Vegetarian recipes from around the world
Vegetarian recipes from around the world, free for everyone.
371 recipes
The recipes
Japan⏱ 35 minCabbage okonomiyaki
Osaka's shredded-cabbage pancake, pan-cooked then covered in sweet-savoury sauce, mayonnaise and nori, here without dried bonito.
Mexico⏱ 35 minHuevos rancheros
The Mexican farmhouse breakfast: fried eggs on crisp corn tortillas, covered in a tomato and chili salsa, with black beans and avocado.
India⏱ 70 minMalai kofta
Golden paneer and potato dumplings served in a velvety tomato, cashew and cream sauce scented with garam masala.
Italy⏱ 75 minMinestrone
Italy's big vegetable soup, thickened with borlotti beans and small pasta, finished with olive oil and Parmesan.
Italy⏱ 90 minGnocchi with sage butter
Homemade potato gnocchi, light as clouds, simply tossed in a nutty brown butter scented with sage and finished with Parmesan.
India⏱ 40 minVegetable pakoras
Indian fritters of onion, spinach and potato in a spiced chickpea-flour batter, crisp and naturally gluten-free.
France⏱ 45 minCarrot soup, smooth French velouté
A simple, smooth carrot soup: carrots, onion and one potato simmered in vegetable stock, then blended into a silky French velouté.
France⏱ 25 minCeleriac remoulade with homemade sauce
Celeriac remoulade: raw celeriac cut into fine matchsticks and dressed in a homemade mustard mayonnaise with lemon. A French bistro starter.
France⏱ 55 minCherry clafoutis
French cherry clafoutis, whole cherries set in a soft baked batter of eggs and milk, served warm with a dusting of icing sugar.
France⏱ 65 minCrème brûlée
Vanilla crème brûlée, a silky custard baked in a water bath under a thin crust of caramelised sugar that cracks under the spoon.
France⏱ 115 minGratin dauphinois, creamy garlic potato bake
Classic French gratin dauphinois: thinly sliced potatoes baked slowly in garlicky milk and cream until golden, with no cheese at all.
Spain⏱ 50 minPatatas a lo pobre, Spanish poor man's potatoes
Potatoes, onion and green pepper slowly confited in olive oil with garlic: the classic Spanish side dish, vegan and gluten-free.
Italy⏱ 30 minTiramisu
Classic coffee tiramisu with mascarpone cream and espresso-soaked ladyfingers, plus a chocolate variation and optional liqueur.
France⏱ 35 minFrench potato salad with shallot vinaigrette
French potato salad with no mayonnaise: waxy potatoes dressed warm in a mustard and shallot vinaigrette with parsley and chives.
France⏱ 45 minCreamy leek fondue
A French leek fondue: sliced leeks cooked slowly in butter until soft and silky, then finished with a little crème fraîche.
Spain⏱ 45 minHomemade lentil burger
Spanish-style lentil burgers: cooked lentils, softened onion, cumin and sweet paprika, bound with breadcrumbs and seared on the griddle. Vegan option.
France⏱ 75 minMushroom bourguignon
A vegetarian bourguignon: seared button and oyster mushrooms simmered in red wine and vegetable stock with carrots, pearl onions and thyme.
Spain⏱ 25 minNatillas, Spanish custard with cinnamon
Homemade natillas: a Spanish custard of milk, egg yolks, lemon and cinnamon, cooked on the stove and served well chilled.
Spain⏱ 70 minSpanish baked cheesecake (tarta de queso al horno)
Spain's everyday baked cheesecake: cream cheese, eggs and cream on a biscuit base, with a creamy centre and a golden top.
Spain⏱ 65 minSpanish egg flan (flan de huevo casero)
Homemade Spanish egg flan: milk, eggs and vanilla baked in a water bath under a golden caramel, smooth and free of holes.
Spain⏱ 40 minSpanish green beans with potatoes and garlic
Green beans and potatoes boiled together, then tossed with garlic and smoked paprika in olive oil. A simple Spanish dish, vegan and gluten-free.
France⏱ 65 minSwiss chard gratin with béchamel
A French Swiss chard gratin: stalks and leaves cooked separately, covered in béchamel and grated cheese, then baked until golden.
France⏱ 45 minCrispy vegetable fritters
Grated zucchini, carrot and potato bound with egg and a little flour, then pan-fried into small golden, crispy vegetable fritters.
Italy⏱ 60 minVegetarian pizza with grilled vegetables and homemade dough
Homemade vegetarian pizza: risen dough, tomato sauce, mozzarella and grilled courgette, aubergine, peppers and red onion. Vegan option included.
Italy⏱ 105 minVegetarian lasagne with vegetables and béchamel
An Italian-style vegetarian lasagne: courgettes, mushrooms, carrots and spinach in tomato sauce, homemade béchamel, scamorza and grated cheese in five layers.
Greece⏱ 150 minVegetarian moussaka with lentils
Greek-style vegetarian moussaka: golden potatoes and aubergines, lentils simmered with tomato and cinnamon, and a browned béchamel topping.
France⏱ 80 minVegetarian savoury cake with courgette, pepper and feta
A French vegetarian savoury cake made to the classic proportions, filled with pan-fried courgette and red pepper, black olives, feta and Emmental.
France⏱ 85 minVegetarian shepherd's pie with lentils and mushrooms (hachis parmentier)
A vegetarian shepherd's pie in the French hachis parmentier style: green lentils and mushrooms simmered with tomato, carrot and celery under a buttery, nutmeg-scented mash browned in the oven.
France⏱ 80 minVegetarian stuffed courgettes with rice
Vegetarian stuffed courgettes with rice, their own flesh, red pepper, tomato, herbs and parmesan, baked until golden. A meat-free filling that holds together when cut.
France⏱ 75 minVegetarian stuffed tomatoes with rice and lentils
Vegetarian stuffed tomatoes baked in the oven: a filling of rice, green lentils, mushrooms and fresh herbs, meat-free and gluten-free.
Lebanon⏱ 85 minBalila, warm chickpea salad
Warm chickpea salad, the chickpeas barely crushed, with pounded garlic, lemon, olive oil and cumin, served in Lebanon as part of a morning or midday mezze.
South Africa⏱ 50 minButternut squash soup
South African butternut squash soup, blended with onion and a tart apple, seasoned with nutmeg and served as a starter.
United States⏱ 70 minStuffed acorn squash
Stuffed acorn squash baked in halves with butter and paprika, filled with creamed spinach and hard-boiled egg, from an American recipe printed in 1936.
Japan⏱ 50 minSpaghetti squash sunomono
Strands of boiled, well-squeezed spaghetti squash dressed in sweetened rice vinegar, salt and a little soy sauce, a common way of eating it in Noto.
United States⏱ 30 minTraditional Succotash
An indigenous North American heritage dish pairing sweet blistered corn with creamy lima beans, crisp bell peppers, and fragrant fresh herbs.
Greece⏱ 40 minSpanakorizo
The beloved Greek home classic combining tender medium-grain rice with wilted fresh spinach, abundant dill, fragrant olive oil, and bright lemon.
Italy⏱ 22 minSpaghetti aglio, olio e peperoncino
Neapolitan minimalist perfection, where slowly warmed garlic and fiery chilli oil emulsify with starchy pasta water into a glossy, velvety coating.
Tunisia⏱ 45 minKafteji
Vegetables fried one by one then chopped on a board with eggs, a Tunisian cheap-eats dish served in an earthenware bowl.
Ghana⏱ 35 minHausa koko
The ginger and chilli millet porridge Ghana drinks at breakfast, with fried dough balls to dip in it.
Senegal⏱ 45 minMillet lakh with peanut cream
Steamed millet couscous drowned in a peanut cream, eaten at breakfast or at the end of the day in Senegal.
Senegal⏱ 70 minVegetarian black-eyed peas with vegetables
Black-eyed peas simmered with carrot, cabbage and sweet potato, the everyday pot in Senegalese homes.
Algeria⏱ 105 minCherchem
Cracked wheat and dried broad beans simmered together, eaten in the Aurès mountains to mark the end of winter.
Kenya⏱ 60 minKenyan chapati
A wheat flatbread rolled into a spiral then flattened, which pulls apart into thin layers once cooked.
Ivory Coast⏱ 30 minClaclo
This claclo recipe fries fritters of very ripe mashed plantain to a deep brown, sold on street corners across Abidjan.
Ivory Coast⏱ 65 minAttoukpou
Fermented cassava pressed into a cake and steamed, served as an accompanying bread across southern Ivory Coast.
Ghana⏱ 30 minKelewele
Cubes of very ripe plantain marinated in ginger and chilli, then fried until the edges turn dark and caramelised.
Syria⏱ 65 minAnkinar bil Zeit
Syrian artichoke hearts braised in olive oil with peas and carrots, served cold with a wedge of lemon.
Syria⏱ 15 minShanklish Salad
Syrian thyme-aged cheese crushed with tomato, onion and olive oil, scooped up with bread at mezze time.
Philippines⏱ 40 minEnsaladang Talong
Filipino aubergine charred over a flame, peeled and topped with tomato, red onion and chopped hard-boiled egg.
Philippines⏱ 30 minCrispy Kangkong
Filipino water spinach leaves in a light batter, fried and served with a cane vinegar dipping sauce.
Malaysia⏱ 45 minCendol
An iced Penang dessert of green pandan noodles, coconut milk, red beans and palm sugar syrup.
Malaysia⏱ 50 minKuih Ketayap
Malaysian green pandan crepes rolled around coconut caramelised in palm sugar, eaten at afternoon tea.
Sri Lanka⏱ 15 minLunu Miris
A Sri Lankan paste of red onion and chilli pounded in a mortar, spooned onto milk rice and morning hoppers.
Sri Lanka⏱ 35 minKiribath
Sri Lankan rice cooked in coconut milk, pressed flat and cut into diamonds for new months and new babies.
Nepal⏱ 40 minMula ko Achar
A Nepali relish of white radish simmered in a sesame tomato sauce, set beside rice at every meal.
Nepal⏱ 80 minKwati
A Newar stew of nine sprouted pulses, cooked at the Janai Purnima full moon to mark the end of the monsoon.
Nepal⏱ 30 minBhatmas Sadheko
A Nepali salad of roasted soybeans dressed with lime, red onion and green chilli, eaten alongside afternoon tea.
Israel⏱ 95 minPotato Kugel
An Ashkenazi bake of grated potato and onion, cooked long enough to build a brown crust and caramelised edges.
Israel⏱ 640 minJachnun
Yemenite dough rolls baked overnight at the lowest heat, served with grated tomato and zhug on Saturday morning.
Israel⏱ 55 minPotato Bourekas
Israeli puff pastries filled with cumin-scented mashed potato, glazed and seeded, sold in every bakery in the country.
Jamaica⏱ 45 minCoco Bread
A folded Jamaican roll enriched with coconut milk, soft and faintly sweet, built to wrap around a patty.
Jamaica⏱ 60 minBammy
A pressed cassava flatbread soaked in coconut milk and browned in a pan, Jamaica's Taíno inheritance.
Cuba⏱ 35 minTachinos
Green plantain rounds fried twice and flattened between the baths, the savoury staple of the Cuban table.
Cuba⏱ 35 minMalanga Fritters
Grated taro fritters seasoned with garlic and parsley, sold on Havana street corners for generations.
Colombia⏱ 70 minBollo Limpio
This bollo limpio recipe steams a white corn roll inside a corn husk, the everyday side of Colombia's Caribbean coast since pre-Columbian times.
Colombia⏱ 35 minColombian Buñuelos
Balls of fresh cheese and cassava starch fried to deep brown, a fixture of Colombian December celebrations.
Argentina⏱ 40 minTortas Fritas
Puffed rounds of fried dough that Argentines start making the moment rain settles in for the day.
Argentina⏱ 75 minTarta Pascualina
A chard and spinach pie with whole eggs nested inside the filling, served at Easter across Argentina.
United States⏱ 50 minCheese Grits
White corn grits cooked into a creamy porridge and enriched with cheddar, breakfast across the American South.
United States⏱ 50 minMacaroni and Cheese
Elbow pasta folded into a cheddar béchamel and baked under a crumb crust, the comfort dish of American kitchens.
United States⏱ 35 minSkillet Cornbread
Corn bread baked in a searing cast iron skillet, golden crust outside and soft crumb within, straight from the American South.
Guatemala⏱ 30 minChirmol
Fire-charred tomatoes chopped by knife with onion and mint, a sauce no Guatemalan table sits down without.
Guatemala⏱ 65 minChickpeas in Panela Syrup
Chickpeas candied in a cinnamon panela syrup, the Lenten dessert served across Guatemala during Holy Week.
Guatemala⏱ 55 minRed Beans with Chanterelles
Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.
Costa Rica⏱ 50 minEnyucados
Cassava croquettes stuffed with cheese and fried until crisp, a fixture of Costa Rican roadside sodas.
Costa Rica⏱ 35 minChorreadas
Large fresh corn pancakes cooked in a pan and served with sour cream, breakfast across the Costa Rican countryside.
Costa Rica⏱ 55 minHeart of Palm Rice
Creamy rice baked with hearts of palm under a cheese crust, a Costa Rican party dish born of Pacific palm groves.
Chile⏱ 50 minCalzones Rotos
Twisted ribbons of dough fried to a honey colour and buried under icing sugar, the Chilean teatime sweet.
Chile⏱ 50 minMilcao
Potato cakes made from raw and cooked potato browned in a pan, the everyday bread of the Chiloé archipelago.
Chile⏱ 20 minChilean Tomato Salad
Ripe tomatoes and salt-soaked onion dressed with oil and coriander, the salad that opens every Chilean summer table.
Norway⏱ 40 minVeiled Farm Girls
A Norwegian layered dessert of apple compote, toasted sweet breadcrumbs and vanilla whipped cream built in glasses.
Norway⏱ 50 minSkolebrød
Norwegian cardamom buns with a well of vanilla custard, iced around the rim and rolled in desiccated coconut.
Russia⏱ 45 minBlini
Russian yeast pancakes, thin and pliable, rolled up and served with melted butter and soured cream.
Russia⏱ 70 minVinegret
A Russian salad of beetroot, potato and pickled cucumber cut into small even dice and dressed with sunflower oil.
Finland⏱ 115 minLanttulaatikko
A Finnish baked mash of swede sweetened with molasses and nutmeg, cooked slowly until the top caramelises.
Finland⏱ 35 minOhrarieska
A Finnish unleavened barley flatbread baked hot and fast, served warm under a thick layer of egg butter.
Hungary⏱ 55 minGundel Pancakes
Hungarian crêpes filled with walnuts, raisins and orange zest, then covered in a glossy dark chocolate sauce.
Hungary⏱ 50 minLecsó
A Hungarian stew of peppers and tomatoes softened with paprika, finished with beaten eggs that set in the sauce.
Portugal⏱ 55 minArroz Doce
Portuguese rice pudding scented with lemon, enriched with egg yolks and finished with cinnamon patterns drawn on top.
Portugal⏱ 45 minPastéis de Nata
Portuguese custard tarts in puff pastry, baked at fierce heat until the tops blister and darken in patches.
Ukraine⏱ 80 minKapusniak
A Ukrainian soup of sauerkraut and millet simmered with carrot and potato until the broth thickens on its own.
Ukraine⏱ 55 minNalysnyky
Thin Ukrainian crêpes rolled around a sweet curd cheese filling, then browned in butter until the edges crisp.
Ukraine⏱ 45 minBanosh
Cornmeal cooked in soured cream the Hutsul way of the Carpathians, topped with fried mushrooms and crumbled brynza.
Sweden⏱ 75 minVästerbotten Pie
A Swedish shortcrust tart filled with aged northern cheese and cream, baked until just set and served with cherry tomatoes.
Sweden⏱ 80 minHasselback Potatoes
Potatoes sliced into thin fans, brushed with butter and roasted until every slice separates into a crisp ridge.
Sweden⏱ 52 minKanelbullar
Swedish cinnamon and cardamom buns twisted into knots and scattered with pearl sugar before they go in the oven.
Poland⏱ 30 minChłodnik
A bright pink cold soup of beetroot and kefir, sharpened with dill and lemon, served with a halved boiled egg.
Poland⏱ 45 minKopytka
Polish potato dumplings cut into little diamonds from a soft dough, poached and folded through a paprika tomato sauce.
Poland⏱ 45 minPlacki Ziemniaczane
Grated potato pancakes fried until the edges turn lacy and brown, served with sour cream as every Polish kitchen does.
Australia⏱ 15 minAvocado toast
Two rounds of toasted sourdough under smashed avocado sharpened with lemon, scattered with chilli and sesame.
Senegal⏱ 65 minFonio couscous with vegetables
Fonio steamed twice and served with carrots and cabbage stewed in groundnut oil, with olives dropped in at the end.
Mexico⏱ 45 minMexican Tortilla Soup (Sopa Azteca)
Mexico's ultimate comfort soup: a rich, roasted tomato and mild pasilla chilli broth poured over crisp corn tortilla strips, avocado, and crumbled cheese.
South Africa⏱ 45 minPampoenkoekies
Small pumpkin fritters fried in a pan and rolled in cinnamon sugar, the way Cape farm kitchens have made them for generations.
Papua New Guinea⏱ 55 minKaima bona gatoi
Grilled aubergine and sweet potato marinated in lime, coconut and chilli, served warm across Papua New Guinea.
Guam⏱ 55 minGollai hågon suni
Young taro leaves simmered in coconut milk with turmeric and onion, a Chamorro dish cooked across Guam.
Fiji⏱ 50 minAloo boda tarkari
A potato and black-eyed bean curry with cumin and turmeric, cooked the way Indo-Fijian families cook it at home.
Colombia⏱ 20 minChangua
The Bogotá breakfast: milk let down with water and brought to the boil, eggs poached whole in it, spring onion and stale bread.
Brazil⏱ 45 minQuibebe
A pumpkin purée from north-eastern Brazil melted down with onion and garlic, seasoned with cumin and scattered with coriander.
Peru⏱ 55 minMushroom cau cau
Potatoes and mushrooms in a turmeric and ají amarillo sauce, finished with fresh mint and served over white rice.
Peru⏱ 45 minTacu tacu
Day-old rice and canary beans mashed together and pan-fried into a browned oval with ají amarillo, served with salsa criolla.
Dominican Republic⏱ 20 minDominican okra salad
Okra boiled whole then dressed with lime, red onion and olive oil, the salad Dominican families put on the Sunday table.
Trinidad and Tobago⏱ 40 minBaigan choka
Aubergine roasted over an open flame then mashed with slivers of garlic, onion and chadon beni, finished with smoking hot oil.
Spain⏱ 35 minSpanish Patatas al Alioli
The Spanish tapas bar standard: boiled potato cubes turned in a homemade garlic alioli, with flat-leaf parsley over the top.
Hungary⏱ 55 minHungarian Paprikás Krumpli
The classic Hungarian potato and sweet pepper stew, infused with rich, ruby-red sweet Szeged paprika in a comforting rustic broth.
Mexico⏱ 40 minTlayuda
Oaxaca's large thin tortilla, spread with black bean paste and quesillo, topped with cabbage and avocado, then grilled until crisp.
Mexico⏱ 60 minVegetarian enchiladas with vegetables
Corn tortillas dipped in guajillo chilli sauce, filled with courgette and black beans, then baked under a layer of melted cheese.
Mexico⏱ 70 minChiles rellenos
Poblano peppers charred and peeled, stuffed with queso fresco, coated in whipped egg batter and fried, then served in a tomato broth.
Indonesia⏱ 40 minPecel
Blanched vegetables under a peanut and kencur sauce, served with crisp rice crackers on the side.
Indonesia⏱ 55 minSayur lodeh
Javanese coconut milk vegetable stew with chayote, long beans and tempeh, thickened by a candlenut spice paste.
Vietnam⏱ 55 minCơm tấm chay
Broken rice served with grilled marinated tofu, pickled vegetables, scallion oil and a fish-free nuoc cham.
Vietnam⏱ 55 minMì Quảng chay
Turmeric-stained rice noodles in a shallow broth with tofu, peanuts and shards of toasted sesame rice cracker.
South Korea⏱ 55 minMayak gimbap
Mini seaweed rolls of rice with carrot, yellow pickled radish and spinach, dipped in a mustard soy sauce.
South Korea⏱ 40 minDoenjang jjigae
Korean stew built on fermented soybean paste with tofu, courgette and potato, over a kelp and shiitake broth.
China⏱ 55 minVegetable baozi
White yeasted buns pleated by hand around a cabbage and mushroom filling, then cooked in a steamer basket.
Italy⏱ 45 minTuscan Pappa al Pomodoro
The quintessential Tuscan bread and tomato soup, slowly stewed into a comforting, velvety mash infused with fruity olive oil, garlic, and sweet basil.
China⏱ 18 minSichuan hot and sour cabbage
Flat cabbage torn by hand and seared over high heat with dried chillies, Sichuan pepper and Zhenjiang black vinegar.
Japan⏱ 20 minSunomono
Salted and squeezed cucumber tossed with wakame seaweed, dressed in sweetened rice vinegar and toasted sesame.
Japan⏱ 20 minYudofu
Silken tofu warmed in kombu water and dipped in ponzu sauce, a winter dish from the temples of Kyoto.
Japan⏱ 80 minSekihan
Glutinous rice stained pink by the cooking liquid of azuki beans, steamed and served with toasted sesame salt.
Japan⏱ 40 minChawanmushi
Savoury egg custard steamed in a cup, scented with kombu and shiitake dashi, holding mushrooms and edamame.
Japan⏱ 50 minKappamaki
Thin rolls of vinegared rice and cucumber wrapped in half a nori sheet, the plainest maki on any sushi counter.
Nigeria⏱ 40 minPuff puff
Sweet yeasted batter scented with nutmeg, dropped in balls into hot oil until they swell and turn golden.
Nigeria⏱ 55 minVegetarian egusi soup
Ground melon seeds cooked in red palm oil with tomato and chilli until they set into curds, then finished with spinach.
Kenya⏱ 105 minGitheri
Maize kernels and kidney beans boiled together, then fried with onion, tomato and cumin. The Kikuyu everyday pot.
Ethiopia⏱ 25 minButicha
Chickpea flour whisked into water off the heat, sharpened with lemon and jalapeño, finished with olive oil.
Ethiopia⏱ 40 minAzifa
Green lentils cooled then dressed with mustard and lemon, with red onion and jalapeño, served cold.
Ethiopia⏱ 15 minTimatim salata
Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.
Ethiopia⏱ 45 minInjera
Teff flour and water fermented for three days, poured onto a hot plate and set with a surface of small eyes.
India⏱ 90 minChole bhature
Chickpeas simmered in black tea water and sharpened with amchur, served with deep-fried leavened breads.
India⏱ 30 minUpma
Coarse semolina dry-roasted then swelled in water, with a tempering of mustard seed and curry leaf.
India⏱ 95 minSaag
Mustard greens and spinach stewed for an hour, thickened with maize flour and lifted by ginger and green chilli.
India⏱ 80 minVegetable biryani
This vegetable biryani recipe parboils basmati with whole spices, layers it over spiced vegetables and fried onions, then seals it in a pot to finish.
India⏱ 75 minIdli sambar
Steamed cakes of fermented rice and urad dal, served with a tamarind sambar of toor dal and drumstick.
Jamaica⏱ 40 minFestival
Jamaican sweet fried dumplings made with cornmeal, scented with nutmeg and vanilla, fried to a deep golden crust.
Kenya⏱ 15 minEast African Kachumbari
The vibrant everyday salad of Kenya and Tanzania, tossing crisp sweet tomatoes, salt-massaged red onions, fiery fresh chillies, and lime juice.
Morocco⏱ 20 minMoroccan Orange and Cinnamon Salad
Cold orange rounds dusted with cinnamon and scented with orange blossom water, the standing dessert of Moroccan tables.
Morocco⏱ 90 minVegetable Pastilla
A Moroccan warqa pie filled with pumpkin and onion under toasted almonds, dusted with icing sugar and cinnamon.
Vanuatu⏱ 60 minNalot
Cooked taro or breadfruit pounded with hot coconut cream into a smooth elastic paste, a Vanuatu dish for shared meals.
Tunisia⏱ 35 minBrik à l'œuf
A sheet of malsouka folded over crushed potato and a whole egg, fried for seconds and eaten with the fingers.
Algeria⏱ 60 minChorba frik
An Algerian soup of cracked green wheat and chickpeas built on a tomato base scented with cinnamon and celery.
Algeria⏱ 75 minMahjouba
An Algerian semolina pancake stretched until translucent, filled with slow-cooked tomato and onion, folded and griddled.
Australia⏱ 65 minLamingtons
Australian sponge squares dipped in a thin chocolate icing and rolled in desiccated coconut until every side is coated.
Italy⏱ 10 minInsalata Caprese
The pride of the island of Capri, celebrating peak summer ripeness with juicy garden tomatoes, creamy buffalo mozzarella, sweet basil, and olive oil.
Australia⏱ 45 minDamper
Australian bush bread raised without yeast, baked under a lid and torn apart warm with butter and golden syrup.
Norway⏱ 70 minLefse
Norwegian potato flatbreads rolled paper thin and cooked on a dry griddle, folded over butter and cinnamon sugar.
Philippines⏱ 40 minGinataang kalabasa
This ginataang kalabasa recipe simmers squash and long beans in coconut milk with garlic, ginger and chilli, an everyday Filipino stew.
Denmark⏱ 30 minRødgrød med fløde
Summer red berries cooked down and set with potato starch, then served cold under a pour of single cream.
Philippines⏱ 55 minLumpiang gulay
Filipino vegetable spring rolls filled with cabbage, carrot and tofu, fried until golden and dipped in spiced cane vinegar.
Romania⏱ 75 minFasole bătută
White beans beaten to a purée with softened onion and finished with paprika oil, spread by Romanians on rye bread.
Denmark⏱ 50 minÆblekage
Layered Danish dessert of apple compote alternating with buttered rye crumbs, finished with whipped cream and redcurrant jelly.
Denmark⏱ 45 minDanish caramelised potatoes
Small boiled potatoes rolled in melted sugar and butter until they glaze and shine. The Danish Christmas table side dish.
Poland⏱ 70 minBarszcz czerwony
A clear, sharp beetroot broth scented with marjoram, served scalding in a cup with small Polish dumplings.
Finland⏱ 70 minMustikkapiirakka
Finnish blueberry pie on a short cardamom crust, topped with a soured cream and quark custard that sets as it cools.
India⏱ 145 minDal Makhani
The classic Punjabi lentil dish, slowly simmered until whole black lentils turn meltingly creamy in a rich, spiced tomato and butter sauce.
Italy⏱ 70 minSupplì
Tomato risotto balls hiding a core of mozzarella, crumbed and fried, sold in every friggitoria across Rome.
Finland⏱ 115 minHernekeitto
Finnish yellow split pea soup simmered with onion and carrot, scented with marjoram and served with strong mustard on the side.
Syria⏱ 55 minOkra in tomato sauce
Okra simmered in a garlic and coriander tomato sauce, sharpened at the end with pomegranate molasses and lemon juice.
Syria⏱ 60 minMakdous
Baby aubergines cured in salt then stuffed with walnut, red pepper and garlic, and kept under a blanket of olive oil.
Réunion⏱ 35 minVegetable achards
Carrot, green bean and cabbage blanched then marinated in turmeric, ginger and garlic oil, eaten cold across Réunion.
Réunion⏱ 15 minTomato rougail
A Réunion condiment of raw tomato, onion, ginger and chilli crushed in a mortar and set beside a plate of rice.
South Africa⏱ 55 minMalva pudding
A South African apricot jam sponge raised with bicarbonate and vinegar, soaked in hot cream sauce the moment it leaves the oven.
South Africa⏱ 80 minLentil bobotie
This lentil bobotie is a South African bake of curried brown lentils with dried apricot and chutney, under an egg custard studded with bay leaves.
Ivory Coast⏱ 75 minPlantain foutou with peanut sauce
Plantain and cassava pounded into a smooth elastic dough, served with a peanut sauce simmered with aubergine and chilli.
Ivory Coast⏱ 30 minAlloco
Very ripe plantain fried in red palm oil, served with a raw onion and chilli sauce pounded in a mortar.
Nigeria⏱ 55 minAkara
Nigerian fritters of peeled black-eyed beans whipped airy with onion and chilli, then fried until they puff and turn golden.
Nigeria⏱ 85 minMoi moi
A savoury pudding of peeled black-eyed beans blended with pepper and onion, then steamed in banana leaves or ramekins.
French Caribbean⏱ 40 minVegetable accras
Caribbean fritters of seasoned batter with chives and parsley, bulked with grated chayote and lifted by chilli.
French Caribbean⏱ 65 minChayote gratin
French Caribbean chayote cooked then bound in a thyme béchamel, browned under gruyère and breadcrumbs.
Guatemala⏱ 60 minRellenitos de plátano
Guatemalan fritters of mashed ripe plantain filled with sweetened black bean paste, fried and rolled in sugar.
Costa Rica⏱ 50 minVegetarian casado
The Costa Rican plate lunch, rice and black beans gathered around a fried ripe plantain and a fried egg.
Puerto Rico⏱ 55 minArroz con gandules
Puerto Rican rice with pigeon peas, tinted by achiote oil and seasoned with sofrito, olives and capers.
Cuba⏱ 20 minPlátanos maduros fritos
Blackened ripe plantains fried until their edges caramelise, the sweet and salty side dish of the Cuban table.
Cuba⏱ 50 minYuca con mojo
Cassava boiled until tender, then drenched in a Cuban sauce of garlic and sour orange bloomed in hot olive oil.
Haiti⏱ 20 minPikliz
Haitian condiment of shredded cabbage and carrot pickled in vinegar with scotch bonnet chilli and shallot.
Haiti⏱ 100 minLegim
Haitian aubergine and chayote stew cooked long over an epis base until it collapses into a thick brown purée.
France⏱ 45 minVichyssoise
This vichyssoise is a sieved velvet soup of leeks and potatoes, enriched with cream and served ice cold under a scatter of chives.
France⏱ 85 minTian Provençal
Thin rounds of courgette, aubergine and tomato fanned tightly over a bed of thyme-scented softened onions.
France⏱ 70 minVegetarian Quiche
A crisp shortcrust shell filled with softened leeks, mushrooms, a creamy egg custard and melting gruyère.
France⏱ 90 minFrench Onion Soup
Onions caramelised for a patient fifty minutes, a white wine broth, and a lid of baguette under bubbling gruyère.
Spain⏱ 20 minSalmorejo
A chilled Cordoban tomato cream thickened with stale bread and emulsified with olive oil until pale pink and velvety.
Spain⏱ 65 minPisto Manchego
Courgette, aubergine and peppers cooked separately then folded into a slow-reduced tomato sauce rich with olive oil.
Italy⏱ 47 minFocaccia Genovese
A soft, open-crumbed focaccia dimpled deeply and flooded with salty brine and fruity olive oil.
Italy⏱ 35 minTrofie al Pesto
Ligurian trofie cooked with potato and green beans, coated in basil pesto pounded in a mortar.
Italy⏱ 40 minPizza Margherita
A slow-risen dough topped with raw San Marzano tomato, torn fior di latte and a few leaves of basil.
Italy⏱ 20 minCacio e Pepe
Three ingredients and a glossy pecorino cream bound with starchy pasta water, peppered right to the edge.
Greece⏱ 135 minRevithia
Chickpeas baked slowly with masses of onion, rosemary and lemon, swimming in good Greek olive oil.
Greece⏱ 115 minBriam
Thinly sliced summer vegetables slow-roasted in olive oil until sweet, collapsing and caramelised at the edges.
Greece⏱ 15 minHoriatiki
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
Greece⏱ 70 minTiropita
A Greek pie of shatteringly crisp filo wrapped around a soft filling of feta, ricotta and dill.
Iran⏱ 20 minShirazi Salad
Cucumber, tomato and onion in tiny dice, brightened with lime juice and a generous pinch of dried mint.
Iran⏱ 145 minVegetarian Ghormeh Sabzi
A long-simmered herb stew, dark and tangy, built on kidney beans, mushrooms and sour dried black limes.
Turkey⏱ 45 minSigara Böreği
Slim filo cigars filled with feta and parsley, fried until golden and noisily crisp from end to end.
Turkey⏱ 30 minMenemen
Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.
Lebanon⏱ 60 minKnafeh
A molten cheese centre between two layers of golden shredded pastry, drenched in orange blossom syrup.
Lebanon⏱ 37 minZa'atar Manaqeesh
Soft flatbreads spread with za'atar and olive oil and baked fiercely hot, the Lebanese breakfast everybody grows up on.
Israel⏱ 20 minIsraeli Salad
Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.
Israel⏱ 40 minSabich
A generous pita of fried aubergine, hard-boiled egg, hummus and tahini, with a bright streak of mango amba.
Syria⏱ 45 minMuhammara
A smoky purée of roasted red peppers and walnuts, sharpened with pomegranate molasses and warmed by Aleppo pepper.
Ivory Coast⏱ 40 minAttiéké with vegetables
Ivorian cassava couscous served warm with a sharp tomato and onion salad and slices of fried sweet plantain.
Kenya⏱ 45 minMandazi
East African fried triangles made with coconut milk and cardamom, barely sweet, pillowy and fragrant.
Kenya⏱ 55 minMaharagwe
Kenyan red kidney beans simmered in coconut milk with tomato and curry powder, mellow and filling, served with rice or ugali.
Ethiopia⏱ 60 minKik alicha
A gentle Ethiopian stew of yellow split peas with turmeric, onion, garlic and ginger, and not a trace of chilli.
Ethiopia⏱ 45 minShiro wat
A velvety Ethiopian sauce of chickpea flour and berbere, simmered with melted onion, garlic and tomato.
Algeria⏱ 60 minKarantika
An Algerian baked chickpea flour custard, browned on top and creamy within, served in bread with cumin and harissa.
Tunisia⏱ 50 minSlata mechouia
A Tunisian salad of fire-charred peppers and tomatoes, hand-chopped with garlic, caraway and olive oil.
Tunisia⏱ 90 minLablebi
This lablebi recipe is a Tunisian cumin-scented chickpea broth poured over torn stale bread, sharpened with harissa, garlic and capers.
Morocco⏱ 50 minMaakouda
Moroccan mashed potato patties with garlic, parsley and turmeric, breadcrumbed and fried until deeply golden and crisp.
Egypt⏱ 25 minDukkah
An Egyptian blend of toasted hazelnuts, sesame and spices, coarsely crushed for dipping bread dunked in olive oil.
Egypt⏱ 50 minTaameya
Egyptian falafel made with split fava beans, vivid green with herbs, crusted in sesame and soft at the centre.
Egypt⏱ 105 minFul medames
This ful medames recipe slow-simmers fava beans crushed with cumin, lemon and garlic under a pool of olive oil: Egypt's national breakfast.
Brazil⏱ 65 minAcarajé
Bahian black-eyed pea fritters fried in red palm oil, split open and filled with a spiced peanut and coconut cream.
Brazil⏱ 50 minVegetable moqueca
A Bahian stew of coconut milk and red palm oil layered with peppers, tomatoes and tender hearts of palm.
Peru⏱ 40 minPapa a la huancaína
Warm yellow potatoes under a cold Peruvian sauce of ají amarillo, fresh cheese and evaporated milk.
Chile⏱ 50 minSopaipillas
Small fried pumpkin discs, golden and pillowy, served hot with a sharp coriander and chilli pebre sauce.
Chile⏱ 70 minPorotos granados
A Chilean summer stew of fresh cranberry beans, melting squash and sweetcorn, perfumed with handfuls of basil.
Argentina⏱ 175 minVegetarian locro
A long-simmered Argentine winter stew of white maize, beans and squash, finished with a fiery paprika oil.
Argentina⏱ 50 minHumita
A creamy stew of fresh sweetcorn simmered with onion, sweet pepper and basil, enriched with milk and melting cheese.
Argentina⏱ 55 minSpinach empanadas
Golden Argentine baked pastries filled with silky spinach, sweet onion and ricotta, finished with a grating of nutmeg.
Colombia⏱ 35 minPatacones
Green plantain rounds fried twice, smashed flat and salted with garlic, served with a cool avocado dip.
Colombia⏱ 35 minArepas
Griddled corn cakes with a crackly crust and a soft centre, split open and stuffed with melting cheese.
Trinidad and Tobago⏱ 40 minPholourie
Fluffy split pea flour fritters spiced with turmeric and cumin, served piping hot with a tangy tamarind chutney.
Jamaica⏱ 55 minItal stew
A Rastafari coconut milk stew of sweet potato and greens, lifted with fresh thyme and a whole scotch bonnet.
Cuba⏱ 65 minMoros y cristianos
Cuba's black beans and rice, simmered together in a sofrito of onion, pepper and garlic with cumin and oregano.
Guatemala⏱ 70 minVegetable pepián
A deep, velvety Guatemalan stew thickened with toasted pumpkin and sesame seeds and smoky dried chillies.
Costa Rica⏱ 25 minGallo pinto
Costa Rica's breakfast of choice: day-old rice tossed with black beans, onion, sweet pepper and tangy Lizano sauce.
Thailand⏱ 50 minMango sticky rice
Warm glutinous rice steeped in sweet-salty coconut, served with ripe mango and toasted mung beans for crunch.
Thailand⏱ 35 minVegetarian tom kha
A Thai coconut soup singing with galangal, lemongrass and kaffir lime, loaded with mushrooms and finished with lime.
Indonesia⏱ 30 minVegetarian nasi goreng
Indonesian fried rice glazed with sweet kecap manis and sambal heat, with crisp tempeh and a runny fried egg.
Vietnam⏱ 50 minBánh xèo
A turmeric-yellow rice crêpe, crisp at the edges, folded over beansprouts and mushrooms and wrapped in lettuce.
China⏱ 85 minVegetable congee
Rice simmered for an hour into silk, scented with shiitake and ginger, peppery with white pepper and spring onion.
China⏱ 30 minChinese garlic aubergine
Meltingly soft aubergine seared in the wok and lacquered in a sweet, vinegared garlic sauce with chilli bean paste.
South Korea⏱ 30 minPajeon
A large golden Korean pancake laid thick with whole spring onions, crisp at the edges, with a soy-vinegar dip.
South Korea⏱ 45 minJapchae
This japchae recipe tosses translucent sweet potato noodles with spinach, carrot and mushrooms, glossy with sesame oil and soy.
Japan⏱ 15 minSpinach goma-ae
Blanched, well-squeezed spinach dressed in a toasted sesame paste, lightly sweetened and salted with soy sauce.
Japan⏱ 30 minZaru soba
Ice-cold buckwheat noodles dipped into a kombu and shiitake sauce, with nori, spring onion and a dab of wasabi.
India⏱ 50 minChana masala
Chickpeas coated in a tight tomato sauce, built on whole spices and sharpened with dried green mango powder.
India⏱ 22 minPoha
A turmeric-yellow breakfast of flattened rice studded with crunchy peanuts, curry leaves and plenty of lemon.
India⏱ 50 minPav bhaji
A buttery, spiced mash of mixed vegetables served scalding hot with soft rolls griddled in butter.
India⏱ 40 minKhichdi
This khichdi recipe cooks rice and moong lentils down together until soft, turned gold with turmeric and finished with cumin ghee.
India⏱ 70 minMasala dosa
A thin, crisp fermented rice crêpe rolled around a soft turmeric potato filling, straight from South India.
India⏱ 40 minPalak paneer
This palak paneer recipe is a deep green spinach purée scented with ginger and garam masala, holding cubes of softly browned paneer.
Philippines⏱ 45 minVegetarian pinakbet
A Filipino stew of garden vegetables, bitter melon, aubergine, okra and squash, bound in a savoury miso broth.
Malaysia⏱ 50 minRoti canai
This roti canai recipe stretches a Malaysian flatbread by hand until translucent, then folds and griddles it into flaky, crisp-edged layers.
Malaysia⏱ 45 minVegetarian laksa
A fragrant, spicy coconut broth poured over rice noodles with puffed tofu, beansprouts and a squeeze of lime.
Malaysia⏱ 60 minVegetarian nasi lemak
Coconut and pandan rice served with a sweet-hot sambal, toasted peanuts, golden tofu and a jammy boiled egg.
Nepal⏱ 50 minSel roti
Rings of fried rice-flour bread sweetened with ripe banana and cardamom, crisp outside and tender within.
Nepal⏱ 55 minDal bhat
Steamed rice with a turmeric lentil soup, finished with a sizzling tempering of ghee, garlic and cumin.
Sri Lanka⏱ 10 minPol sambol
A bright relish of freshly grated coconut worked with chilli, red onion and lime, ready in ten minutes flat.
Sri Lanka⏱ 35 minVegetable kottu roti
Chopped roti tossed with cabbage, carrot and egg, loosened with spiced curry sauce. Sri Lanka's loudest street food.
Sri Lanka⏱ 35 minSri Lankan dhal curry
Soft red lentils simmered in coconut milk and scented with curry leaves, pandan and a stick of cinnamon.
Ukraine⏱ 80 minVarenyky
Ukrainian dumplings stuffed with cheesy mashed potato, boiled until tender and tumbled through butter-fried onions.
Russia⏱ 50 minDraniki
Crisp grated potato and onion fritters fried until deep brown, topped with soured cream and buttery sautéed mushrooms.
Russia⏱ 40 minOkroshka
A cold kefir soup crowded with diced cucumber, radish, potato and egg, sharp with mustard and green with dill.
Russia⏱ 35 minSyrniki
Little pan-fried quark cakes with a golden crust and a soft, tangy centre, eaten with soured cream and cherry jam.
Finland⏱ 85 minKarjalanpiirakka
Finland's Karelian pasties: a paper-thin rye crust pinched around a creamy rice porridge and brushed with hot butter.
Denmark⏱ 20 minVegetarian Smørrebrød
A Danish open sandwich on dense rye, layered with beetroot, quick-pickled cucumber and radish, finished with feathery dill.
Sweden⏱ 45 minRaggmunk
Swedish grated potato pancakes fried in butter until the edges turn lacy and crisp, served with cold lingonberry jam.
Sweden⏱ 105 minÄrtsoppa, Swedish split pea soup
Sweden's Thursday yellow pea soup, thick and savoury with thyme and marjoram, sharpened at the table with strong mustard.
Hungary⏱ 80 minHungarian vegetarian stuffed peppers
Whole peppers filled with paprika-spiced rice and lentils, stood upright and poached in a sweet-sour tomato sauce.
Hungary⏱ 50 minLángos
Hungary's market-stall fried bread: a potato yeast dough, puffed golden in oil, rubbed with garlic and heaped with cream and cheese.
Romania⏱ 45 minRomanian Aubergine Salad
Flame-charred aubergines chopped by hand and beaten with oil into a smoky, creamy spread eaten cold on bread.
Romania⏱ 105 minZacuscă
A Romanian spread of roasted aubergine and red pepper, cooked down slowly until dark, thick and gently smoky.
Romania⏱ 130 minMushroom Sarmale
Cabbage leaves rolled around rice, mushrooms and dill, then simmered slowly in a gentle tomato broth until meltingly tender.
Romania⏱ 35 minMămăligă
Romania's golden cornmeal porridge, stiff enough to slice, enriched with butter and served with soured cream and salty cheese.
Portugal⏱ 30 minAçorda Alentejana
A garlic and coriander bread soup enriched with olive oil and finished with a soft poached egg on top.
Portugal⏱ 45 minCaldo Verde
A silky potato soup scattered with hair-thin ribbons of kale, lifted at the table by a generous swirl of green olive oil.
Australia⏱ 45 minPumpkin soup
An Australian winter staple of pumpkin simmered with coconut milk, ginger, garlic and mild curry powder, velvety and ready within the hour.
United States⏱ 100 minSweet potato pie
A Southern classic of silky roasted sweet potato, coconut milk, cinnamon and nutmeg baked in a golden vegan shortcrust.
United States⏱ 55 minBBQ jackfruit sandwich
Shredded young jackfruit simmered in smoky barbecue sauce, piled into a toasted brioche bun with crunchy vegan coleslaw.
Trinidad and Tobago⏱ 45 minCallaloo
Dasheen or spinach leaves melted into coconut milk with okra, pumpkin, thyme and a whole scotch bonnet, Trinidad-style.
Puerto Rico⏱ 30 minTostones
Green plantain slices fried twice, flattened and salted, served with a punchy garlic and lime dipping sauce.
Jamaica⏱ 45 minJamaican rice and peas
Coconut rice scented with thyme and allspice, cooked with kidney beans and a whole scotch bonnet for fragrance without fire.
Peru⏱ 45 minMushroom ceviche
Oyster mushrooms cured in lime, chilli and red onion, served Peruvian-style with warm sweet potato and sweet corn kernels.
Peru⏱ 55 minCausa limeña
A chilled terrine of yellow potato whipped with ají amarillo and lime, layered with avocado, olives and a creamy hearts of palm filling.
Brazil⏱ 50 minVegan pão de queijo
Brazilian tapioca rolls, crisp outside and stretchy inside, with mashed potato and nutritional yeast standing in for the cheese.
Brazil⏱ 110 minVegan feijoada
Slow-simmered black beans with smoked tofu, bay and orange, served with rice, garlicky greens and crunchy toasted farofa.
Mexico⏱ 75 minVegan red pozole
A brick-red hominy and mushroom soup in a guajillo and ancho chilli broth, piled high with radish, cabbage and lime.
Mexico⏱ 115 minVegan tamales
Fluffy corn dough wrapped around a chilli-spiked black bean and mushroom filling, folded in corn husks and gently steamed.
Mexico⏱ 15 minGuacamole
Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.
Poland⏱ 90 minPotato pierogi
Polish dumplings in a soft eggless dough, filled with mashed potato and sweet slow-cooked onion and served under a heap of fried onions.
Ukraine⏱ 75 minVegan borscht
Ruby-red Ukrainian soup of beetroot, cabbage, carrot and potato, sharpened with garlic and vinegar and showered with fresh dill.
France⏱ 25 minSocca
A large chickpea flour pancake from Nice, baked in a searing-hot oven until crisp and blistered at the edges and tender in the middle.
Spain⏱ 65 minEscalivada
Peppers, aubergines and onions roasted whole until smoky and collapsing, then peeled and served in strips with garlic and olive oil.
Spain⏱ 60 minPatatas bravas
Crisp roasted potato cubes smothered in a fiery smoked paprika tomato sauce and dolloped with a garlicky plant-based aioli.
Spain⏱ 15 minPan con tomate
Thick slices of toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and finished with flaky salt.
Spain⏱ 20 minGazpacho
Andalusian chilled soup of ripe tomatoes, pepper, cucumber and garlic, thickened with bread and olive oil and sharpened with sherry vinegar.
Greece⏱ 95 minDolmades
Vine leaves rolled around herby rice with dill, mint and pine nuts, gently simmered in olive oil and lemon and served cold.
Greece⏱ 85 minImam bayildi
Whole aubergines stuffed with slow-cooked onions, tomatoes and garlic, then braised in olive oil until meltingly soft and sweet.
Greece⏱ 105 minGigantes plaki
Giant white beans baked in a garlicky onion and tomato sauce until creamy inside and caramelised on top, scattered with fresh dill.
Greece⏱ 90 minFasolada
Greek white bean soup simmered with carrot, celery and tomato, finished with a generous pour of olive oil and a handful of parsley.
Italy⏱ 25 minPanzanella
Tuscan salad of stale bread soaked in the juice of ripe tomatoes, with red onion, cucumber, basil and a sharp olive oil dressing.
Italy⏱ 60 minCaponata
Sicilian stew of silky aubergine, celery, olives and capers bound in a sweet-and-sour tomato sauce sharpened with vinegar and sugar.
Italy⏱ 80 minRibollita
Thick Tuscan soup of cannellini beans, cavolo nero and vegetables, thickened with stale bread and reheated until it is almost a stew.
Italy⏱ 55 minPasta e fagioli
A thick soup of borlotti beans and small pasta, scented with rosemary and garlic and finished with a swirl of raw olive oil.
Turkey⏱ 50 minRed lentil köfte (mercimek köftesi)
Fresh patties of red lentils and bulgur, seasoned with cumin and tomato, shaped by hand and served in lettuce leaves.
Turkey⏱ 30 minKısır
The Turkish bulgur salad, fine bulgur swollen in tomato and pepper paste, brightened with mint, parsley and pomegranate molasses.
Iran⏱ 55 minMirza ghasemi
The smoky aubergine mash of the Caspian coast, cooked down with plenty of garlic, tomatoes and turmeric, made for scooping with bread.
Iran⏱ 45 minVegan kookoo sabzi
The Persian green herb cake, a mountain of fresh herbs bound with a chickpea-flour batter, with walnuts and barberries.
Iran⏱ 100 minAsh-e reshteh
The Persian New Year soup, thick with beans, herbs and noodles, crowned with fried onions and crisp dried mint.
Lebanon⏱ 45 minBaba ganoush
Flame-charred aubergine flesh beaten with tahini, garlic and lemon into a silky, smoky dip finished with parsley and olive oil.
Lebanon⏱ 30 minFattoush
Crunchy salad of lettuce, tomato, cucumber and radish tossed with toasted pita shards, tangy sumac and pomegranate molasses.
Lebanon⏱ 30 minLebanese tabbouleh
A mound of finely chopped parsley and mint scattered with tomato and a little bulgur, dressed with lemon juice and olive oil.
Lebanon⏱ 75 minClassic hummus
Ultra-smooth chickpea purée whipped with tahini, lemon and garlic, lightened with iced water and pooled with olive oil. The foundation of every mezze.
Lebanon⏱ 50 minFalafel
Fritters of raw soaked chickpeas ground with parsley, coriander, garlic and cumin, fried to a crackling crust around a soft green centre.
South Africa⏱ 40 minChakalaka
Spicy relish of white beans, grated carrot, peppers and tomato with curry powder and chilli. The essential companion to a South African braai.
Kenya⏱ 40 minUgali with sukuma wiki
Firm white maize porridge served with kale sautéed with tomato and onion, the everyday meal on most Kenyan tables.
Ghana⏱ 60 minGroundnut soup
Velvety Ghanaian peanut and tomato soup with a scotch bonnet kick, thick with sweet potato and sliced okra.
Nigeria⏱ 70 minJollof rice
Rice cooked in a blended tomato and red pepper sauce with scotch bonnet, thyme and curry powder until the bottom catches and smokes. West Africa's icon.
Morocco⏱ 55 minTaktouka
Roasted peppers and tomatoes simmered with garlic, cumin and paprika into a soft, glossy relish. The Moroccan cooked salad made for scooping with bread.
Morocco⏱ 70 minBessara
Thick, silky dried broad bean soup with garlic and cumin, finished with olive oil and paprika. Morocco's warming street breakfast.
Morocco⏱ 60 minZaalouk
Smoky grilled aubergine and tomato cooked down with garlic, cumin and paprika, eaten cold with bread. Morocco's best-loved cooked salad.
Morocco⏱ 70 minVegan harira
Thick tomato soup with lentils and chickpeas, fragrant with coriander and celery, bound with flour, finished with lemon. Morocco's Ramadan essential.
Morocco⏱ 90 minSeven-vegetable couscous
Fluffy steamed couscous under a saffron broth of pumpkin, courgette, turnip, carrot and chickpeas. Morocco's great Friday family dish.
Ethiopia⏱ 55 minAtakilt wat
Potatoes, carrots and cabbage stewed soft in a golden turmeric sauce with a restrained hand of berbere.
Ethiopia⏱ 45 minGomen (Ethiopian collard greens)
Collard greens simmered with onion, garlic, ginger and turmeric, brightened with a split green chilli. The gentle, fragrant side for injera.
South Korea⏱ 40 minVegan kimchi jjigae
Korea's fiery, tangy stew, well-fermented kimchi simmered with tofu, mushrooms and chilli, eaten with plain rice.
South Korea⏱ 50 minVegan bibimbap
The Korean mix-it-yourself bowl, hot rice, sautéed vegetables fanned on top, golden tofu and a sesame gochujang sauce.
Indonesia⏱ 20 minTempeh goreng
Slices of tempeh marinated with garlic and coriander seed then fried until crisp, the quintessential Javanese snack.
Indonesia⏱ 45 minGado-gado
Indonesia's great salad, steamed vegetables with golden tofu and tempeh, coated in a spicy peanut sauce and served with krupuk crackers.
Vietnam⏱ 40 minFresh spring rolls (gỏi cuốn)
Translucent rice-paper rolls filled with vermicelli, tofu, lettuce and mint, dipped in a creamy peanut sauce.
Vietnam⏱ 80 minVegan phở
Vietnam's great noodle soup gone plant-based, a broth scented with star anise and cinnamon, rice noodles, tofu and a pile of fresh herbs.
Thailand⏱ 25 minSom tam
Green papaya salad pounded in a mortar with cherry tomatoes, long beans, lime, chilli and toasted peanuts, sharp and fiery.
Thailand⏱ 45 minVegan green curry
A creamy Thai curry of coconut milk and green paste with golden tofu, crunchy Thai aubergines and a handful of fragrant Thai basil.
India⏱ 95 minRajma
Kidney beans simmered in a rich, silky sauce of tomato, onion and garam masala, the Sunday comfort dish of Punjab.
India⏱ 55 minBaingan bharta
A smoky mash of flame-roasted aubergine simmered with tomato, onion, garlic and warm North Indian spices until soft and rich.
India⏱ 70 minVegetable samosas
These vegetable samosas are crisp pastry triangles filled with spiced potatoes and green peas, fried or baked until golden, served with a tangy chutney.
India⏱ 50 minAloo gobi
A dry curry of potatoes and cauliflower turned golden with turmeric, cumin and coriander, caramelised at the edges and soft inside.
China⏱ 35 minVegan mapo tofu
Silken tofu in a fiery red sauce of doubanjiang, fermented black beans and tingling Sichuan pepper, with mushrooms in place of meat.
China⏱ 55 minBuddha's delight
This Buddha's delight is a monastery-style braise of tofu, shiitake, wood ear, water chestnuts and glass noodles in a fragrant, glossy brown sauce.
Japan⏱ 70 minVegan ramen
This vegan ramen is a deep kombu, shiitake and miso broth with springy noodles, golden tofu, seared mushrooms and blanched pak choi.
Japan⏱ 45 minVegetable onigiri
Warm triangles of Japanese rice filled with pickled vegetables and umeboshi, wrapped in a crisp strip of nori seaweed.
Japan⏱ 25 minMiso soup
A clear kombu broth with miso stirred in at the last moment, cubes of silken tofu and tender ribbons of wakame.
China⏱ 35 minVegetable noodles with coconut soy sauce
Chow mein with crunchy vegetables, tofu or plant-based strips, coated in a soy and coconut sauce and topped with sesame and coriander.
Thailand⏱ 25 minThai fried rice
The khao pad of street canteens, this Thai rice is day-old rice wok-fried with egg, crunchy vegetables, soy sauce and Thai basil.
Italy⏱ 50 minMushroom and chickpea risotto
A creamy risotto with button mushrooms and dried porcini, with chickpeas added to make it a full meal.
Lebanon⏱ 10 minBeetroot hummus
Lebanese hummus in bright pink, chickpeas and cooked beetroot blended with tahini, lemon and cumin.
France⏱ 65 minVegetarian tartiflette
The Savoyard gratin without bacon, potatoes, melted onions and cream under a layer of oozing reblochon cheese.
France⏱ 120 minVegetarian garbure
The great peasant soup of south-west France, savoy cabbage, turnips, carrots, potatoes and white beans slow-simmered in a thyme broth.
Algeria⏱ 40 minAmekfoul
The Kabyle steamed-vegetable couscous, grains rolled in olive oil with peas and carrots, served with a hard-boiled egg.
Turkey⏱ 55 minMercimek çorbası
Turkey's silky red lentil soup, thickened by the lentils themselves and scented with dried mint and paprika, served with lemon.
Japan⏱ 25 minRolled Japanese omelette with chard
Tamagoyaki, the lightly sweet soy-seasoned rolled omelette, here enriched with finely shredded chard. It goes into a bento box.
Spain⏱ 60 minVegetarian paella
Saffron rice cooked in a fragrant broth with peppers, green beans, artichokes and peas, right down to the golden crust at the bottom.
Spain⏱ 50 minSpanish potato tortilla
The thick, tender Spanish omelette, potatoes and onions slowly cooked in olive oil then bound with eggs.
Tunisia⏱ 50 minChakchouka
Peppers, tomatoes and onions simmered with cumin and ras el hanout, with eggs poached straight in the sauce. Made for mopping up with bread.
Senegal⏱ 95 minVegetable tiep rice
Senegal's national dish without the fish, red rice cooked in the tomato broth of the vegetables, with cabbage, carrot and sweet potato.
Senegal⏱ 85 minVegetable mafé
The Senegalese peanut stew, root vegetables and kidney beans slow-simmered in a velvety tomato and peanut sauce.
Réunion⏱ 60 minTwo-lentil carrot cari
A plant-based Réunion cari, green and red lentils simmered with carrots and sweet potato in a curry and coconut broth.
Mexico⏱ 50 minVegetarian red bean chili sin carne
The meat-free Mexican chili, kidney beans, peppers and soy mince in a cumin and chilli tomato sauce.
India⏱ 50 minCoconut chickpea curry
Chickpeas, courgette and peppers in a tomato and coconut sauce scented with cumin, turmeric and coriander. Ready in under an hour.
French Caribbean⏱ 65 minRed kuri squash colombo
The Caribbean curry in a mellow autumn version, red kuri squash, aubergine and mushrooms simmered in a creamy colombo sauce.
Egypt⏱ 70 minKoshari
Koshari, Egypt's national dish, layers rice, lentils, macaroni and chickpeas under a vinegar-sharpened tomato sauce and crisp fried onions.
France⏱ 85 minRatatouille niçoise
Summer vegetables cooked separately then brought together, the Nice way, so each keeps its own flavour.
Thailand⏱ 35 minTofu pad thai
Wok-fried rice noodles with golden tofu, egg, beansprouts, tamarind and crushed peanuts.
Greece⏱ 75 minSpanakopita
This spanakopita is the Greek spinach and feta pie, layered between golden, shattering sheets of filo pastry.
Japan⏱ 30 minAgedashi tofu
Tofu that is crisp outside and silky inside, sitting in a sweet-savoury dashi broth with grated daikon and spring onion.
Mexico⏱ 35 minRefried bean tacos
Mashed, fragrant black beans on warm corn tortillas with avocado, red onion and salsa verde.
Ethiopia⏱ 55 minMisir wot
Ethiopia's red lentil stew, deep and fiery red with berbere, made to be scooped up with injera.
Italy⏱ 55 minPasta alla Norma
Catania's pride, fried aubergines, a basil-scented tomato sauce and a shower of grated salted ricotta.
Lebanon⏱ 55 minMujaddara
Cumin-scented lentils and rice crowned with a mountain of crisp fried onions. The Levant's beloved everyday dish.
Morocco⏱ 70 minVegetable tagine with olives
Seasonal vegetables slow-cooked in a saffron and preserved lemon broth, the way it is done in Marrakech kitchens.
India⏱ 45 minDal tadka
The great Indian classic, soft yellow lentils finished with a sizzling spiced butter poured over at the last moment.
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