Featured recipe

Kestane şekeri

Candied chestnuts

Bursa sits beneath the chestnut forests of Uludağ, and every sweet shop in the old covered market sells kestane şekeri in neat gold boxes, especially as gifts in autumn and at the new year. Peeled chestnuts are poached and then candied over several days in a vanilla syrup until they turn dense, glossy and tender right through. It takes patience rather than skill. Chef's tip: wrap each chestnut in a square of muslin before poaching; it holds the fragile nuts together through the repeated syrup baths.

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KaassouffléFried Gouda in breadcrumbs

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40 min

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100 min

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120 min

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Louisiana jambalaya

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70 min

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Sha phaley with cabbage and cheeseFried cabbage and cheese pockets

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65 min

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ProvoletaGrilled provolone with oregano

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13 min

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60 min

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GenfoThick barley porridge

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25 min

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Guyanese pepperpotBeef stew with cassareep

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200 min

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120 min

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45 min

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75 min

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Pisto manchegoPepper, courgette and tomato stew

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55 min

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45 min

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Pan con tomateTomato rubbed toast

Pa amb tomàquet (pan con tomate in Spanish) is the everyday bread of Catalonia: toasted country bread rubbed with garlic and a cut ripe tomato, drizzled with good olive oil and sprinkled with salt. Catalans eat it at breakfast, as a side to grilled vegetables or with a slice of tortilla, and it is so basic to the table that it is rarely even listed on menus. With so few ingredients the quality of each one matters: the ripest tomatoes, a rustic open-crumbed loaf and fruity extra virgin olive oil. Chef's tip: in Catalonia they use small, juicy 'tomàquets de penjar', hanging tomatoes; at home choose the ripest, softest vine tomatoes you can find and rub them in hard until only the skin is left in your hand.

10 min

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