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MuurinpohjalettuGriddle pancakes

At Juhannus, Finnish Midsummer, families head to their lakeside cottages, light bonfires and fire up the muurinpohja, a wide, shallow cast-iron pan set over a wood fire, to cook huge, thin pancakes. Muurinpohjalettu are lacy and crisp at the edges, soft in the middle, and are eaten straight from the pan with strawberry jam, sugar or whipped cream, often after the sauna. At home a large frying pan or crêpe pan works well. Chef's tip: let the batter rest for 30 minutes; the flour soaks up the milk and the pancakes stop tearing.

70 minScandinavian Breakfast & Brunch

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Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 min

Paraguayan Breads & Parathas

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Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 min

Peruvian Soups

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JordgubbstårtaStrawberry cream layer cake

On Midsummer Eve in June, Swedes dance round the maypole in the countryside, eat herring and new potatoes, and finish with the first Swedish strawberries of the year, very often in a Jordgubbstårta. It is a light sponge split into three layers and filled with vanilla custard, whipped cream and sliced strawberries, then covered in more cream and crowned with whole berries. Make the sponge and custard the day before so you only assemble it on the day. Chef's tip: beat the eggs and sugar until really thick and pale; the air in the eggs is the only thing that makes this sponge rise.

80 minScandinavian Baking

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MämmiRye and malt Easter pudding

Mämmi is Finland's Easter dessert, a dark, almost black pudding of rye flour and malted rye, sweetened slowly by the malt's own enzymes and by a little molasses, then baked for hours in birch-bark boxes or small dishes. It looks unusual but tastes mild, malty and gently sweet, and is eaten cold with cream and sugar on Easter Sunday. It is vegan, and it was once eaten through Lent. You need powdered rye malt from a baking supplier or Nordic shop. Chef's tip: keep the porridge warm (around 60 °C) for two hours before baking so the malt can sweeten it; skip this and mämmi tastes bitter.

330 minScandinavian Desserts

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KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 min

Paraguayan Desserts

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Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 min

Argentinian Meat

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SnobrødBonfire stick bread

On Sankt Hans Aften, Danish Midsummer Eve on 23 June, people gather round huge bonfires on beaches and in gardens, sing the Midsummer song and burn a straw witch, and the children twist ropes of dough round sticks and bake snobrød over the embers. The bread comes out crisp and smoky outside and soft inside, ready to fill with jam, or butter for those who eat dairy. It is just as much fun at any garden fire or campfire. Chef's tip: hold the bread over glowing embers, not flames, and keep turning; flames blacken the outside long before the inside is done.

30 minScandinavian Breads & Parathas

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Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle Eastern Soups

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FastelavnsbollerCustard and cream pastry buns

On Fastelavn, the Danish Shrovetide Sunday, children dress up, knock a barrel full of sweets and are rewarded with fastelavnsboller. The bakery kind is made from laminated Danish pastry, baked into round shells around a spoon of vanilla custard, then split, piped with whipped cream and finished with glossy icing. They are messy, rich and eaten once a year. The common mistake is letting the butter melt into the dough while rolling, which loses the flaky layers; keep everything cold. Chef's tip: a quick home lamination with a block of grated cold butter gives proper layers without a day's work.

95 minScandinavian Baking

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AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 min

Austrian Baking

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SpekematCured meat platter

Spekemat is the Norwegian summer celebration table: on 17 May, at confirmations and on light Midsummer evenings at the cabin, platters of thin-sliced cured meats come out with crisp flatbrød, soft lefse, sour cream (rømme), scrambled eggs and cucumber salad. The classics are fenalår (salt-cured, air-dried leg of lamb), spekeskinke (cured pork ham) and morr or other cured sausage. All are bought ready cured and are not cooked, so the platter is not for pregnant women, young children or anyone with a weakened immune system; keep the meats chilled and put them out no more than 2 hours before eating. For a safer version for those guests, serve slices of cooked ham and roast lamb instead. Chef's tip: slice the meat as thin as paper, across the grain, and let it sit out for 15 minutes before serving so the fat softens and the flavour comes through.

30 minScandinavian Meat

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MatjessillMatjes herring with potatoes

No Swedish Midsummer table is complete without sill, and matjessill, the mild, sweet-cured herring, is the favourite: it is laid out on the long table in the garden with gräddfil (sour cream), chopped chives, red onion and a bowl of steaming new potatoes boiled with crown dill. Everyone eats it with crispbread and a little cheese before the strawberries. The herring is bought ready cured in jars or tins, so the only cooking is the potatoes. Cured herring is not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system; buy it from a chilled, sealed pack, keep it in the fridge and serve it within its use-by date. For a safer, cooked option, serve the same plate with hot-smoked or pan-fried fresh herring, cooked until opaque and flaking. Chef's tip: drain the herring well and pat it dry so its brine does not water down the sour cream.

35 minScandinavian Fish

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Saltkjöt og baunirSalted lamb with split pea soup

Sprengidagur, 'bursting day', is Iceland's Shrove Tuesday, and the custom is to eat salted lamb and split-pea soup until you can eat no more before Lent begins. Salted lamb is simmered in a thick yellow split-pea soup with onion, carrot, swede and potato, then the meat is sliced and served alongside the soup. The common mistake is skipping the soak, so the meat is too salty to eat; soak it overnight in the fridge. Chef's tip: cook the meat in the soup itself so its flavour seasons the peas, and only add salt at the end, after tasting.

170 minScandinavian Soups

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KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle Eastern Breads & Parathas

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Kæst skataFermented skate

St Thorlak's Day (Þorláksmessa), 23 December, honours Iceland's patron saint, and in the Westfjords and now across the country it is the day for kæst skata: fermented skate, boiled and eaten with potatoes and melted, salty sheep's tallow (hamsatólg) or butter. Its ammonia smell is famous, which is why many families cook it in the garage or eat at a restaurant, then have it the next day as a bracing start to Christmas. Buy skate already fermented from an Icelandic fishmonger; don't try to ferment it at home. Chef's tip: cook it in a lidded pot with a window open, and boil the potatoes in a separate pot.

45 minScandinavian Fish

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OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 min

Austrian Baking

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Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

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JuleribbeRoast pork belly with crackling

In much of Norway, Christmas Eve means ribbe: a slab of pork belly with the ribs left in, roasted until the scored rind puffs into crackling and the meat beneath is soft and juicy. It is served with medisterkaker, tangy caraway sauerkraut, red cabbage, boiled potatoes and gravy from the pan. Butchers sell ribbe ready scored in squares at Christmas. Chef's tip: salt the rind and leave it uncovered in the fridge for 1–2 days; a dry rind is the secret of the crackling.

230 minScandinavian Meat

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SerinakakerAlmond and pearl sugar butter biscuits

Serinakaker are the easiest of the Norwegian seven Christmas biscuits, so they are often the first one children help to bake in Advent. Small balls of rich butter dough are flattened with a fork, brushed with egg and topped with chopped almonds and pearl sugar, then baked until the edges just colour. They taste of butter and vanilla, with a crunch on top. Chef's tip: use baker's ammonia (hjortetakksalt) if you can find it for the traditional crisp-light snap; baking powder works too but gives a softer biscuit.

32 minScandinavian Baking

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HamborgarhryggurGlazed smoked pork loin

Hamborgarhryggur, 'Hamburg-style loin', is the most common Christmas Eve centrepiece in Iceland, served at six o'clock when the church bells ring Christmas in. It is a cured and lightly smoked pork loin on the bone, simmered gently, then glazed with brown sugar and mustard and baked until shiny. It comes to the table with caramelised potatoes, red cabbage, green peas and a creamy sauce. Use a smoked pork loin (Kassler) from a butcher. Chef's tip: keep the poaching water just trembling, not boiling, so the cured meat stays juicy.

150 minScandinavian Meat

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Imelletty perunalaatikkoSweet baked potato casserole

Imelletty perunalaatikko is the most traditional of the Finnish Christmas casseroles, made in the days before Christmas Eve. Mashed potato is mixed with a little flour and left warm for hours, so the potatoes' own enzymes turn starch into sugar ('imelletty' means sweetened), and then it is baked slowly until the top is a deep caramel brown. The result tastes gently sweet with no added sugar and is eaten with ham, herring or, on a vegetarian table, with mushroom salad and beetroot. Chef's tip: keep the mash at hand-warm (about 55 °C) while it sweetens; too hot and the enzymes die, too cool and nothing happens.

300 minScandinavian Sides

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JulekakeCardamom raisin Christmas bread

Julekake is the Christmas bread of Norway, baked in the days before Christmas Eve and eaten for breakfast on Christmas morning, sliced and spread with butter and brown goat's cheese (brunost). It is a soft, round, golden loaf enriched with milk and butter, perfumed with freshly ground cardamom and dotted with raisins and candied citrus peel. It is plain enough to enjoy every day of the holidays, and leftovers make wonderful toast. Chef's tip: crush whole cardamom seeds yourself just before baking; ready-ground cardamom loses its scent within weeks.

65 minScandinavian Baking

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Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 min

Argentinian Desserts

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