Featured recipe

Mag ni dal ni khichdi for babies

Moong dal khichdi for babies

In Gujarati homes from Ahmedabad to Surat, the first real family meal a baby shares is a pot of mag ni dal ni khichdi, the same yellow moong and rice that grown-ups eat with kadhi on a quiet weeknight, just cooked softer and left unseasoned. From around nine months it is mashed to soft lumps instead of blended, so babies learn to move food around their mouths and chew with their gums. It tastes mild, creamy and faintly earthy from the turmeric. It contains milk (ghee); swap in a neutral oil to make it dairy free. It has no gluten, egg, nuts, soya or sesame. Chef's tip: soak the washed dal and rice for 20 minutes before cooking; they collapse into a creamier khichdi in less time.

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BolaniStuffed flatbread

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Anticuchos de corazónBeef heart skewers

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140 minGulf Arabian Soups

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Saltimbocca alla romanaVeal with sage and prosciutto

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20 min

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15 min

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75 min

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SamgyetangGinseng chicken soup

On the three hottest days of the Korean summer, called boknal, queues form outside samgyetang restaurants all over the country. The idea is to fight heat with heat: a small whole chicken is stuffed with glutinous rice, ginseng, jujubes and garlic, then simmered until the meat falls off the bone. Each person gets their own bird in its own bowl, with salt and pepper for dipping. Ginseng is not advised in pregnancy, so leave it out if unsure. Chef's tip: cut a small slit in the skin of one thigh and tuck the other leg through it, so the stuffing stays inside without string.

90 min

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Samosa thokeSamosa salad

Samosa thoke is pure Yangon street food, born from the city's Indian-Burmese communities: vendors on Mahabandoola Road chop crisp samosas into a bowl with cabbage, onion and mint, ladle over a thin, spiced lentil broth (pe hin ye), and finish it with tamarind, chilli and a squeeze of lime. The samosas soften at the edges while the middle stays crunchy, and the whole bowl is hot, sour and savoury. Use vegan samosas made without ghee. Chef's tip: ladle the broth over at the very last moment and eat straight away; samosa thoke left to sit turns soggy fast.

45 min

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BoerenkoolstamppotKale and potato mash

When the first frost hits the Dutch polders, farmers say the kale (boerenkool) finally turns sweet, and that is the signal for boerenkoolstamppot: floury potatoes mashed with finely shredded raw kale until the green is just wilted by the heat of the mash. Across the Netherlands it is the dinner of dark December evenings and the meal people want after skating on a frozen canal. Every plate gets a kuiltje, a little well pressed into the mash and filled with gravy. The classic partner is a smoked rookworst sausage; this vegetarian version keeps the smoky note with pan-fried smoked tofu and a slow-cooked onion gravy, and a spoon of mustard on the side. Chef's tip: shred the kale as fine as you can and stir it in raw at the very end, so it stays bright green with a little bite instead of turning grey and soggy.

55 min

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