Chocolate swirl loaf
Babka grew from the sweet yeasted breads of Polish and Ukrainian Jewish kitchens, and Tel Aviv and New York bakeries turned it into today's showpiece: a rich, buttery dough rolled around dark chocolate, cut open lengthways and twisted so the layers show, then soaked in syrup as it leaves the oven. Israelis buy it for Shabbat afternoon coffee, and a slice keeps its gooey layers for days. It takes time but little skill: an overnight chill makes the soft dough easy to roll. Chef's tip: chill the dough overnight; cold, firm dough rolls thin and twists cleanly instead of smearing the chocolate.
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Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
Slices of long bread roll grilled on one side, then spread with a spiced garlic butter flavoured with cumin, black pepper and green and red chilli chutneys, and grilled again until golden. Quick to make and good with drinks.
Chips coated in a thick, tangy masala of browned onions, garlic, ginger, tomato and yogurt, spiced with freshly roasted and ground coriander, cumin, pepper and dried chilli. A street-food favourite in East Africa. Serve hot.
A no-cook party snack of crunchy fried peas, peanuts and crushed crisps, tossed at the last minute with cubes of cheese, onion, green chilli and coriander. Mix the two parts just before serving so everything stays crisp.
Crisp, buttery crackers topped with a chaat-style mixture of crushed roasted peanuts, chilli, garlic, coriander and lemon. There's no cooking: just mix and spoon on. Assemble them just before serving so the crackers stay crisp.
A quick chaat of boiled chickpeas, peanuts and potato with onion, chilli, coriander and lemon, tossed with crushed crisps just before serving. Add the crisps at the last moment so they stay crunchy, and serve immediately.
Small cubes of potato tossed in chilli, lemon and salt, dusted with maize, wheat and gram flour and deep fried until crunchy. Fry them in small portions so each bhajiya stays separate. Serve hot with chandu bhajiya chutney.
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
A quick party bread made from ready pizza bases, spread with a garlic, green chilli and herb butter, sprinkled with chilli flakes and baked until crisp. Make the spread ahead and bake the bread just before serving, cut into triangles.
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
Thinly rolled bread slices wrapped around a spiced filling of mashed potato, cheese and onion, sealed and fried until golden and crunchy. A party favourite that you can roll ahead and fry just before serving. Serve hot with red chutney.
Little cocktail samosas filled with chopped cashews, sautéed onion, coriander, chilli and a touch of lemon. The filling is rich and nutty with a gentle heat. Fry them slowly so the pastry turns golden and crisp all the way through, and serve hot with lemon wedges.
Crisp slices of ciabatta or French bread topped with fresh tomato, spring onion and herbs, then grilled under cheddar until it bubbles. They're quick to make and ideal as a starter or a party snack. Serve hot.
A hearty Italian vegetable soup with cannellini beans, cabbage and a little spaghetti, finished with a bright basil and tomato pesto stirred in at the end. Don't let it boil hard once the vegetables are in: over-boiled soups lose their colour and body. Serve hot with crisp garlic toast.
A smooth, everyday soup of carrots and tomatoes, blended with potato for body and finished with a cumin tempering and mixed herbs. For a plain tomato soup, use more tomatoes and fewer carrots; for cream of tomato soup, stir in 4 tbsp fresh cream. Serve hot with garlic bread.
A clear, gingery broth with mushrooms, Chinese cabbage and fine rice noodles, seasoned with soy sauce and a little cider vinegar. It's light and quick, and good when you want something warming but not heavy. Serve it in warmed bowls.
A silky, deep orange soup of carrots and onion with plenty of fresh ginger, sweetened with a little honey and finished with butter. It's light, warming and good for a cold day. Serve it topped with fine shreds of fresh ginger and some bread sticks.
A quick, bright green broccoli soup blended with garlic and basil, with yogurt for a gentle tang. Cook it just until hot: boiling it hard would split the yogurt. Serve hot with toast.
Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.
Long strips of mixed vegetables simmered in a cumin, ginger, garlic and chilli broth, with halved cashews for richness and crunch. It's light but warming, and ready in about half an hour. Serve it hot.
A rustic soup made by roasting potato, carrot, onion and celery until caramelised, then blending them smooth. It's topped with crisp roast potatoes and garlic, a swirl of cream and mixed herbs. Serve hot with croutons.
A smooth, pale green soup of ripe avocado, cucumber, lime and coriander, blended and served cold. It's refreshing on a hot day; serve it with lime quarters, coarse salt and nacho triangles. Mexicans also serve it hot: make it with boiling vegetable stock instead of cold water, just before serving, and don't reheat it.
A bright green soup of peas and lentils, thickened with a buttery curry roux and finished with mint and cream. Thin spaghetti makes it filling, and crisp three-cheese toast on the side turns it into a proper meal.
A thick, chunky vegetable soup with beans, herbs and small pasta, simmered slowly so the flavours come together. It's a meal in a bowl: serve it in warmed bowls with grated Parmesan, parsley and some crusty bread.
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.
An Indo-Chinese restaurant favourite: a clear stock thickened with cornflour and packed with finely shredded vegetables and paneer or tofu. It gets its heat from black pepper and chilli and its sourness from vinegar. Serve it sizzling hot with green chillies in vinegar, chilli sauce and soy sauce on the side.
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.
Peanuts coated in a spiced batter of maize and gram flour, chilli, yogurt and lemon, left overnight to soak up the flavours and then deep fried until crunchy. A classic bitting to keep in a jar for guests.
A guacamole-style dip of ripe avocado mashed with tomato, onion, green chillies, coriander, a little sour cream, Tabasco and lemon. Make it smooth or chunky, as you like. Chill it and serve with nacho triangles.
A thin, tangy dip of soy sauce and white vinegar with vegetable and sesame oils, toasted sesame seeds, chilli and garlic. Serve it with spring rolls, chilled or warmed. It's also a great dressing for coleslaw: toss and chill for up to 3 days, and add shelled sunflower seeds before serving.
A creamy, nutty dip of roasted sesame seeds blended with yogurt, garlic, chilli, lemon and parsley. It's a lighter, home-made take on tahini sauce and is used in the aubergine dip. Serve it with pitta bread, falafel or vegetables.
Bread fingers spread with a spicy garlic butter, baked until crisp, then topped with cheddar and baked again until it melts. Serve them hot alongside a bowl of soup, or on their own as a snack.
Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.
Flaky puff pastry triangles filled with a crunchy, spiced mixture of fresh coconut, roasted peanuts, sesame and fennel seeds, then baked until golden. Serve hot with chilli sauce and tomato ketchup.
Crumbly, buttery cheese pastry cut into strips, twisted, and baked with poppy seeds until crisp and golden. Serve them warm, or cool and store them in a tin for snacking.
Soft yeasted dough rolled up with spicy pizza sauce, red peppers, onion, green chillies, herbs and cheese, sliced into spirals and baked. Bake them as soon as they're shaped, so they don't go soggy. Serve hot.
Crisp chips tossed with stir-fried peppers, spring onions and chillies in a glossy sweet-and-sour sauce. A pinch of pink colour gives it the classic restaurant look, and pineapple juice makes it fruitier. Serve hot, as soon as the chips are coated.
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.
Golden fried cashews tossed in a hot wok with spring onions and red and green chillies. Ready in five minutes and gone just as fast. Serve hot.
Small samosas with a South Indian twist: the filling is sautéed onion with fresh coconut, coriander and green chilli, tempered with mustard seeds, urad dal and curry leaves. Serve hot with red, green and tamarind chutneys.
A Kenyan coast favourite: freshly fried chips tossed in a hot, tangy 'pussin' sauce of melted margarine, paprika, chilli and lemon juice. Toss them while the chips are still hot so they soak up the sauce, and serve straight away.
The famous East African potato bhajiya: wafer-thin potato slices coated in a garlicky, chilli gram-flour batter and fried until crisp. Make them in small batches so the batter doesn't go watery. Serve hot with maru bhajiya chutney.
Crunchy little fritters packed with grated paneer, sweetcorn, cabbage, onion and cashews in a spiced gram-flour and semolina batter. Topped with grated cheese and dots of chilli sauce, they make a filling party starter. Serve hot.
A light, sweet-and-sour soup made from ash gourd (kadu) stock, thickened with cornflour and seasoned with tomato and chilli sauces, vinegar and black pepper. Lightly fried carrot, cauliflower and spring onion go on top for crunch. Serve it with hot buns. Bottle gourd works just as well as ash gourd.
A proper home-made ketchup: fresh tomato puree boiled down with sugar and a muslin bag of whole spices, then sharpened with vinegar. It's thick, glossy and gently spiced. It keeps for a long time in the fridge and is great in pasta dishes.
A rich, egg-free mayonnaise whisked from fresh cream, mustard and oil and sharpened with vinegar. It's thick enough to dress coleslaw, potato salad and sandwiches. Keep it covered in the fridge and use within 3 days.
This is home-made yogurt hung in muslin until all the whey drips away, leaving a thick, spreadable cheese a little like labneh. Use it for dips, sandwich spreads, shrikhand and cheesecakes. Pressing it through a sieve before you use it makes it silky-smooth.
Sugar syrup (chashni) is the base of many Indian sweets, and recipes ask for it at different stages. A light syrup is for soaking sweets and sweetening drinks. One-thread and two-thread syrups are boiled longer so the sweet sets. You can make it with milk instead of water for some sweets.
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
Five ingredients and fifteen minutes. The secret is to cook the garlic slowly so it turns sweet and pale gold, then toss everything with a splash of starchy pasta water so the oil turns into a glossy sauce that clings to every strand.
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
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.
A light, clear vegetable stock with leek, celery, parsnip and fresh herbs, ready in under an hour. Use it as the base for soups, risottos and sauces. It keeps for 3 days in the fridge or 3 months in the freezer.
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