the Thai curries, this green curry can be adapted and made with prawns, chicken, beef, vegetables or even tofu.

Recipe by Knorr

Serves 4

Method:1) To make the Thai paste, place all ingredients

in a Kenwood food processor, chopper, or blender.

Process to form a smooth fragrant Thai green curry paste. This can keep in the fridge for up to 1 week.

2) To make the curry, heat the oil in a wok or large frying pan until it is very hot. Add the garlic and cook for a few seconds until it starts to go a golden colour.

3) Add 3 tablespoons of the Thai paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Then pour in the coconut milk and crumble in the chicken stock cube. Heat the mixture until it bubbles.

4) Stir in the sugar then the chicken, red pepper, and courgette. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

THAI GREEN CURRY

To make the curry2tbsps vegetable oil1 clove garlic, sliced400ml can coconut milk1 Knorr Chicken Stock Cube1tsp caster sugar450g boneless, skinless chicken breasts, cut into strips1 red pepper, deseeded and sliced1 courgette, sliced

THAI GREEN CURRY

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West Africa

This dish reminds me of my childhood and is possibly the reason I have a career as a cook today! Its the ultimate in warming comfort food I used to cook this dish for school friends when I was a teenager, and right through into my adult life its been the dish I am most frequently asked to cook for friends. This is one of West Africas ubiquitous dishes with many variations and names groundnut stew is a very simple slow cooking one-pot dish with piquant spicing, a slightly creamy texture, and nutty aroma that can literally have your friends drooling around the dinner table. Nkatsenkwan is the Ghanaian name and its most frequently eaten with fufu (pounded yam, cassava or plantain) and you can also serve it with rice or simply as a rich winter stew on its own with a sprinkling of gari (ground cassava) and a side of fried sweet plantain.My recipe uses lamb but you can use any combination of meat and seafood and there is a traditional Fanti version of the recipe on my blog that includes large forest snails and even crabs for the adventurous palate!

Zoe Adjonyoh

GROUNDNUT STEW WITH FUFUZoe Adjonyohs Ingredients:2 kg diced (bone-in) lamb of your choice

I use shoulder or leg depending on the season1 medium onion, finely diced1 tsp salt1 tsp freshly ground black pepper5cm piece fresh ginger, grated2 garlic cloves, minced1 tsp curry powder1 tsp extra hot chilli powder1 Scotch Bonnet chilli, pierced (optional)275-300g smooth peanut butter (preferably organic)250-500ml warm water

Serves 4

Method:1) Place the diced lamb shoulder or leg into a

heavy based pot with a lid and add the finely diced onion, salt, pepper, ginger, garlic, curry powder and extra hot chilli powder. Cook until juices run from the lamb and it starts to brown in colour.

2) In a blender, process the tomatoes, tomato pure, roughly chopped onion, Scotch Bonnet, and chilli flakes until smooth and add to the pot.

3) Add about 500ml of water to the pot, stir and bring to boil, then reduce heat and simmer for an hour at this point I add a pierced Scotch Bonnet for a more robust heat but this is optional.

4) In a separate bowl, whisk the peanut butter with warm water, adding the water gradually to achieve a soupy, pourable consistency. If cooking with children it can be fun (and messy) to let them do this with their hands let them massage the mix with their (clean!) fingers into an increasingly thinner paste.

5) Add the thinned peanut butter to the pot and stir well. Cover and simmer for another hour stirring regularly so the sauce doesnt stick to the bottom of the pan.

Check the seasoning and consistency as it cooks. You can add more water to thin the sauce or more salt or chilli if thats to your taste.

6) When the peanut oil has separated and risen to the top, its done! Its that simple you should have an intensely rich and succulent dish with the lamb falling off the bone.

7) Garnish with fresh basil or coriander leaves and a dusting of grated nutmeg if desired.

Delish!

Note: You can also add any vegetables you like to this. I like to roast bite size chunks of squash, carrots and garden egg (small white aubergines, quartered and skin-on) tossed in a glug of olive oil with chilli flakes and whole garlic cloves for 25 minutes at 180C and add them in at the end.

For the tomato sauce2 kg fresh tomatoes2 tbsp tomato pure1 medium onion, roughly chopped1 red Scotch Bonnet chilli, deseeded 1 tbsp chilli flakesSprigs of fresh basil or coriander and freshly ground nutmeg, to garnish

GROUNDNUT STEW WITH

FUFU

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Ingredients:3 tbsp vegetable oil1 onion, finely chopped5 garlic cloves, finely chopped2.5cm piece of fresh root ginger, peeled and grated2 red birds eye chillies, finely chopped12 curry leaves4 tbsp Mauritian curry powder

Mauritius

Mutton is a wonderfully rich meat that can handle lots of chilli really well. This is the winning dish that I cooked in the final of MasterChef I never thought that our familys classic curries would be enough to secure me the title! This tastes better the next day, as all the spices harmonise and the flavours penetrate deep into the meat.

Shelina Permalloo

Serves 4

Method:1) Heat the oil in a large pan over a medium

heat and gently fry the onion, garlic, ginger and chillies until soft. Add the curry leaves, curry powder and fenugreek seeds and continue frying for 3 minutes.

2) Add the mutton and cook for 15 minutes, turning frequently, until evenly browned on all sides, then add the tomatoes, water,

coriander, salt and white pepper and bring to a simmer. Reduce the heat, cover and leave to simmer for 21/23 hours, or until the mutton is tender. (Alternatively, make this dish in a pressure cooker and cook for 11/2 hours.)

3) Taste and adjust the seasoning. Garnish with more chopped coriander and serve.

MAURITIAN MUTTON CURRY

1/2 teaspoon fenugreek seeds500g mutton shoulder, chopped into 2.5cm cubes1 x 400g tin plum tomatoes300ml water3 tbsp freshly chopped coriander, plus extra to garnishSalt and freshly ground white pepper

MAURITIAN MUTTON CURRYShelina Permalloos

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Ingredients:1 large chicken breast2 tbsp soy sauce2 tsp of peanut oil2 tbsp fish sauce1 red chilli, mincedLarge handful of beansprouts2 tbsp tamarind paste2 tsp brown sugar

Thailand

Pad Thai is a quick and irresistible Thai street food dish that personifies the high-impact flavour of Thailand with its sweet, sour, salty and hot gravy enrobing rice noodles, with scrambled egg, beansprouts and peanuts. Prawns or tofu can be substituted for or added to the chicken with equally authentic effect.

Recipe by SORTEDFood

Serves 2

Method:1) Slice the chicken into thin strips and

marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.

2) Boil the noodles in salted boiling water, cooking according to the packet instructions, then drain.

3) Heat a wok until very hot and add the chicken with the marinade. Stir-fry for a few minutes to colour, then add the beansprouts, tamarind paste and sugar, and cook for

1 minute. Add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds. Move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.

4) Stir through the spring onions, coriander and peanuts.

5) Put into bowls and serve with a sprinkle of peanuts and a wedge of lime.

PAD THAI

200g medium or thick rice noodles 1 free range egg, beaten1 bunch of spring onions, slicedLarge handful of fresh coriander, choppedLarge handful of roasted peanuts, crushed, plus more for garnish1 lime

PAD THAI

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Ingredients:3 tbsp olive oil1kg diced lamb2 tsp paprika1/4 tsp ground turmeric1/2 tsp ground cumin1/4 tsp cayenne pepper1 tsp ground cinnamon1/4 tsp ground cloves1/2 tsp ground cardamom1 tsp salt1/2 tsp ground ginger1 pinch saffron3/4 tsp ground coriander

Serves 4

Method:1) Place diced lamb in a bowl, toss with 2 tbsp

of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.

2) Heat the remaining 1 tbsp of olive oil in a large, heavy bottomed pot over medium high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and root ginger; continue cooking for an additional 5 minutes.

3) Return the lamb to the pot and stir in the lemon zest, chicken stock, tomato pure and honey. Bring to the boil, then reduce heat to low, cover and simmer for 11/2 to 2 hours, stirring occasionally, until the meat is tender, then serve with steaming buttered couscous.

4) If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

2 medium onions, halved then cut into wedges5 carrots quartered, then sliced lengthwise into thin strips3 garlic cloves, minced1 tbsp grated root ginger1 lemon, zested400ml chicken stock1 tbsp tomato pure1 tbsp honey1 tbsp cornflour (optional)1 tbsp water (optional)Buttered couscous, to serve

Morocco

A tagine, historically a Berber dish, is a succulent stew made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down to the stew. The traditional method of cooking is to place the tagine over coals, and typically the dish includes meat, chicken or fish, and most often vegetables or fruit. Because this meal takes a long time to prepare, the woman of the house starts preparing the lunch tagine as soon as breakfast is over.

Every part of North Africa has its own regional tagine dish and different ways of preparing it. This particular Moroccan recipe uses lamb, and is served with couscous.

LAMB TAGINE WITH COUSCOUS

LAMB TAGINE

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Korea

Bibimbap literally means mixed rice and is a popular Korean dish. It is traditionally served in a hot stone bowl, with white rice topped with sauted and seasoned vegetables. Chilli paste, soy sauce, or a salty soybean paste are then added, and a raw or fried egg and sliced meat, often beef, are placed on top. The ingredients in the dish are stirred together just before eating and the heat of the stone bowl finishes the cooking of the egg and meat.

BIBIMBAP

BIBIMBAP MAC N CHEESE

USA

Whether the sauce is made with a mixture of posh cheeses or with cheap and cheerful ingredients, Mac n Cheese is the ultimate comfort food and one dish that is guaranteed to keep everyone happy. Some of the finest pleasures in life are the simplest ones, and this is definitely the case with Mac n Cheese. There are variants to the sauce with different cheeses, mustard, pancetta or cream but the key is to make plenty!

MAC N CHEESE

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Ingredients:6-8 pieces of bone in chicken (thigh or drumsticks)2 large onions, finely chopped2 cloves garlic, minced1 tbsp fresh or dried thyme1 large bay leaf5-6 guinea peppers, crushed1 scotch bonnet deseeded and diced1/2 tsp freshly grated nutmeg 1 tsp cinnamon 2 tbsp (40g) Crayfish powder1 tsp salt

West Africa

Jollof is by far and away West Africas most readily eaten and available food and also known as party rice because of its frequent centre stage placing at dinner party tables and banquets.There are many arguments between Nigerians and Ghanaians about who makes the best Jollof and variations exist in Sierra Leone, Togo, Liberia, and it goes on! In Cameroon they use coconut milk and in Gambia they bake it and its thought to come from the Senegalese dish Benachin one pot rice in the Wolof language.Almost everyone familiar with Jollof has a different recipe for it: nobodys Jollof is as good as their mothers or grandmas, but the principle is always rice cooked in a spiced tomato sauce which gives it its rich red colouring you can use whatever meat and vegetables that take your fancy. What epitomizes Ghanaian jollof for me is the sweet heat from Scotch Bonnet chilli and the inclusion of ground crayfish (available from African groceries) a very distinctive smoky fish flavour and just enough robust heat from the chilli to warm the palate without having to reach for a glass of milk. This recipe is for Jollof with chicken.

Zoe Adjonyoh

Serves 6

Method:1) To make the broth, heat a heavy based lidded

pot on a low heat and add the chicken along with half the chopped onion, garlic, thyme, bay leaf, guinea peppers, scotch bonnet, nutmeg, cinnamon crayfish powder and salt and stir well. Add enough water to just cover the chicken and bring to the boil, then simmer for 20 mins

2) Once the chicken is tender, remove from the pot and place on a baking tray and cover with foil to keep warm until youre ready to put it in the oven. Drain the fragrant broth into a jug and keep to one side to add to your rice later.

3) Next, make the tomato sauce. In a Kenwood blender, combine the onion, chopped tomato, tomato pure, scotch bonnet, and salt. Blend well into a smooth sauce and set aside.

4) To make the jollof rice, use the same pot you used to make the broth. Heat the oil over a medium heat and fry the remaining onion until soft. Add the chilli powder and curry power and continue to saut for 5 minutes. Add some of the tomato sauce, saving aside one ladle or so to add later once the rice is in. Add the broth to the pan and stir in.

5) Wash the rice thoroughly (I usually wash it three times) to remove as much starch as possible, then stir it in to the broth so that its evenly coated.

6) Reduce the heat and cover pan with tin foil to keep in the steam, then replace the lid. Simmer for 30 minutes until all the liquid has been absorbed and the rice is tender. Finally, stir in the reserved tomato sauce and take off the heat. Preheat the oven to 180C.

7) With 15 minutes to go before the rice is done, remove the foil from the chicken and place into the hot oven for 15 minutes. Serve the rice with the chicken pieces on top and sprinkle the fresh herb garnish over the top. Serve with hot pepper sauce on the side.

Note: You can make this an even meatier dish by adding extra meat such as lamb or beef, but you can also make it a delicious vegetarian dish also using fresh string beans and carrots or mixed vegetables of your choice, and excluding ground crayfish.

4 tbsp peanut oil or sunflower oil1 tsp hot chilli powder1 tsp curry powder300g long grain white ricechopped parsley or coriander to garnishhot pepper sauce, to serve For the tomato sauce1 large onion, roughly chopped6-8 large tomatoes chopped200 grams tomato pure1 scotch bonnet deseeded and diced1 tsp salt

JOLLOF RICEZoe Adjonyohs

Tip: If the sauce isnt hot enough before adding the rice, the rice will soak up the cold water and become soggy.

If you find that half way through cooking the rice is too dry, top up wi