Small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze... perfect for sharing with friends over the Christmas holidays
Try Edd Kimber's sticky toffee monkey bread, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies. Baker, author and first ever Great British Bake Off winner Edd Kimber says: "Monkey bread is most commonly made in a bundt and make it in all manner of different bakeware. Personally I love making desserts in a cast-iron frying pan so that they’re served straight from the oven. But let’s back up, what is monkey bread? At its simplest it’s small balls of bread dough baked together as a pull-apart loaf, coated in a sticky caramel glaze. In this version this glorious dish is combined with sticky toffee pudding to make something spectacular. To ensure this is as sticky and saucy as the dessert, I make this dish a little differently than the classic method. The caramel-esque brown sugar sauce is not just added to the cast-iron pan and baked with the bread dough – half is reserved and added after baking, giving it a more generous level of sauciness, akin to a sticky toffee. Now you could of course serve the dessert as is but a drizzle of cream or custard would never go amiss." Sticky toffee monkey bread recipe
Scandinavian-style Christmas entertaining ideas
Embrace the spirit of the smörgåsbord with this cosy festive sharing feast from food writer Sebastian Graus featuring classics like meatballs and potato gratin
Bring a touch of Nordic magic to your festive table with these comforting dishes from food writer Sebastian Graus. Then explore more of the region’s flavours with our easy Scandinavian recipes and discover how to cook like a local in our guide to Nordic cuisine. Want to see how the rest of the world celebrates? Check out our festive recipes from around the world guide for more global inspiration. Scandinavian-style Christmas recipes Julköttbullar (Swedish Christmas meatballs) For Sebastian, Christmas wouldn’t be complete without meatballs. “Ask me what I can’t live without at Christmas and the answer’s easy: meatballs,” he says. His version dresses the traditional Swedish favourite for the season, using warming spices, buttery onions and a creamy sauce that makes them even more comforting. Serve them the traditional way with smooth mashed potatoes, tart lingonberry jam and crisp cucumber ribbons tossed with dill. Sebastian also has a couple of smart tips: chilling the mixture before shaping makes it easier to handle, and damp hands will stop it sticking. Swedish roasted beet and apple salad Every Christmas, Sebastian’s Finnish mum would make rosolli – a jewel-bright beetroot salad that’s a staple on Finnish festive tables. His version stays true to that memory while adding a few tweaks for balance and freshness. The beetroots are roasted until tender and dressed with a punchy mustard and apple cider vinegar vinaigrette, then tossed with crisp apples, red onion and crunchy walnuts. “It still tastes like home,” he says, “but it cuts beautifully through the heavier parts of the feast.” Swedish blue cheese Janssons frestelse (potato gratin) The Swedish classic Janssons frestelse translates as “Jansson’s temptation”, and Sebastian admits it’s impossible to resist. Traditionally made with pickled sprats, his version swaps in blue cheese for a richer, more festive twist. Layers of tender potatoes, slow-cooked onions and double cream bake beneath a golden topping of breadcrumbs and melted stilton. “The blue cheese adds a punchy, savoury bite,” Sebastian explains. “It’s hearty, warming and perfect alongside the lighter dishes.” He recommends making it ahead and reheating before serving – the flavours only deepen with time. Swedish citrus-cured gravadlax with juniper and pink peppercorns Gravadlax, meaning “buried salmon”, is one of Sebastian’s all-time favourite dishes to serve at Christmas. His take uses orange zest, juniper berries and pink peppercorns for a gently fragrant cure that’s elegant yet straightforward. Swedish baked rice pudding For Sebastian, no festive table is complete without a bowl of rice pudding. “It’s what we always had on Christmas Eve,” he says. “Ladled out at lunch before the festivities begin.” His version is baked until golden, with milk, cream, sugar and a hint of cinnamon. Served warm with fresh orange segments, it’s comforting and nostalgic, especially when you include the traditional hidden almond. “Whoever finds it is said to have good fortune for the year".
Verna Gao's Finnish salmon soup (Lohikeitto)
Craving a cosy one-pot? Content creator Verna Gao shares her recipe for a classic Finnish stew that's packed with tender salmon, fresh dill and nourishing veg
Want to make Finnish salmon soup? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for the classic dish from Finland with salmon, leek, potatoes and carrots. Try her recipe below, then discover more easy Scandinavian recipes and learn 10 things we love about Finnish cuisine. Read more about Verna Gao's new food travel series. Verna says, "This is my new favourite soup since coming back from Finland – I’m honestly obsessed. It’s so fresh and creamy. The salmon stays unbelievably tender as it poaches gently in the broth, and the dill and lemon just bring everything to life. An absolute must-try this soup season." Watch the video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Finnish salmon soup (Lohikeitto) recipe
Sweet potato and cranberry fritters with nuoc cham
These Vietnamese-inspired sweet potato fritters have a festive twist with dried cranberries. The tangy-sweet-salty dipping sauce is a great one to have to hand for the festive season
Try our sweet potato and cranberry fritters with nuoc cham, then check out our classic pea fritters, courgette fritters and chickpea fritters. Plus, discover more ways with sweet potato. Sweet potato and cranberry fritters with nuoc cham recipe
Fluffy, Colombian-style scrambled eggs cooked with sautéed tomatoes and spring onions. Simple, colourful and served with fried plantain, an arepa and cheese
Want to make authentic Colombian huevos pericos? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for Colombian scrambled eggs cooked with tomato and served with avocado, plantain and an arepa. Try her recipe below, then discover 10 things we love about Colombian cuisine. Read more about Verna Gao's new food travel series. Verna says: "I had no idea what to expect with Colombian cuisine, but after three weeks travelling across the country, I learnt so much more. Colombian food changes a lot depending on where you are. In Cartagena on the coast, it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín, you’ll find bandeja paisa – a giant platter of beans, rice, pork belly, avocado and more. Up in Bogotá, the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time (and honestly… I didn’t hate it). One thing you’ll never struggle to find? Street food. From grilled meats and sausages to empanadas and endless snacks, it felt like every corner had something new to try. "Here I've made fluffy scrambled eggs cooked with sautéed tomatoes and spring onions. It’s simple, colourful and I’ve served mine with some fried plantain, a little fried arepa and a bit of cheese. Delicious!" Watch her video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Verna Gao's Colombian huevos pericos (scrambled eggs with tomato)
This is a recipe of Chinese-Mauritian origin and the magic lies in its theatrical upside-down reveal at the table
Try Shelina's Mauritian magic bowl (bol devire), then discover healthy one-pan chicken and rice, baked Spanish rice with chicken and chorizo or machboos (Omani chicken one-pot rice). Shelina says, "Originally a street food staple in Mauritius, it’s made for sharing and celebration. I loved serving it in my restaurant, where my diners would always smile as the bowl is flipped to unveil a perfectly fried egg perched on top of a mound of rice and glistening veggies." Mauritian magic bowl (bol devire) recipe
Mauritian chilli cakes (gato pima) with tomato chilli chutney
These Mauritian street food snacks are crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavour
Try Shelina's Mauritian chilli cakes (gato pima) with tomato chilli chutney, then discover sweetcorn and ricotta fritters, leek fritters, cauliflower fritters and courgette fritters, plus discover more vegetarian fritter recipes. Shelina says, "Gato pima is, without a doubt, my favourite gajak — Mauritian street food snack. I grew up eating these spicy little fritters at every family gathering, festival or after school. What I love most is how simple they are to make – just soaked yellow split peas and a few aromatics. They’re naturally vegan and gluten-free, which means I can serve them to pretty much anyone. And once you start eating them it’s impossible to stop at just one. In my family there was always a batch frying in the background while the adults chatted and the kids ran around. They aren’t just food, they’re memory, culture and connection all wrapped up in a golden, crispy bite." Mauritian chilli cakes (gato pima) with tomato chilli chutney recipe
Crying tiger beef salad (yum nua seua rong hai)
Try tender grilled beef paired with bold, spicy and tangy flavours – don't forget the quick lime juice and chilli flake dressing
Try Chariya Khatitiyot's crying tiger beef salad (yum nua seua rong hai), then discover broccoli vegetable pad Thai, Thai green chicken curry or healthy pad Thai. Crying tiger beef salad is a dish as intriguing as its name. It is beloved for celebrations and special occasions, partly because steak is considered a luxury in Thailand, making it a rare and meaningful treat. Its rarity makes it even more special and it’s a dish everyone loves to share when marking life’s big moments. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Crying tiger beef salad (yum nua seua rong hai) recipe
Garlic-fried pork mince, crispy shallots and spiced chillies make for the perfect Thai sharing salad. Serve with sticky rice and lettuce cups
Try Chariya Khatitiyot's Larb Muang (Thai chopped pork salad), then discover Thai-style noodle and pork salad with mint and peanuts, Thai salad with ginger or pad Thai salad. This was the dish my family loved to cook every Sunday, our special gathering day. It reminds me of how families here come together for Sunday lunch. We’d prepare this dish, serving half of it raw for the adults and the other half cooked for the children. I always stuck with the cooked version, I never dared to try the raw one. After lunch the whole family would gather around our small TV watching boxing matches. It wasn’t just about the food, it was about spending time with family and sharing simple joys. Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us. Larb muang (Thai chopped pork salad) recipe
Make the most of seasonal pumpkins with this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste.
Try Chariya Khatitiyot's Thai pumpkin curry (gaeng fak thong), then discover pumpkin soup, miyan taushe (Nigerian pumpkin stew), or prawn and pumpkin curry. This always takes me back to the days when we had pumpkin plants growing in the backyard. The leaves were so big, I remember thinking they were larger than my head. The pumpkins were green on the outside but bright orange on the inside. Now, living away from home, I tweak the recipe to use butternut squash, which is easier to find but still tastes just as good. My mum told me this was my grandma’s favourite dish. I was too young to remember her since she passed away when I was little but every time I cook it I imagine sharing it with her, hoping she would have loved it as much as I do. Recipe extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photograph: Clare Winfield. Recipes are sent by the publisher and not retested by us. Thai pumpkin curry (gaeng fak thong) recipe
Transform a childhood favourite into a grown-up dessert with the umami flavours of brown butter and miso
Try Edd Kimber's brown butter miso treacle tart, then discover our ultimate treacle tart, treacle tart with salted honey crust and brioche treacle tart. We've also got plenty more more indulgent dessert recipes to try, including treacle sponge, sticky toffee pudding, Manchester tart, gypsy tart and apple crumble. "As a child, a treacle tart appealed mainly because of its sweet and sticky texture. As an adult, that intense sweetness can be a little overwhelming – a bit saccharine. In this version I wanted to keep the charm of the original but give it the balance and depth I was craving. To achieve this I deployed a couple of my favourite tweaks: adding miso and brown butter for depth, and a hint of something savoury, salt to balance the sweetness and a touch of lemon zest to provide brightness. The resulting tart is absolute heaven. When making this sort of dessert most people reach for basic white bread for the breadcrumbs, but you can – and should – play around with the type of bread. If you have wholemeal sourdough on hand it will give the tart an even more pronounced flavour." Brown butter miso treacle tart recipe
Make a Korean feast with content creator Verna Gao's super-simple spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Want to make authentic Korean bulgogi? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for spicy BBQ-style pork with steamed rice, crunchy lettuce wraps and cucumber banchan. Try her recipe below, then discover more South Korean recipes and learn 10 things we love about South Korean food. Read more about Verna Gao's new food travel series. Verna says, "This spicy, sticky, flavour-packed bulgogi is perfect for a quick weeknight dinner – it’s seriously addictive and this is your sign to make it. You can use pork belly for this, but I personally love pork shoulder. I’ve paired it with lettuce, kimchi, spicy marinated cucumber and, of course, some rice. It tastes SO good and it takes me right back to my travels in South Korea. It's also a great meal-prep recipe so you can make it ahead of time and just serve it up when you're ready to eat." Watch her video below, then discover her recipe for crispy pan-fried dumplings. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Korean spicy pork bulgogi recipe
Gochujang prawn toast rice paper pancakes
Turn paper-thin Vietnamese rice paper sheets into a crispy pancake, complete with spicy sesame prawn filling
Try gochujang prawn toast rice paper pancakes, then try our bánh xèo tôm Vietnamese pancakes, bun cha with sizzling meatballs and Vietnamese chicken curry (cà ri gà bí). Rice paper sheets are paper-thin transparent wraps traditionally made from rice, tapioca and water. What’s unique about them is that they can be both supple and chewy, or shatteringly crispy, depending on how you use them. For Thuy Diem Pham (@chef_thuy_pham), chef and author of The Little Viet Kitchen and Vietnamese Made Easy, they are a staple of her cooking. “As a Vietnamese, rice paper isn’t just something I use often, it’s something I adore,” she tells me. “It’s incredibly versatile: a light, stretchy sheet that transforms into goi cuon (summer rolls), bánh cuon (steamed rice rolls), cha giò (fried spring rolls), dumplings or even crispy Vietnamese pizza on the BBQ!” When using it for rolls, Thuy has an expert trick: “Don’t use warm water to wet the paper, as it softens too fast and you lose control. Use cold water instead. The key is to understand rice paper so you can control it, know when it’s soft, when it’s still firm and when it’s perfectly elastic. When it’s hydrated just right, it’s much stronger than you’d expect. When rolling, keep it snug and airtight, and push out the air so the fillings don’t slide out mid-bite.” You could also turn this recipe into crispy rolls if you like by blooming the rice paper in water, rolling up the prawn filling into mini cigars, then deep-frying. Gochujang prawn toast rice paper pancakes recipe
Food content creator Verna Gao (aka @vernahungrybanana) shares her recipe for golden, pan-fried Chinese dumplings with a juicy pork mince and cabbage filling
Want to make authentic Shanghai sheng jian bao? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shows us how to achieve dumpling perfection at home – crispy and golden on the bottom with a steamed pork mince and cabbage filling. Try her recipe below then discover more Chinese recipes and dumplings recipes from around the world. Verna says, "This is how to make my favourite Shanghai sheng jian baos – they're totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in size as it proofs, but is still more fluffy than a usual dumpling dough. Save this recipe for when you're next in need of some proper comfort food. For the filling you can make lots of different varieties, but for this I chose a basic pork one." Watch the full recipe video below. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video on Korean BBQ... View Green Video on the source website Crispy pan-fried dumplings (Shanghai sheng jian bao) recipe
Expect fall-apart meat infused with bold spices, garlic and preserved lemon. It’s the kind of dish that feels celebratory but requires very little effort – just time and trust in the oven
Try slow-roasted lamb shoulder, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This is inspired by tangia, a traditional dish from Marrakech that’s slow-cooked in clay urns buried in hot embers. It was historically prepared by men and taken to the local hammam to cook gently over hours, ready for Friday lunch. The result is always fall-apart meat infused with bold spices, garlic and preserved lemon. I wanted to bring the essence of tangia without the urn or the embers. This captures the same richness and tenderness, with a marinade that seeps into every corner of the lamb as it roasts low and slow. The onions beneath soften, caramelise and absorb all the flavour from the meat and spices. It’s the kind of dish that feels festive but requires very little effort, just time and trust in the oven. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan slow-roasted lamb shoulder recipe
Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive
Try chicken tagine, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This chicken tagine is one of the most iconic dishes in Moroccan cuisine. For me it captures the essence of the traditional Moroccan kitchen and it’s the dish my mother would prepare for me whenever I visited from London. It’s often made for family lunches and gatherings but it’s actually simple enough to make on a weeknight for dinner. The marinade, made with lemon juice, turmeric and ginger, infuses the chicken with warmth and depth, while slow-cooked onions create a sweet, silky base. Serve it with crusty bread to mop up the sauce or a side of couscous. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan chicken tagine recipe
Spinach chigirtma (Azeri spinach and eggs)
Experience a taste of Azerbaijan with this simple celebration of spinach and eggs, flavoured with sea salt and dried chilli flakes
Try spinach chigirtma (Azeri spinach and eggs), then try spinach artichoke dip, healthy spinach omelette, or gigantes with spinach and chard. While scholarship has stumbled over the precise date and means of spinach’s transmission from West to East, it is generally accepted that the so-called “chieftain of leafy greens” (as spinach was dubbed by the 12th-century Arab-Andalusian agriculturalist Ibn al-’Awwãm) arrived in China, in seed form, from Iran via Nepal in the middle of the 7th century CE. Special and rare enough to be sent as tribute from the Nepalese king to the Tang Court in Chang’an, spinach is now a mainstay on tables across the world. Recipe extracted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us. Spinach chigirtma (Azeri spinach and eggs) recipe
Moroccan batata mchermla with prawns (potatoes, greens and prawn stew)
This warming stew, inspired by Moroccan batata mchermla, pairs prawns and greens with potatoes and preserved lemon in a spiced chermoula broth
Try this batata mchermla with prawns (potatoes, greens and prawn stew), then discover Moroccan-inspired prawn rice bowl, guinea fowl tagine and Moroccan-inspired veggie soup. This warming, lightly spiced stew is inspired by batata mchermla, a potato-based dish found in many Moroccan homes which translates to ‘potatoes in chermoula’. It’s very popular in Morocco. Here I give it a coastal twist with prawns and leafy greens for a lighter, more vibrant version that still delivers on comfort. The potatoes soak up the paprika and cumin infused chermoula-style broth, while preserved lemon adds brightness, and chard brings just the right amount of texture. It’s quick enough for a weeknight dinner but also layered with complex flavour to impress your guests. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan batata mchermla with prawns (potatoes, greens and prawn stew) recipe
This is a warm yogurt soup from Azerbaijan. It’s weird and wonderful, and kind of a game-changer
Try Dovga Azeri (warm yogurt soup), then discover our gazpacho, courgette soup, watercress soup and more summer soup recipes. This Azeri yogurt soup also happens to be a wedding soup. How’s that for refined and special? And, while it can be and sometimes is eaten cold, dovga’s default temperature is warm. You read that correctly. Recipe extracted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us. Dovga Azeri (warm yogurt soup) recipe
Japanese salmon, cheese and seaweed rice ball
My children love onigiri with cheese. I never had it when I was young but they’re so delicious with salmon
Try Japanese salmon, cheese and seaweed rice balls, then discover our onigiri, Japanese-style rice salad, wakame seaweed salad, mochi or one of our other Japanese recipes. Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August. How to cook rice Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve. Japanese salmon, cheese and seaweed rice ball recipe
Brown butter blueberry and oat milk chocolate blondies
Naturally gluten-free oat flour creates a dense, fudgy texture and depth of flavour in these blondies, studded with fruit and chocolate
Try Edd Kimber's brown butter blueberry and oat milk chocolate blondies, then try chocolate brownies, biscoff blondies, white chocolate fudge cake and more chocolate desserts. This recipe is in celebration of one of my favourite ingredients, oat flour. This naturally gluten-free flour not only helps create fabulous texture but also adds the flavour you’d expect from oats: subtle sweetness and a warm nuttiness. Used to make blondies, the texture is dense and a bit fudgy, while also a touch cakey but with plenty of chew. To partner with the oats, these blondies are studded with blueberries and milk chocolate. A perfect treat for a road trip or any other summer adventure. Brown butter blueberry and oat milk chocolate blondies recipe
The viral 'potato chip tortilla' marries thick-cut crinkle crisps with Chinese chilli crisp to make something simple but delicious
Try Gurdeep's double crisp frittata, then discover courgette frittata, broccoli and taleggio frittata, mini picnic frittatas or broccoli and roasted red pepper frittata. The potato chip tortilla – made famous thanks to Ferran Adrià – has become something of a viral hit on Instagram and TikTok. It’s simple to make: eggs are whisked, combined with potato crisps, Spanish ham, pimentos and thyme, then slowly cooked on a hob until just set. It’s led to countless remixes, including Italian-inspired frittatas, cooked first on the stove, then finished in the oven or grill. Frittatas are the signature dish of Bristol-based Elly Curshen (also known on Instagram as @ellypear), renowned for her inventive no-waste recipes: “I started making frittatas at The Pear Café because I wanted an alternative to sandwiches that people could take away easily,” she tells me. “The frittata was the perfect answer and became not only my signature dish but my favourite final resting place for leftovers.” Elly always starts with the same base of cooked new potatoes fried in butter or oil, eggs and cheese, such as a good cheddar. “After that, you’re only limited by your imagination,” she continues. “One combo that works really well is a curried cauliflower frittata – made using both the florets and leaves of the cauliflower, along with fresh coriander, curry powder, mustard seeds and nigella seeds. Serve with mango chutney.” My frittata here takes inspiration from both Ferran and Elly, with the culinary delights of thick-cut crinkle crisps and Chinese chilli crisp combined into something simple but delicious. Double crisp frittata recipe
This take on an ice cream sundae enriches the fudge sauce with toasted sesame oil and adds essential crunch via bittersweet coffee brittle
Try Dame Blanche with sesame-toffee coffee, then discover knickerbocker glory, strawberry sundae with strawberry sauce or The National Catastrophe ice cream sundae. It was a true pleasure to discover that the relatively mundane sounding ‘vanilla and chocolate ice cream sundae’ has a fabulously extravagant title in Belgium: a dame blanche. The original all-white dessert was created by French chef Auguste Escoffier and named after an 1825 comic-fantasy opera. Pile high with whipped cream and top with a maraschino cocktail cherry if you’re feeling extra frou-frou (which I always am). Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us. Dame Blanche with sesame-toffee coffee recipe
Jericallas is a cold dessert similar to creme brûlée or crema catalana (but lighter). It's from Guadalajara, Jalisco, and is usually sold by street vendors
Try Mexican Jericallas, then discover our Mexican salad, birria tacos, Mexican chicken mole, Mexican BBQ fish or pork pibil (cochinita pibil). "I used to eat jericallas when I visited my grandma in Sinaloa. Every time we went to the city market we would buy them from a lady who would make them just right." Karla Zazueta grew up in Baja California, in the north of Mexico. When she moved to the UK 20 years ago, she brought all her family’s recipes that had been passed down through the generations with her. As well as writing about food and Mexican traditions, Karla runs cookery classes from her home and hosts regular sold-out supper clubs in venues across London. Her cookbook of family recipes, Norteña, is available now. Mexican jericallas recipe
Mexican salad with a creamy coriander dressing
Crunchy apple, fresh cucumber, crisp Little Gem and creamy avocado are dressed in a coriander and lime mayonnaise
Try our Mexican salad with a creamy coriander dressing, then discover Tex-Mex-style sweetcorn salad, Mexican salad, Mexican chicken mole, or Mexican salad tortilla bowls. "This is an adaptation of one of my dad’s favourite salads. He would always make a green salad every time he cooked fish or chicken – he was a big believer in eating vegetables in every meal. I added my own twist but the coriander dressing is a simplified version of his." Karla Zazueta grew up in Baja California, in the north of Mexico. When she moved to the UK 20 years ago, she brought all her family’s recipes that had been passed down through the generations with her. As well as writing about food and Mexican traditions, Karla runs cookery classes from her home and hosts regular sold-out supper clubs in venues across London. Her cookbook of family recipes, Norteña, is available now. Mexican salad with a creamy coriander dressing recipe