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Vegetable brown stock
Featured recipe

Vegetable brown stock

A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.

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Daegu-sal juk (cod and vegetable baby porridge)

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Chipotles en adoboSmoked jalapenos in adobo sauce

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70 minMexicanBasicsVeganGluten freeSpicy
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Pasta e zuccaPasta with pumpkin

When the long Neapolitan pumpkins appear in autumn markets, pasta e zucca becomes the weekday lunch in Naples and around the Bay. The pumpkin is cooked down in olive oil with garlic and rosemary until it turns into a soft orange sauce, then short pasta is cooked in the same pot with a little water so it comes out velvety, sweet and peppery. Children love it, and it needs nothing more than grated cheese. The usual mistake is using a watery pumpkin, which never thickens; choose a dense, deep-orange squash such as butternut or delica. Chef's tip: save a few small cubes of pumpkin and add them later, so you get both a creamy sauce and soft pieces to bite into.

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Radish and chilli jangajjiSoy-pickled radish and chilli

Jangajji are Korea's long-keeping soy pickles, made with whatever the season gives: perilla leaves, garlic, chillies, radish. They go in a dosirak lunchbox because they never weep or spoil the rice, and a few slices wake up any meal. This version pickles crisp Korean radish with green chillies, with perilla leaves if you can find them. The common mistake is pouring cold brine over the vegetables, which leaves them limp and short-lived. Chef's tip: after three days, pour the brine off, boil it again and pour it back hot, and the pickles stay crunchy for a month.

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ChässuppeBread and cheese soup

Chässuppe comes from the farmhouses of Central Switzerland, from Unterwalden to the Entlebuch, where it was a thrifty way to use up hard bread and the end of a wheel of cheese. It is a winter supper, especially on carnival and Advent evenings: bread and grated mountain cheese are soaked in hot broth and stirred into a thick, almost spoonable soup, then topped with butter-fried onions. Serve with a green salad and a mug of hot tea. Most Swiss mountain cheeses are made with animal rennet; for a vegetarian pot, choose a hard cheese labelled vegetarian with a nutty, Alpine-style flavour. The usual mistake is letting it boil once the cheese is in, which makes it stringy and oily. Chef's tip: soak the bread in the broth for 10 minutes before heating, so it melts into the soup instead of staying in lumps.

40 minSwissSoups
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MerkénSmoked chilli seasoning

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Wattleseed ice cream

Roasted wattleseed, from a few edible acacias of the Australian inland, has been ground into flour by Aboriginal people for millennia, and today chefs in Sydney and Melbourne use it for its flavour of coffee, chocolate and hazelnut. Steeped in a rich custard and churned, it makes a lovely ice cream to serve with pavlova or a slice of passionfruit sponge. Buy roasted, ground wattleseed from a native food supplier; many acacias are not edible. A common mistake is overheating the custard so it scrambles; take it off at 82 °C. Chef's tip: steep the wattleseed in the hot milk for 20 minutes before making the custard.

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Jiggs dinnerBoiled salt beef and vegetables

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210 minCanadianMeatGluten free
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Calzones rotosKnotted orange fritters

Few sweets have a funnier name: calzones rotos, 'torn knickers', are strips of soft dough with a slit in the middle, one end pulled through to make a twist, then fried and buried in icing sugar. Chilean families fry a big plateful on rainy winter afternoons, and they are sold in paper bags at fairs from Valparaíso to Concepción. The usual mistake is oil that is too hot: they brown in seconds but stay raw and doughy inside. Keep it at 175 °C. Chef's tip: dust them with icing sugar only when they have cooled a little, so the sugar stays white instead of melting.

45 minChileanDesserts
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Magic coffee

The magic is a Melbourne café insider's order, born in the city's Fitzroy and Collingwood coffee bars: a double ristretto (the short, intense first part of the espresso shot) topped with silky steamed milk in a 160 ml cup. It is stronger and sweeter-tasting than a flat white because there's less milk and only the richest part of the shot. A common mistake is scalding the milk; above about 65 °C it loses its natural sweetness. Chef's tip: stop the shot early, at about 30 ml for a double, to get that syrupy ristretto.

5 minAustralianDrinksGluten free
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Jogi guiGrilled yellow croaker

Yellow croaker from Yeonggwang on Korea's west coast is so prized that dried gulbi are given as gifts at Chuseok, and a simply grilled or pan-roasted croaker is a classic of the family table and of ancestral memorial meals. The fish is salted, dried briefly and cooked whole until the skin crackles and the flesh comes away in sweet, moist flakes; you eat it with rice, kimchi and a few vegetable banchan. Suitable as part of a balanced diet: high in protein with no batter or flour. About 210 kcal and 1 g carbohydrate per portion. The usual mistake is turning the fish too early, so the skin tears and sticks; wait until it releases on its own. Small sea bream or red mullet work if you cannot find croaker. Chef's tip: pat the fish completely dry and leave it uncovered in the fridge for 30 minutes before cooking for the crispest skin.

25 minKoreanFishGluten free
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Mchuzi wa njegerePea and potato coconut curry

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40 minEast AfricanCurriesVeganGluten free
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DiziLamb and chickpea stew

Dizi, also called abgoosht, is Tehran's working lunch, served at old teahouses and bazaar canteens in individual stone pots, and cooked at home on cold Fridays. Lamb on the bone, chickpeas, white beans, potatoes, tomato and dried lime cook gently for hours. At the table you pour off the broth and soak torn sangak or lavash bread in it (tilit), then pound the meat, beans and potato into a coarse paste (goosht kubideh) to eat with herbs, raw onion and pickles. The usual mistake is adding the potatoes at the start: they collapse and cloud the broth. Slow-cooker: after the beans' hard boil, cook everything except the potatoes on low for 10 hours, adding them for the last 2. Chef's tip: pierce the dried limes so they flavour the broth without turning it bitter, and lift them out before pounding.

245 minPersianMeatGluten free
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Ginataang sigarilyasWinged beans in coconut milk

Winged beans, sigarilyas, climb the backyard fences of Luzon and Visayan homes, and on rainy-season weekdays they are sliced and simmered in coconut milk for a quick ulam to go with rice. The frilly beans stay crisp-tender and soak up the garlicky, gently spicy gata. Many cooks add shrimp paste; this version keeps it vegan with a little soy sauce. The usual mistake is overcooking: winged beans lose their crunch and go dull green in minutes, so add them only when the coconut milk has reduced. Chef's tip: cut the beans on a sharp diagonal so each slice shows off the four ruffled wings.

25 minFilipinoVegetarianVegan
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Sydney rock oysters with mignonette

Sydney rock oysters grow in the estuaries of the New South Wales coast, from the Hawkesbury River to Merimbula, and are the pride of the Sydney fish market, slurped by the dozen with a glass of something cold on summer afternoons. They are smaller and creamier than Pacific oysters, with a rich, mineral taste. A sharp shallot and vinegar mignonette is all they need. These oysters are eaten raw, so they are not for pregnant women, young children or anyone with a weakened immune system; for them, grill the oysters for 3–4 minutes until the edges curl. Buy from a trusted fishmonger and eat them the day you buy them. A common mistake is rinsing opened oysters under the tap, which washes away their flavourful juice. Chef's tip: shuck them just before serving and keep them on crushed ice.

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Alu chi patal bhajiColocasia leaf curry

No Maharashtrian festive thali, at Ganesh Chaturthi, a wedding or a naming ceremony, feels complete without a bowl of aluchi patal bhaji: chopped colocasia leaves stewed soft with chana dal and peanuts in a thin curry that is sour with tamarind, sweet with jaggery and thickened with a spoon of gram flour. It is eaten mixed into rice or sipped from the thali. Colocasia leaves must be cooked thoroughly with an acid like tamarind; undercooked leaves make the throat itch. The usual mistake is skimping on the cooking time to save the bright green colour; the leaves should be fully soft and olive-green. Chef's tip: soak the peanuts and chana dal for at least 2 hours, so they cook in the same time as the leaves.

55 minIndianCurriesVeganGluten free
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Jwano ko jholCarom seed broth

Jwano ko jhol is the soup Nepali families make for a mother in the weeks after a birth, and for anyone in the house who has a cold during the Kathmandu winter. Carom seeds are fried in ghee with a spoon of flour until nutty, then whisked with water, garlic and ginger into a thin, peppery, slightly thyme-like broth that is sipped hot from a bowl or poured over rice. The usual mistake is burning the jwano: it turns bitter in seconds, so take it off the heat as soon as it darkens a shade. Chef's tip: whisk the water in a little at a time, as with gravy, so the flour never forms lumps.

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Vanilla slice

The vanilla slice, or snot block as Aussie kids call it, is the country bakery's pride; towns like Ouyen in north-west Victoria even hold a yearly competition for the best one. A thick, wobbly vanilla custard is set between two sheets of crisp puff pastry and topped with white or passionfruit icing. It needs a few hours to set but is easy. A common mistake is a soft custard that oozes when cut; it must boil for a full minute to thicken properly. Chef's tip: prick and weigh the pastry down with a tray while baking so it stays flat and thin.

60 minAustralianBaking
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KabokPuffed rice and sesame balls

Kabok are crunchy balls of puffed rice and sesame bound with hot jaggery syrup, made in Meitei homes for Yaoshang, Cheiraoba and temple offerings. Black puffed rice is used in some villages, giving dark, toasty kabok. The key is the syrup: cook it to the hard-ball stage, when a drop in cold water sets into a firm ball, or the balls will fall apart. The common mistake is shaping with dry hands; wet them so the hot mixture doesn't stick or burn. Chef's tip: warm the puffed rice in the oven for a few minutes first so it stays crisp.

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Ambot tikSour-hot fish curry

Ambot tik means sour and spicy in Konkani, and that is exactly what this Goan Catholic curry is: firm fish, often shark or catfish in Goa (any firm white fish or kingfish at home), in a thin, brick-red gravy of Kashmiri and hot chillies ground with garlic, cumin, turmeric and vinegar, soured further with tamarind and kokum. It is a weekday lunch with rice, and many say it is better the next day. The common mistake is boiling the fish hard once it goes in, which breaks it into flakes before it reaches the plate. Fish is done when the flesh is opaque all the way through and flakes when pressed. Chef's tip: marinate the fish in salt and turmeric in the fridge for 15 minutes; it firms the flesh and seasons it to the bone.

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Kachi haldi ki sabziFresh turmeric curry

When fresh turmeric root reaches the markets of Jodhpur and Jaipur in December, Marwari families cook kachi haldi ki sabzi, a rich, warming winter dish eaten in small portions with bajra roti and a glass of buttermilk. Grated turmeric is fried slowly in plenty of ghee until it darkens and loses its raw bitterness, then simmered with onion, yoghurt, green peas and spices into a golden, earthy curry. The usual mistake is rushing the frying: it needs 15–20 minutes on a low heat, or the dish tastes harsh. Wear gloves when grating, as turmeric stains hands and boards. Chef's tip: whisk the yoghurt with the ground spices before adding it, and keep stirring until it boils, so the sauce stays silky.

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Barbecued garlic prawns

Prawns on the barbie are the true Australian Christmas and summer meal, cooked on the backyard barbecue from Perth to the Gold Coast with a cold drink in hand. Big raw king or tiger prawns are marinated in garlic, chilli, lemon and olive oil, then grilled quickly in their shells, which keeps them juicy. A common mistake is leaving them in the marinade too long; the lemon starts to cook them. Chef's tip: cut down the back of the shell and remove the vein but leave the shell on, so the marinade gets in and the prawns don't dry out.

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Whitebait fritters

Every spring, from September to November, the rivers of New Zealand's West Coast, around Hokitika and Haast, line with people scooping tiny translucent whitebait in nets, and the season's prize is a whitebait fritter. The fish are bound with just enough egg to hold them, fried in butter and eaten between slices of buttered white bread with a squeeze of lemon. Buy fresh or frozen whitebait from a trusted seller. A common mistake is adding flour, which hides the delicate fish; the true West Coast fritter is almost all whitebait. Chef's tip: beat the egg white separately and fold it in for a lighter fritter.

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On Friday mornings in Tehran and Isfahan, families queue at the bakery for hot barbari or sangak, then come home to a treat: thick clotted cream, called khameh or sarshir, drizzled with honey and scooped up with the warm bread, alongside glasses of black tea. The mistake is serving it with cold bread; the warmth is what softens the cream into the honey. Honey is not suitable for babies under one. Chef's tip: let the cream sit out for 10 minutes and spread it first, then drizzle the honey in a thin stream so you get sweet ribbons rather than a puddle.

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Grünkohl mit PinkelBraised kale with smoked sausage

In Bremen and Oldenburg, Grünkohl mit Pinkel is the dish of the winter Kohlfahrt, when groups walk out into the frosty countryside and finish at an inn for kale, smoked pork and Pinkel, a smoked sausage of pork, bacon and oats. The kale is braised for hours with onions, lard and smoked pork until dark, soft and almost creamy, then the sausages warm through on top. Serve with boiled potatoes or small caramelised ones and mustard. The usual mistake is cooking the kale briefly like a vegetable side; it needs the long braise to lose its bitterness. Chef's tip: kale is best after the first frost, which makes the leaves sweeter; frozen chopped kale is a good shortcut.

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Kala vatana amtiBlack pea curry

On the Konkan coast around Malvan and Sindhudurg, kala vatana amti is cooked for Sunday lunch and festive meals, and it is the vegetarian partner to fluffy fried vade made from rice and pulse flour. Small dried black peas simmer until creamy in a dark, aromatic gravy of onion and dried coconut roasted until brown, ground with Malvani masala, then soured with kokum. Serve with vade, rice or jowar bhakri. The usual mistake is not soaking the peas long enough, so they stay hard however long they cook; soak them for at least 8 hours. Slow-cooker option: cook the soaked peas with the water on low for 7 hours, then stir in the masala and simmer 15 minutes. Chef's tip: roast the coconut and onion slowly on a medium heat until deep brown but never black, as that colour gives the gravy its depth.

65 minIndianCurriesVeganGluten free
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RinderrouladenStuffed beef rolls

Rinderrouladen are the Sunday and holiday roast of Germany, made by grandmothers from the Rhineland to Saxony and served at Christmas with red cabbage and potato dumplings. Thin slices of beef are spread with mustard and rolled round smoked bacon (pork), onion and gherkin, then browned and braised for two hours in red wine and stock until tender, giving a deep, glossy gravy. For an alcohol-free version use extra stock with a tablespoon of red wine vinegar. The usual mistake is rolls that unravel in the pot; tie them firmly or pin with two cocktail sticks. Slow-cooker: after browning, cook on low for 7 hours, then thicken the sauce in a pan. Chef's tip: ask the butcher for topside sliced 5 mm thick and beat it a little thinner, so it rolls easily without tearing.

165 minGermanMeat
by KrazyBadal 0 views

BinatogBoiled hominy with coconut

Binatog is an afternoon snack sold from bicycle carts that ring their way through the side streets of Manila, especially around Tondo and Sampaloc, the vendor scooping steaming white corn from a big tin can into small cups. The kernels are plump, chewy and nutty, piled with snowy grated coconut and finished with salt or sugar to taste, so everyone gets it the way they like. It is simple, filling and naturally vegan. Dried white hominy (pozole corn) has already been treated with lime, which gives the chewy, popped kernels; if you can only find canned hominy, rinse it and warm it for 10 minutes instead. Chef's tip: keep the kernels at a gentle simmer; a hard boil splits them before they become tender.

120 minFilipinoSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Chamba chukhChilli and lemon paste

Chukh is the fiery condiment of Chamba in western Himachal, made at the end of summer when red and green chillies are abundant, and kept for months to brighten dal, rice and rajma through the winter. Chillies are lightly cooked in mustard oil, pounded with lemon juice and salt, and stored in glass jars under a film of oil. Just a dab is used at a time. The common mistake is leaving moisture in the jar, which lets mould grow; use a bone-dry, sterilised jar and a dry spoon. Chef's tip: wear gloves when handling this many chillies, and do not touch your eyes for hours afterwards.

90 minIndianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

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