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Jain recipes: no onion, garlic or root vegetables

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2797 Jain recipes with no onion, garlic, potato, carrot, fresh ginger or other root vegetables, and no mushrooms, eggs or honey. Hing, dry ginger and turmeric powder are fine. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 40 minutes.

Filter these by time, diet or cuisine · Make Jain your diet to see only these recipes everywhere on the site.

ShelpekThin fried flatbreads

Shelpek are paper-thin flatbreads fried in a shallow pan, and in Kazakh homes they carry meaning: on Thursday evenings and Fridays women fry seven shelpek 'for the smell', a prayer for the ancestors, and they're handed out at funerals and memorial meals. In everyday life they are eaten warm with tea, butter and jam, all over Kazakhstan and in the Kyrgyz villages across the Tian Shan. The dough is soft and rich with milk and butter, and takes minutes to fry. Chef's tip: roll them almost transparent; thin shelpek blister and stay soft, thick ones go stiff like crackers.

30 minKazakhBreads & Parathas
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Bhapa pithaSteamed rice flour cakes

When the date palm sap starts flowing in early winter, small steaming pots appear on street corners all over Bangladesh, from Rajshahi to Dhaka's Karwan Bazar, selling bhapa pitha in the dark mornings. Damp, lightly salted rice flour is packed into a small bowl around a layer of grated coconut and khejur gur (date jaggery), wrapped in cloth and steamed over a narrow-necked pot until soft, fluffy and fragrant. Eat them warm, straight from the cloth. Chef's tip: the rice flour should feel like damp sand that just holds when squeezed; too wet and the cake turns gummy, too dry and it crumbles.

50 minBangladeshiDessertsVeganGluten free
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KurtDried salted yogurt balls

Kurt is the snack of the steppe: thick, salted yogurt pressed into balls and dried until rock-hard, so it keeps for months in a saddlebag. Herders in Kazakhstan and Kyrgyzstan make it in summer, when the animals give the most milk, and dry it on reed mats in the sun. Children suck on it like a sweet, adults crumble it into soups, or dissolve it in hot water to make a sour drink. Bazaars from Shymkent to Bishkek sell it in white, smoked and red-pepper versions. Chef's tip: drain the yogurt until it's as firm as cream cheese; if it's still wet the balls crack and turn mouldy before they dry.

20 minKazakhSnacks & StartersGluten free
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SerabiCoconut rice pancakes

Serabi are small, thick pancakes cooked one at a time in clay pans over charcoal, sold at dawn in Solo and Bandung. The rice-flour batter, rich with coconut milk, sets with a spongy, bubbly top and a crisp, lacy base. In Bandung they come with a pour of kinca, a warm palm-sugar syrup scented with pandan; Solo's version is rolled in a banana leaf with a dot of thick coconut cream. Chef's tip: don't flip them; covering the pan lets steam cook the top while the bottom crisps.

45 minIndonesianDessertsVeganGluten free
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Begun bhajaFried aubergine slices

Begun bhaja is the crisp-edged, creamy aubergine slice that sits beside dal and rice on almost every Bangladeshi lunch plate, from Chittagong to Sylhet, and it is a must with bhuna khichuri on a rainy afternoon. Thick rounds are rubbed with turmeric, chilli and salt, then shallow-fried in mustard oil until the outside is caramelised and the inside melts like custard. Chef's tip: salt the slices and leave them for 10 minutes, then pat dry; they drink up far less oil and brown more evenly.

27 minBangladeshiSidesVeganGluten free
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Fresh hot soy milk

On cold Da Lat nights, the steam rising from soy milk stalls is part of the scenery around the central market: big pots of freshly made sữa đậu nành, ladled hot into glasses and sipped with grilled rice paper or a warm bánh bao. Made at home, it tastes nutty and clean, nothing like the cartons, and a knot of pandan leaf gives it the gentle vanilla-like scent that Vietnamese sellers favour. Chef's tip: rub the soaked beans between your palms and float off the skins; peeled beans give a smoother, sweeter milk.

50 minVietnameseDrinksVeganGluten free
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Hallabong adeSparkling tangerine drink

Hallabong (한라봉) is Jeju's pride: a large, sweet, easy-peel tangerine with a knob on top that is said to look like Hallasan, the island's volcano. Every café on Jeju sells hallabong ade (한라봉에이드), a tall glass of hallabong syrup topped up with sparkling water and ice, often with the fruit sliced into it. Koreans make the syrup, hallabong-cheong, by layering the sliced fruit with sugar in jars; this quick version is ready in 10 minutes. Outside Korea, use dekopon, sumo or any very sweet mandarin. Chef's tip: add a squeeze of lemon to the syrup; hallabong is so sweet that the drink tastes flat without a little extra acid.

15 minKoreanDrinksVeganGluten free
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Omegi tteokMillet rice cakes with red bean

Omegi tteok (오메기떡) are Jeju's best-known rice cakes: small dark-green rounds of glutinous millet and rice dough flavoured with mugwort, filled with sweet red bean, and rolled in a coat of mashed red beans or toasted nuts. Jeju farmers grew millet on fields too stony for rice, and the dough was once fermented into omegi-sul, the island's rice wine. Now they are bought in boxes at Seogwipo's Olle market as the island's favourite gift, kept in the freezer and thawed for tea time. Chef's tip: knead the dough with boiling water while it is still hot; mugwort and millet need the heat to bind into a smooth, stretchy dough.

55 minKoreanDessertsVeganGluten free
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Beijing sesame shaobingSesame paste flatbreads

Old Beijing eats these at breakfast with a bowl of soy milk, or tears them up beside a lamb hot pot. The dough is spread with toasted sesame paste and ground Sichuan pepper, rolled up and coiled, so a cut loaf shows a spiral of dozens of thin brown layers. The top is crusted with sesame seeds and baked until it shatters. Chef's tip: spread the paste right to the edges and roll tightly; air pockets make the layers separate and burst.

80 minChineseBreads & ParathasVegan
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Obleas con arequipeWafers with dulce de leche

Obleas are the giant, paper-thin round wafers sold from street carts in Bogotá's parks and around Floridablanca in Santander, where they began. The vendor spreads two wafers with arequipe, Colombia's dulce de leche, and adds whatever you choose: blackberry jam, grated cheese, condensed milk or sprinkles, then presses them together. They are crisp, sticky and fun to make with children. Look for oblea wafers in Latin American shops. Chef's tip: assemble them right before eating; the wafers soften within an hour.

10 minColombianDesserts
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Beijing mung bean cakes

Beijing pastry shops stack these pale yellow cakes high in early summer, when they're eaten for the Dragon Boat Festival and as a cooling sweet on hot afternoons. Peeled mung beans are steamed, mashed with sugar and oil, then pressed in wooden moulds, so each cake comes out with a pattern. Northern versions are dry and crumbly; Suzhou ones further south are oilier. You need a mooncake press or small mould. Chef's tip: cook the paste until it pulls away from the pan in one ball; if it's too wet the cakes slump.

80 minChineseDessertsVeganGluten free
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Dai pineapple sticky rice

In Xishuangbanna, the tropical south of Yunnan, the Dai people cook sticky rice inside hollowed-out pineapples, so the fruit's juice soaks in while it steams. It turns up at festivals and on every Dai restaurant table, a sweet and tangy side next to grilled and sour dishes, and children love it. Soak the rice for at least 4 hours before you start. Chef's tip: use a ripe pineapple that smells sweet at the base; an under-ripe one makes the rice sour.

65 minChineseRice & GrainsVeganGluten free
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Rooibos iced tea

Rooibos grows only in the Cederberg mountains north of Cape Town, and on hot Western Cape afternoons it is brewed strong and poured over ice rather than drunk hot. The tea is naturally caffeine-free and slightly sweet with notes of honey and vanilla, so it needs little added sugar. Orange, lemon and fresh mint make it a summer jug for the stoep (veranda). Chef's tip: brew the tea double strength and pour it straight over plenty of ice; it chills in seconds and the melting ice dilutes it to the right strength.

10 minSouth AfricanDrinksVeganGluten free
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Xiamen sweet peanut soup

In Xiamen on the Fujian coast, peanut soup is breakfast, mid-morning snack and late-night treat, sold from steaming pots in the old arcades along Zhongshan Road. The peanuts are cooked so slowly that they become soft and creamy while keeping their shape, and the broth turns milky and lightly sweet. Locals often dunk a fried dough stick into it. Chef's tip: soak the peanuts, then freeze them overnight; the ice crystals break down the cell walls and the peanuts cook to that melting texture much faster.

135 minChineseDessertsVeganGluten free
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QingbuliangIced coconut milk dessert soup

On hot evenings in Haikou, night-market stalls ladle this into bowls: coconut milk poured over red beans, mung beans, sago pearls, cubes of jelly and fresh tropical fruit, with a scoop of shaved ice on top. The name roughly means 'clearing, nourishing, cooling', and Hainan people eat it to cool down in their long summer. Everything except the fruit can be cooked a day ahead and chilled. Chef's tip: cook each bean separately; they soften at different speeds.

80 minChineseDessertsVeganGluten free
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Delhi-style fruit chaatSpiced fruit chaat

Delhi's fruit chaat wallahs set up their carts in the afternoons with towers of guava, papaya, apples and bananas, plus roasted sweet potato, and chop whatever you point at into a leaf bowl. Then comes the part that makes it chaat rather than fruit salad: a big shake of tangy chaat masala, black salt and roasted cumin, a squeeze of lime, sometimes a pinch of chilli. It's a refreshing mid-afternoon snack in summer, and a regular sight on Ramzan iftar spreads too. The salt and spice make sweet fruit taste even sweeter. Chef's tip: season it just before eating; once the salt goes on, the fruit starts weeping juice and goes soft within 15 minutes.

15 minIndianSaladsVeganGluten free
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Hainan coconut riceSticky rice in coconut

Across Hainan island, in Wenchang and Haikou especially, cooks fill whole mature coconuts with glutinous rice and steam them for hours until the rice is sticky, sweet and full of coconut flavour. The coconut is cut open at the table and served in wedges with the white flesh still attached. Look for brown, mature coconuts that slosh when shaken. Soak the rice for 4 hours first. Chef's tip: a cleaver tapped round the shell's 'equator' near the top opens it more safely than trying to saw it.

120 minChineseRice & GrainsVeganGluten free
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Sauerkraut

Sauerkraut is how German households have kept cabbage through the winter for centuries, and autumn is still when families in Baden, Franconia and Alsace shred the new white cabbage into stoneware crocks. It's nothing but cabbage and salt: the salt pulls out the juice and natural lactic acid bacteria do the rest, turning it sour, crunchy and full of flavour in a few weeks. Raw homemade sauerkraut tastes far fresher than the jar and is a lovely side for Kartoffelpuffer or potato mash; for a warm side, simmer it with onion and a grated apple. Chef's tip: weigh the cabbage and use exactly 2% of its weight in salt; too little and it goes soft and mouldy, too much and it won't ferment.

30 minGermanBasicsVeganGluten free
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Daulat ki chaatSaffron milk foam

Daulat ki chaat appears in the lanes of Chandni Chowk only in the coldest months, from about November to February. Vendors whisk milk and cream through the night and leave it out under the winter dew, then skim off a foam so light it disappears on your tongue, topped with saffron, khoya, sugar and pistachios. It's sold before the sun gets high, because warmth destroys it. A home kitchen can't recreate a Delhi winter night, so this version uses very cold milk and cream whipped to a loose foam and layered with saffron. It comes close: airy, cool, faintly sweet. Chef's tip: chill everything, bowl and whisk included, for at least 4 hours; the colder the milk, the more stable the foam.

40 minIndianIndian SweetsGluten free
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Arroz con cocoCaramelised coconut rice

Along Colombia's Caribbean coast, in Cartagena and Santa Marta, arroz con coco is the rice served with fried fish and patacones; it pairs just as well with beans, fried plantain and salad. The dark version, arroz con coco titoté, comes from cooking coconut milk down until the oil separates and the solids fry into brown, toasty flecks (titoté), then adding the rice with a little sugar and raisins. The result is nutty, sweet-savoury and light brown. Chef's tip: be patient with the titoté; it only tastes right once the bits are deep brown, but take it off the moment they turn the colour of coffee or it will be bitter.

45 minColombianRice & GrainsVeganGluten free
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Arepa con quesoCorn cakes with cheese

In the Andean cities of Bogotá, Medellín and the coffee region, breakfast very often means an arepa: a thick, griddled round of white corn dough, split or topped with butter and melting fresh cheese. This Colombian arepa con queso has cheese kneaded into the dough as well as on top, so it comes out soft and steamy inside with a crisp, freckled crust. Serve it with hot chocolate, aguapanela or eggs scrambled with tomato and spring onion (huevos pericos). Chef's tip: the dough should feel like soft play dough; if the edges crack when you flatten a ball, it needs a splash more warm water.

30 minColombianBreakfast & BrunchGluten free
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Batido de mangoMango milkshake

Batidos are the thick fruit milkshakes blended to order at Cuban cafeterías and roadside stands in summer, made with whatever tropical fruit is ripe: mamey, papaya, guanábana and, most of all, mango. Unlike a lassi there is no yogurt, just ripe mango, cold milk, a little sugar and plenty of ice, whizzed until frothy. Kids love it as an afternoon treat. Chef's tip: freeze the mango chunks first and you will need less ice, so the batido tastes of fruit rather than water.

5 minCubanDrinksGluten free
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Feteer meshaltetFlaky layered pie

Feteer meshaltet comes from the villages of the Nile Delta, in Sharqia, Menoufia and around, where it is baked for weddings, feast days and for guests, and sent home with visitors in a cloth. A soft dough is stretched paper-thin, brushed with lots of ghee or butter and folded over and over into a round that bakes into dozens of crisp, flaky layers. Eat it warm, torn with your hands, dipped in honey or 'asal eswed (sugar-cane molasses) or with white cheese and olives. Chef's tip: let the dough balls rest in butter until they feel loose and silky; dough that hasn't relaxed tears when you stretch it, and torn dough is the most common reason a feteer comes out tough.

90 minEgyptianBreads & Parathas
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Café cubanoSweet Cuban espresso

Café cubano, or cafecito, is the tiny, intensely sweet coffee poured into thimble-sized cups at every ventanita (walk-up window) in Miami and in homes across Cuba, often shared around the office at 3 o'clock. The secret is the espumita: the first few drops of coffee beaten hard with sugar into a pale caramel-coloured cream that floats on top. You need a stovetop moka pot. Chef's tip: catch only the very first, strongest drops for the foam; if you add too much coffee the sugar won't whip up.

7 minCubanDrinksVeganGluten free
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TostonesTwice-fried green plantain

Tostones are the crisp golden discs of green plantain sold at every Cuban cafeteria and fried at home to go with rice, beans and mojo; along Colombia's coast and in Cali the same thing is called patacones and comes with hogao or ají on top. The plantain is fried once to soften, smashed flat, then fried again until the edges shatter while the middle stays starchy and tender. Eat them hot as a side or a snack. Chef's tip: use truly green, hard plantains; yellow ones turn sweet and soft and will never go crisp.

25 minCubanSidesVeganGluten free
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Chicha venezolanaRice and milk drink

Chicha venezolana is the thick, creamy rice drink sold from pushcarts by chicheros on the streets of Caracas, poured over ice and topped with condensed milk and cinnamon. Unlike Mexican horchata, which is made from soaked raw rice, chicha is made from rice cooked until very soft, then blended with milk, condensed milk and vanilla, so it's thick and velvety, almost a drinkable rice pudding. Children love it as an afternoon treat. Chef's tip: cook the rice until it is really mushy and splitting; any firmness left makes the chicha gritty.

40 minVenezuelanDrinksGluten free
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GalãoMilky espresso

Ask for a galão in a Lisbon café and it arrives in a tall glass, not a cup: one short espresso (a bica, in the capital's slang) topped up with about three times as much hot, frothy milk, so it is pale, mild and creamy. It is the breakfast and mid-morning drink of the city, ordered at the counter with a pastel de nata or a tosta mista, and the glass is held by the rim because it gets hot. A galão escuro has less milk, a galão claro more. Chef's tip: heat the milk only until it steams and the jug is too hot to hold for more than a moment, about 65 °C; boiled milk tastes flat and loses its sweetness.

5 minPortugueseDrinksGluten free
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DooghSalted yogurt drink

Doogh is the salty, fizzy yogurt drink served in tall glasses with lunch across Iran, and above all with kebab and rice at the chelow-kababi restaurants of Tehran. Bottled sparkling doogh from the mineral springs of Abali, in the mountains east of the capital, is the famous one; at home it is mixed from yogurt, cold water and soda water with crumbled dried mint, and sometimes wild pennyroyal (kakuti) or rose petals. Its bubbles and mint set it apart from plainer, still yogurt drinks. It is cooling and good with rich, herby food. Chef's tip: add the sparkling water last and stir gently, or the fizz disappears before it reaches the glass.

5 minPersianDrinksGluten free
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Bhutte ka halwaSweetcorn halwa

In monsoon Indore, when the fields around the city are full of tender maize, sweet shops turn the same corn into halwa: kernels ground coarsely, roasted in ghee until they smell like buttered popcorn, then cooked with milk and sugar until glossy. It is lighter and less cloying than many halwas, with a gentle bite from the corn. Families make it for guests and for small festivals, and it is just as good warm from the pan or at room temperature the next day. Chef's tip: grind the corn in short pulses to a coarse, porridgy texture; a smooth purée turns gluey and sticks.

50 minIndianIndian SweetsGluten free
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FaloodehFrozen rice noodle sorbet

Faloodeh is the summer treat of Shiraz: thin rice noodles frozen in a rosewater syrup to make an icy, crunchy, chewy sorbet, sold in ice-cream shops across the city and in Tehran on hot evenings. Each glass is finished at the counter with a squeeze of fresh lime and, for many, a spoon of sour cherry syrup. It is very different from Indian falooda, which is a creamy milk drink; this one is dairy-free, sharp, floral and refreshing. Chef's tip: scrape the mixture with a fork every 30 minutes while it freezes, so you get snowy crystals rather than a solid block.

240 minPersianDessertsVeganGluten free
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Sholeh zardSaffron rice pudding

Sholeh zard is the bright yellow rice pudding that Iranians cook in huge pots as nazri, food given away to neighbours and strangers, especially during the month of Muharram and on religious feast days; neighbourhoods in Tehran and Mashhad fill with its smell of saffron and rose. Rice is simmered until it almost melts, then sweetened, coloured gold with saffron and perfumed with rosewater and cardamom. It sets softly as it cools and is decorated with cinnamon lines, almonds and pistachios. This version uses a little oil instead of butter, so it is vegan. Chef's tip: add the sugar only when the rice is completely soft; sugar added early stops the grains from breaking down.

75 minPersianDessertsVeganGluten free
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Mast-o khiarCucumber yogurt

Mast-o khiar is the cool yogurt bowl that sits beside rice and stew on Iranian tables all summer, and families pack it in a cool box for picnics in the parks of Tehran and Isfahan. Thick yogurt is mixed with crunchy diced cucumber and dried mint, then dressed up with walnuts, raisins and a scattering of dried rose petals, which make it sweeter and more fragrant than the plain garlic-cucumber dips of its neighbours. Serve it with polo, kuku or simply with bread. Chef's tip: soak the raisins in warm water for 10 minutes first so they are plump, not chewy.

10 minPersianChutneys & DipsGluten free
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Chelow with tahdigSaffron rice with crispy base

Chelow is the plain, fluffy steamed rice at the centre of almost every Iranian lunch table, and tahdig ('bottom of the pot') is the crisp golden crust that forms underneath it. In homes from Tehran to Isfahan the pot is turned out at the table and the shards of tahdig are fought over before anyone touches the stew. The method is the master one for all Persian polo dishes: long-grain rice is soaked, boiled briefly, then steamed slowly under a cloth-wrapped lid so every grain stays separate and long. This page gives a yogurt-and-saffron tahdig, with potato and flatbread versions in the steps. Serve it with ghormeh sabzi, a yogurt dip and fresh herbs. Chef's tip: turn the heat up for the first 10 minutes until you hear a steady sizzle, then right down; that early burst is what sets the crust.

90 minPersianRice & GrainsGluten free
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CachapasSweet corn pancakes with cheese

Cachapas are the roadside breakfast of Venezuela; along the highways of Aragua and Carabobo, stands called cachaperas grill them on big iron plates from early morning. They are thick, slightly lumpy pancakes made from fresh blended sweetcorn, sweet and savoury at once, folded over a slab of soft, stretchy white cheese (queso de mano) that melts with the heat. Mozzarella works well outside Venezuela. Chef's tip: keep a few whole kernels in the batter; the little bursts of corn are part of a real cachapa.

30 minVenezuelanBreakfast & BrunchGluten free
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TuronFried banana spring rolls

Turon is the afternoon snack sold by vendors on every Filipino street corner, school gate and jeepney stop around three o'clock, often next to banana cue on bamboo skewers. A slice of saba banana and a strip of ripe jackfruit are rolled in a thin spring roll wrapper with brown sugar, then fried in oil that has more brown sugar sprinkled in it, so each roll comes out wrapped in a crackly, glassy caramel shell. It is eaten hot with your fingers, when the banana inside has turned soft and sticky. Saba is a short, firm cooking banana; ripe plantain is the closest substitute. Chef's tip: roll them tightly with no air pockets, or the caramel blows holes in the wrapper.

25 minFilipinoDessertsVegan
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Halo-haloShaved ice dessert

Halo-halo ('mix-mix') is what the Philippines eats through the hot dry months of March to May, bought from roadside stalls and snack shops and eaten slowly with a long spoon in a tall glass. Sweetened beans and chickpeas, banana cooked in brown sugar, jackfruit, nata de coco and sugar-palm fruit go in first, then a mountain of finely shaved ice, a splash of evaporated milk and a crown of ube halaya, a slice of leche flan or a scoop of ube ice cream, with crunchy pinipig (toasted pounded rice) on top. Unlike Malaysian ais kacang, there's no syrup over the ice: the sweetness comes from the layers and the milk. You stir everything together before eating. Chef's tip: chill the glasses and the toppings first so the ice doesn't melt before you have finished building.

30 minFilipinoDesserts
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SingodiCoconut milk fudge in leaf cones

Singodi is Almora's other famous sweet, sold in the same shops as bal mithai but looking nothing like it: a soft, pale mix of khoya and coconut packed into a cone of maalu leaf and pinned shut with a twig. The leaf leaves a faint green, woody scent in the sweet, which is the whole point, and people in Kumaon unwrap them at weddings and on trips home. Maalu leaves are almost impossible to buy elsewhere, so this version uses banana leaf or fresh betel (paan) leaves; both give a gentle leafy aroma. Chef's tip: wrap the singodi while the filling is still warm and leave them in the fridge overnight, so the scent of the leaf soaks in.

45 minIndianIndian SweetsGluten free
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PelamushiGrape juice pudding

Pelamushi is the spoonable cousin of churchkhela: the same thickened grape must, tatara, poured into bowls instead of over walnuts and left to set into a soft, wobbly pudding. In Kakheti it is made in harvest season with fresh must straight from the press, and in Imereti it is often thickened with cornmeal instead of wheat flour. It is served chilled with chopped walnuts, and it is a favourite Lenten dessert because it needs no egg or dairy. A common mistake is adding the flour straight to hot juice, which makes lumps that never cook out; always mix it with cold juice first. Chef's tip: stop cooking when the pudding plops thickly from the spoon; it firms up a lot as it cools.

30 minGeorgianDessertsVegan
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Berenjenas con miel de cañaFried aubergine with molasses

Berenjenas con miel are a classic tapa in Andalusia, especially in Córdoba, Málaga and Granada: thin batons or slices of aubergine, lightly floured and fried until crisp, then drizzled with dark, treacly miel de caña. Despite the name, miel de caña is not bee honey but sugarcane molasses, made in the last cane mill in Europe at Frigiliana on the Málaga coast, so the dish is naturally vegan. The contrast of salty, crunchy aubergine and bittersweet syrup is irresistible; serve it the moment it leaves the pan with a cold drink. Chef's tip: soak the aubergine in salted water (or milk, as many Andalusian cooks do) for 15 minutes and pat dry; it seasons the flesh, softens any bitterness and helps the flour cling so the coating stays thin and crisp.

30 minSpanishSnacks & StartersVegan
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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 minSpanishBreakfast & BrunchVegan
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Pimientos de PadrónBlistered green peppers

Pimientos de Padrón come from Herbón, near the town of Padrón in Galicia, where they are fried whole in olive oil and showered with coarse salt. They are small, thin-skinned and mostly mild and grassy, but the Galician saying goes 'os pementos de Padrón, uns pican e outros non' (some are hot and some are not): roughly one in ten has a real kick, which is half the fun. They take five minutes and make the perfect tapa with a cold drink, tortilla or bread. Chef's tip: get the oil properly hot and leave the peppers alone for the first minute so the skins blister and puff; stewing them in lukewarm oil makes them soft and khaki instead of bright and blistered.

8 minSpanishSnacks & StartersVeganGluten free
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Avocado smoothie

In Vietnam the avocado is a sweet fruit, and sinh tố bơ is the most popular shake at Saigon's juice stalls, especially when the buttery avocados from the Central Highlands are in season. Ripe avocado is blended with milk, condensed milk and ice into a pale green shake so thick it is almost a dessert. Drink it with a straw or a spoon on a hot afternoon. Chef's tip: use a very ripe, soft avocado with no stringy bits, and drizzle a little extra condensed milk around the inside of the glass before pouring, the way street vendors do, so you get sweet ribbons as you drink.

5 minVietnameseDrinksGluten free
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Three-colour dessert

Chè are Vietnam's sweet soups and puddings, and chè ba màu, 'three-colour chè', is the one sold in tall glasses from Saigon street carts on hot afternoons. Sweet red beans, smooth yellow mung bean paste and green pandan jelly are layered with salty-sweet coconut sauce and crushed ice, then stirred together with a long spoon. The jelly is set with agar, so it is fully vegan. Every part can be made a day or two ahead. Chef's tip: add a good pinch of salt to the coconut sauce; it sounds odd, but the slight saltiness lifts the sweet beans and is what makes chè taste properly Vietnamese.

60 minVietnameseDessertsVeganGluten free
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Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 minVietnameseDrinks
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Coconut bakeCoconut bread

Coconut bake is a breakfast bread from Trinidad and especially Tobago, where it's baked on Sunday mornings in homes and village bakeries. It's a quick, unyeasted bread, rich with grated coconut and coconut milk and rubbed with butter, shaped into a round and baked until golden. It's split and buttered, and usually eaten with saltfish buljol; for a vegetarian breakfast, fill it with tomato choka, fried ripe plantain, sautéed bodi (long beans) or cheese. Chef's tip: rub the butter well into the flour and knead only briefly until the dough comes together. Overworking makes bake heavy and tight instead of soft and crumbly.

55 minTrinidadianBreads & Parathas
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Buss-up-shutTorn paratha roti

Buss-up-shut is the paratha roti of Trinidad, so called because the torn, flaky pieces look like a 'burst-up shirt'. A soft dough is spread with butter and oil, rolled into a coil to build layers, cooked on a hot tawa, then clapped and beaten with wooden paddles until it breaks into soft, buttery, flaky shreds. It's served in roti shops across Trinidad for scooping up curries, and is always at Hindu weddings and Divali feasts. Chef's tip: beat the roti while it's still scalding hot. The steam inside is what separates the layers, so the moment it leaves the tawa, clap it between your hands (in clean oven gloves) or bash it with two wooden spatulas until it shreds.

60 minTrinidadianBreads & Parathas
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Cornmeal porridge

Cornmeal porridge is the breakfast many Jamaicans grew up on, cooked in homes across the island before school and work. Fine cornmeal is simmered slowly with milk and water until thick and velvety, then spiced with cinnamon, nutmeg and vanilla and sweetened with condensed milk. It's warm, filling and gently sweet. Chef's tip: whisk the cornmeal into cold water first to make a smooth slurry before it meets any heat. Adding dry cornmeal to hot liquid is how porridge goes lumpy.

20 minJamaicanBreakfast & Brunch
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Fried ripe plantain

Fried ripe plantain is on almost every Jamaican plate, from breakfast with ackee and callaloo to Sunday dinner beside rice and peas. When plantains are fully ripe their starch turns to sugar, so the slices fry up soft and custardy inside with dark, sticky, caramelised edges, sweet with a little salt. Chef's tip: wait until the skin is mostly black. A yellow plantain fries up firm and starchy; a black one gives that melting, toffee-sweet result, and medium heat lets the sugars caramelise without burning.

15 minJamaicanSidesVeganGluten free
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