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Apricot and oat slices
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Apricot and oat slices

A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.

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PiperradaPeppers and tomato with eggs

Piperrada belongs to late summer on both sides of the Pyrenees, when the market stalls of Bayonne, Gernika and Pamplona are piled with green and red peppers. The vegetables are stewed slowly in olive oil until sweet and jammy, and in many Basque homes beaten eggs are stirred in at the end for a light supper. It is often served with cured ham alongside; this version is vegetarian. A common mistake is rushing the peppers over a high heat: they should collapse slowly, or the dish tastes raw and sharp. Chef's tip: take the pan off the heat while the eggs still look slightly wet, because they keep cooking on the way to the table.

55 minSpanishVegetarianGluten free
by KrazyBadal 0 views

Pipirrana jaeneraTomato pepper salad with egg yolk

Olive pickers in the province of Jaén used to carry the makings of pipirrana into the groves, and in the city it is still the salad people set out on a hot July evening, with bread for the juices. What sets the Jaén version apart is the dressing: garlic, salt and boiled egg yolk are pounded together, then loosened with the province's own peppery oil until it turns creamy. Some cooks add tinned tuna; this one stays vegetarian. The usual mistake is chopping the vegetables in large chunks; everything should be cut small enough to fit a fork. Chef's tip: peel the tomatoes before dicing, so the dressing clings to soft flesh instead of slipping off tough skin.

30 minSpanishSaladsGluten free
by KrazyBadal 0 views

Pipoca doceCaramelised popcorn

Pink, sticky and crunchy, sweet popcorn is the smell of a São João fairground and of the pipoqueiro carts outside schools and squares all year. The popcorn pops directly in a sugar syrup, so every kernel gets a thin, glassy, crackly shell; a few drops of red colouring turn it the classic festival pink. It takes about 10 minutes, so it is a favourite to make with kids watching from a safe distance. Use a plant-based red colouring if you want it vegan, as some red colourings are made from insects. Many cooks add too much colouring or sugar, which makes a sticky clump that never goes crisp. Chef's tip: shake the pan constantly once the popping slows, then tip it out immediately onto a tray and separate the kernels with two forks while still hot.

12 minBrazilianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Htapodi sti skaraCharcoal-grilled octopus

Octopus tentacles hanging to dry on a line outside a harbour taverna are a summer sight across the Greek islands, and they end up on the grill as one of the great ouzo mezedes, though they are just as good with a cold lemonade. Simmering first makes the octopus tender; the grill adds smoky, crisp tips. It is also a favourite Lenten dish, since shellfish and octopus are allowed on fasting days. Common mistake: grilling raw octopus straight away, which leaves it rubbery. Chef's tip: cook it in its own juices without added water; it gives off plenty of liquid and stays more flavourful.

90 minGreekFishGluten free
by KrazyBadal 0 views

LokumTurkish delight

Istanbul's confectioners have been cooking lokum since the 18th century, and boxes of it still go to every host, office and family on holiday visits. Real lokum is nothing more than sugar syrup, lemon and cornflour, stirred for an hour until it turns translucent, firm and springy, then scented with rosewater and studded with pistachios. It is a test of patience, not skill. Common mistake: stopping too soon; undercooked lokum is sticky and never sets cleanly. Chef's tip: it is ready when a little dropped into cold water forms a soft, pliable ball and the mixture is the colour of pale honey.

90 minTurkishDessertsVeganGluten free
by KrazyBadal 0 views

Lomi lomi salmonSalmon, tomato and onion relish

Lomi means to massage: at Hawaiian lūʻau and graduation parties, salted salmon is squeezed by hand with diced tomatoes, sweet onion and spring onions into a cold, juicy relish that cuts through rich kalua pig and poi. It arrived with salted salmon traded from the Pacific Northwest by nineteenth-century whalers. The traditional version uses raw salt-cured salmon, which is not for pregnant women, young children or anyone with a weakened immune system; this safer version gently poaches the salmon first. Chef's tip: chill everything well and drain the tomatoes, so the relish stays bright rather than watery.

30 minPacific IslanderFishGluten free
by KrazyBadal 0 views

Lomito completoLoaded tenderloin sandwich

Córdoba claims the lomito as its own, and at lomiterías and late-night carts in the city it comes completo: thin, quick-seared slices of beef tenderloin piled into a big soft roll with cooked ham (pork), melting cheese, a fried egg, lettuce, tomato and mayonnaise. It is messy, juicy and filling, the classic end to a night out or a Saturday football match, usually with chips on the side. The meat is only a few millimetres thick, so it cooks in a minute; Córdoba grills cook it through, but as a whole steak you can leave it a little pink to taste. The big error is a lukewarm pan, which boils the thin beef grey instead of searing it. Chef's tip: lay the cheese on the ham in the hot pan to melt while the egg fries, so everything goes into the toasted roll hot at once.

30 minArgentinianFast Food
by KrazyBadal 0 views

London particularSplit pea and ham soup

London particular is a thick, yellow-green soup of split peas and smoked pork ham hock, named after the pea-souper smogs that once smothered the city. It was a cheap winter warmer in Victorian London eating houses and is still on menus in pubs and cafés when the weather turns. The hock gives a deep smoky saltiness and shreds of soft meat. Chef's tip: skim the grey foam off as the water first boils, for a cleaner taste.

135 minBritishSoupsGluten free
by KrazyBadal 0 views

KiveveSquash purée with cheese

Kiveve (also written quibebe) is Guaraní food, cooked across Corrientes and Paraguay as a side for grilled meat or a supper on its own: ripe squash is simmered with onion until it falls apart, then thickened with a spoonful of cornmeal and enriched with milk and fresh cheese until it is smooth, orange and as soft as polenta, slightly sweet and slightly salty. Correntinos often serve it with chipá or sopa paraguaya on the side. The cornmeal is easy to get wrong: added all at once to a hot pot, it clumps into dry little lumps, so slake it first in cold milk and pour it in while stirring. Queso fresco or queso criollo is usually made with animal rennet; choose a vegetarian fresh cheese if needed. Chef's tip: use the deepest orange squash you can find, ideally a ripe Argentine anco or a kabocha; a pale squash gives a watery, bland kiveve.

40 minArgentinianVegetarianGluten free
by KrazyBadal 0 views

Loobia poloGreen bean rice with spiced lamb

Loobia polo is a weeknight favourite in Tehran homes, the rice dish children ask for when they come home from school and the one packed for picnics on the slopes of Darband. Parboiled basmati is layered with a sauce of minced lamb or beef, short pieces of green bean, tomato paste and a warm hint of cinnamon, then steamed slowly until every grain is stained a soft orange and a crisp tahdig forms underneath. For a meat-free pot, swap the mince for diced potato and keep everything else the same. Serve with mast-o khiar, salad shirazi and torshi. A common mistake is adding the beans raw to the rice layers: brown them in the sauce first or they stay squeaky and pale. Chef's tip: let the tomato paste fry in the oil until it turns brick red before adding water; that is where the deep, sweet flavour comes from.

90 minPersianRice & GrainsGluten free
by KrazyBadal 0 views

Lorne sausageSquare beef and pork sausage

Lorne sausage, better known in Scotland simply as square sausage or slice, is a skinless loaf of seasoned beef and pork mince that is cut into squares and fried for the full Scottish breakfast, or slapped in a morning roll with brown sauce. It is easy to make at home and freezes well. Chef's tip: freeze the shaped block for an hour before slicing; it cuts into neat, thin squares.

25 minBritishMeat
by KrazyBadal 0 views

Piquillos rellenos de setasPeppers stuffed with mushrooms

Lodosa, on the Ebro in southern Navarre, roasts its little pointed piquillo peppers over wood, peels them by hand and jars them under its own protected name. When the autumn rains bring mushrooms up in the Navarrese hills, the peppers get stuffed with a thick mushroom béchamel, coated and fried, and served as a starter at family lunches or as a pintxo in the old town of Pamplona. A smooth sauce made from a few extra peppers goes underneath. Chef's tip: chill the filling until it is firm enough to scoop, which makes filling the soft peppers far easier.

75 minSpanishVegetarian
by KrazyBadal 0 views

Htapodi me kofto makaronakiOctopus and pasta in tomato

During Lent and on fasting days, coastal families in Crete and the islands turn to octopus, which the church counts as fasting food. In this one-pot dish it is first stewed in its own juices until tender, then simmered in tomato with cinnamon and allspice, and finally the little cut pasta tubes cook right in the sauce, soaking up the deep red, faintly sweet liquid. It is served hot with a squeeze of lemon and a green salad. Common mistake: salting the octopus at the start, which tightens it; season only once it is tender. Chef's tip: buy frozen octopus or freeze fresh for a day; freezing breaks down the tough fibres and saves you the traditional beating on the rocks.

110 minGreekFish
by KrazyBadal 0 views

KispiñoSteamed quinoa cakes

Pressed in a fist so each one carries the marks of the cook's fingers, kispiño are small, dense quinoa cakes from the Puno highlands, steamed and then left to dry so they keep for weeks on journeys, herding trips and pilgrimages. Traditional ones are bound with a little lime water (from cal, the mineral) and fat; this home version uses oil and a pinch of aniseed and sugar, so they're vegan and pleasantly savoury-sweet. They're firm and chewy, a little like a grain cake, and good with hot tea, coca tea or a soup on a cold day. The common mistake is making the dough too wet, so the cakes slump in the steamer; it should feel like damp sand that holds its shape when squeezed. Ground quinoa is quinoa flour; grind your own from rinsed, dried and toasted grain, or buy it ready ground. Chef's tip: toast the ground quinoa in a dry pan first until it smells nutty, which takes away any bitterness.

55 minPeruvianBakingVeganGluten free
by KrazyBadal 0 views

Shorbet kishkFermented yoghurt and wheat soup

In the Bekaa Valley, late summer means spreading bulgur fermented with yoghurt on rooftops to dry, then rubbing it into kishk powder that keeps the family through winter. On a cold morning that powder becomes shorbet kishk, a thick, tangy, porridge-like soup eaten for breakfast with radishes, spring onions and flatbread to scoop it up. Meat-eaters often add preserved lamb (awarma); this version keeps it vegetarian with plenty of garlic and onion fried in olive oil. Kishk powder is sold in Middle Eastern grocers. Common mistake: adding the powder to hot water; it clumps, so always whisk it into cold water first. Chef's tip: finish with a spoonful of garlic sizzled in oil and a pinch of dried mint poured over each bowl.

30 minLebaneseSoups
by KrazyBadal 0 views

Pirarucu de casacaLayered dried fish, farofa and plantain

A party dish from Manaus and the Amazonas interior, pirarucu de casaca (pirarucu in a coat) is built in a big dish for birthdays and Christmas: a bed of buttery-looking farofa, a layer of shredded salt pirarucu cooked with tomato and coconut milk, golden slices of fried plantain, more farofa, and a scattering of raisins, olives, egg and herbs. Each spoonful is salty, sweet and crunchy at once. Pirarucu, the giant Amazon fish, is sold salted and dried like cod; salt cod is the easy substitute. Allow 24 hours to soak the fish in the fridge. A common slip-up is under-soaking, which makes the dish too salty to eat; taste a flake before you cook. Chef's tip: use very ripe, black-skinned plantain, fried slowly, so it caramelises and balances the salt of the fish.

85 minBrazilianFish
by KrazyBadal 0 views

King kongLayered biscuit with manjar blanco

Named, the story goes, after the giant ape because of its size when the film reached Peru, the king kong is Lambayeque's proudest sweet: thick, crumbly biscuit layers stacked with manjar blanco, a sticky pineapple jam and a peanut fudge, then cut into heavy slabs. Shops in Lambayeque and Chiclayo sell them by the kilo in boxes, and travellers carry them home as gifts. It is very sweet, buttery and dense, so a slice goes a long way with black coffee. This home version makes the manjar blanco from condensed and evaporated milk to save hours, then turns half of it into the peanut layer. The usual mistake is overbaking the biscuit until it is hard; take it out as soon as the edges are pale gold, as it firms up while it cools. It is a project, so make the fillings first and let them cool. Chef's tip: wrap the finished king kong and leave it overnight before cutting; the layers settle and soften into each other.

150 minPeruvianBaking
by KrazyBadal 0 views

Pirpirim çorbasıPurslane, bean and bulgur soup

Purslane grows wild between the tea rows and maize fields of Giresun and Ordu, and in high summer it ends up in pirpirim çorbası, a lemony, slightly tangy soup thickened with cracked wheat and soft white beans. Families make it in big pots on hot days because it is just as good served lukewarm as piping hot. The fleshy leaves turn silky, the bulgur gives a gentle chew and a spoon of yoghurt on top makes it a full lunch. Common mistake: adding the purslane too early so it turns slimy and grey; it needs only 10 minutes. Chef's tip: keep a few raw sprigs back and stir them in at the end for crunch and a fresh green colour.

50 minTurkishSoupsVegan
by KrazyBadal 0 views

Lulas recheadasSquid stuffed with chouriço and rice

Fishermen's wives in Portimão stretched a modest catch of squid by filling the bodies with chopped tentacles, rice and a little chouriço, then simmering them slowly in tomato sauce until meltingly tender. It is a Sunday dish in the western Algarve, served sliced into rounds with boiled potatoes or more rice. This contains pork (chouriço), and the sauce uses white wine; replace it with the same amount of fish or vegetable stock for an alcohol-free version. Chef's tip: fill the squid only two-thirds full, because the rice swells and can split them.

90 minPortugueseFish
by KrazyBadal 0 views

PişiFried dough puffs

When a Turkish family has time for a long Sunday breakfast, someone stands at the stove frying pişi while the rest of the table fills with white cheese, olives, tomatoes, honey and endless tea. The yeasted dough is stretched thin with oiled fingers and fried until it balloons, golden and crisp outside and chewy inside. In villages across Anatolia it is also the treat made on bread-baking day from the last of the dough. Common mistake: oil that isn't hot enough; the pişi soaks it up and turns greasy. Chef's tip: poke a hole in the middle of each round before frying so it puffs evenly and cooks through.

35 minTurkishBreakfast & BrunchVegan
by KrazyBadal 0 views

Ma'aroukMahlab-scented sweet bread

As soon as Ramadan begins, bakeries in Damascus and Aleppo stack up golden loaves of ma'arouk, a soft, slightly sweet brioche-like bread that people buy on the way home to break the fast. The dough is perfumed with mahlab (ground cherry stones), topped with nigella and sesame seeds, and is often braided or filled with date paste. Eat it warm with tea, or toasted the next morning with white cheese. Common mistake: adding too much flour while kneading; the dough should stay soft and a little tacky for a tender crumb. Chef's tip: brush with sugar syrup as soon as the loaves leave the oven — it gives the classic shine and keeps the crust soft.

55 minSyrianBaking
by KrazyBadal 0 views

Kig ha farzBeef and pork with buckwheat pudding

Kig ha farz, "meat and stuffing" in Breton, belongs to the Léon country of north Finistère, where it is still the big shared dish of village fêtes, rugby-club dinners and family gatherings. Beef shin and salt pork belly simmer for hours with cabbage, carrots, leeks and turnips, and in the same pot sits a cotton bag of buckwheat batter that cooks into a dense, nutty pudding. The pudding is crumbled and served with the meats and vegetables, often with lipig, a sauce of shallots melted in butter. Chef's tip: tie the cloth bag loosely, leaving room for the batter to double, or the pudding turns heavy and rubbery.

250 minFrenchMeat
by KrazyBadal 0 views

Maçã do amorToffee apples

A shiny red apple on a stick is the picture of a Brazilian festa junina stall, lined up in rows beside the quentão and pipoca. The 'love apple' is a small, tart apple dipped in hot sugar syrup that hardens into a thin, crackling, ruby-red shell; you bite through glass and hit crisp fruit. It is a good one to make at home for a June party because the syrup takes 15 minutes and the apples are ready as soon as the shell cools. Choose a plant-based red colouring to keep it vegan. Where it tends to fail: any water or wax on the apple skin stops the syrup sticking, so it slides off in a puddle. Chef's tip: dip the apples in boiling water for 10 seconds and dry them thoroughly to remove the wax before you start.

30 minBrazilianDessertsVeganGluten free
by KrazyBadal 0 views

Macaxeira fritaFried cassava sticks

Northeastern Brazilians call cassava macaxeira, and fried sticks of it come out with carne de sol, with grilled cheese at beach shacks, and in a bowl beside a cold drink at any bar from Natal to Maceió. Boiling first makes the inside soft and floury; frying afterwards gives a thick, blistered crust that stays crunchy far longer than potato chips. They need only coarse salt, though a dip of vinagrete or garlic mayonnaise is common. Buy sweet cassava, cook it fully, and never eat it raw. The frequent mistake is boiling until the cassava falls apart, which makes sticks that break up in the oil; stop as soon as a knife slides in. Chef's tip: let the boiled sticks steam dry and cool completely, even chill them for an hour, before frying; the drier surface is what makes them crackle.

45 minBrazilianSidesVeganGluten free
by KrazyBadal 0 views

Machaca con huevoDried beef scrambled with egg

Monterrey and Sonora both claim machaca, the dried, pounded beef that once let ranchers carry meat across the desert. At breakfast it is fried with onion, tomato and green chilli, then scrambled with eggs and rolled into soft flour tortillas, and it turns up in every lonchería and roadside café in the north. The beef is savoury, salty and chewy against the soft egg. Proper machaca is hard to find outside Mexico; shredded leftover roast beef or brisket, dried out in the pan until crisp, makes a good substitute, as does unsweetened beef jerky pounded into shreds. Chef's tip: fry the machaca on its own first until the edges crackle, which brings back the toasty flavour before anything wet goes in.

25 minMexicanBreakfast & Brunch
by KrazyBadal 0 views

Machaca de pescadoShredded fish with tomato and pepper

On the waterfront in La Paz, Baja California Sur, machaca de pescado is the sea's answer to beef machaca: firm fish is poached, shredded and fried with onion, pepper, tomato and chilli until almost dry and full of flavour. Fishermen's families once made it with shark or smoked marlin, and today it fills breakfast burritos, tacos and tostadas in cafés along the malecón. Any firm white fish such as cod, hake or mahi-mahi works well. It is savoury, lightly spicy and tender. Serve it with corn tortillas, rice or refried beans. Chef's tip: squeeze the shredded fish in your hands to get rid of excess water before it hits the pan, so it fries rather than stews.

40 minMexicanFishGluten free
by KrazyBadal 0 views

Kibbeh safarjaliehKibbeh with quince in pomegranate sauce

Aleppo is known as the city of a hundred kibbehs, and kibbeh safarjalieh is its autumn showpiece, made when quinces turn golden in the markets. Stuffed kibbeh are simmered with chunks of quince and a little lamb in a sauce sharpened with pomegranate molasses and lemon and scented with dried mint. The fruit softens and blushes pink, and the sauce is sweet, sour and fragrant all at once. Serve with plain rice or bread. Common mistake: cutting the quince too early; it browns fast, so drop each piece into lemon water as you go. Chef's tip: leave the quince skin on — it holds the pieces together and helps colour the sauce.

110 minSyrianMeat
by KrazyBadal 0 views

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