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Amok Trey

Amok Trey

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.

Cambodian 55 minutes Serves4
Andhra Chicken Curry

Andhra Chicken Curry

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.

Indian 1 hour 35 minutes Serves4-6
Andouille Skewers

Andouille Skewers

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is finishing on the back burner. You take andouille (the heavily smoked, garlicky Cajun pork sausage) and cut it into thick coins, then thread them onto pre-soaked wooden skewers (or metal) with chunks of red and green pepper, red onion, and a few halved cherry tomatoes. Brush with a quick Cajun glaze of melted butter, garlic, brown sugar, hot sauce and Cajun seasoning. Onto a hot grill over high heat for just long enough to char the vegetables and bring the sausage shiny and sticky. Eaten straight off the skewer with a beer in the other hand, the smoke still hanging in the air.

Snacks 27 minutes Serves8
Apple Strudel

Apple Strudel

The Viennese pastry that holds the cafe culture of Habsburg Europe in a single bite, the apfelstrudel that arrives on a small plate next to your melange at every old coffeehouse from Vienna to Prague. You roll cinnamon-spiced apple, raisins, and toasted breadcrumbs in layers of tissue-thin filo until the pastry is nearly transparent (a real Viennese cook will say you should be able to read a newspaper through it before you fill), then bake the whole roll until the outside is shattering golden. A heavy dust of icing sugar at the end, and a warm slice eaten with a quenelle of softly whipped cream or a scoop of vanilla ice cream while the pastry crackles under the spoon. The contrast is everything: the brittle, dry, almost-paper-thin pastry against the tender, juicy spiced apples soft enough to give to a teaspoon. Coffee on the side; an afternoon in front of you.

Desserts 40 minutes Serves6
Arancini

Arancini

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated parmesan and beaten egg to bind. Filling, a stew of beef-and-pork ragù with peas, OR a cube of mozzarella, sits in the centre of each ball. Hands wet with water shape the rice around the filling into a tight orange-sized ball (or cone, for the Catania style). Each ball is rolled first in flour, then in beaten egg, then in fine breadcrumbs (or in the doubled-up "panata" mix of flour + water for the Sicilian original). Deep-fried at 180°C in 4-5 cm of oil for 4-6 minutes per ball until deep gold. Drained on kitchen paper; eaten warm.

Snacks 45 minutes Serves4
Areeka

Areeka

A Saudi sweet you can put together in five minutes from three ingredients you almost certainly have: bread, dates, samna. You tear soft, slightly toasted whole-wheat flatbread (khubz tameez works) into a heavy bowl, scatter pitted dates over it (medjool or kholas, the Saudi favourites), then press the mixture lightly with a wooden pestle or the back of a spoon while a generous pour of warm melted samna goes over the top. The dates collapse into the bread under the heat and the pressure, and the samna soaks through until you have a thick, buttery, intensely sweet mass that holds together in a spoon. Some versions add ground cardamom, a sprinkle of toasted sesame, or a final swirl of honey on top. Eaten warm with the fingers or a spoon, traditionally for breakfast or as the sweet course at the end of a heavy meal.

Sides 20 minutes Serves4
Aromatic Salt (Two Versions)

Aromatic Salt (Two Versions)

Aromatic salt is specifically designed for British-Indian Balti cooking, a finishing salt that brings subtle spice notes rather than aggressive heat. This is about using salt as a vehicle for flavor rather than just seasoning. The two versions allow choice between delicate (light version) and more assertive (spicy version). Both blend sea salt with warm spices, creating finishing touches that elevate a dish without overwhelming it.

Spices 10 minutes Serves120-130
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