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Peking duck (home style)
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Peking duck (home style)

Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.

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17 minTurkishDrinksVeganGluten free
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45 minNigerianMeatGluten freeSpicy
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40 minPakistaniIndian Sweets
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30 minHungarianPasta & Noodles
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95 minAzerbaijaniBaking
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50 minFrenchVegetarianGluten free
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Timatim salataTomato and onion salad

Timatim salata is the cool, crunchy salad served alongside the stews of an Ethiopian meal, from roadside restaurants in Tigray to home tables in Addis Ababa. Ripe tomatoes, red onion and green chilli are dressed with lemon juice and oil, and the salad is left to stand so the juices mingle; mixed with torn injera it becomes timatim fitfit. Chef's tip: salt the tomatoes only a few minutes before serving, or they release so much liquid the salad turns soupy.

10 minEthiopianSaladsVeganGluten free
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Tian provençalBaked layered summer vegetables

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70 minFrenchVegetarianVeganGluten free
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90 minIndianIndian Sweets
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ShabhaleyFried beef pastries

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ShaptaStir-fried yak with chillies

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25 minChineseMeatSpicy
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Tibetan tingmoSteamed twisted buns

Tingmo are the everyday bread of Tibet: plain steamed buns made by stretching and twisting oiled strips of dough into a knot, so they open into soft, pull-apart layers. Families in Lhasa and Tibetan communities in Nepal and India eat them with spicy vegetable stews, dal and chilli sauce, tearing off pieces to mop up the sauce. The dough is simple; the twist takes a little practice. Chef's tip: once the steaming time is up, turn off the heat and wait 3 minutes before lifting the lid, so the buns don't collapse.

85 minChineseBreads & ParathasVegan
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TsampaRoasted barley flour with butter tea

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15 minChineseBreakfast & Brunch
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Hāngī-style roastOven-steamed roast pork and vegetables

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40 minPeruvianSoupsVeganGluten free
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Tortang talongAubergine omelette

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25 minFilipinoVegetarianGluten free
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Tagliatelle al ragùTagliatelle with meat sauce

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210 minItalianPasta & Noodles
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35 minEthiopianSidesVeganGluten free
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Shirin poloSweet saffron rice

Shirin polo ('sweet rice') is the wedding rice of Iran, especially among Azerbaijani families in Tabriz, where a gleaming platter of it is carried out at the celebration feast to wish the couple a sweet life. Long grains of saffron rice are layered with candied orange peel, fine strips of carrot, slivered almonds and pistachios, all perfumed with cardamom and rosewater. It is fragrant and only gently sweet, with a citrus bitterness that keeps it from being cloying. Serve it as the centrepiece of a party with yogurt and a herb stew. Chef's tip: blanch the orange peel three times in fresh water; skip this and the whole platter tastes bitter.

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Sopa de maníPeanut soup

Sopa de maní is a pride of Cochabamba, Bolivia's food capital, where it starts the big midday meal in homes and market comedores. Raw peanuts are blended into a pale, creamy broth with vegetables and peas, and every bowl is topped with a tangle of thin, crisp fried potatoes and chopped parsley. It's usually made with beef broth; vegetable stock and a little more garlic keep it full-flavoured. Chef's tip: use raw (unroasted) peanuts and blend them very finely with water; that's what gives the soup its milky colour and silkiness.

70 minAndeanSoupsVeganGluten free
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Surti lochoSteamed chana dal batter snack

Locho is a breakfast street snack from Surat in Gujarat. The story goes that a batch of khaman went wrong and came out soft and mushy, and people liked it so much it became a dish of its own; 'locho' means a muddle. A fermented batter of chana dal is steamed until just set and scooped out in soft, spoonable heaps, then drizzled with oil and showered with a spicy locho masala, raw onion, coriander and sev. It's eaten hot with green chutney and a sweet-sour tamarind sauce. Chef's tip: steam it in a shallow layer and take it off as soon as a knife comes out sticky but not wet; locho should be just set and wobbly, and over-steamed it turns into a dull khaman.

50 minIndianSnacks & StartersGluten free
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Til pithaSesame rice rolls

Til pitha is the essential sweet of Magh Bihu, the January harvest festival, when Assamese homes stay up late around the fire, frying and toasting. Fresh flour of soaked bora (sticky) rice is spread thin on a hot pan into a round, filled with roasted black sesame and jaggery and rolled into a cigar while still soft; it crisps as it cools. Tins of til pitha are carried to every house visited during Bihu. Chef's tip: the flour must be freshly ground from soaked sticky rice and still slightly damp; dry shop rice flour won't fuse into a sheet.

60 minIndianDessertsVeganGluten free
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