Stollen | A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Equipment and preparation: for this recipe you will need a large baking tray.
Soft polenta, fried eggs, sage, capers and parmesan
Soft polenta, fried eggs, sage, capers and parmesan | A rich, indulgent dish that combines creamy polenta with crispy egg whites and runny yolks. There’s also a crisp salty touch from the capers, a hint of herbaceousness from the sage, and plenty of cheese to keep you entertained. With a slight cooking time adjustment, you could substitute any type of egg in this recipe – duck would make it stupidly rich and quail would make it cute.
Pea and ricotta fritti
Pea and ricotta fritti | Light, fluffy and almost dumpling-like, these deep-fried vegetarian treats make such a delicious snack. This is a really quick and easy recipe that's great for parties, and a great way to get the kids eating their greens.
Chicken schnitzel | This recipe creates tender chicken with a lovely golden coating and it is delicious with mashed, boiled or fried potatoes. We make it at home at least every couple of weeks and love the simple recipe. Love this dish? You might also enjoy our veal schnitzel recipe, which is served with delicious minted peas and steamed baby potatoes.
New Year’s vegetable soup (ozoni)
New Year’s vegetable soup (ozoni) | Ozoni is a traditional Japanese soup eaten on New Year’s Day for good health. The recipe varies throughout Japan but is usually made up of mochi (dried rice cakes) in a dashi stock soup. The Japanese like to make this dish more festive by carving star shapes into the caps of the mushrooms and cutting the carrots to look like flowers.
Egg rolls | This Sri Lankan recipe consists of pancakes filled with a fish and potato mixture and hard-boiled eggs, which are crumbed and fried to make tasty parcels.
Confetti latkes with harissa sour cream
Confetti latkes with harissa sour cream | With fresh bounty in hand from the farmers’ market, this recipe practically wrote itself. I combined kohlrabi (which is white inside, by the way), carrots and beetroot with some beetroot leaves to create beautiful, jewel-toned latkes that are even tastier than they are colourful. My husband brought a pan of the crispy-fried latkes to a business meeting and they were gone in seconds. He came home with rave reviews and a generous offer to take me back…
American Southern-style carrot cake
American Southern-style carrot cake | "I never thought the humble carrot cake could be taken to such a ridiculous level of indulgence. I was given this recipe by my good friend Pri who’s a huge fan of American-style home cooking and he’s been harassing me for ages to make it. It has all the hallmarks of great American baking - buttermilk, cinnamon, corn syrup and cream cheese, and oh my goodness, it’s heavenly with a capital 'H'. I have changed the original recipe a little, using butter…
Dark and sumptuous chocolate cake
Dark and sumptuous chocolate cake | I never thought I would be in raptures about the joyfulness of a vegan chocolate cake. It’s true that I first made a version of it – the recipe kindly given to me by Caroline Stearns, my technical guru in the kitchen – when I was giving a supper for a vegan friend, but I now make this as my chocolate cake of choice, and I don’t even need to explain it’s vegan. On top of everything else, it’s incredibly simple to make. For this recipe you will need a…
Crisp-fried pork belly with sticky tomato shrimp paste sauce (binagoongang baboy) | Filipinos’ devotion to their mother’s or cook’s food is notorious. It is always the best and, often, the only version worth eating. My cousin Bunny lives in Manila, about 200 kilometres from the family home. On trips to the capital, my tito and tita bring care packages of Bunny’s all-time favourite, binagoongan, which she stashes in the freezer to portion out until their next visit. I hear this kind of story…
Halloumi with quick sweet chilli sauce
Halloumi with quick sweet chilli sauce | There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat.
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise | “One Saturday night, Catherine and I did a bit of recipe testing. I had some great pink eye potatoes leftover and with the perch I caught a few days before, fish and chips had to be on the menu. The idea for fried quinoa came from Garagistes restaurant (they served it on poached calamari). It was pure awesome.” Sam
Kibbeh bil sanieh
Kibbeh bil sanieh | Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This is carefully spiced then served raw, baked or fried in endlessly varying shapes, often with delicious fillings (that often include more minced meat). This recipe is for a kind of kibbeh sandwich: a layer of cooked, spiced meat and pine nuts is pressed between two layers of…
Okinawan black sugar doughnuts (sata andagi)
Okinawan black sugar doughnuts (sata andagi) | These dense, cake-y Japanese fried doughnuts are a great way to showcase the molasses flavours of Okinawa’s famed black sugar. They are great with a morning cup of coffee. Here are two ways of making this recipe – a simple version, as demonstrated in this episode, and a more complex method, if you’re up to it. Both recipes will take the same amount of time to make – the differences are in the ingredients and how you make the dough.
Prawn cakes | This recipe for prawn cakes, popular street food in Cambodia, is similar to a fritter: chopped prawn meat is added to a tempura batter, which is then shallow-fried to flatten, and transferred to another pan for deep-frying. This technique results in crispy cakes that are perfect for dipping.