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Cocido Madrileño
Cocido Madrileño is a traditional Spanish main from Madrid, built around chickpeas, vegetables and meats and the tech…
Galinhada
One-pot Brazilian chicken and rice with turmeric or annatto, peppers, herbs and vegetables.
Navarin d’Agneau
Navarin d’Agneau is a traditional French main from springtime French country cooking, built around lamb shoulder and…
Peixada Cearense
Ceará-style fish stew with vegetables, coconut milk, coriander, lime and boiled eggs.
Pirarucu de Casaca
Amazonian pirarucu layered with farofa, banana, vegetables, coconut milk and herbs.
Pot-au-Feu
Pot-au-Feu is a traditional French main from France-wide farmhouse cooking, built around beef brisket and root vegeta…
Salade Niçoise
Salade Niçoise is a traditional French starter from Nice and the French Riviera, built around tuna, eggs, olives and…
Vegetable Korma
Mixed vegetables in a gentle Mughlai-style yoghurt, cashew and spice sauce.
Couscous with Seven Vegetables
Friday-style Moroccan couscous steamed over a broth of lamb, chickpeas, pumpkin, cabbage, courgette, carrots and turn…
Lamb Shanks with Root Vegetables
Slow-braised lamb shanks with carrots, potatoes and glossy jus.
Bagna Cauda
Bagna Cauda is an authentic Italian main from Piedmont, prepared with careful traditional technique and exact, practi…
Bisi Bele Bath
Karnataka rice, lentil, tamarind and vegetable dish finished with ghee, curry leaves and roasted spice powder.
Arroz de Carreteiro
Southern cattle-driver rice with charque or dried beef, onions, garlic, tomato and parsley.
Baião de Dois
Northeastern rice and beans cooked with dried meat, coalho cheese, coriander and aromatics.
Barreado
Paraná beef stew sealed and slow-cooked until spoon-soft, served with cassava flour and banana.
Bobó de Camarão
Cassava purée with prawns, coconut milk, peppers, tomato and dendê oil.
Caldeirada Paraense
Pará fish and seafood stew with tucupi-style acidity, peppers, tomato, herbs and cassava sides.
Carne de Sol com Mandioca
Sun-cured beef served with boiled or fried cassava, butter, onions and fresh herbs.
Cuscuz Paulista
São Paulo savoury moulded couscous with cornmeal, sardines, eggs, peas, tomato and peppers.
Escondidinho de Carne Seca
Layered cassava mash and shredded dried beef baked until creamy, golden and bubbling.
Feijão Tropeiro
Tropeiro beans tossed with cassava flour, bacon, sausage, eggs, collards and herbs.
Frango com Quiabo
Minas-style chicken braised with okra, garlic, onion, annatto and herbs.
Maniçoba
Slow-cooked Pará stew of treated manioc leaves with pork, sausage and smoked meats.
Pato no Tucupi
Amazonian duck simmered in tucupi broth with jambu, garlic and chicory herbs.
Rabada com Agrião
Oxtail slowly braised until sticky and served with watercress, polenta or rice.
Tacacá
Amazonian tucupi broth with jambu, dried prawns, tapioca gum and chilli, served steaming hot.
Tutu à Mineira com Torresmo
Minas Gerais bean purée with cassava flour, garlic, bacon, eggs, greens and crisp pork crackling.
Vatapá
Creamy Bahian prawn, bread, peanut, cashew, coconut milk and dendê dish served with rice or acarajé.
Virado à Paulista
São Paulo plate with beans thickened with cassava flour, pork, rice, greens, banana and egg.
Xinxim de Galinha
Bahian chicken cooked with dried prawns, peanuts, cashews, coconut milk and dendê oil.
Buddha’s Delight
Vegetarian lo han jai with tofu, mushrooms, bean curd sticks, lily buds and vegetables.
Bush Tomato Kangaroo Stew
A rich kangaroo stew flavoured with native bush tomato and root vegetables.
Chikuzenni
Braised chicken and root vegetables with lotus root, burdock, carrot, konnyaku and shiitake.
Guiso de Lentejas Argentino
Lentil stew with chorizo, pancetta, vegetables, tomato and paprika.
Tavuk Güveç
Chicken and vegetables baked slowly in a clay-pot style tomato sauce.
Zhajiangmian
Northern wheat noodles topped with fermented soybean pork sauce and crisp vegetables.
Corned Beef with White Sauce
Sliced corned beef served with vegetables and creamy white sauce.
Kangaroo Fillet with Bush Pepper
Seared kangaroo fillet with native bush pepper and roasted vegetables.
Parippu Dal Curry
Parippu Dal Curry is a traditional Sri Lankan main built around legumes, vegetables, pulses and the patient seasoning…
Picadillo Mexicano
Mexican minced beef with potato, tomato and vegetables.
Polos Curry
Polos Curry is a traditional Sri Lankan main built around legumes, vegetables, pulses and the patient seasoning that…
Aloo Gobi
Dry potato and cauliflower curry with cumin, turmeric, ginger, chilli and coriander.
Baguette
Baguette is a story-rich French starter that opens the meal with clear regional flavour, simple presentation and a st…
Baklava
Baklava is a traditional Greek dessert with a memorable texture, a sense of occasion and the sweet finish that makes…
Berber Vegetable Tagine
Layered vegetable tagine with potatoes, carrots, courgettes, tomatoes, chickpeas, cumin, turmeric and olive oil.
Boeuf Bourguignon
Boeuf Bourguignon is a classic French main course built around comforting flavour, cultural heritage and the kind of…
Bubble and Squeak
Bubble and Squeak is a classic British main course built around comforting flavour, cultural heritage and the kind of…
Bündner Gerstensuppe
Bündner Gerstensuppe is a story-rich Swiss starter that opens the meal with clear regional flavour, simple presentati…
Caldo Tlalpeño
Chicken, chickpea and chipotle soup from Mexico City.
Caponata Siciliana
Caponata is Sicily’s sweet-sour aubergine relish with celery, tomato, olives and capers.
Carbonada Criolla
Beef, pumpkin, corn, potato, peaches and tomato in a sweet-savoury criollo stew.
Cassoulet
Cassoulet is a classic French main course built around comforting flavour, cultural heritage and the kind of cooking…
Coq au Vin
Coq au Vin is a classic French main course built around comforting flavour, cultural heritage and the kind of cooking…
Coronation Chicken
Coronation Chicken is a story-rich British starter that opens the meal with clear regional flavour, simple presentati…
Crème Brûlée
Crème Brûlée is a traditional French dessert with a memorable texture, a sense of occasion and the sweet finish that…
Dolmades
Dolmades is a story-rich Greek starter that opens the meal with clear regional flavour, simple presentation and a str…
Duck à l’Orange
Duck à l’Orange is a classic French main course built around comforting flavour, cultural heritage and the kind of co…
Ebi Tempura
Light Japanese prawn and vegetable tempura with crisp batter and tentsuyu dipping sauce.
Escargots de Bourgogne
Escargots de Bourgogne is a story-rich French starter that opens the meal with clear regional flavour, simple present…
Feta Saganaki
Feta Saganaki is a story-rich Greek starter that opens the meal with clear regional flavour, simple presentation and…
Fish and Chips
Fish and Chips is a classic British main course built around comforting flavour, cultural heritage and the kind of co…
Fish Tagine with Chermoula
Moroccan fish tagine with chermoula, potatoes, peppers, tomatoes, olives and preserved lemon.
Gado-Gado
Gado-Gado is a traditional Indonesian starter from Java and national warung culture, built around gado-gado is often…
Galaktoboureko
Galaktoboureko is a traditional Greek dessert with a memorable texture, a sense of occasion and the sweet finish that…
Gazpacho
Gazpacho is a story-rich Spanish starter that opens the meal with clear regional flavour, simple presentation and a s…
Gemista
Gemista is a classic Greek main course built around comforting flavour, cultural heritage and the kind of cooking tha…
Gigantes Plaki
Gigantes Plaki is a story-rich Greek starter that opens the meal with clear regional flavour, simple presentation and…
İmam Bayıldı
Aubergines slowly braised in olive oil with onion, tomato, garlic and herbs.
Leek and Potato Soup
Leek and Potato Soup is a story-rich British starter that opens the meal with clear regional flavour, simple presenta…
Loukoumades
Loukoumades is a traditional Greek dessert with a memorable texture, a sense of occasion and the sweet finish that ma…
Maacher Jhol
Light Bengali fish curry with mustard oil, turmeric, nigella, potato and tomato.
Matambre Arrollado
Rolled flank steak stuffed with egg, carrot, peppers, herbs and olives, sliced cold.