Moist loaf made with overripe bananas and a hint of cinnamon. The ultimate use-it-up bake.
Slow-braised beef in red wine with mushrooms, pearl onions and bacon. Rich, fork-tender and perfect for a cold evening.
Dry-braised beef cooked down in coconut milk and lemongrass-spice paste until deeply caramelised. Intense, aromatic and unforgettable.
A colourful bowl of rice topped with seasoned vegetables, beef and a runny fried egg. Mix with gochujang for the full experience.
Ruby-red beet soup with cabbage, potato and dill. Earthy, tangy and served hot or cold.
Charred tandoori-style chicken in a velvety tomato-butter sauce. Mild, creamy and universally loved.
Silky egg custard with a pool of dark caramel. Smooth, wobbly and universally loved.
Slow-simmered chicken in a complex sauce of dried chiles, chocolate and warm spices. Earthy, slightly sweet and deeply Mexican.
Tender chicken in a silky tomato-cream sauce spiced with garam masala and ginger. A weeknight-friendly take on the British-Indian classic.
Shredded chicken in a tomato-chile broth with crispy tortilla strips and avocado. Layers of texture and heat.
Silky rice porridge simmered until broken down, topped with ginger, spring onion and century egg.
Chewy-centred cookies with crisp edges and pools of dark chocolate. The benchmark batch.
Smoked low and slow, glazed with pomegranate, and pulled until it falls apart. Easy enough for your first go.
Buttery flaky crust filled with cinnamon-spiced apples. The pie that defines autumn.
Espresso-soaked ladyfingers layered with mascarpone cream. No baking — just chill and wait.
Chicken braised in red wine with mushrooms, lardons and pearl onions. A rustic Burgundian classic that rewards patience.
Crunchy cabbage and carrot in tangy buttermilk-mayo dressing. The BBQ essential.
Golden fried rice balls with molten mozzarella centres. Sicilian street food at its finest.
Silky vanilla custard with a shattering caramelised sugar top. Elegant and elemental.
Airy whipped cream folded into rich dark chocolate. Decadent yet surprisingly light.
Ethiopia's iconic chicken stew — berbere-spiced, slow-cooked and finished with hard-boiled eggs. Intense and celebratory.
Mashed potatoes folded with kale and smoked sausage. Dutch winter comfort in one pot.
Rolled corn tortillas filled with shredded chicken and smothered in tangy tomatillo salsa. Bright, saucy and crowd-pleasing.
Black bean stew loaded with smoked meats and pork. Brazil's national dish — unhurried, communal and deeply satisfying.
