AROUND THE WORLD IN 80 DISHES Ed3 2021

CULTURAL CUISINES • NATIONAL DISHES • EXOTIC INGREDIENTS

AR UND

ICIOUS AND A UTHENTIC
CA RO MATI
DEL
AND FLAVOURS OME

Digital FDLIAFSVRCOOOUMVRERAWCARITOHWSSOTRATLSHDTEYFGURLLEOLCBIEPOEFS
Edition

THIRD
EDITION



A R OUND THE WOR L D
IN 80 DIS HES

here’s no denying that food and travel go hand
in hand. One of the most exciting things about
going abroad is experiencing exotic flavours and
indulging in different foods that we’re not used
to sampling back home.
Today, many of us are fortunate enough to enjoy
our favourite cuisines in our homelands, thanks to an
abundance of international restaurants; but an increase
in international food stores, as well as more global
ingredients appearing in regular supermarkets, means
it’s easier than ever before to re-create these much-
loved meals from the comfort of our own kitchens.
There’s nothing quite like serving up an aesthetically
pleasing masterpiece and knowing you’re responsible
for its heavenly aromas and rich flavours.
Around The World In 80 Dishes is the ultimate
companion for any foodie – a collection of the most
mouth-watering recipes from every corner of the globe.
The most difficult problem you’ll face will be deciding
what to cook next!



A R OUND THE WOR L D
IN 80 DIS HES

Future PLC Quay House, The Ambury, Bath, BA1 1UA

Editorial
Editor Sarah Bankes
Designer Madelene King
Compiled by Philippa Grafton & Katy Stokes
Senior Art Editor Andy Downes
Head of Art & Design Greg Whitaker
Editorial Director Jon White

Contributors
Joanne Al-Samarae, Sarah Bankes, Mohammed Barber,
Alice Barnes-Brown, Julie Bassett, Ella Carter, Philippa Grafton,
Rebecca Greig, Mike Haskew, Jackie Snowden, Vicky Williams

Cover images
Getty Images

Photography
All images courtesy of Getty Images unless otherwise stated
All copyrights and trademarks are recognised and respected

Advertising
Media packs are available on request

Commercial Director Clare Dove

International
Head of Print Licensing Rachel Shaw

[email protected]
www.futurecontenthub.com

Circulation
Head of Newstrade Tim Mathers

Production
Head of Production Mark Constance
Production Project Manager Matthew Eglinton
Advertising Production Manager Joanne Crosby
Digital Editions Controller Jason Hudson
Production Managers Keely Miller, Nola Cokely,
Vivienne Calvert, Fran Twentyman

Printed by William Gibbons, 26 Planetary Road,
Willenhall, West Midlands, WV13 3XT

Distributed by Marketforce, 5 Churchill Place, Canary Wharf, London, E14 5HU
www.marketforce.co.uk Tel: 0203 787 9001

Around The World In 80 Dishes Third Edition (MCB3981)
© 2021 Future Publishing Limited

We are committed to only using magazine paper which is derived from responsibly managed,
certified forestry and chlorine-free manufacture. The paper in this bookazine was sourced
and produced from sustainable managed forests, conforming to strict environmental and
socioeconomic standards. The paper holds full FSC or PEFC certification and accreditation.

All contents © 2021 Future Publishing Limited or published under licence. All rights reserved.
No part of this magazine may be used, stored, transmitted or reproduced in any way without
the prior written permission of the publisher. Future Publishing Limited (company number

2008885) is registered in England and Wales. Registered office: Quay House, The Ambury,
Bath BA1 1UA. All information contained in this publication is for information only and is, as far
as we are aware, correct at the time of going to press. Future cannot accept any responsibility
for errors or inaccuracies in such information. You are advised to contact manufacturers and
retailers directly with regard to the price of products/services referred to in this publication. Apps
and websites mentioned in this publication are not under our control. We are not responsible for
their contents or any other changes or updates to them. This magazine is fully independent and

not affiliated in any way with the companies mentioned herein.

Future plc is a public Chief executive Zillah Byng-Thorne
company quoted on the Non-executive chairman Richard Huntingford
London Stock Exchange
(symbol: FUTR) Chief financial officer Rachel Addison

www.futureplc.com Tel +44 (0)1225 442 244

page 14

PAELLA

page 16

-
COQ AU VIN

page 18

-
PASTÉIS DE NATA

page 20

-
RISOTTO AL FUNGHI

page 22

-
IRISH STEW

page 24

-
BELGIAN WAFFLES

page 26

-
SWEDISH MEATBALLS

page 28

-
CHEESE FONDUE

page 30

-
APPLE STRUDEL

page 32

-
TOAD IN THE HOLE

page 34

-
SMØRREBRØD

page 36

-
TIRAMISU

page 38

6

page 40 page 66

BOB CHORBA JOLLOF RICE WITH CHICKEN

page 42 page 68

- -
GOULASH LAMB TAGINE

page 44 page 70

- -
MOUSSAKA SHIRO

page 46 page 72

- -
GREY PEAS MILK TART

page 48 page 74

- -
BORSCHT CHICKEN YASSA

page 50 page 76

- -
GUGELHUPF HARISSA

page 52 page 78

- -
PEIROGI MANDAZI

page 54 page 80

- -
SARMALE MOZAMBIQUE PRAWNS

page 56 page 82

- -
SPANAKOPITA GROUNDNUT STEW

page 58 page 84

- -
KREMŠNITA BUNNY CHOW

page 60 page 86

- 7
BEEF STROGANOFF

page 62

-
KULAJDA

page 64

page 88 page 114

FALAFEL PAD THAI

page 90 page 116

- -
KUNAFA NABULSI DHAL BHAT

page 92 page 118

- -
IRAQUI DOLMA BIBIMBAP

page 94 page 120

- -
TABBOULEH THAI GREEN CURRY

page 96 page 122

- -
LUQAIMAT RAMEN

page 98 page 124

- -
MAQLUBA UBE HALAYA

page 100 page 126

- -
HUMMUS GOAN FISH CURRY

page 102 page 128

- -
PISTACHIO BAKLAWA MEE GORENG

page 104 page 130

- -
KUBBA HALEB DIM SUM

page 106 page 132

- -
FUL MEDAMES PHO

page 108 page 134

- -
BOREK MASALA DOSA

page 110 page 136

- -
BAMIEH BIL ZEIT BUBBLE TEA

page 112 page 138

8

page 140 page 162

TEXAS BBQ RIBS ENCHILADAS

page 142 page 164

- -
PHILADELPHIA CHEESESTEAK GALLO PINTO

page 144 page 166

- -
COBB SALAD CEVICHE

page 146 page 168

- -
MISSISSIPPI MUD PIE CREMA DE AQUACATE

page 148 page 170

- -
NEW ENGLAND ARROZ CON LECHE
CLAM CHOWDER
page 172
page 150
-
- FEIJOADA
DROPS BISCUITS &
SAUSAGE GRAVY page 174

page 152 -
CACHAPAS
-
POUTINE page 176

page 154 -
FAJITAS
-
JAMBALAYA page 178

page 156 -
PAILA MARINA
-
KEY LIME PIE page 180

page 158 -
EMPANADAS
-
TOURTIèRE page 182

page 160 -
ROPA VIEJA

page 184

-
HUEVOS RANCHEROS

page 186

9

YOU EMBARK ON AN EPIC FOOD TOUR ACROSS THE GLOBE

YOUR SENSES AS “FOOD IS NOT RATIONAL. FOOD IS
CULTURE, HABIT, CRAVING AND IDENTITY.”
AWAKEN

JONATHAN SAFRAN FOER

uisine around the world is hot-climate continents, such as Asia, the introducing us to a wealth of flavours
rich and diverse, and heavily Middle East, Africa and South America, and foodstuffs.
influenced by a number of factors since they are grown in these subtropical
including culture, geography and and tropical regions. Similarly, fish dishes FOOD AND CULTURE
climate. Over the centuries, countries are common in Scandinavia due to the
have developed their own delicacies abundance of fish in the surrounding Food and travel are so intertwined, and
and traditions, with dishes commonly northern waters. can be explored together in so many
reflecting their colourful histories. Often different ways. Wherever we are in
evolving based on whatever ingredients However, life-changing trade routes the world, we need to eat. It sounds
can be hunted and grown, found and – some even named after the food and simplistic, but ultimately food is fuel – it
foraged, regional recipes tend to suit the drink they typically import, such as the gives us energy, it nourishes our bodies,
needs of the inhabitants. For example, spice route and the tea route – have made and it keeps us alive. However, food is so
spices are used in many dishes from it possible for a whole host of ingredients much more than that. Food is flavours,
to be imported to faraway lands, aromas, textures, colours... Food brings

10

“FOOD FOR US COMES FROM OUR RELATIVES, WHETHER us together and forms important bonds
– for centuries and across cultures, meal
THEY HAVE WINGS OR FINS OR ROOTS. THAT IS HOW WE times have encouraged families to sit
CONSIDER FOOD. FOOD HAS A CULTURE. IT HAS A HISTORY. down and talk to each other, and this
is perhaps more important today than
IT HAS A STORY. IT HAS RELATIONSHIPS.” ever before with all the distractions and
WINONA LADUKE responsibilities we have to juggle. Meal
times are as much about the company
Most of us are taught to have manners because it shows you’ve enjoyed your food. as they are the cuisine. Group dining
from a young age, particularly when it In India and Japan, in particular, it’s actually also teaches us social skills and manners;
comes to eating habits (don’t talk while manners that differ vastly across the
you’re eating, don’t rest your elbows on the deemed rude to leave food, because it’s globe. The role food plays in our everyday
dinner table, place your knife and fork at considered wasteful. However, in countries lives is therefore an important one; it
the ‘20 past 4’ position on your plate when such as China (where burping after a meal unites people and highlights common
you’ve finished your meal… the list goes interests, as we share our likes and
on!), but what some cultures find polite, is perceived as a sign of appreciation), dislikes with colleagues, suggest recipe
it’s polite to leave food on your plate – ideas to relatives, cook meals for friends,
others find incredibly rude! finishing everything suggests that your and of course post our favourite food
While most Western cultures would find host hasn’t provided enough. While many photos on social media!
it uncivilised if you ate a meal using your countries are rightly conscious of not
wasting food, others take the concept of Dig a little deeper, and the connection
hands, for many Asian, African and waste even further, such as in Ethiopia between food and culture is perhaps
Middle Eastern communities, eating with where individual plates are banished even more significant. Eating food from
altogether! Instead, people eat their food our own culture is common practice,
your hands is a conventional custom. particularly when we’re children, and
With this type of etiquette comes many from a large, communal plate. traditions are important within families.
more rules and manners: wash your hands All these cultural differences and quirks
thoroughly before and after your meal, use are what make the world such a fascinating FOOD BRINGS US
your right hand only, and scoop the food place. It’s worth doing your homework
before visiting a country, but as a foreigner TOGETHER AND
with your fingers. you’ll usually be forgiven if you don’t get
In countries such as the UK and US, it’s FORMS BONDS
polite to finish everything on your plate the etiquette quite right.
Having a ‘Sunday roast’ is ritualistic for
many households in the United Kingdom,
just as getting hands-on and enjoying
a delicious dolma is a must for special
family gatherings in the Middle East.
It’s often as we become older, leave
home and start cooking for ourselves
that we begin to experiment with more
exotic ingredients from other parts of
the world. We’re also more inclined to
order takeaway food and visit restaurants
serving a vast array of cuisine. Until
relatively recently, options in the Western
world were pretty limited to just a few
international cuisines, such as Italian,
Indian and Chinese. However, over the
last few decades, as it’s become easier
and cheaper to import more foodstuffs,
the variety of international cuisines on
offer is mind blowing. Now it’s possible
to experience food from a whole host
of other regions and countries around
the world from Ethiopian to Vietnamese,
Argentinian to South African. If you live
in a city, you’re probably spoilt for choice
when it comes to international restaurants

11

and cafés, but even smaller towns now “TO ME, FOOD IS AS MUCH ABOUT THE MOMENT,
cater for our broad tastes. International
supermarkets and food stores are also THE OCCASION, THE LOCATION AND THE COMPANY
frequently popping up, enabling us to re-
create the dishes we love to eat when we AS IT IS ABOUT THE TASTE.”
dine out or travel abroad. HESTON BLUMENTHAL

NATIONAL DISHES Cooking is a creative process. The
recipes in this book will ensure you create
The concept of a national dish is an tasty and authentic meals, but don’t be afraid
intriguing one. National dishes are to experiment. If you like your food to have a
part of a nation’s identity, and can bit of a kick, who’s to say you can’t add a few
create a strong sense of pride among fresh chillies? There’s no harm in expressing
its inhabitants. A dish might be given yourself and your personal tastes in your
this title because it uses specific local cooking. American chef Julia Child once said:
ingredients; sometimes it is served as a “Cooking hasn’t yet been accepted as the art
festive culinary tradition that forms part form it is. It should be on the level with any of
of a cultural heritage; other times it has
simply been promoted as a national dish the other art forms.”
by the country, perhaps in order to stand
out from neighbouring countries. No “I REALISED VERY EARLY THE POWER OF FOOD TO EVOKE
matter the reason, it can be a surprisingly
sensitive subject with conflicting opinions! MEMORY, TO BRING PEOPLE TOGETHER, TO TRANSPORT YOU
Some countries have more than one TO OTHER PLACES, AND I WANTED TO BE A
national dish, and – to make matters more
confusing – sometimes several countries PART OF THAT.”
share the same national dish. However,
when you flick through the pages of this JOSÉ ANDRÉS PUERTA
book and explore the origins of all the
delicious recipes, you’ll probably form
the opinion that no single recipe can
ever truly represent an entire nation.
Yes, we will always associate spaghetti
bolognese with Italy, and sushi with
Japan; but the majority of dishes we
enjoy from all over the world actually
originate from regions consisting of
multiple countries. Groundnut stew, for
example, is enjoyed in Ghana, Nigeria
and Sierra Leone, with each West African
country creating the dish in a slightly
different way using varying ingredients.
Variations of a particular dish also exist in
different regions within the same country,
within towns of regions, and even within
individual households, as families create
their own twists and pass down their
unique recipes.

Whether enjoyed in the home, in a
restaurant, at the side of the road, at a
food festival or as part of a celebration,
the dishes we enjoy from around the
world all have a story to tell. Explore
80 of the most delicious dishes from
Europe, Africa, the Middle East, Asia
and the Americas; learn a bit about
how and from where they originated,
before following the recipes and
creating beautifully authentic dishes
for yourself.

12

Casserole dish Mortar and pestle

A large, deep dish popular in Europe and Crushing and grinding ingredients and substances
North America, the French word ‘casserole’ derives into fine powders or pastes, evidence suggests that
from the Provencal word ‘cassa’ and Medieval Latin
the mortar and pestle has been used as far back
word ‘cattia’, which both mean ‘ladle’. The dish is as 35,000 BC, in Asia. The Egyptian Papyrus Ebers
capable of cooking a range of meals from French contains the first documented record of the mortar
cassoulet and Spanish paella, to British pot pies and
and pestle from 1550 BC.
Italian lasagna.

Wok Tajine

While many believe the wok was invented in China The earliest writings about the concept of cooking
around 2,000 years ago, others suspect the idea was in a tajine appear in One Thousand and One Nights.
‘borrowed’ from elsewhere. Whatever its true origins, While the base of the earthenware pot is wide and
shallow, the conical lid traps and condenses steam,
the wok is now one of the most commonly used
cooking utensils throughout the whole of Asia. returning moisture to the food as it cooks.

13

HAFRSOAMDFIIVSEHRASNE DYECTHDIEPLSICTIOORUESINADPEPERROASTCEHWT,OTTHRISADPAITRITOONFATLHCEOGOLKOIBNEG

estern Europe’s long history European recipes at home. A cast-iron
with food has created a casserole dish is a classic tool for
rich tapestry of flavour making anything from an Irish stew to
experiences. Thanks to all hearty Swedish meatballs. The ability
kinds of cultural influence across the to retain heat and slow-cook meat to
ages, each country has developed its own perfection makes this pot an essential for
delicacies and traditions. Western Europe European cooking.
as a whole has become a culinary hub for
delicious cooking. Whereas Asian countries use rice and
Developed from available ingredients, the Americas use maize, the main starch
as well as supplementary additions used in Europe comes from wheat flour.
imported through trade routes, the Bread is a huge European tradition, and
climate has a huge impact on traditional takes the form of countless varieties,
cooking. Covering a vast expanse of the from the Celtic soda bread of Wales and
northern hemisphere, Europe’s climate
ranges from Arctic temperatures in the RECIPES FROM THESE
far north – think the hearty meat stews
and rich fish dishes of Scandinavia – to REGIONS MATCH THE
the Mediterranean sun of the south
– Italy’s pizzas and pasta, and Spain’s NEEDS OF THE PEOPLE
delicious paella. The recipes that are
created in these regions match the needs Ireland, to the sweet buttery brioche of
of the people who live there, and the France. Begin with the basics and then
ingredients that are available to be grown, expand your baking prowess as you
raised and produced. explore the diversity of baking
There are, however, some reoccurring throughout Europe.
consistencies across Western Europe
cuisine. Whereas many countries with Alongside bread, dairy products –
warmer climates have traditional methods notably cheese – feature very heavily
of cooking that are based around being in Western European cooking, and for
outdoors (barbecues, grills and street good reason. It brings a creamy, salty and
food from the Americas, for example) satisfying element to dishes, and is used
much of European cooking is done across the continent. Cows, sheep and
indoors – baking and stewing in ovens and goats are all key livestock that thrive
on a stovetop. This makes it incredibly across both the lowlands and
easy to re-create hundreds of traditionally mountainous regions of Europe, and so
milk and cheese are in rich supply. Think

14

FINISH OFF A MEAL WITH SOMETHING Swiss fondue, Italian caprese salad and
SWEET, THANKS TO WESTERN EUROPE’S French croque monsieur just for starters!

TASTE FOR SUGARY DISHES To accompany the food and also to
cook with, grape wine is another key
Western European cuisine holds a component. In contrast to Asian
special place for sweet treats, which cooking, where rice wines are more
are traditionally served at the end of a prominent, the capacity for producing
multi-course dinner. From the exquisite wine across Europe means that it
delicacies of French pâtisserie to the features heavily – and deliciously – in
humble Victoria sponge, cakes, sweets, the kitchen, adding depth and acidity
pastries and desserts of all kinds have to classic Italian Bolognese and
been present in this region for as long quintessentially French coq au vin
as people have had access to sugar, (quite literally, ‘chicken in wine’).

butter and eggs. Whether you’re looking for a hearty
Sweetened pastry dough is the stew that warms on a winter’s day, or
backbone of most Western European a juicy tomato salad that’s perfect for
baking. Flaky, airy, buttery layers summer, read on to discover the very best
comprise the breakfast-time favourite of this varied and dynamic food region.
of the French, the croissant, and has Bon appétit!
diversified into all kinds of amazing
pâtisserie creations. Portugal’s pastéis EUROPEAN COOKING IS MOSTLY MADE TO EAT
de nata and Italy’s cannoli are both
variations on the sweet pastry-with- WITH CUTLERY. IN CONTRAST TO OTHER PARTS
filling theme, but both created in
entirely different ways. The sticky OF THE GLOBE, EATING WITH YOUR HANDS IS
cinnamon-spiced kanelbullar from
Sweden are complemented perfectly RESERVED FOR JUST A FEW KEY DISHES.
with the bitterness of coffee, as part of
‘fika’, a time to relax and drink coffee PAELLA SWEDISH MEATBALLS
with friends. Germans follow a similar
tradition called ‘kaffeeklatsch’, where page 16 page 28
coffee is this time paired with strudels,
- -
sweet pies and cream. COQ AU VIN CHEESE FONDUE
Belgium, in particular, is famous for its
sweet tooth. The home of chocolate page 18 page 30
and waffles, these classic treats are
- -
topped with all kinds of indulgent PASTÉIS DE NATA APPLE STRUDEL
ingredients, served both as desserts
page 20 page 32
and street snacks for eating while
you wander. - -
RISOTTO AL FUNGHI TOAD IN THE HOLE

page 22 page 34

- -
IRISH STEW SMØRREBRØD

page 24 page 36

- -
BELGIAN WAFFLES TIRAMISU

page 26 page 38

15

oTfionswaehafxfmottretraoira(nrnbcfou,otmustrtteoahasanterkuoiocttnurt.bhtunioeedlislf1iltn0aragvon)udrs

THIS DELICIOUS BLEND OF CHICKEN, CHORIZO AND SEAFOOD

IN AROMATIC RICE IS A MODERN TWIST ON A SPANISH CLASSIC

4 10
mins 45
mins

• 2 TBSP OLIVE OIL • A LARGE PINCH SAFFRON There’s no dish in the world that
• 4 SKINLESS, BONELESS CHICKEN THIGHS can divide people like a paella;
• 1 TSP SALT • 300 G | 10 OZ | 1 CUPS PAELLA RICE purists forbid any change from
• -1 TSP PEPPER (ARBORIO RICE WILL ALSO WORK) the age-old recipe, insisting on
• 75 G | 2 OZ | CUP CHORIZO, dictated ingredients and methods as
• 1 L | 42 FL OZ | 5 CUPS STOCK prescribed by centuries of tradition.
ROUGHLY SLICED (CHICKEN, SEAFOOD OR VEGETABLE) Meanwhile, so-called deviants take
• 1 MEDIUM WHITE ONION, DICED a more interpretative approach
• 2 MEDIUM CLOVES GARLIC, DICED • 100 G | 3 OZ | CUP FROZEN PEAS to cooking a paella. To some, the
• 2 TOMATOES, ROUGHLY CHOPPED addition of chorizo is an act of utter
• 1 TBSP SMOKED PAPRIKA • 6 KING PRAWNS
culinary debauchery!
• 8 MUSSELS While our recipe deviates from the
age-old recipe, we’ve adhered more
• LEMON WEDGES, TO SERVE or less to the authentic methodology,
just with a few small – but no less

heretic – twists, including the
controversial chorizo, as well as using

more accessible alternatives, such
as chicken instead of rabbit or snails.

Traditional paellas are cooked in a
specialised paella pan, but a large,

deep frying pan should suffice.

STEP 1 Set your hob to a medium and semi-translucent. Then add the garlic, STEP 6 Once your rice is about done, add
temperature and heat your oil in a large chopped tomatoes, paprika and saffron, and your peas, prawns and mussels to the dish.
frying pan. While the oil heats, season the cook for a couple of minutes. If you want to, place a lid on top of the pan
chicken thighs with salt and pepper. Add to allow the seafood to steam.
them to the pan, frying until they are lightly STEP 4 Return the chicken and chorizo to
browned all over. the saucepan, including any juices that have STEP 7 Once the prawns have turned pink
been released. Add the rice to the dish and and the mussels have opened (pick out and
STEP 2 Add the chorizo and continue frying allow that to fry for 1-2 minutes. discard any that remain closed), you should
for another 1-2 minutes until it releases its be ready to serve. Garnish the paella with a
oils. Remove the chicken and chorizo, and STEP 5 Pour in the stock and give your dish few lemon wedges and enjoy.
set aside, leaving the juices in the pan. a quick stir to ensure that all of the rice is
covered with stock. Check the cooking time
STEP 3 Add the diced onion to the of your rice on its packaging, and leave to
saucepan and fry until it becomes soft simmer on a low heat, without stirring.

16

17

18

thDscewioomonqokpuu’tillasnydchlgoinbotm’wyuetwcplioddatrifhrtnouhyim’sniotteikuitc–sy.roieotoiw,ufokyni’ynrooeeuu AU VIN

TAKE A RELAXED APPROACH TO FINE
DINING WITH THIS FRENCH CLASSIC

4 15-20 1 hr 30 mins
mins 30 mins _ 12 hrs

• 4 CHICKEN LEGS, WITH SKIN AND BONE Over the past century, French cooking cooking. Traditionally made with older
• 1 TSP SALT has been celebrated as the greatest cocks (or roosters), the bird’s tough meat
• -1 TSP PEPPER cuisine in the world – and with good
• 1-2 TSP DRIED THYME reason. French classics, such as boeuf would tenderise in this slow-cooked
• 500 ML | 17 FL OZ | 2 CUPS RED WINE bourguignon, poulet Breton, and recipe. In our protein-hungry society,
• 2 TBSP BUTTER cassoulet, prove that truly delicious
• 120 G | 4 OZ | CUP LARDONS finding suitably aged meat for this
cooking needn’t be trendy haute cuisine. recipe can be tricky, so we’ll be using the
OR PANCETTA Another staple of French cuisine, coq flavoursome, slightly darker meat of the
• 1 LARGE WHITE ONION, DICED au vin, channels this simple approach to
• 1 LARGE CARROT, SLICED chicken leg, which is better suited for
• 3 CLOVES GARLIC, DICED longer cooking periods.
• 200 G | 7 OZ | 1 CUP BUTTON
STEP 1 Season the chicken legs with salt, STEP 4 In the same pan, drop in the
MUSHROOMS, SLICED pepper and thyme, then place them in a onion and carrot, cooking these for a
• 8 SHALLOTS, PEELED BUT WHOLE container with the wine. The container couple of minutes until the onions have
• 2 TBSP PLAIN (ALL-PURPOSE) FLOUR should be small enough for the wine to become translucent. Then, stir in the garlic,
cover the legs. Leave this to marinate for at mushrooms and shallots, and cook for an
• 200 ML | 7 FL OZ | CUP least 30 minutes. Alternatively, prepare your additional minute.
CHICKEN STOCK chicken and marinate in the morning, and
leave for several hours in the fridge. STEP 5 Return the lardons and chicken legs
• 1 BAY LEAF to the pan, then sprinkle in the flour, stirring
• A FEW SPRIGS FRESH THYME, STEP 2 In a large, deep saucepan, melt the to ensure that it is evenly dispersed.
butter on a medium heat, then add in the
TO GARNISH lardons (or pancetta). Fry until golden, then STEP 6 Pour in the leftover marinade wine,
remove from the pan and set aside, leaving then stir in your chicken stock, dropping in
behind the fat. a bay leaf before you partially cover the pan
with a lid. Bring it to the boil, then reduce
STEP 3 Remove the chicken legs from the the heat to a simmer.
marinade and place in the saucepan, saving
the marinade for later. Fry on both sides STEP 7 Cook for about an hour, garnish
until golden, then remove the legs from the with fresh thyme, then serve with potatoes –
pan and set aside. mashed or boiled – or brown rice.

19

DE NATA tpiYmunofeouf aepdcnnaaifddsnftepreuryfresfoneotdorcrutees.caatItovdt.eytmh-loametksaeodsfe

TAKE YOUR TEA OR COFFEE WITH ONE OF THESE BITE-SIZED
PORTUGUESE TREATS, THE ORIGINAL CUSTARD TART

Walking along the cobbled streets 30-40 1 hr 8 hrs 15-20
of Belém, an affluent suburb of tarts 30 mins -overnight
Lisbon, the smell of sweet vanilla mins

fills the air. This is the enticing aroma For the pastry: • 1 VANILLA POD, SEEDS SCRAPED (OR 2 TSP
of Portugal’s famous pastéis de • 225 G | 8 OZ | 1 CUP UNSALTED VANILLA EXTRACT)

nata, the mother of all custard tarts. BUTTER, SOFTENED • 35 G | 1 OZ | CUP CORNFLOUR, SIFTED
Originally baked by the monks of • 200 ML | 7 FL OZ | CUP COLD WATER • 225 G | 8 OZ | 1 CUP CASTER SUGAR
• 275 G | 9 OZ | 2 CUPS PLAIN • 2 LARGE EGGS
Jerónimos Monastery, the tiny treats • 4 LARGE EGG YOLKS
were sold to make money for the (ALL-PURPOSE) FLOUR
• TBSP SALT To garnish:
order. They became so popular that a • 4-5 TBSP ICING (POWDERED) SUGAR,
sugar refinery bought the recipe, and For the custard:
started making them for the masses. • 470 ML | 16 FL OZ | 2 CUPS DOUBLE FOR DUSTING
Sample one for yourself at Lisbon's • -1 TBSP CINNAMON (OPTIONAL)
Pastéis de Belém bakery – but if you (HEAVY) CREAM
can’t get there, they’re just as good if • 360 ML | 12 FL OZ | 1 CUPS WHOLE MILK

you make them at home. edge of the pastry and the edge of the Roll the dough up tightly into a log, wrap it
butter. Fold over the top half to sandwich in clingfilm (plastic wrap), and refrigerate
STEP 1 To start the puff pastry, vigorously the butter between two layers of pastry. overnight. Meanwhile, prepare the custard.
cream the butter in a bowl, and set aside. Seal the edges so the butter doesn’t escape.
STEP 8 In a large saucepan over a medium
STEP 2 In another bowl, stir together the STEP 6 Roll the sandwiched dough out into heat, add the cream, milk, and vanilla pod
water, flour and salt until they’re combined. a square again, but this time, a bit smaller. and seeds. Cook for 10 minutes, stirring
The dough should be quite sticky, so work in Using another third of the butter, repeat frequently. Take off the heat to cool slightly.
a few drops more water if you need to. step 5, sealing the edges at the end.
STEP 9 In a large bowl, sift together the
STEP 3 On a floured work surface, roll the STEP 7 Roll out the dough to another large cornflour and sugar. Whisk the eggs and egg
dough into a long rectangle using a floured square, rotate the dough square by 90 yolks into this mixture to form a paste.
rolling pin. It should be about 11/4 cm | 1/2 in degrees, and spread the remaining butter
thick. Cover with a tea towel and allow the over it, avoiding the edges of the dough. STEP 10 Add 100 ml | 31/2 fl oz | 1/2 cup of
dough to rest for 20 minutes.

STEP 4 Roll out your rectangular pastry
dough into a square. Use more flour to stop
it sticking to the worktop if you need to.

STEP 5 Spread one third of the creamed
butter onto the bottom portion of the
square, leaving some space between the

20

the hot milk mix to the egg mix, whisking STEP 13 Preheat the oven to 250°C (230°C Return them to the fridge to chill again for ©ALAMY
constantly so the eggs don’t scramble. fan) | 475°F | gas 9. Remove the pastry dough 15 minutes.
from the fridge, cut it in half, then trim the
STEP 11 Pour the egg mixture into the edges of the rolls so they are even. Slice the STEP 15 Pour the custard into the pastry
saucepan with the rest of the milk, and rolls into about 30-40 discs. cups, to about 3/4 full. Bake on the top shelf
return to the heat for another 10 minutes or of the oven for 10-15 minutes. Check how
so. Keep whisking as the cornflour thickens STEP 14 Place one pastry disc into each brown they are and bake for a further 5-10
the custard; it should be thick but pourable. well of a greased muffin or cupcake tin. minutes if desired. The custard should have
Using your fingers, shape the dough so it some dark-brown spots on its surface.
STEP 12 Pass the custard through a sieve, completely covers the bottom and sides of
place into a glass bowl, and cover with the muffin holes. The pastry case should STEP 16 Allow the pastéis to cool slightly,
clingfilm (with the wrap in contact with the stick up a little from the top of the well, before dusting with icing sugar and
custard). Refrigerate overnight. because the pastry will shrink as it bakes. cinnamon (if using). Serve warm.

21

22

oFgnoertnhcaerirscèobrmrueeeseafcotimfrpareieabe,sîlrceeshrsttiapverikonjioeungns.atof AI FUNGHI

THIS HEARTY, FLAVOURSOME ITALIAN
DISH IS SURPRISINGLY SIMPLE

4 10 30-35
mins
mins

Think of Italian cuisine and what comes to mind? Pizza, naturally. region lays claim to different interpretations and ingredients.
Pasta, of course. Rice? Perhaps not. With its comparatively long Traditionally, mushroom risotto is made with porcini mushrooms,
and laborious cooking routine, risotto has something of a bad rep
when compared with these simple, fuss-free dishes. However, it’s but this flavoursome fungi can be expensive and hard to find.
this very process that makes risotto such a delight; it is truly a We’ve stuck to conventional, easy-to-find chestnut mushrooms
in this recipe, but for a more authentic experience, replace the
labour of love. chestnut mushrooms with 30 g | 1 oz | 1 cup dried porcini. Soak
While the origins of risotto have been lost to time, the dish these in around 250 ml | 83/4 fl oz | 1 cup hot water for an hour
has captivated Italians since at least the 17th century, and each
before cooking, then drain and follow the recipe as usual.

STEP 1 On a low heat, gently warm the olive Do not add in all of the stock at once, as this

• 2 TBSP OLIVE OIL oil in a large saucepan. will ruin the texture of the risotto.

• 1 MEDIUM WHITE ONION, DICED STEP 2 Add the onion to the saucepan and STEP 6 When each ladleful of stock has
fry until it is soft and semi-translucent. Add been absorbed by the rice, add another.
• 2 MEDIUM CLOVES GARLIC, DICED the garlic and all the mushrooms, and fry for Keep stirring frequently to ensure that none
another 5 minutes, seasoning well with salt of the rice sticks to the bottom of the pan.
• 250 G | 8 OZ | 2 CUP CHESTNUT and pepper.
MUSHROOMS, HALF DICED, HALF SLICED STEP 7 As you reach the final quarter of
STEP 3 Stir in all of the arborio rice to your stock, keep checking the risotto’s
• SALT AND PEPPER, TO TASTE lightly toast. Fry for 1 minute or so, but stir texture – it should be a sticky consistency.
frequently to ensure the rice doesn’t burn. If you use up your stock and the risotto is
• 300 G | 10 OZ | 1 CUP ARBORIO RICE still incomplete, add extra water in 2 tbsp
STEP 4 Turn the heat to medium, add in the servings. When it’s done, stir through the
• 200 ML | 7 FL OZ | 1 CUP WHITE WINE wine and let it bubble away. The key to a butter and parmesan.
good risotto is to keep stirring, ensuring that
• 1 L | 42 FL OZ | 5 CUPS the rice is evenly cooked. STEP 8 Add a sprig of fresh parsley and
CHICKEN STOCK sprinkle with more parmesan to serve.
STEP 5 Once the wine has almost
• 2 TBSP BUTTER completely evaporated, add in a ladleful
(around 100 ml | 31/2 fl oz | 1/2 cup) of stock.
• 1 TBSP PARMESAN, GRATED, PLUS EXTRA
TO SERVE

• FRESH PARSLEY, TO GARNISH

23

STEW fYrfmoltToamhiurvxecyotcrosurasitfasruonhp,dcbyoeaikstrrltbibsfioeoatosnvurcemftoaGoninronnus.vdgeioenxmhatnaradewealdsfasaoy.f

THIS TASTE OF THE EMERALD ISLE IS HEARTY,
DELICIOUS AND STEEPED IN HISTORY

4-6 10 1 hr

mins 45 mins

Traditionally made from the most readily diet for the peasant farmers of Ireland. • 2 TBSP BUTTER
available ingredients of potatoes, onions The addition of carrots is controversial,
and mutton, this Irish national dish has • 900 G | 32 OZ | 4 CUPS STEWING
so this is an optional element! LAMB, CUT INTO CHUNKS
had many incarnations over the years. Cheap cuts of meat were used for this
Now there are many elaborate – and stew, but when cooked for long enough • 3 LARGE WHITE ONIONS,
supremely tasty – versions that are still they become extra tender and tasty. ROUGHLY CHOPPED
hailed as ‘traditional’, but our recipe will Serve up a big bowl of this stew on a
stick to the old favourite one-pot dish of winter’s evening and it’s easy to see how • 5 MEDIUM WAXY POTATOES,
root vegetables and meat. These simple it was a filling and warming meal for Irish CUT INTO CHUNKS
ingredients were the backbone of the farmers after a day working the land.
• 3 LARGE CARROTS, CUT INTO
STEP 1 Preheat the oven to 160°C (140°C Season lightly then place on the middle CHUNKS (OPTIONAL)
fan) | 325°F | gas 3. shelf of the oven for around 11/2 hours.
• 600 ML | 21 FL OZ | 2 CUPS
STEP 2 In a large casserole dish on the STEP 5 Check that the meat is tender. If the LAMB STOCK
stove, melt the butter over a medium heat. sauce is a little too runny, you can return the
Start to sear the lamb chunks in batches. dish to the hob to simmer for a few minutes • 1-2 TSP PLAIN (ALL-PURPOSE) FLOUR
Remove them with a slotted spoon once and stir through some flour to thicken. (OPTIONAL)
they are brown all over. Traditionally though, runny is best!
• SALT AND PEPPER, TO TASTE
STEP 3 Once all the lamb is browned, add STEP 6 Season to taste, garnish with a few
the onions, potatoes and carrots (if using) to sprigs of thyme and serve with thick chunks • A FEW SPRIGS THYME, TO GARNISH
the pan (with a little extra butter if needed) of crusty soda bread to mop up all the
and cook for a few minutes until fragrant. delicious meaty juices. • SODA BREAD, TO SERVE

STEP 4 Remove the casserole dish from the
heat, return the lamb to the pot and cover
the meat and vegetables with the stock.

24

25

©ALAMY

26

Ptoeathbriliuctss,htuttoirrgfpayaypduroeiustdiiiisnoncsesnaugtsanegsrla’eaotnrdrufet.giccinuahidplblyee,s WAFFLES

SWEET AND FLUFFY, THESE SCRUMPTIOUS
TRADITIONAL TREATS ARE A WINNER FOR DESSERT

12-14 40 mins 2 hrs 12 hrs 4 mins

per waffle

Liège waffles are the most common • 2 TSP DRY YEAST • 190 G | 6 OZ | CUP UNSALTED
version of this delicious treat in BUTTER, AT ROOM TEMPERATURE
• 180 ML | 6 FL OZ | CUP WATER,
Belgium, and they’re very different to LUKEWARM • 225 G | 8 OZ | 1 CUPS BELGIAN PEARL
what most commonly is thought of as SUGAR (SEE TIP)
the ‘Belgian waffle’ in the UK or USA. • 2 EGGS, AT ROOM TEMPERATURE
Belgian Liège waffles are made with a • 2-3 TBSP ICING (POWDERED) SUGAR,
yeast dough and Belgian pearl sugar • 2 TBSP SUGAR FOR DUSTING

(also known as nib sugar) whereas • 500 G | 17 OZ | 4 CUPS PLAIN • 24-28 STRAWBERRIES, HULLED AND HALVED
the other, more common waffle (ALL-PURPOSE) FLOUR
that we think of as Belgian (which • A FEW SPRIGS FRESH MINT, TO GARNISH
is technically the Brussels waffle) is
STEP 2 A stand mixer with a dough hook STEP 5 When you’re ready to cook the
made with a batter. attachment will help with the next steps, but waffles, bring the dough back to room
Liège waffles made their tasty debut you can always knead by hand. Start adding temperature and roll it out into a rough
most of the flour (about 375 g | 131/2 oz | square. Sprinkle over all the pearl sugar,
around the mid-1800s when sugar 3 cups of it) a few spoons at a time to the and knead until it is incorporated. Split the
was becoming more widely available. yeast bowl, and mix until it’s combined and dough into 12-14 pieces and roll each one
They have developed since into the there are no big lumps. into a ball.

quintessentially Belgian treat, and
can be lavished with all manner of
decadent toppings. Although the
recipe is a little laborious, stick with it

and you won’t be disappointed!

STEP 1 You’ll have to make the dough the STEP 3 Add the butter, bit by bit, STEP 6 Each waffle iron is different, so
day before you want to cook the waffles, as mixing continually until it’s all thoroughly you’ll need to try a few test waffles to get
it needs to rest overnight. Start by mixing incorporated and the dough is smooth. the desired finish – you want a chewy inside
the yeast with the lukewarm water, eggs and Then add the remaining flour, and knead the and a caramelised outside. Start with a low
sugar in a bowl until everything is combined. dough for a few more minutes. setting and work up – roughly 4 minutes is
Leave the mixture to stand for a few minutes usually enough, but try it and test it to see
– it should start to foam a little while the STEP 4 You now need to let the dough rest. what works best for your iron.
yeast works away. Leave it, covered, at room temperature for
2 hours, then knead a little to knock it back STEP 7 Dust the waffles with icing sugar,
before covering again and letting it rest in serve warm the strawberries and mint, or
the fridge overnight. any other toppings of your choice.

27

MEATBALLS hSaTtdmoliofarvi/mytexhsrduhlaeitinakinhsrktegseiwoeolrclneåtoovhibrceugeöecsrhr.rassdtresuiaoigeoofsafnlsirawanulggiltoyahnr.,

NOT JUST A FURNITURE-STORE STAPLE, THIS CLASSIC
SCANDI DISH IS THE PERFECT WINTER WARMER

4 15 25-30
mins
mins

Swedish meatballs, known as For the meatballs: • 350 ML | 12 FL OZ | 1 CUPS BEEF STOCK
köttbullar, are smaller than the Italian • 250 G | 9 OZ | 1 CUP MINCED PORK • 125 ML | 4 FL OZ | CUP DOUBLE
• 250 G | 9 OZ | 1 CUP MINCED BEEF
variety and served with a cream • 1 SMALL ONION, FINELY CHOPPED (HEAVY) CREAM
sauce instead of Italy’s tangy tomato • 100 G | 4 OZ | 1 CUP BREADCRUMBS • 2 TSP SOY SAUCE
flavouring. The dish is widely known • 1 EGG • SALT AND PEPPER, TO TASTE
as a Swedish favourite (in part thanks • 1 TSP ALLSPICE
• SALT AND PEPPER, TO TASTE To serve:
to IKEA’s influence), and despite • 2 TBSP BUTTER, FOR FRYING • 975 G | 34 OZ | 4 CUPS PURÉED OR
Sweden’s official Twitter account
admitting that the dish may have For the sauce: MASHED POTATO
been adapted from a Turkish recipe, • 75 G | 3 OZ | CUP BUTTER • 160 G | 5 OZ | 1 CUPS SWEETENED
these delicious meatballs are a firm • 3 TBSP PLAIN (ALL-PURPOSE) FLOUR
Swedish favourite across the world. LINGONBERRIES (SEE TIP)
Traditionally, they’re served in their • A SMALL HANDFUL FRESH DILL FRONDS,
cream sauce with puréed potatoes
and lingonberries (usually in a jam, TO GARNISH
or a raw berry and sugar mix called
rårörda lingon). If you can’t find
lingonberries or lingonberry jam,
cranberry sauce works just as well.

STEP 1 In a large bowl, mix together all the small meatballs and fry until brown. Turn the STEP 6 Let the sauce bubble and
meatball ingredients except the butter. heat down and fry for a further 8-10 minutes thicken for a few minutes, then stir
until they’re cooked through. through the cream and soy sauce.
STEP 2 Take a small amount of the mixture Season to taste, then pour the sauce
and roll it between your palms into a small STEP 4 Transfer the cooked meatballs to into a serving jug.
ball about the size of a large marble. Repeat a plate and repeat steps 3 and 4 for the
this step for the rest of the mixture. remaining meatballs. Keep all the cooked STEP 7 Serve the meatballs and
meatballs warm while you make the sauce. sauce alongside a generous scoop or
STEP 3 Melt the 2 tbsp butter in a large two of puréed potato and a few
saucepan on a high heat. Add around 10 STEP 5 Melt the butter in the pan on a spoonfuls of sweetened lingonberries
medium heat. Stir through the flour, then (rårörda lingon), and garnish with a
pour in the stock bit by bit, whisking well. sprinkling of dill.

28

29 ©ALAMY

30

fYFofonoorudnsaeudcrneaubv,neeeraxewaedtairsiddtatchah-hsbetodeetrrmhiefaaposederdefwei.kodtritiiniohrytnseeotc,aouholrt.rhe FONDUE

GATHER SOME FRIENDS AND GET DIPPING WITH
THIS DELICIOUS SWISS DELICACY

4-6 10 15

mins mins

As satisfying in the mountains as it is at very tasty to try mixing two or three. • 1 CLOVE GARLIC, HALVED
the kitchen table, fondue is a firm winter Fondue is almost always served as a • 230 G | 8 OZ | 2 CUPS GRUYÈRE
main meal too, and although you can
favourite. Its roots are firmly planted dunk almost anything you like into the CHEESE, GRATED
in Switzerland – traditionally, fondue smooth, gooey dish, for the fondue • 230 G | 8 OZ | 2 CUPS EMMENTAL
was served up as a cheap meal with purists, it’s just bread. But dip carefully:
ingredients that were readily available. tradition dictates that the first person CHEESE, GRATED
Swiss cheese, wine and bread – it’s as to accidentally lose their bread into the • 350 ML | 12 FL OZ | 1 CUPS DRY WHITE
simple (and delicious) as that. You can fondue pot has to pay the restaurant bill!
use just one type of cheese, but it’s WINE, SUCH AS SAUVIGNON BLANC
• 1 TSP CORNFLOUR
• 2 TSP LEMON JUICE
• CRUSTY ARTISAN BREAD, CUBED, TO SERVE

STEP 1 Begin by rubbing the garlic halves STEP 4 Mix the cornflour with the lemon
around the inside of a fondue pot (or an juice and then add to the fondue. Keep
enamel-lined, cast-iron casserole dish), then stirring until the mixture thickens slightly.
discard the garlic. This will give the fondue
extra flavour. STEP 5 Take the fondue to the table – if you
have a fondue warmer then now’s the time
STEP 2 Prepare the fondue on the stove. to light it.
Over a medium heat, add the wine to the
pot and bring to a simmer STEP 6 Gather your guests, start dipping in
the crusty bread, and enjoy.
STEP 3 Add the shredded cheeses a
handful at a time, stirring constantly to melt
evenly before adding more. Stir in a figure 8
movement to cover the whole pot and keep
the cheese smooth. Be sure to not let it boil.

31

STRUDEL fplcalsoasvonSytomttruraaueurirdsnsdmopeutesliuol,nnuosodadgh.rocaTrwuphror,gie.oytsrhmhohadssaypaopoooevrustsoanucta’rotyn

THIS AUSTRIAN SWEET TREAT IS STRAIGHT OUT
OF VIENNA – AND IT’S LOTS OF FUN TO MAKE

6 45 1 hr 30-40
mins

mins

For the pastry: Strudel means ‘whirlpool’ in German, throwing the ball of dough down hard onto
• 150 G | 5 OZ | 1 CUP PLAIN (ALL- and it’s easy to see why. Traditionally, the worktop a few times.

PURPOSE) FLOUR, PLUS EXTRA FOR DUSTING a sweet filling is swirled through STEP 3 Brush the inside of a clean bowl
• A PINCH SALT deliciously flakey, thin pastry, baked with a little oil. Place the dough ball into
• TSP LEMON JUICE the bowl and leave it to rest, covered, for
• 90 ML | 3 FL OZ | CUP in a roll shape and then served in around 1 hour.
spiral slices. Austria is most famous
WATER, LUKEWARM for ‘apfelstrudel’ where apples are STEP 4 As the dough rests, prepare the
• 1 TBSP VEGETABLE OIL, PLUS EXTRA filling. Add the sliced apples, cinnamon,
cooked with plenty of sugar and brown sugar, lemon juice and zest, raisins
FOR BRUSHING cinnamon until tender and tasty. and nuts (if using) to a large bowl and mix
It’s thought that this type of flaky them all together.
For the filling: pastry dessert was influenced by the
• 4 MEDIUM RED DELICIOUS APPLES, PEELED, baklava-style sweets of the Ottoman STEP 5 Prepare the breadcrumbs by
Empire, and there are historical melting the butter in a saucepan, then add
CORED AND THINLY CHOPPED recipes for strudel that date back to the breadcrumbs, stir well and toast for a
• TSP CINNAMON few minutes. Set aside.
• 70 G | 2 OZ | CUP BROWN SUGAR the Middle Ages.
• 1 TBSP LEMON JUICE The hardest part about making a STEP 6 Once the dough is rested, clear and
• 1 TBSP LEMON ZEST strudel is the pastry – but don’t let wipe down a large space on your worktop
• 50 G | 1 OZ | CUP RAISINS this put you off. The ingredients are or table, and dust it well with flour. You
• 50 G | 1 OZ | CUP CHOPPED NUTS, simple and so with a bit of practice, may also want to lay down a large, clean
you’ll be stretching dough like a pro tea towel or tablecloth, as this helps when
SUCH AS HAZELNUTS (OPTIONAL) rolling up your strudel. Preheat the oven to
• 50 G | 1 OZ | STICK BUTTER in no time! 190°C (170°C fan) | 375°F | gas 5.
• 90 G | 3 OZ | 1 CUP BREADCRUMBS
• ICING (POWDERED) SUGAR, TO DUST STEP 1 Combine all the ingredients for the STEP 7 Use a rolling pin to roll out the
pastry in a large bowl, and mix until a dough dough until it’s around 5 mm | 1/5 in thick.
forms. If it’s a bit sticky, add a pinch more Carefully pick up the dough, drape it over
flour until it’s just a bit tacky. your hands and hold your arms up to allow
gravity to stretch it extra thin. Carefully
STEP 2 On a floured worktop, knead the move the dough through your hands so
dough for around 8 minutes. It needs to be that it gradually stretches evenly, then lay it
very stretchy, so get the gluten going by down on your table or cloth.

STEP 8 On just one half of the thin,
stretched dough, scatter the breadcrumbs

32

(these will soak up the juices when the weight of the strudel, gradually start to STEP 11 Bake in the preheated oven for
cooking). On top of this, evenly cover the roll everything up. It should resemble a long about 30-40 minutes, or until the pastry is
breadcrumbs with the apple filling. sausage shape. golden and crisp.

STEP 9 Fold the outermost edges of the STEP 10 Brush the strudel with some STEP 12 Dust with icing sugar and slice into
dough in over the filling to stop anything melted butter and transfer to a baking sheet rounds. Enjoy warm with an espresso, or
leaking out, and then using the cloth to hold lined with non-stick baking paper. serve with vanilla ice cream as a dessert.

33

34

Tbhseabimsuydsaasaidwlsgtheeaervpscneapfagoninetritegvvaaeetrssghii.agleynie THE HOLE

WHAT COULD BE BETTER THAN SIZZLING SAUSAGES IN GRAVY
SAUSAGES COMPLETELY COVERED IN BATTER, OF COURSE!

4 15
mins 30
mins

STEP 1 Preheat the oven to 220°c (200°c Invented in the United Kingdom, • 6 TBSP SUNFLOWER OIL
fan) | 425° | gas 7. Using a rectangular baking allegedly as a way for poor • 8 SAUSAGES OF YOUR CHOICE,
tin, add the oil, and make sure it coats the
bottom of the tin evenly. Add the sausages, households to stretch out their DEFROSTED IF FROZEN
and cook in the oven for 10 minutes. meat supplies, the dish is essentially • 100 G | 3 OZ | CUP PLAIN
succulent sausages coated in a thick
STEP 2 While the sausages and oil are layer of Yorkshire pudding batter and (ALL-PURPOSE) FLOUR
heating up, whisk together the flour, egg, baked in the oven. As a main meal, it’s • 1 LARGE EGG
milk, water, salt and pepper to make your served with gravy and a good portion • 100 ML | 3 FL OZ | CUP MILK
batter. Get rid of any flour lumps, and keep • 75 ML | 2 FL OZ | CUP WATER
whisking until there are a few bubbles in the of vegetables and potatoes. • A PINCH SALT
mixture. Leave to stand for a few minutes. Depending on who you ask, there • A PINCH WHITE PEPPER (OPTIONAL)
• A FEW SPRIGS ROSEMARY
STEP 3 Just before it's time to take the will be lots of different ways to
sausages out of the oven, whisk up your make a good toad in the hole, and it For the onion gravy:
batter again to re-combine it and create a might take a bit of experimentation • 1 TBSP SALTED BUTTER
few more bubbles. • 1 LARGE RED ONION, CHOPPED
to perfect it. It’s ideal for a lovely
STEP 4 Remove the sausages from the oven Sunday lunch with the family. INTO SMALL SLICES
– the oil should be really hot. Carefully start • 1 TBSP PLAIN (ALL-PURPOSE) FLOUR
pouring the batter in – if it’s hot enough, it onion slices for 15 minutes, or until they are • 400 ML | 14 FL OZ | 1 CUPS
should crackle. Pour it over the sausages soft and translucent.
first to make sure they’re nicely coated, then VEGETABLE STOCK
work your way to the edges of the tin, until STEP 7 Add the flour to the buttery onion
all of the mixture has been used up. Scatter mix, and stir thoroughly. Then, add the oven for 5-10 minutes, covered with foil to
a few sprigs of rosemary on top. stock, a little bit at a time. prevent the top from burning.

STEP 5 Turn the oven temperature down to STEP 8 Bring the gravy to the boil, then turn STEP 10 Cut into four equal portions. Serve
200°c (180°c fan) | 400° | gas 6, and put the it down to a simmer and leave to thicken. piping hot, along with the onion gravy.
toad in the hole in to bake for 30 minutes. This should take 15-20 minutes. If towards
Do not be tempted to open the oven to the end it’s still looking too thin, add a
check on it, because this can affect how well teaspoon more flour to thicken it.
the batter rises.
STEP 9 After it has been in the oven for
STEP 6 While the toad is in the oven, make 30 minutes, check on the toad – it should
your onion gravy. Over a medium heat, melt be brown on the top, but the batter around
the butter in a small saucepan and cook the the sausages should still be a little bit soft.
If it’s looking under-done, pop it back in the

35

THE TRENDY SCANDI LUNCH THAT ngPosoltaarengtiaedentowDieawtunineuscisdtwhpaph,,fniiotatsmdhermkkatbyøhn.keoreieiurfnneerigtbthulraaoøcondkkdiss.
LOOKS ALMOST TOO GOOD TO EAT

3 20
mins

• 3 SLICES RYE BREAD For a meat smørrebrød: STEP 1 All smørrebrød begin the same way:
• PLENTY OF BUTTER, TO TASTE • 2 SLICES RARE ROAST BEEF generously coat the rye bread in butter.
• SALT AND PEPPER, TO TASTE Traditionally, this is to prevent the fillings
(LEFTOVERS IS PERFECT) from seeping through to the bread.
For a fish smørrebrød: • 1 TSP HORSERADISH
• 2 TBSP CREAM CHEESE • 2 GHERKINS, SLICED STEP 2 For the salmon option, spread a
• 2 PIECES SMOKED SALMON • A FEW CHIVES, CHOPPED thick layer of cream cheese over the bread.
• 1 SMALL EGG, HARD-BOILED AND SLICED Roll up the salmon and place it on top, then
• 1 RED ONION, CUT INTO RINGS For a veggie smørrebrød: arrange the boiled egg slices. Scatter over
• A FEW SPRIGS HERBS OR MICROGREENS, • 1 AVOCADO, SLICED the onion rings and capers, decorate with
• 2 RADISHES, THINLY SLICED sprigs of dill leaves, and drizzle with olive oil
SUCH AS DILL, CHIVES OR PEA SHOOTS • 3 CHERRY TOMATOES, HALVED (if using).
• CAPERS, TO TASTE • OLIVE OIL, FOR DRIZZLING (OPTIONAL)
• OLIVE OIL, FOR DRIZZLING (OPTIONAL) STEP 3 For the beef smørrebrød, begin by
arranging the beef on top of the buttered
In its purest form, smørrebrød is an open The name of the game with smørrebrød bread. Then get creative with your other
sandwich (smørrebrød translates as is texture, colour and flavour all in one. toppings – generously dollop on the
horseradish, sprinkle over the gherkins for
‘buttered bread’) made on rye bread, but They can be made with fish, meat or some crunch and season.
it has turned into much more than that. vegetables, but there always needs to be
Believed to have originated with Danish a protein, extra ingredients to enhance STEP 4 For the veggie version, arrange the
farmers and labourers working the fields, and complement flavour, and then a bit avocado neatly on top of the bread, then
bread was used as a handy vessel for of crunch. Bright colours make this dish add the slices of radish and tomatoes and
getting food into their mouths without incredibly Insta-friendly, not to mention drizzle with some olive oil (if using). You’re
looking for the perfect balance of crunch, so
having to touch it with dirty hands. utterly delicious. get creative with your arrangements!

STEP 5 Finish by seasoning each
smørrebrød to taste before tucking in.

36

37

38

aTlocMomhlaaoirqlkc-sueofareotleuahleeri,wdswriheenisatpephll/aarcmelcoseoofsrfrtoeeh.ee THIS CREAMY, COFFEE-FLAVOURED DESSERT IS THE PERFECT
TREAT AT THE END OF A THREE-COURSE ITALIAN FEAST

8 30 4 hrs
mins – overnight

Think of pasta by the seaside, • 200 ML | 7 FL OZ | CUP • 250 G | 8 OZ | 1 CUP FULL-FAT
or a cosy night in with Nonna’s ESPRESSO COFFEE, COOLED MASCARPONE CHEESE
cooking. Then think: what would
be the icing on the cake to round • 150 ML | 5 FL OZ | CUP MARSALA • 30-36 SAVOIARDI BISCUITS (LADYFINGERS
off this wonderful evening? The WINE, OR COFFEE LIQUEUR OR SPONGE FINGERS), GIVE OR TAKE A
answer is tiramisu, the mascarpone- FEW DEPENDING ON THE SIZE OF THE DISH
based delight you’ll find in Italian • 6 EGGS, YOLKS AND WHITES SEPARATED
restaurants worldwide. Originating • 3-5 TBSP GRATED DARK (BITTERSWEET)
in the area around Venice, the dish • 1 TSP VANILLA EXTRACT CHOCOLATE, OR COCOA POWDER,
is actually a modern, 20th-century FOR DUSTING
innovation – even though it feels as • 250 G | 8 OZ | 2 CUPS ICING
if tiramisu has been in our hearts (POWDERED) SUGAR, SIFTED • 8 SMALL SPRIGS FRESH MINT, TO GARNISH
forever. The best thing is, there’s no
cooking involved, so making a great • 250 ML | 8 FL OZ | 1 CUP DOUBLE • 1-2 TBSP WHOLE, ROASTED COFFEE BEANS,
tiramisu is as easy as uno, due, tre… (HEAVY) CREAM TO GARNISH

STEP 1 In a shallow bowl, combine the STEP 5 In another bowl, and using a clean STEP 8 Repeat step 6, placing the biscuits
cooled coffee and liqueur/Marsala wine, and whisk, whip the egg whites until stiff peaks on top of the layer of mascarpone.
set aside. form. Gently fold the egg whites into the
large bowl with the mascarpone mix. STEP 9 Repeat step 7.
STEP 2 Whisk together the egg yolks, vanilla
extract and icing sugar until the mixture is a STEP 6 Take the Savoiardi biscuits and – STEP 10 Repeat step 6.
pale-yellow colour. one at a time – dip them into the coffee
mixture for a few seconds on each side, STEP 11 Spread the remaining mascarpone
STEP 3 Whisk the double cream until it then place them in the bottom of a square evenly over the third layer of soaked
stiffens and becomes spreadable. Then add dish. Do this until you’ve arranged 10-12 Savoiardi biscuits. Put it in the fridge to set
the mascarpone and combine. Savoiardi biscuits evenly in the tray. for at least 4 hours, or overnight.

STEP 4 Add the sugary egg yolks into the STEP 7 Spread around one third of the STEP 12 Dust liberally with grated dark
mascarpone mix, and whisk again until thick mascarpone mix on top of the soaked chocolate, and decorate with a few sprigs of
and thoroughly combined. biscuits, smoothing it over evenly. fresh mint and coffee beans before serving.

39

THE CUINISGIRNEEDOIEFNETASS,TBERUNT IETU’RSONPOE MLEASYSFDOECLUICSIOONUSSIMPLE

he cuisine found in Eastern The geography of Eastern Europe has
Europe is rich and diverse, and certainly influenced many of its dishes.
heavily influenced by the climate Mushrooms often find their way into
as much as in other cultures. recipes, thanks to the many forests in
For Eastern Europeans, food isn’t just the region. The thriving farmlands that
a source of nourishment; it’s a social produce grains result in the different
activity. Food features at the heart of varieties of noodles, bread and dumplings.
many Eastern European celebrations These grains also help to fatten the
and is a huge part of the social culture – pigs, ducks and lambs that appear in so
there’s always space at the dinner table many of the recipes too. It is the norm
for a guest. in Eastern Europe to cultivate your own
Dumplings, breads, rich stews and
broths are usually found on the menu MUCH OF THE CUISINE
across this area. The typical dishes
are packed with flavour thanks to IS COMFORTING
the frequent use of paprika, dill and
ingredients like soured cream. AND HEARTY
Much of the cuisine is comforting and
hearty, and designed to get you through produce, so many households will harvest
even the toughest of winters. It’s often their own potatoes, cucumbers, peppers
associated as being ‘peasant food’, and dill, which then find their way into the
with the long-lasting sauerkraut being homely, family recipes.
star of the show. The ingredients are
always simple and humble, but often the There is such a crossover of regional
execution of the dish transforms them influences, which makes it hard to
into spectacular masterpieces of taste. confidently say where each dish in
Paprika is found in a lot of Eastern Eastern Europe originates from. Across
European dishes, including the classic the varying regions, you’ll often find
Hungarian dish, goulash. Cabbage is also differing takes on the traditional dishes;
a dominant ingredient, and is found in for example, there are different recipes
many dishes, including sarmale (which for stuffed cabbage in just about every
consists of cabbage leaves wrapped nation, probably caused by people
around a savoury filling), and the bright- travelling across Eastern Europe and the
red soup, borscht. sharing of recipes. To confuse things even

40

more, the interesting noble marriages
across the centuries brought influences
from France, Italy, Turkey, Germany and
others to the region.

As a result of food being an important
aspect of the Eastern European social
culture, it is often tradition to take a gift
of bread, salt and wine to a new home.
Bread signifies the wish that the family
will never go hungry; salt represents a
wish that their lives will be full of flavour;
and wine symbolises hope that the home
will never know thirst and will enjoy a life
of good health.

FOUND IN A LOT OF EASTERN
EUROPEAN COOKING, SAUERKRAUT IS
FINELY CUT RAW CABBAGE THAT HAS
BEEN FERMENTED. IT HAS A LONG
SHELF LIFE AND A SOUR FLAVOUR.

YOU HAVEN’T HAD VODKA UNTIL YOU’VE BOB CHORBA PEIROGI
TRIED EASTERN EUROPEAN VODKA!
page 42 page 54
The grains produced in Eastern
Europe aren’t just reserved for - -
making bread and noodles – vodka truly GOULASH SARMALE
defines this region. You may be used
to drowning your vodka with mixers in page 44 page 56
order to hide the chemical and harsh
taste, however high-quality vodka is - -
smooth and doesn’t require a mixer MOUSSAKA SPANAKOPITA

to disguise its taste. Central page 46 page 58
Eastern Europe is often referred to as
- -
the ‘vodka belt’, with Poland and GREY PEAS KREMŠNITA
Russia most often associated with the
page 48 page 60
invention of the drink. Like much
of the traditional food in Eastern - -
Europe, before the 19th century BORSCHT BEEF STROGANOFF
vodka was often seen as a drink of the
peasants, as they made up the majority page 50 page 62
of the population at the time. However,
this has since changed. The countries in - -
the vodka belt produce around 70 per GUGELHUPF KULAJDA
cent of the EU’s vodka, and in this area
vodka has actually surpassed beer as page 52 page 64
the alcoholic drink of choice since the

early 21st century.

41

CHORBA ofTufwoilnsaaiesnvttceocehruraeiradcatiksonseeftnyetphoplsuaet5roidn.csekoputph,

FILL UP ON THIS HEARTY
BULGARIAN SOUP

6-8 20 8 hrs 1 hr
30 mins
mins – overnight

• 250 G | 8 OZ | 1 CUP DRIED Bob chorba is a hearty and traditional The recipes differ from place to place,
WHITE BEANS (SUCH AS CANNELLINI, Bulgarian soup that will certainly warm with some regional versions also
BUTTER BEANS OR HARICOT) you up on a cold day. Its name literally
translates to ‘bean soup’ and it is packed including paprika, and sometimes meat.
• 4 TBSP VEGETABLE OR OLIVE OIL with beans, carrots, onions, tomatoes The most common beans found in the
and herbs like chubritza (summer savory)
• 1 LARGE ONION, FINELY CHOPPED soup are the white beans or kidney
or dzhodzhen (spearmint). beans found in Bulgaria, but fava and
• 2 CARROTS, FINELY CHOPPED
lima beans are also often used.
• 2-3 RED OR GREEN BELL PEPPERS, DICED
STEP 1 Wash the beans well in cold water, STEP 6 In a separate pan, add the remaining
• 1 TBSP PAPRIKA then place them in a large bowl of clean oil, and fry the onion and carrots for around
water to soak overnight. 8 minutes over a medium heat.
• 2-3 LARGE TOMATOES, DICED
STEP 2 In the morning, drain the soaking STEP 7 Next, add the peppers, paprika,
• 2 TSP DRIED SPEARMINT, OR SUMMER water away and place the beans in a large tomatoes, spearmint (or summer savory),
SAVORY (AVAILABLE ONLINE) saucepan and cover with water. parsley and seasoning, and stir thoroughly.
If you like a little heat, add the red chilli
• 1 SMALL BUNCH FRESH FLAT-LEAF STEP 3 Bring the beans to the boil, then at this stage too. Gently fry for another
PARSLEY, ROUGHLY CHOPPED after 5 minutes, drain the cooking water 5 minutes.
away, leaving just the beans in the pot.
• SALT AND PEPPER, TO TASTE STEP 8 Add the onion and carrot mix to
STEP 4 Add 2 tbsp of oil to the beans and the tender beans and continue to cook for
• -1 SMALL RED CHILLI, FINELY cook on a medium heat, stirring constantly another 20 minutes, or until the beans are
CHOPPED (OPTIONAL) for 2 minutes. fully cooked. For a thinner soup, add more
water – 120 ml | 4 fl oz | 1/2 cup at a time –
STEP 5 Now add 950 ml | 33 fl oz | 4 cups of until you reach your desired consistency.
water to the beans (or enough to just cover
them) and cook on a low heat for around 45 STEP 9 Ladle the soup into bowls and serve
minutes, until they are tender. piping hot.

42

43 ©ALAMY

44

pseareeTlaltfgre;rnyadeddrsgrclhmoiaauciuinnci,nlxudgwamawshspfhaibiatttelwehpearrridvm1tisi:kh0lniiatnaceom.cegsesisandrisn; WARM YOURSELF WITH A TASTY BEEF STEW
THAT DATES BACK TO THE 9TH CENTURY

6 15 2 hrs
mins

• 2 TSP BUTTER, PLUS EXTRA FOR BREAD Goulash is one of Hungary’s national STEP 1 In a large stewing pot, melt the
(and probably most well-known) butter over a medium heat. Add the onions,
• 2 ONIONS, CHOPPED caraway seeds and paprika and mix together.
dishes. It is a meal enjoyed by much
• 1 TSP CARAWAY SEEDS of central Europe and dates back to STEP 2 Toss the cubed beef in a bowl with
the 9th century. Hungarian shepherds the flour until it’s well coated.
• 2 TBSP PAPRIKA
would eat similar stews made STEP 3 Add the pancetta and floured beef
• 675 G | 24 OZ STEWING BEEF, TRIMMED from cooked dried meat that was into the pot with the onions, and cook on a
AND CUBED preserved in bags made from sheep’s medium-high heat for around 3 minutes.
stomachs. All they had to do was add
• 4 TBSP PLAIN (ALL-PURPOSE) FLOUR water to make it into a hearty meal. STEP 4 Pour around 60 ml | 2 fl oz | 1/4 cup
These early versions did not include of the stock into the pan and stir to deglaze
• 170 G | 6 OZ | CUP SMOKED paprika, but it is now the staple the base. Now add in the tomatoes,
PANCETTA CUBES, OR BACON LARDONS ingredient of a traditional bowl of potatoes, carrot and the remaining stock.
goulash. In Hungarian ‘gulyás’ means
• 475 ML | 16 FL OZ | 2 CUPS BEEF ‘herdsman’, and the name of this STEP 5 Season with the salt and pepper, stir
OR VEGETABLE STOCK dish evolved over time to become and bring the stew to the boil. Place a lid on
‘gulyáshús’, meaning a meat dish the pot, reduce the heat to a simmer and
• 200 G | 7 OZ | 1 CUP leave to cook for 2 hours.
CHOPPED TOMATOES prepared by the herdsmen.
There are many variations of goulash STEP 6 Serve with a scattering of parsley, a
• 675 G | 24 OZ | 3 CUPS POTATOES, generous dollop of soured cream and some
SLICED INTO SMALL WEDGES – sometimes it is more of a soup crusty bread to mop up the juices.
than a stew. Here, we are including
• 1 LARGE CARROT, DICED potatoes in the goulash, but you can
omit them and serve with traditional
• 1 TSP SALT pinched noodles called csipetke,
hearty dumplings or simple pasta.
• A GENEROUS PINCH PEPPER

• A SMALL HANDFUL PARSLEY, FINELY
CHOPPED, TO GARNISH

• 240 ML | 8 FL OZ | 1 CUP SOUR
CREAM, TO SERVE

• 6-12 THICK SLICES OF CRUSTY BREAD,
TO SERVE

45

RICH LAYERS OF VEGETABLES, MEAT AND CREAMY vveegrwTseoiaittomnahnbdaf,l/ikrenoeserep,lalmlyeavncucethesgiholtesphrt.oapeoremmidaesnat
BÉCHAMEL SAUCE MAKE UP GREECE’S BEST-LOVED DISH

8 45 1 hr
mins

• 4-5 TBSP OLIVE OIL • 500 G | 17 OZ | 2 CUPS LAMB MINCE • 900 ML | 31 FL OZ | 3 CUPS MILK
• 2 TBSP TOMATO PURÉE • 2 EGG YOLKS
For the first layer: • 1 GLASS RED WINE (OPTIONAL) • SALT AND PEPPER, TO TASTE
• 3 AUBERGINES (EGGPLANTS), SLICED • 400 G | 14 OZ | 1 CUPS • TSP NUTMEG
• 150 G | 5 OZ | 1 CUPS KEFALOTYRI
INTO ROUNDS TINNED TOMATOES
• 2 COURGETTES (ZUCCHINI), • TSP NUTMEG OR GRAVIERA CHEESE (OR PARMESAN
• 1 TSP CINNAMON IF NOT AVAILABLE)
SLICED INTO ROUNDS • 1 BAY LEAF
• 3 FLOURY, SMALL POTATOES, PEELED • SALT AND PEPPER, TO TASTE For the topping:
• 1-2 GENEROUS HANDFULS GRATED
AND SLICED INTO THIN ROUNDS For the béchamel sauce:
• 120 G | 4 OZ | CUP SALTED BUTTER KEFALOTYRI OR GRAVIERA CHEESE (OR
For the meat sauce: • 120 G | 4 OZ | 1 CUP PLAIN PARMESAN IF NOT AVAILABLE)
• 1 RED ONION, CHOPPED • -1 TSP DRIED MIXED HERBS (OPTIONAL)
• 2 CLOVES GARLIC, MINCED (ALL-PURPOSE) FLOUR • 1 LARGE TOMATO, SLICED INTO ROUNDS
• 1 TSP THYME
• 1 TSP SUGAR

While moussaka is seen as the a 1920s cookbook by chef Nikólaos STEP 1 Pre-heat the oven to 180° (160°
archetypal Greek dish, this wholesome Tselementés. An uber-traditional version fan) | 350° | gas 4.
meal can be found all across the Balkans, uses a savoury egg custard in the place
STEP 2 Heat 1-2 tbsp oil in a frying pan over
the Levant, and even North Africa. of béchamel, but that’s not what you’ll a high heat. Fry the aubergine and courgette
Consisting of vegetables in an aromatic find in most Greek tavernas. This version slices until soft, then place on kitchen roll to
tomato and meat ragu, and topped with cool and allow the excess olive oil to drain.
will transport you to a sunset seaside
delicious creamy sauce, the popular dinner, and is best enjoyed with a STEP 3 To start the meat sauce, warm
moussaka we know today comes from generous helping of Greek salad. another 1-2 tbsp of oil in a deep saucepan

46

over a medium heat. Once heated, fry the ©ALAMY
onion until it’s translucent and soft. Add the
garlic and fry for another 2 minutes, before
adding the thyme and sugar. Fry a little more
until everything is caramelised.

STEP 4 Add the lamb mince and tomato
purée to the pot. Break up any big chunks of
mince, and cook until golden brown.

STEP 5 Add the red wine (if using) and cook
for another 5 minutes.

STEP 6 Add the chopped tomatoes, nutmeg
cinnamon and bay leaf, then season with salt
and pepper. Bring to the boil, then simmer
for 15-20 minutes until most of the liquid has
evaporated. Keep an eye on it, stir often and
remove the bay leaf once it’s done.

STEP 7 While this is cooking, make up the
béchamel sauce. Melt the butter in a clean
pan over a medium heat. Next, add the flour,
whisking constantly to make a paste and
remove any floury lumps.

STEP 8 Gradually add the milk (warmed is
better), and keep whisking to help stop any
lumps forming. Keep stirring until the sauce
thickens – this can take around 5-10 minutes.

STEP 9 Once the sauce is thickened, stir
in the egg yolks, salt, pepper, nutmeg and
cheese. Keep whisking to ensure the eggs
don’t scramble.

STEP 10 Drizzle some olive oil on the
bottom of a ceramic, rectangular baking
dish, then place the sliced potatoes over
the oil. Next, add a layer of aubergines and
courgettes – use about half of them.

STEP 11 Top the aubergines and courgettes
with the meat ragu, spreading it evenly
throughout the dish. Then, layer the
remaining aubergines and courgettes on top
of the meat sauce.

STEP 12 Cover the moussaka with the
béchamel sauce. Next, sprinkle over the
grated cheese and dried mixed herbs (if
using), then arrange the sliced tomatoes
evenly across the top.

STEP 13 Bake the moussaka on the middle
shelf of the oven for about 1 hour, until the
cheese turns golden brown. Check after 45
minutes to ensure it’s not burning.

STEP 14 Remove from the oven and allow
the moussaka to cool for at least 20 minutes
before serving – that way everything can set
and the dish will slice correctly.

47

48

boaGensreeantmhyjsoeapiyidiereneadosmdwecineisatahhnaleo.srra PEAS

ENJOY A TRADITIONAL LATVIAN DISH TO
WARD OFF THE COLD NIGHTS OF WINTER

4 10 8 hrs 1 hr
mins 20 mins
– overnight

Despite their appearance, grey peas • 170 G | 6 OZ | 1 CUP GREY PEAS STEP 1 Soak the grey peas in water
are not only a healthy staple, but overnight. This isn’t essential, but it helps to
also a must on any Latvian table on • 1 TBSP SALT reduce the overall cooking time.
special occasions. They are served
as a tradition at New Year, when • 1 TBSP BUTTER STEP 2 Drain the peas and pour them into a
every pea must be eaten to ensure large saucepan. Cover with plenty of water,
the year ahead is a lucky one. Grey • 1 LARGE WHITE ONION, CHOPPED add the salt, bring to the boil and then
peas were even registered on the reduce to a simmer. Cook the peas until
Protected Designation of Origin of • 150 G | 5 OZ | CUP SMOKED they are tender – this will take about 1 hour.
the European Union list in 2015. BACON, CHOPPED
STEP 3 In a frying pan, melt the butter over
The dish is nourishing and warming, • 480 ML | 17 FL OZ | 2 CUPS a medium heat and cook the onion until it
making it ideal to enjoy during the BUTTERMILK, OR KEFIR, TO SERVE softens and begins to brown slightly. Next,
autumn and winter months after the add in the smoked bacon and cook until it
starts to crisp.
peas have been harvested.
STEP 4 To serve, drain the peas and place
them in a dish topped with the bacon
and onion mix. Enjoy with a cup of tangy
buttermilk or kefir.

49

TRADITIONALLY EATEN HOT OR COLD, IT WILL BE vaTaeonsrdtdmsodicboiaknnekgg,aeoivtnamesgavtieteetpgttsahet5ebte.aplber3eia,efn
HARD TO MISS THIS BRIGHTLY COLOURED SOUP

12 30 1 hr
mins
45 mins

Although often credited to Russia, • 2 TBSP + 1 TSP OLIVE OIL • CABBAGE, SHREDDED
borscht has Ukrainian origins. This • 1 ONION, DICED
beetroot-based dish is one of the • 450 G | 16 OZ | 3 CUPS STEWING BEEF • 8 WHOLE BLACK PEPPERCORNS
most distinctive soups due to its (EITHER CUBED OR IN LARGE CHUNKS) • 4 BAY LEAVES
bright and vibrant colour. It can be • 1 TBSP DRIED PARSLEY
made with meat, fish or vegetarian • 2 L | 70 FL OZ | 8 CUPS BEEF OR • 3 CLOVES GARLIC
stock, and is often characterised by VEGETABLE STOCK
its sweet and sour taste. Although it To serve
is now associated with its ruby-red • 2 MEDIUM BEETROOTS (BEETS),
colour, it didn’t originally contain PEELED AND GRATED • 475 ML | 16 FL OZ | 2 CUPS SOURED
beetroot at all! Instead, it contained (SOUR) CREAM
cow parsnip, and was eaten mostly • 1 LARGE CARROT, PEELED AND GRATED
by the rural poor. The recipe evolved • 1 HANDFUL FRESH DILL, FINELY CHOPPED
• 1 TOMATO, DICED • 12 BREAD ROLLS
over time, with white and green
borschts becoming widely eaten • 2 TBSP WATER
before the addition of beetroot. It
is unclear where the red version • LEMON, JUICE ONLY
came from exactly, but it is thought
that ethnic Ukrainians were making • 1 TBSP SALT
it under Russian rule, east of the
Dnieper river in the late 17th century. • 5 MEDIUM POTATOES, PEELED AND DICED

STEP 1 Heat 1 tbsp of the oil in a large pot 45 minutes to 1 hour, regularly skimming off boil. Add the salt, potatoes and cabbage,
over a medium-high heat, and sear the the foamy top layer. and cook for a further 10 minutes.
meat on all sides. You may have to do this
in batches. When all the meat is browned, STEP 3 When the beef has 20 minutes left STEP 6 Heat 1 tsp of oil in a small frying
cover with the stock and bring to the boil. to cook, start the soup. In a separate pot, pan and cook the onions until they begin to
Skim off and discard any foam that forms. warm 1 tbsp oil on a medium heat, and add brown. Add them into the soup and stir well.
the beetroot, carrot and tomato.
STEP 2 Reduce the heat to a simmer and STEP 7 Add the peppercorns, bay leaves,
partially cover the pan with a lid. Cook for STEP 4 Next, add the 2 tbsp of water and parsley and garlic into the pot and continue
lemon juice, and stir to combine. Cover the to cook for another 10 minutes.
pot and gently simmer for 20 minutes.
STEP 8 Serve hot or chilled with a dollop of
STEP 5 Ladle all the beef and stock into the soured cream, a sprinkling of fresh dill, and
beetroot pot, and bring everything to the some fluffy bread rolls for dipping.

50