Dutch people love their sweets and with good reason. Pillows of meringue give way to a vanilla custard dusted with praline.
Mpiftekia can be shaped into patties, wrapped around a skewer or shaped into ovals and grilled, baked or fried. Serve with tzatziki.
Famous for its snack foods, these spice-filled potato dumplings
are a favourite in the province of Gujarat, north west India.
Big, bold and textured, this is a recipe for seafood fans. Sardines and anchovies provide a lovely back note to the spices and herbs.
Made with thin, wheat flour noodles called so-myeon, bibim guksu is easy to prepare, extremely tasty and popular during summer in Korea.
An easy dessert that’s best suited to ripe, in season pears. The white
wine and amaretto add a level of luxury to this adult dessert.
This delicate and buttery shortcrust is filled with spiced shredded apple then baked to golden perfection. Whipped cream is a must.
This recipe traces its history back through Spain and France. Almond custard is wrapped in puff pastry and baked until golden and flaky.
With its soft, fluffy meringue and sweet custard sauce, canonigo is a Filipino take on the French ile flotante, and it’s every bit tempting.
Luke takes a food journey down the Mekong River’ to explore traditions from China, Myanmar, Thailand, Laos, Cambodia and Vietnam.
A secret Italian coastal paradise, brimming with fresh foods - discover the simple and sublime flavours of Puglia.