France sells millions of jambon-beurre every working day: half a crusty baguette, split, spread with good salted butter and filled with thin slices of jambon de Paris, the delicate cooked pork ham. Parisians eat it at the office, on a park bench or on the train. The common mistake is a stingy smear of hard butter; the butter is a filling, not a glue, so spread it soft and generous. Some add cornichons, which purists call a different sandwich. Chef's tip: fold each slice of ham loosely in half rather than laying it flat, so the sandwich is airy and every bite has ham.
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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.
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.
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.
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.
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.
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.
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.
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