Featured recipe

Trini parsad

Ghee-roasted flour pudding

At Hindu pujas across Trinidad, and on Divali night in Felicity and Debe, parsad is the sweet offering that is shared with everyone afterwards, handed out warm on a piece of leaf. Flour is roasted slowly in ghee until it smells nutty and turns sandy brown, then cooked with milk, sugar, raisins and spice into a soft, glossy pudding. The common mistake is rushing the roasting on high heat: the flour burns outside and tastes raw within. Add the milk carefully, as it spits. Chef's tip: warm the milk and sugar together first; adding hot liquid to the roasted flour keeps the parsad smooth and lump-free.

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30 min

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35 min

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85 min

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25 min

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40 min

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Every year on 3 October the city of Leiden celebrates Leidens Ontzet, the end of the Spanish siege of 1574, and the whole town eats hutspot. The story goes that a hungry boy found a pot of stewed root vegetables left behind in the abandoned Spanish camp. Today it is a rough, orange mash of winter carrots, onions and potatoes boiled together in one pot, then stamped coarsely with butter. In the rest of the Netherlands it turns up all autumn and winter as a weekday supper. It is traditionally served with slow-braised beef (klapstuk); here it goes with a fried egg or a spoon of piccalilli, which suits it just as well. Chef's tip: layer the vegetables with the potatoes on top and the carrots at the bottom, in just enough water to reach the potatoes; the potatoes steam, the carrots soak up the flavour of the onions, and nothing turns watery.

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150 min

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KokiSteamed black-eyed bean pudding

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180 min

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In an Uzbek chaikhana, from Tashkent's shady teahouses to the courtyards of Khiva, the first thing to arrive is a teapot of kok choy, green tea, with small bowls (piala) and a plate of raisins, almonds and sweets. The host performs qaytarish: pours a bowl, tips it back into the pot, and repeats three times to blend the brew, then serves each guest a bowl only half full, a sign they should stay and be topped up. Green tea is drunk with plov to cut the oil, and all through hot summer days. Chef's tip: use water just off the boil (about 90°C) and warm the pot first; boiling water straight from the kettle makes Chinese green tea taste harsh.

8 min

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20 min

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