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Kerala honey cake

No Kerala bakery counter, from a tiny shop in Thrissur to a busy one near Kochi bus stand, is complete without a tray of honey cake: sticky squares of vanilla sponge sandwiched with red jam, drenched in honey syrup and coated in white coconut. Children buy them after school; adults eat them with a glass of sweet tea in the late afternoon. The sponge is soft and damp right through, sweet and faintly floral from the honey, with fruity jam at its heart. People often pour hot syrup over a hot sponge and get a soggy, collapsing cake, so let the sponge cool and use the syrup just warm. Chef's tip: stir a squeeze of lemon into the syrup; it stops the honey tasting flat and helps the cake soak evenly.

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MangúMashed green plantain

Mangú is breakfast across the Dominican Republic, from Santo Domingo's colmados to farm kitchens in the Cibao valley: green plantains boiled until soft, then mashed smooth with butter and a splash of cold water and crowned with red onions softened in vinegar. It is creamy, mild and salty, with the sharp pink onions cutting through. At home it's usually served as los tres golpes, with fried salami, fried cheese and fried eggs; this vegetarian plate keeps the queso frito and the eggs. Chef's tip: mash with cold water rather than the cooking water; cold water makes the mash smoother and lighter, the trick every Dominican grandmother swears by.

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