Vegetarian

Fatteh is a generous Levantine dish made with crisp pita bread, warm chickpeas and a creamy yogurt, tahini, lemon and garlic sauce, finished with toasted pine nuts, parsley and spices. The contrast between crunchy bread, tender chickpeas and cool creamy sauce is essential to the dish.

Zaatar manakish are Levantine flatbreads topped with an aromatic mixture of zaatar and olive oil, then baked in a very hot oven until the dough is soft, lightly crisp around the edges and deeply infused with thyme, sumac and sesame flavours.

Medovik is a Russian honey cake made from multiple very thin honey cake layers assembled with a smooth sour cream and whipped cream filling. After several hours of resting, the layers absorb moisture from the cream and become incredibly tender, creating the cake's signature melt-in-the-mouth texture and deep caramelised honey flavour.

Thin, flexible Russian pancakes with lightly golden edges, made with milk, eggs and flour. Blini can be served with savoury toppings such as sour cream, smoked salmon or mushrooms, or with sweet accompaniments such as honey, jam or berries.

The famous German Black Forest cake made with chocolate sponge layers brushed with kirsch syrup, filled with cherries and whipped cream, then finished with dark chocolate shavings. This version explains the sponge, cherry filling, cream and assembly in detail to produce a tall, stable and balanced cake.

German pretzels with a deep mahogany-brown crust, lightly crisp exterior and soft, chewy crumb. The dough is shaped into the classic knot, briefly dipped in an alkaline baking-soda bath before baking, then sprinkled with coarse salt.

A classic from southern Germany and the Alpine region made with fresh spätzle layered with melting cheese and topped with slowly browned onions. The small egg noodles are prepared from a soft batter that is dropped directly into simmering water before being combined while still hot with the cheese.

German grated potato pancakes mixed with onion, egg and a little flour, then pan-fried until the edges are very crisp and the centre remains tender. They are traditionally served with applesauce, sour cream or a herb sauce.

A classic Italian tiramisu made with ladyfingers briefly soaked in coffee, layered with a light mascarpone and egg cream, then finished with unsweetened cocoa powder. A long refrigeration period allows the biscuits to soften, the cream to set and the coffee and cocoa flavours to develop.

A soft and airy Italian focaccia with a golden crust, generously flavoured with olive oil, rosemary and flaky sea salt. Its highly hydrated dough and two rising stages create a light, tender crumb full of bubbles.

Homemade potato gnocchi, tender and light, served with a tomato sauce simmered with garlic, onion and basil. The recipe explains how to cook the potatoes, prepare a soft dough without excess flour, shape the gnocchi and cook them until they rise to the surface.

A classic Italian dish made with golden eggplant slices layered with basil-scented tomato sauce, mozzarella and Parmigiano Reggiano, then baked until bubbling and gratinated. Resting after baking allows the layers to set and the flavours to meld.

Italian pasta coated in fresh Genoese pesto made with basil, pine nuts, garlic, Parmigiano Reggiano, pecorino and olive oil. The sauce is prepared without cooking to preserve its green colour, herbal aroma and creamy texture, then loosened with pasta cooking water.

A creamy Italian risotto made with Arborio rice, golden mushrooms, Parmesan and hot stock for a comforting, deeply flavorful main course.

A classic Italian pizza with a thin, soft crust, topped with tomato sauce, melted mozzarella, fresh basil and a drizzle of olive oil.

A light and comforting Japanese soup made with dashi broth, miso paste, silken tofu, wakame seaweed, and scallions.

A crispy and golden king cake filled with a smooth frangipane made from almond cream and pastry cream.

A French pie made with a crisp shortcrust pastry, a bright and creamy lemon filling, and a light meringue delicately browned on top.

A soft and tender French dessert made with juicy cherries coated in a light custard-like batter.

A creamy and melting dauphinois gratin, prepared with thinly sliced potatoes, cream, milk, garlic and a touch of nutmeg.