Featured recipe

Finger buns

Iced coconut finger buns

Finger buns are the classic Australian school canteen and tuckshop bun, sold in every suburban bakery and supermarket from Perth to Brisbane: soft, slightly sweet long rolls, sometimes with sultanas, topped with bright pink icing and a scatter of desiccated coconut. Kids eat them split and buttered. A common mistake is icing them warm, which makes it run off; let them cool completely. Chef's tip: brush them with a sugar glaze straight from the oven for a soft, shiny crust under the icing.

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Frijoles coladosStrained black beans

Every cocina económica and family kitchen in Mérida keeps a pot of frijoles colados for the midday meal, the smooth, almost soupy black beans that sit beside cochinita, poc chuc, eggs or simply rice and tortillas across the Yucatán. The beans are cooked soft with epazote, pushed through a sieve, then simmered with onion fried until sweet. Traditionally the onion is fried in pork lard; this version uses oil so it is vegan. The usual mistake is straining beans that are not fully cooked, which gives a gritty, floury purée, so cook them until they crush with no effort. Chef's tip: drop a whole habanero into the simmering purée for 5 minutes for perfume without much heat, then fish it out.

120 min

Mexican Sides

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Boil-upPork bones with greens and kumara

Boil-up is the great Māori one-pot of Aotearoa New Zealand, cooked on marae for hui, at whānau gatherings and on cold weeknights everywhere from Northland to the King Country. Pork bones and brisket are boiled for hours until the meat falls away, then potatoes, kūmara and handfuls of watercress or wild pūhā go in, and fluffy flour doughboys steam on top. The broth is drunk alongside, with buttered bread. The usual mistake is letting the doughboys sit in boiling liquid uncovered, which makes them heavy; once in, clamp the lid on and don't peek for 15 minutes. Chef's tip: skim the pot well during the first half hour and the broth stays clear and sweet rather than greasy.

170 min

New Zealand Meat

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Chungmu gimbapRice rolls with spicy squid

In the harbour town of Tongyeong (once called Chungmu), fishermen's wives made plain rice rolls in laver with the spicy side dishes packed separately, because filled gimbap spoiled in the heat of the boats. Today Chungmu gimbap is a lunchbox and road-trip classic all over Korea: finger-sized rolls eaten with a toothpick, sweet-spicy squid and fish cake, and crunchy radish kimchi. The common mistake is overcooking the squid, which goes rubbery; blanch it just until it turns white and curls. Chef's tip: brush the gim lightly with sesame oil before rolling, which keeps it from going chewy.

45 min

Korean Rice & Grains

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Caffè lecceseEspresso with almond milk over ice

In Lecce and the towns of Salento, summer mornings start at the bar with a caffè in ghiaccio, and the local version, a fairly recent invention now poured everywhere from Otranto to Gallipoli, adds a pour of latte di mandorla: the sweet almond-milk syrup Puglian bakers have made for generations from local almonds. A short glass is filled with ice, the almond syrup goes in, and a hot espresso is poured straight over so it cracks the ice and blends into a pale, cold, nutty coffee. It is sweet without being sticky, with a marzipan aroma and a clean bitter finish. The common mistake is letting the espresso cool before pouring: it no longer melts and mixes with the dense syrup, which then sits at the bottom. Pull the shot and pour it at once, then stir. It is ready when the drink is evenly caramel-coloured and the glass feels icy. Lecce bars serve it from about May to late September, often with a pasticciotto. Espresso means a fair hit of caffeine. Chef's tip: if you can only find unsweetened almond drink, stir 1 tsp of sugar into it first, but real Puglian almond syrup gives the true taste.

4 min

Italian Drinks

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Frijoles maneadosPinto beans with chile and cheese

Frijoles maneados are the rich party beans of Sonora in northern Mexico, cooked for carne asada gatherings, weddings and Sunday lunch, and spooned onto flour tortillas. Soft pinto beans are mashed and beaten (maneados means stirred or worked) with dried red chile colorado, milk and so much melting cheese that the pot pulls into strings. Serve them with flour tortillas, grilled vegetables and a sharp salsa. The usual mistake is adding the cheese while the pot is boiling hard, which makes it go rubbery and oily; take the heat right down first. Chef's tip: Sonoran queso regional or Chihuahua cheese is often made with animal rennet, so for a vegetarian pot choose a vegetarian Monterey Jack-style or mild Cheddar cheese labelled suitable for vegetarians.

130 min

Mexican Vegetarian

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Popska yahniyaBeef and onion stew

Popska yahniya, the 'priest's stew', is cooked across Bulgaria in autumn and winter, often in a clay gyuveche in the oven, and appears at name-day dinners in Plovdiv and Veliko Tarnovo. Beef is braised with a heap of small whole shallot-sized onions, garlic, paprika, red wine and a splash of vinegar until the onions are sweet and jammy and the sauce is glossy. The wine is part of the dish and some alcohol can remain after cooking; for an alcohol-free version use the same amount of beef stock plus 1 extra tablespoon of vinegar. Pork shoulder is a common alternative to beef. The usual mistake is letting the onions break apart: add them after the meat has had an hour, so they hold their shape. Chef's tip: blanch the onions for one minute in boiling water and the skins slip off in seconds.

135 min

Bulgarian Meat

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MarchuDeep-fried wheat breads

In the high Lahaul valley, marchu are fried by the basketful before the winter festivals of Halda and Losar, when families visit each other and every house must have a pile ready for guests. They are thick, soft rounds of wheat dough, sometimes lightly sweetened, fried in oil until puffed and golden, and they keep for days in the cold. They are eaten with butter tea or a spicy potato dish. The common mistake is frying in oil that is too hot, which browns the outside before the inside cooks; keep the heat medium. Chef's tip: prick each round twice with a fork so it puffs evenly rather than ballooning on one side.

50 min

Indian Breads & Parathas

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Tisane de tilleul (linden tea)

Carpentras, at the foot of Mont Ventoux, has been France's linden capital for over a century. In late June the flowering lime trees are harvested by hand, the blossoms and their pale papery bracts dried in the shade, and in July the town's linden market sells them by the sack. In French homes a tisane de tilleul is what you drink after dinner, at the end of a long day or before bed, often with a slice of lemon or a little honey; Proust's famous madeleine was dipped in one. It tastes softly floral and sweet, a little like honey and fresh hay, with a smooth, almost silky feel. The common mistake is using fully boiling water and steeping for fifteen minutes: the tea turns dull brown and slightly astringent. Let the kettle settle to about 90 °C and steep for 5–7 minutes, covered. It is ready when the infusion is pale gold and smells of a summer garden. It is traditionally drunk to unwind; if you take regular medication, have a heart condition, or want to give it to young children, check with a doctor first. Chef's tip: keep the pot covered while it steeps so the scented oils stay in the tea instead of the kitchen.

10 min

French Drinks

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Frango xadrezChicken and pepper stir-fry

Frango xadrez, "chessboard chicken", was born in São Paulo's Chinese-Brazilian restaurants and named for its neat squares of chicken, pepper and onion. It is now a staple of lunch counters, delivery menus and the home-packed marmita, eaten over white rice. The common mistake is overcrowding the pan, so the chicken stews grey instead of searing; cook it in two batches. Chef's tip: toss the chicken with soy sauce and cornflour 15 minutes ahead; the coating keeps it juicy and thickens the sauce.

30 min

Brazilian Chicken

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Calzone frittoFried ham and mozzarella calzone

In Palermo the calzone is fried, not baked: a soft, slightly sweet milk dough wrapped around cooked ham (pork) and mozzarella, sealed and dropped into hot oil until puffed and bronzed. It sits on the glass counters of every rosticceria, from the bars of Via Maqueda to the beach kiosks at Mondello, next to arancine and sfincioni, and Palermitans grab one for a mid-morning merenda or a quick lunch. The crust is thin and crisp, the dough inside pillowy and the cheese stretchy. Chef's tip: dry the mozzarella in the fridge on kitchen paper for an hour; wet cheese makes the seams burst in the oil.

120 min

Italian Snacks & Starters

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Jinmichae bokkeumGlazed dried squid strips

Jinmichae, shredded seasoned dried squid, is one of the most popular banchan in Korean lunchboxes: chewy, sweet and a little spicy, and it keeps for a week. Children across Korea find it in their dosirak and parents make a big tub on Sunday. The common mistake is glazing it over the heat, which turns the squid hard as wire; mix the strips into the warm sauce off the heat. Chef's tip: soak the squid briefly in water first and squeeze it out, so it stays tender even straight from the fridge.

15 min

Korean Fish

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Neem begunNeem leaves with aubergine

Neem begun opens a traditional Bengali lunch in spring, especially around Poila Baisakh, when the neem trees of West Bengal put out soft new leaves. A few tender leaves are fried crisp in mustard oil, then tossed with small cubes of fried aubergine so the bitterness is softened by the creamy brinjal. Eat a spoonful or two with the first mouthfuls of rice, before the dal. It is suitable as part of a balanced diet and is meant to be eaten in small amounts, as Bengali cooks always have. About 110 kcal and 7 g carbohydrate per portion. The usual mistake is frying the neem too long, which turns it black and acrid; it needs only seconds. Chef's tip: dry the leaves completely on a cloth before they go into the oil, or they spit and steam instead of crisping.

20 min

Indian Sides

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Jitui fanFried chicken leg rice

In every Taiwanese town, the biandang shop at lunchtime sells jitui fan: a whole chicken leg marinated in soy, garlic and five-spice, coated in coarse sweet potato starch and fried crisp, laid over rice with three small vegetable sides and a scoop of minced-pork sauce if you ask. Office workers and students carry the paper boxes back to their desks. The common mistake is frying in oil that is too hot, so the coating browns while the meat by the bone stays raw; fry gently, then crisp it at the end. Chef's tip: let the starch-coated legs sit for 5 minutes until the coating looks damp, so it fries into crunchy little pebbles.

55 min

Taiwanese Chicken

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Králík na smetaněRabbit in cream sauce

Králík na smetaně is a Sunday lunch in the Czech countryside, especially in Moravia and South Bohemia, where many families once kept rabbits in the yard. Rabbit pieces are braised with carrot, celeriac, parsley root and onion, then the vegetables are blended into a velvety cream sauce brightened with lemon and a pinch of sugar, much like the famous svíčková. It is served with sliced bread dumplings (houskové knedlíky) and a spoon of cranberry sauce. The usual mistake is boiling the sauce after the cream goes in, which can split it; keep it at a bare simmer. Rabbit is lean, so cook it gently and check that the meat comes easily off the bone. Chef's tip: blend the vegetables until completely smooth and pass them through a sieve for the silky sauce Czech cooks are proud of.

120 min

Czech Meat

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Bacon and egg pie

No Kiwi picnic, school trip or bach weekend is complete without a bacon and egg pie: flaky puff pastry wrapped around smoky pork bacon, peas and whole eggs that bake into golden rounds you can see when the pie is cut. It is served warm for tea and then sliced cold into lunch boxes the next day. The common mistake is pulling it out when the pastry looks done but the eggs are still runny in the middle; for a picnic pie that will be packed, the eggs must be fully set. Chef's tip: prick each yolk lightly before adding the lid, so the eggs cook evenly and don't bubble up through the pastry.

65 min

New Zealand Meat

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Nori tsukudaniSoy-simmered nori

When a pack of nori loses its crispness, Japanese cooks turn it into nori tsukudani, the jet-black, jammy seaweed paste sold in jars as "gohan desu yo" and spread over the rice in bento boxes up and down the country. It tastes of the sea, soy and a gentle sweetness. The common mistake is walking away: once the water has gone the paste catches on the bottom within a minute. Chef's tip: soak the torn nori before you heat it, so it melts into a smooth paste instead of leaving chewy shreds.

17 min

Japanese Sides

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Ave paltaChicken and avocado roll

In Santiago's fuentes de soda and school kiosks, the ave palta is the lunch everyone orders: a soft hallulla or crusty marraqueta roll filled with shredded chicken in mayonnaise (ave mayo) and a thick layer of mashed avocado, palta. Chileans pack it for the office and for long bus journeys. The common mistake is mixing warm chicken with mayonnaise, which turns oily and is a food-safety risk; cool the chicken first. Pack it with an ice pack. Chef's tip: mash the avocado with lemon and salt just before assembling, so it stays green until lunch.

25 min

Chilean Chicken

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HafechabisLamb and cabbage pot

Hafechabis, literally 'pot cabbage', is the autumn one-pot of the Lucerne, Schwyz and Uri valleys, made when the cabbages come in and the lambs come down from the alps. Lamb shoulder, white cabbage, onions and potatoes are layered in a heavy pot with caraway and left to cook gently in their own juices with a little stock, until the cabbage is silky and the lamb tender. Serve it straight from the pot with mustard and crusty bread. The usual mistake is adding too much liquid: the cabbage gives off plenty of its own, and a flooded pot tastes boiled rather than braised. Slow-cooker option: layer as below and cook on low for 7 hours. Chef's tip: brown the lamb properly first, as the caramelised fat is what flavours every layer of cabbage.

125 min

Swiss Meat

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Daikon to aburaage no nimonoSimmered daikon and fried tofu

When winter daikon is fat, sweet and cheap in every Japanese market, home cooks from Hokkaido to Kyushu simmer it with strips of aburaage, the thin fried tofu pouches, as an everyday side for rice and grilled food. The radish turns soft and see-through and drinks up a light soy broth, while the tofu soaks up the rest like a sponge. This version uses a kelp and shiitake dashi instead of bonito, so the whole pot is vegan, and it tastes even better reheated the next day. The usual mistake is boiling it hard: the daikon edges crumble and the broth goes cloudy, so keep it at a lazy simmer under a drop lid. Chef's tip: pour boiling water over the aburaage before cutting it, which rinses off the stale frying oil and lets the broth soak in.

40 min

Japanese Sides

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Camote cueCaramelised fried sweet potato

Camote cue is the three-o'clock merienda of Manila, fried in big woks by vendors on the corners of Quiapo, outside university gates on España Boulevard and along every jeepney route, alongside banana cue. Chunks of sweet potato are fried until tender, then brown sugar is scattered into the hot oil, where it melts and wraps each piece in a glassy, crackly caramel coat. They are threaded onto bamboo sticks and eaten warm, with a soft, sweet, chestnut-like centre. Chef's tip: let the oil cool slightly before adding the sugar; sugar dropped into very hot oil burns and turns bitter in seconds.

25 min

Filipino Snacks & Starters

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Hobak jjigaeCourgette and tofu stew

Hobak jjigae is the late-summer stew of Korean home kitchens, made when the garden throws up more courgettes (aehobak) than anyone can eat, and it lands on the table in its own pot next to rice and kimchi on any ordinary weeknight. Potato and soft tofu soften in a red, gently spicy broth of gochujang and kelp, and the courgette turns silky without falling apart. Most cooks start with anchovy stock; this one uses dried kelp and shiitake so it stays vegan. The usual mistake is adding the courgette with the potato, which leaves it mushy and grey by the time the potato is cooked. Chef's tip: a final splash of soup soy sauce (guk-ganjang) seasons the broth more deeply than salt without darkening it.

30 min

Korean Soups

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MutakuraBeans, cowpeas and maize

Mutakura is old Zimbabwean country food, cooked in rural Mashonaland after harvest from the store of dried beans, cowpeas, groundnuts and maize kernels, and eaten as a filling lunch or snack, often at gatherings and ceremonies. Everything is soaked, boiled for hours until tender, then simply seasoned with salt, so the beans are creamy, the maize chewy and the groundnuts soft and rich. Suitable as part of a balanced diet. About 340 kcal and 45 g carbohydrate per portion. The usual mistake is cooking everything together from the start: the maize needs a long head start, and the dried red beans must be boiled hard for 10 minutes to be safe. A pressure cooker cuts the maize time to about 40 minutes. Chef's tip: soak everything overnight in separate bowls; the maize and groundnuts need it most.

160 minSouthern African Vegetarian

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Aloo potoler dalnaPotato and pointed gourd curry

Pointed gourd (potol) floods the markets of Kolkata in summer, and aloo potoler dalna is how most Bengali homes cook it for a weekday lunch or a light Sunday meal. Half-peeled gourds and halved potatoes are fried until golden, then simmered in a loose gravy of ginger, cumin and tomato and finished with ghee and garam masala, so it tastes warm and gently sweet rather than hot. Serve it with rice or luchi. The usual mistake is peeling the gourds completely, which makes them fall apart; scrape off only the waxy skin in stripes. Chef's tip: prick each gourd once with a fork before frying so the gravy can soak into the seeds.

40 min

Indian Vegetarian

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Divul kiri (wood apple drink)

In Sri Lanka's dry zone, around Anuradhapura, Polonnaruwa and down towards Hambantota, wood apple trees fruit through the hot months, and roadside sellers crack the hard grey shells open for you. Divul kiri, wood apple with coconut milk, is what families blend at home in the afternoon heat or offer guests during the Sinhala and Tamil New Year season in April. The pulp is brown, sticky and full of seeds, with a sour, funky smell that turns fruity once it meets creamy coconut milk and dark jaggery. The drink is thick and smooth, tangy-sweet and a little smoky. The common mistake is blending the seeds in: they break and make the drink gritty and bitter. Squeeze the pulp by hand and strain out every seed before blending. It is ready when it is thick enough to coat a glass, pale caramel-brown and tastes clearly sour under the sweetness. Outside Sri Lanka, look for frozen or tinned wood apple pulp in South Asian shops; there is no true substitute, though tamarind pulp with a few soft dates gives a similar sweet-sour idea. Chef's tip: pick a fruit that sounds hollow when tapped and smells strongly when cracked; it is fully ripe.

15 min

Sri Lankan Drinks

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Gulai pakisFern tip coconut curry

Gulai pakis is one of the green dishes on the counter of every Minangkabau rice shop (rumah makan Padang), from Bukittinggi to Jakarta, and it is cooked at home in West Sumatra whenever fern shoots are gathered from the riverbanks. Tender fern tips simmer in a yellow coconut milk sauce of turmeric, galangal, chilli and lime leaves until rich and gently spicy; many cooks add tiny dried shrimp, which this vegan version leaves out. Serve it with rice, sambal and fried tempeh. The usual mistake is boiling the coconut milk hard or covering the pan, which makes it split into curds; stir it often and keep it at a simmer. Chef's tip: always cook fern shoots thoroughly as below, as some ferns are not safe raw or lightly cooked; buy vegetable fern (paku) or fiddleheads sold for eating.

40 min

Indonesian Vegetarian

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Tomato bredieMutton and tomato stew

Winter Sundays in the Boland and the Cape Flats smell of tamatiebredie: fatty mutton neck left to murmur for two hours with a kilo of ripe tomatoes, a stick of cinnamon, a few cloves and potatoes that soften into the sauce. The tomatoes collapse into a thick, brick-red gravy that is sweet, gently spiced and glossy with mutton fat, and the meat falls from the bone at a nudge. Serve it over plain white rice with a spoonful of fruit chutney or a beetroot salad on the side; like most bredies it tastes even better the next day. Most people drown it in water at the start, which leaves a thin, sour soup, so let the tomatoes provide the liquid and top up only by the splash. Chef's tip: for a meat-free pot, skip the mutton, soften the onions and spices the same way, then simmer two drained 400 g tins of butter beans with the tomatoes and potatoes for 40 minutes.

150 min

South African Meat

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Tom BrownRoasted maize and groundnut porridge

Tom Brown is the porridge Ghanaian babies grow up on: a blend of roasted maize, groundnuts (peanuts) and soya beans, ground fine and sold in bags at Makola Market in Accra and in clinics' nutrition corners, or roasted and milled at home. Cooked with water it becomes a smooth, beige porridge that smells of toasted corn and peanuts, and it is rich in protein and energy. It is loved in Nigeria too. For babies there is no salt, sugar, evaporated milk or honey. It contains peanuts and soya. Chef's tip: early, regular peanut is recommended for most babies, but if your baby has severe eczema or a known egg allergy, talk to your health visitor or doctor before the first spoonful.

12 min

Ghanaian Breakfast & Brunch

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