Coq au Vin
Lardons rendered, chicken pieces browned in the fat, then simmered in red wine with brandy, stock, garlic, herbs and tomato purée
French
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68 recipes
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Course & method
Ingredients
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Creole Daube
Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…
Creole
Crispy Pork Carnitas
Carnitas are a classic Mexican dish of slow-cooked, tender pork that's finished until crispy and golden
Mexican
Crispy Topped Pasta with Courgettes and Salami
This is baked pasta at its most elegant
Italian
Croquetas de Jamón
A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano…
Spanish
Dirty Rice
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…
Cajun
Fabada Asturiana
Soaked fabes beans simmer with cooking chorizo, morcilla (Spanish blood sausage) and a piece of pork belly or shoulder…
Spanish
Full English Breakfast
A Full English is a coordination exercise more than a recipe
British
Goan Pork Vindaloo
Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves…
Indian
Holubtsi
A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn
Ukrainian
Indonesian Mee Goreng
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Indonesian
Jägerschnitzel
Pork loin escalopes pound thin, bread, and shallow-fry
German
Jambalaya
A modern pasta-twist on the Cajun one-pot classic, swapping the traditional rice for penne but keeping the layered Louisiana flavour intact
Cajun
Jerk Meatballs in Coconut Curry Sauce
Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…
Jamaican
Lu Rou Fan
Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…
Taiwanese