Recipes

Marinate lamb shoulder, backstrap or cutlets in harissa, then serve with herb couscous using the matching cooking method.

Bake chickpea felafel with coriander, cumin, lemon and garlic for wraps, salads or a Middle Eastern-style spread.

Bake homemade muesli bars with oats, dried fruit, coconut, chocolate and mixed seeds for a batch of snacks.

Slow-cook Hungarian beef goulash with paprika and vegetables, served with parsley and caraway dumplings.

Simmer kohlrabi and potato in vegetable stock and milk for a creamy Hungarian soup to serve as a starter or main.

Layer pork mince, sauerkraut, speck, salami and sour cream for a Hungarian baked dish that freezes in portions.

Cook medium oatmeal in water with a pinch of salt for Ian Bishop's five-minute porridge, with your choice of toppings.

Marinate raw fish in citrus and combine with coconut milk and vegetables for Cook Islands ika mata.

Stuff eggplants with tomatoes, onions, garlic and raisins, then cook in olive oil for imam bayildi.

Cook potatoes with Indian spices and serve with fried eggs and kasundi for a vegetarian main or brunch.

Simmer red lentils, potatoes and carrots with curry paste, chicken stock and coconut milk, then finish with lime.

Bake lamb in tomato sauce with risoni and peas for a family meal that can be scaled for a crowd.

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