Barley rusk with tomato and cheese
Dakos is Crete's favourite summer meze: a round, hard barley rusk softened with a sprinkle of water, piled with grated ripe tomato and crumbled cheese, then drenched in olive oil and dusted with oregano. On the island it's made with soft, tangy mizithra and eaten in the afternoon with a glass of raki, but feta works well. The rusk drinks up the tomato juice and oil while keeping a little crunch. Look for barley rusks (paximadia) in Greek or Middle Eastern shops. Chef's tip: wet the rusk lightly, just enough to take the edge off; soaking it is the common mistake and it falls apart before you can eat it.
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Mumbai's favourite street food made at home: a rich, buttery bhaji of mashed cauliflower, peas, potato, aubergine, carrot and capsicum, cooked with onions, tomatoes and pav bhaji masala, served with butter-toasted buns. This version adds a spicy garlic and tomato sauce on top. Serve with chopped onions and tomatoes on the side.
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Layers of pasta, a mushroom and courgette tomato sauce and a spinach and ricotta filling, finished with white sauce and cheddar and baked until golden. A generous dish for a family meal; serve it hot with garlic bread.
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
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