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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

Bruschetta al Pomodoro

Cubed ripe tomatoes sit with salt, olive oil, basil and a touch of red wine vinegar for 30 minutes to release juice and meld. Country-style bread is sliced 2 cm thick and toasted hard on a grill, in a pan, or under a high broiler until both sides are deeply golden with charred edges. While still warm, each slice is rubbed with a raw garlic clove (the rough bread surface acts as a grater, embedding garlic essence into every fibre) and drizzled with extra-virgin olive oil. The macerated tomato mixture is spooned onto each slice; eaten within 60 seconds before the bread goes soft.

Snacks 50 minutes Serves4

Chicharrón Colombiano

Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on. Simmers in water seasoned with cumin, salt, garlic and a bay leaf for 45 minutes, this tenderises the meat and renders some fat. Lifts out; pats dry. The same pan (with rendered fat) heats hot; strips return skin-side-down; fry for 15-20 minutes until the skin blisters and puffs into the crackling crust. Drains briefly. Eats hot.

Snacks 1 hour 25 minutes Serves4

Chili Cheese Dip

Ground beef browns in a wide oven-safe skillet with onion and garlic. Spices (chilli powder, cumin, oregano, smoked paprika) bloom in the fat. Tomato passata, kidney beans, a splash of stock, salt and pepper simmer for 20 minutes to thicken. Surface scatters with a thick layer of grated cheese (cheddar + Monterey Jack). Goes under a hot grill for 4-5 minutes till bubbling and crisped at the edges. Tops with sliced spring onion, jalapeños, soured cream. Eats hot with tortilla chips.

Snacks 45 minutes Serves6-8

Choripán Chileno

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.

Snacks 27 minutes Serves4

Crawfish Pies

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer. You make a flaky shortcrust enriched with a little butter and lard (or all butter if you'd rather), cold and rested. The filling is a small batch of crawfish étouffée: a blond roux first, then the trinity of onion, celery and bell pepper, garlic, tomato, Cajun spice, stock and crawfish tails, simmered down until thick enough to hold its shape on a spoon. Cool the filling completely so it can be spooned into pastry circles, folded into half-moons, crimped sharp at the edge, brushed with egg wash and either deep-fried or baked. The fried version is the classic, with the pastry blistered amber-gold and the filling steaming inside. Eaten warm from the paper with a dab of remoulade and a cold drink.

Snacks 1 hour 45 minutes Serves12

Empanadas Cubanas

A simple yellow dough (flour, lard or butter, water, salt, annatto or paprika for colour) rests cold while a picadillo-style ground beef filling cooks: sofrito, beef, tomato, olives, raisins, capers, cumin. Filling and dough chill separately. Rounds get filled, sealed with a crimped edge, and deep-fried until golden, blistered and hollow-sounding. Hot is best.

Snacks 1 hour 35 minutes Serves4-6

Manakish Mini

A soft yeasted bread dough rises for 1 hour. Three toppings prep simultaneously: (1) za'atar-and-olive-oil paste; (2) grated akkawi-mozzarella-feta blend with nigella seeds; (3) spiced lamb mince with tomato and pomegranate molasses. Dough divides into 18 balls; each rolls into an 8 cm disc with a slight raised rim. Toppings spoon on. Baked at 230°C on a hot stone or upside-down tray for 6-8 minutes until the dough is gold and the toppings are bubbling / set.

Snacks 1 hour 40 minutes Serves6

Mantu

This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for a starter or a shared snack rather than the full main-course platter. The filling is ground lamb with grated onion (squeezed dry first, otherwise the parcel goes soggy), garlic, ground coriander, cumin, cinnamon, salt and pepper. The fold is the interesting bit. Take a wonton wrapper, drop a teaspoon of filling in the centre, pull all four corners up over the centre, and pinch them together in pairs to make an X-shape with four small triangles of meat showing at the top, like an opened flower. Steam in a bamboo basket eighteen to twenty minutes over boiling water. Two sauces alongside: a chana-dal-tomato-and-mint sauce stewed thick, and chaka yogurt with garlic. Plate as you would aushak: yogurt base, dumplings on top, lentil-tomato sauce ladled across, dried mint scattered last.

Snacks 1 hour 15 minutes Serves4

Saltfish Fritters / Stamp and Go

Salt cod is soaked overnight (or boiled in two changes of water) to draw out the salt, then flaked and folded into a thick batter of flour, baking powder, water, spring onion, garlic, thyme, scotch bonnet, and a little black pepper. Dropped by the heaped tablespoon into hot oil and fried until deep golden. Served hot with a squeeze of lime or a dollop of pepper sauce.

Snacks 35 minutes Serves16

Sfeeha Jordani

A yeasted bread dough rises for 1 hour. Topping: lamb mince mixed RAW with grated onion (squeezed dry), diced tomato, garlic, baharat, allspice, pomegranate molasses, lemon, parsley and a small spoon of olive oil, no pre-cooking. Toasted pine nuts fold in. Dough divides into 18 balls; each rolls into an 8 cm disc with a slight raised rim. A heaped tablespoon of topping spreads on each; pinched into a slight 4-corner star shape (the Jordanian visual signature, distinguishes from the Lebanese version which is flat-edged). Baked at 220°C 10-12 minutes until the dough is gold and the meat is glossy-set. Garnished with extra parsley and pomegranate seeds.

Snacks 1 hour 52 minutes Serves6

Tostadas

Corn tortillas are crisped: either deep-fried in 1 cm of oil at 180°C for 60 seconds per side, OR brushed with oil and baked at 200°C for 8-10 minutes (lower-fat option). Either way, the result is a flat crisp shell. Toppings build in layers: a base smear of refried beans, then a generous spoon of warm chicken tinga (or any seasoned protein), then cold fresh toppings, shredded lettuce, diced tomato, sliced red onion, sliced avocado, crumbled cotija. Crema drizzles over. Pickled jalapeño tops. Eat by hand (two-hand grip required).*

Snacks 35 minutes Serves4

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