Contents

4 Foreword by Ferran Adrià 48 Colombia

Creamy avocado soup
6 Introduction with garlic bread
8 Tips 52 Somalia
Rice with vegetables
11 Notes
56 Spain
12 Russia Roasted vegetables with
Wholesome salad potatoes and spicy dip
16 Brazil 60 Philippines
Salmon stew Prawn and vegetable
20 United States
noodles
Jambalaya 64 Iran
24 China
Kebabs
Sweet and tangy 68 Australia
chilli beef salad Fish parcel with
28 New Zealand
damper bread
Stuffed sweet potato 72 United
with green salad Kingdom
Shepherd’s pie
32 India
Chicken and spinach 76 Ghana
curry Jollof rice
36 Trinidad & 80 Greece
Tobago Feta salad with tzadziki
Macaroni pie with
mixed salad 84 Jamaica
Fish cakes with rice and
40 Mexico beans
Fajitas
88 Smoothies
44 Morocco
Couscous with 96 Index
chickpeas / garbanzos
and peppers

3
 Prawn and
vegetable
noodles

You will need

• 600g / 20 oz egg or rice
noodles
• 15-20 prawns or 4 boiled
eggs, diced
• ½ small cabbage, sliced
• 1 onion, sliced
• 3 spring onions / scallions,
sliced
• 3 garlic cloves, chopped
• handful mangetouts /
snowpeas
• handful baby corn / candle
corn, halved
• 1 carrot, peeled, grated
• 2 sticks celery, diced
• 2 red chillies, deseeded,
finely chopped
• 1 stock cube
• handful cashew nuts
• low salt soy sauce
• 4 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 2 limes
• pepper
• 500ml / 2 cups water

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1 In a large pot or wok,
add the oil. Fry onion,
chilli and garlic for about
8 minutes. Season with
pepper.
4 Add water, oyster sauce
and stock cube. Simmer
for 3 minutes. Mix in
noodles and prawns.
Cook for 3 minutes.
Tasty tips
2 Prepare corn, cabbage,
carrot and celery. Add
3 Add the mangetouts/
snowpeas and mix well.
to pot and cook for 10
minutes, stirring well.
5 Carefully grill nuts for
a few minutes until
light brown (those 6 Add lime juice (and egg
pieces if using). Sprinkle
above are a bit burnt!) with sliced spring
Crush with pestle and onions / scallions and
mortar. crushed cashew nuts.
Add soy sauce to taste.
If using fresh noodles, there is no need to add water/stock.
You can use leeks instead of onions and try replacing the
prawns with chopped sausage.
63
 IRAN
Ice cream Mind and Rice Persian
Iranian ice cream spirit Rice is a staple food Iranian cuisine is
often referred to as
often contains Iranians believe that and the Iranians
frozen flakes of cook it superbly. “Persian”. This is
eating should nourish because, until 1934,
clotted cream. It is the mind and spirit as It is often eaten
sometimes flavored with wheat bread, Iran was known as
well as the body. Persia.
with the refreshing yoghurt, lamb
combination of and aubergines /
saffron and rose eggplants.
water.

ASIA
EUROPE
NORTH
AMERICA

AFRICA

SOUTH
AMERICA

AUSTRALASIA

64
 Five-year-old Setayesh
enjoys an ice cream at the
Garden Museum of Art in
Tehran, Iran.

65

You will need
Kebabs
• 400g / 14 oz lean lamb
steaks or tofu, cut into
2.5-cm / 1-inch chunks
• 3 peppers, any colors, cut
into 2.5-cm / 1-inch cubes
• 16 cherry tomatoes
• 16 small mushrooms
• 8 pitta breads
• bamboo skewers
• 2 tablespoons olive oil
66
kebabs
Marinade Yoghurt dip
• 1 lemon, finely grated zest • 225g / 1 cup natural
and juice yoghurt
• 2 garlic cloves, finely • 1 tablespoon freshly
chopped chopped mint
• 1 teaspoon dried mint • squeeze of lemon
• 1 teaspoon dried rosemary • salt, pepper
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• ½ teaspoon cayenne
pepper
• salt, pepper
1 Put bamboo skewers
to soak in cold water.
2 Massage lamb or tofu with marinade, cover and
refrigerate for 1 hour. In a bowl, season vegetables
with salt and pepper and drizzle with olive oil. Then
Mix all the marinade thread the peppers, lamb or tofu, mushrooms and
ingredients in a bowl. tomatoes alternately on to the skewers.

3 Make sure you pierce

ingredients through the
4 Drizzle skewers with
oil and cook on high
heat for 3-4 minutes 5 Yoghurt dip: mix
ingredients together
middle so they don’t fall each side. To create a for an easy delicious
off during cooking. char-grilled effect, use dip for the kebabs!
a griddle pan. Serve with grilled pitta
bread.

Tasty tips
Marinade the lamb overnight for full flavor. You can replace one
of the vegetables with courgettes / zucchini, which are delicious
grilled in this way. Try to cut all the ingredients the same size so
they cook evenly.

67
 AUSTRALIA
Lamingtons Aboriginal Barbecues Poem
Lamingtons are an people Modern Australians Aboriginal poem:
Australian specialty: are well known “We don’t own the
Traditionally, land, the land owns
they are square Australia’s Aboriginal for their love of us. The land is my
sponge cakes coated people worshipped barbecues which are
in chocolate and an integral part of mother, my mother
their land. They is the land… The
shredded coconut hunted only what their culture. The hot
and often served for climate is perfect for land is our food, our
they needed to eat culture, our spirit
afternoon tea. and gathered plants enjoying an outdoor and identity.”
and roots to sustain feast!
themselves.

ASIA
EUROPE
NORTH
AMERICA

AFRICA

SOUTH
AMERICA

AUSTRALASIA

68
 Aboriginal women hold fruits,
nuts and berries. Tjapukai Park,
Queensland, Australia.

69
 Fish parcel
with damper
bread

You will need

Fish parcels • 12 cherry Damper bread leaves, chopped
• 4 white skinless, tomatoes, halved • 250g / 2 cups self- • 150ml / 5 fl oz
boneless fish fillets • handful fresh raising flour milk
• 16 asparagus, lemon thyme • 80g / 3oz • salt
stalks snapped off • 1 lemon parmesan cheese,
• 1 red onion, thinly • olive oil grated
sliced • paprika • 1 sprig fresh
• salt rosemary, just

70
1 Preheat oven to gas mark 6 (200°C / 390°F). Sift flour
and salt in a large bowl. Add rosemary, cheese and milk. 2 Lay 4 pieces of foil on
a table. Spread with
onion slices. Place
Stir well and make into a round shape about 7.5 cm /
3 inches thick. Place on a lightly oiled baking tray and each fish fillet on top
bake for about 30 minutes. of the onion, add
asparagus either side.

3
Add salt, paprika and
lemon thyme. Place
4 Wrap fish in foil.
tomatoes on top of each
fillet. Drizzle with oil
and a squeeze of lemon.
Ensure corners are
turned up so juices are 5 Cook in oven for
about 15 minutes.
not lost. Be careful not Serve with juices from
to pierce foil with the the foil, adding some
asparagus. more lemon juice.

Tasty tips
Add a teaspoon of butter on each fish fillet before folding the foil.
The butter will melt in the oven and form a mouth-watering sauce
with the olive oil, lemon and fish juices. Add the thyme both
under and on top of the fish. Finish with a fresh herb.

71