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This Thai stir-fry turns ground pork, garlic and chili into a spicy, savory meal in just a few minutes. Holy basil brings its signature peppery aroma; jasmine rice and a fried egg complete the plate.

A hearty, spiced chole with tender chickpeas, served with bhature that puff up in hot oil. A fresh onion salad cuts through the rich curry and completes the meal.

Creamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.

Soft sticky rice soaks up warm, lightly salted coconut milk, served with juicy mango and extra sauce on the side. Let the rice rest briefly after steaming: this makes it creamy without turning mushy.

Marinated chicken cooks beneath a layer of fragrant basmati rice, spices and fried onions. Sealing the pot tightly keeps the steam and spiced juices in the biryani. Serve with cool cucumber raita.

These little corn fritters have a thin, light batter that holds the juicy kernels together without hiding them. Serve them warm with fresh yogurt, lime, cilantro and a little chili.

Finely sliced white cabbage is quickly sautéed with mustard seeds, curry leaves and dried chili. Fresh coconut is stirred in at the end, keeping the cabbage juicy and tender-crisp while the dish stays dry enough to serve alongside rice and dal.

This Maharashtrian poha is a quick, savory lunch of soft flattened rice, spiced oil and roasted peanuts. Lemon brightens the dish, while fresh cilantro adds a green, light touch.

Belgian endive develops dark, lightly smoky edges in a hot pan, then simmers until tender. Bright lemon yogurt, sweet dates and toasted hazelnuts bring tang, sweetness and crunch to every bite.

This Greek mezze is creamy and light, with the briny flavor of fish roe and enough lemon to balance the olive oil. Serve the chilled dip with flatbread, radishes, and cucumber.

Golden-brown turnips are coated in a glossy sauce of orange, butter and crunchy mustard seeds. A small splash of vinegar keeps everything fresh; dill finishes it off.

This Syrian pepper dip is smoky, nutty and bright with a tangy edge. Roasted peppers, walnuts and pomegranate molasses make it a distinctive mezze side, delicious with flatbread or raw vegetables.

Spiced kibbeh balls with a firm bulgur shell cook gently in a smooth yogurt sauce with garlic and mint. Serve this Syrian main course with rice or flatbread.

Crunchy cucumber, a savory dressing with black vinegar and soy sauce, and crispy shallots: this refreshing side dish is quick to make and goes well with rice, noodles, or grilled tofu.

Sayadieh is about more than fish with rice: slowly fried onions give the rice a deep, sweet flavor and color. Golden-brown pan-fried white fish goes on top, with toasted almonds and lemon for a fresh, crunchy finish.

Celeriac turns tender inside and develops golden-brown edges in the oven. A fresh salsa with capers, raisins, parsley and lemon balances salty, sweet and sour flavors.

Thick pasta, tomato mince seasoned with cinnamon and cloves, and a generous golden-brown layer of béchamel: pastitsio is a hearty Greek baked dish with distinct layers. A fresh green salad keeps everything in balance.

Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.

These little dough parcels are filled with seasoned ground meat and served with cool garlic yogurt and butter with pul biber. Folding them takes a little time, but the combination of tender pasta, savory filling and warm, spiced sauce makes the effort worthwhile.

Smooth dark chocolate cream gets a fresh, fruity note from olive oil and a crunchy topping of toasted buckwheat. A pinch of sea salt brings the flavours together; make the cream well ahead of time so it has plenty of time to set.

Tender vine leaves wrap a fresh filling of rice, onion, dill, mint and parsley. With lemon and olive oil, these dolmades are delicious at room temperature, as a starter or part of a mezze spread.

Crisp cucumber and juicy melon get a kick from lime and chili. Toasted pumpkin seeds add a nutty crunch. Toss the salad just before serving so it stays fresh and crisp.

Tender leeks with dark, charred edges get a fresh, full-flavoured counterpoint from romesco made with roasted peppers, almonds and vinegar. Hazelnuts add a satisfying crunch.

Juicy pomelo, quickly sautéed shrimp, and fresh mint and cilantro are tossed with a tangy lime and fish sauce dressing. Peanuts and fried shallots give this modern Vietnamese-inspired salad a crunchy finish.