Lunch

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.

Shish Tawook is an iconic Levantine chicken skewer marinated in yogurt, lemon, garlic, oil and spices, then grilled over high heat. A good marinade tenderises the meat, promotes browning and produces juicy chicken with lightly caramelised edges.

Mujaddara is a Levantine classic made with lentils, rice and deeply browned onions. Simple, nourishing and aromatic, it relies on the contrast between tender lentils, separate grains of rice and a generous amount of almost crisp caramelised onions.

Mansaf is an iconic Jordanian dish of lamb slowly cooked in a jameed sauce, a strongly flavoured fermented dried yogurt, then served over shrak flatbread and fragrant rice. The dish is generously coated with sauce and finished with toasted almonds or pine nuts. Success depends on very tender lamb, a smooth balanced jameed sauce and fluffy separate grains of rice.

Maqluba is a spectacular Levantine dish whose name literally means “upside down.” Fragrant rice, chicken, eggplant, cauliflower and potatoes are layered in a large pot, gently cooked in spiced broth and then inverted in one motion onto a serving platter. The result should be a generous, aromatic dome with golden vegetables and perfectly cooked rice.

Musakhan is an iconic Palestinian dish of roasted chicken generously seasoned with sumac, served over flatbread soaked with olive oil and covered with plenty of soft onions. Toasted pine nuts and parsley finish the dish. Its character comes from the contrast between aromatic bread, tangy sumac onions and deeply browned chicken.

Warak Enab is a Levantine classic: grape leaves rolled around a filling of rice, minced meat, tomato and spices, then slowly simmered with lemon, garlic and stock. Gentle cooking makes the leaves tender while the rice absorbs the aromatic juices.

Kafta, or kofta, is a highly aromatic minced-meat preparation flavoured with onion, parsley and spices, shaped into elongated skewers or meatballs and grilled. This Levantine-style version combines beef and lamb for a juicy texture, well-caramelised exterior and pronounced parsley, cumin, coriander and allspice flavour.

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.

Fattoush is a fresh, crunchy Levantine salad made with tomatoes, cucumber, radishes, lettuce, herbs and pieces of toasted or fried pita bread. Its lemon, sumac, olive oil and pomegranate molasses dressing gives it a characteristic tangy and fruity flavour.

Kibbeh is a Levantine specialty made from fine bulgur and minced meat. In this version, the mixture is shaped into oval croquettes filled with seasoned meat, onion and pine nuts, then fried until the shell is crisp and the centre remains juicy. Success depends on a cohesive outer dough, a relatively dry filling and careful shaping.

A very fresh Lebanese tabbouleh in which parsley greatly outweighs bulgur, with tomato, mint, onion, lemon and olive oil. Unlike couscous-heavy versions, traditional Lebanese tabbouleh is primarily a finely chopped herb salad with a bright, tangy flavour.

A Middle Eastern-style chicken shawarma marinated with yogurt, lemon, garlic, olive oil and warm spices, then roasted at high heat for caramelised edges and juicy meat. It is served in pita bread with tahini or garlic sauce, tomatoes, cucumber, onion and fresh herbs.

Crisp on the outside and tender inside, these falafel are made from soaked dried chickpeas, fresh herbs, onion, garlic and spices. This recipe details the mixture, resting, shaping and frying techniques needed for a light texture rather than a dense or mushy one.

A smooth and creamy hummus made from chickpeas, tahini, lemon juice, garlic and olive oil. This version details chickpea cooking, the use of baking soda and extended blending to achieve a very fine, light and silky texture.

Shashlik is a popular marinated meat skewer found throughout Russia, the Caucasus and many parts of Eastern Europe and Central Asia. This version uses pork marinated with onions, garlic, vinegar, oil and spices, then grilled over high heat until deeply browned and lightly smoky while remaining juicy inside.

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.

Solyanka is a rich, tangy and intensely flavoured Russian soup made with several meats, pickles, olives, tomato, lemon and aromatics. Its distinctive character comes from balancing meat broth, salty cured meats, pickle brine and lemon acidity, and the sweetness of onion and tomato.

Olivier salad is an iconic Russian salad made with potatoes, carrots, peas, eggs, pickles and cooked meat, all bound with a creamy mayonnaise and mustard dressing. For the best texture, the ingredients are cooked separately, cooled and cut into small even dice.

Classic Russian and Eastern European stuffed cabbage rolls filled with minced meat, rice, onion and aromatics, then slowly braised in a mild tomato sauce. The golubtsy become tender during cooking while keeping a juicy, flavourful filling.

Small Russian stuffed buns made with a soft enriched yeast dough, filled here with beef, onion and potato. Pirozhki can be baked or fried; this oven-baked version gives a tender golden crust with a generous savoury filling.

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.

An iconic Eastern European soup made with beetroot, cabbage, potatoes, carrots and beef simmered in a flavourful broth with tomato, garlic, bay leaf and dill. Borscht is known for its deep red colour and balance of beetroot sweetness, gentle acidity and rich broth. It is traditionally served piping hot with a spoonful of sour cream.

A classic Russian dish made with thin strips of quickly seared beef, mushrooms and onions, all coated in a creamy, lightly tangy sauce with sour cream and mustard. The key is to cook the beef very briefly over high heat, then return it to the sauce only at the end so it stays tender.

Char siu is Cantonese barbecued pork marinated in a sweet-savoury mixture flavoured with hoisin sauce, honey, soy sauce, Shaoxing wine and Chinese five-spice. The meat is roasted at high heat and repeatedly glazed until glossy, caramelised and lightly charred while remaining tender and juicy inside.

An iconic Chinese fried rice made with cold, well-separated rice, eggs, shrimp, char siu pork, peas, carrots and spring onions. Fast wok cooking coats each grain with a thin layer of egg and seasoning while preserving a dry, light and non-sticky texture.

Delicate steamed dumplings from the Jiangnan region, filled with seasoned pork and a savoury stock jelly that melts during steaming to create hot soup inside. This recipe details the aspic, dough, filling, pleating and steaming techniques needed for thin, juicy and well-sealed xiaolongbao.

A Chinese wok classic made with thinly sliced marinated beef, crisp broccoli, garlic and ginger, all coated in a glossy soy and oyster sauce.

Chinese stir-fried noodles cooked in a hot wok with chicken, cabbage, carrot, bean sprouts and spring onions, coated in a glossy soy and sesame sauce. Very fast high-heat cooking keeps the vegetables crisp, the chicken tender and the noodles lightly toasted without becoming soft.

Traditional Chinese dumplings filled with pork, Chinese cabbage, spring onion, ginger and soy sauce, wrapped in thin dough and cooked by boiling, steaming or pan-frying. This version explains the dough, salting the cabbage, seasoning the filling, shaping and three cooking methods in detail.

An iconic Sichuan classic combining soft yet firm tofu, minced pork, spicy fermented broad-bean paste, chillies and Sichuan peppercorns. The dish balances heat, fermented depth, aromatic warmth and a gentle numbing sensation, with a glossy sauce that coats the tofu without breaking it apart.

A Sichuan classic made with marinated chicken stir-fried in a wok with dried chillies, Sichuan peppercorns, peanuts and a glossy sauce that is savoury, mildly sweet, tangy and aromatic. Fast high-heat cooking keeps the chicken tender, the aromatics vivid and the peanuts crisp.

A Peking-style roast duck with very crisp, glossy, lightly sweet skin, served with thin pancakes, cucumber, spring onion and hoisin sauce. The recipe explains scalding the skin, glazing, extended drying and controlled roasting to separate the skin from the meat and achieve the crispest possible result at home.

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 hearty German one-pot stew made with potatoes, carrots, leeks, celery, beans and smoked sausage. Slow simmering allows the vegetables to become tender while the broth absorbs the flavours of the meat and aromatics.

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 beef roulades filled with mustard, bacon, onion and pickles, rolled and slowly braised in a red wine and stock sauce. The long cooking tenderises the meat while the browned juices and vegetables create a rich, deeply flavoured gravy.

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 generous German dish of pan-browned bratwurst served with sauerkraut gently simmered with onions, apple, juniper berries and caraway. The light acidity of the fermented cabbage balances the richness of the sausages, while the apple adds subtle sweetness.

A German-style roasted pork knuckle, slowly cooked with vegetables, beer and aromatics until the meat is very tender and the skin is deeply golden and crisp. The cooking juices are reduced into a sauce, and the dish is traditionally served with cabbage, potatoes or dumplings.

A German street-food classic made with grilled or pan-fried sausages cut into pieces and covered with a mildly sweet, tangy and spicy curry tomato sauce. It is traditionally served with fries, bread or German-style rolls.

A German beef pot roast marinated for several days in a sweet-and-sour mixture of red wine, vinegar, vegetables and spices, then slowly braised until very tender. The marinade is transformed into a deep, gently tangy sauce, traditionally thickened with gingerbread or spiced biscuits.

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 classic Lombard dish made with thick cross-cut veal shanks containing marrow bone, lightly floured, browned and slowly braised with vegetables, white wine and stock. The meat becomes meltingly tender while the sauce reduces and deepens in flavour. A fresh lemon, garlic and parsley gremolata balances the richness just before serving.

Japanese nigiri made with seasoned sushi rice shaped by hand and topped with thin slices of raw hamachi, a tender fish with delicate richness and mild sweetness. The recipe explains how to rinse, soak, cook, season and cool the rice, as well as how to slice the fish accurately.

Japanese nigiri made with seasoned sushi rice shaped by hand and topped with thin slices of sashimi-grade raw tuna. This recipe explains in detail how to rinse, soak, cook, season and cool the rice so the grains are glossy, tender and lightly sticky without becoming mushy.

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 hearty lasagna made of layers of pasta, slow-simmered bolognese sauce, creamy béchamel and golden melted cheese.

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

A bowl of Japanese rice topped with tender chicken, soft onions, and lightly set eggs in a delicate dashi, soy sauce, and mirin broth.

A Japanese assortment of shrimp and vegetables coated in a light, crispy batter, quickly deep-fried and served with tentsuyu dipping sauce.

A Japanese pork cutlet coated in panko breadcrumbs, crispy on the outside and tender on the inside, served with tonkatsu sauce and finely shredded cabbage.

A hearty Japanese savory pancake made with cabbage, a light batter, and pork belly, topped with okonomiyaki sauce, Japanese mayonnaise, and bonito flakes.

A mild and comforting Japanese curry made with slow-simmered beef, potatoes, carrots, and onions in a rich, fragrant sauce.

Japanese pan-fried dumplings with a crispy bottom and tender top, filled with a flavorful mixture of pork, cabbage, ginger, and scallions.

Tender, caramelized Japanese chicken coated in a glossy teriyaki sauce with sweet and savory notes of soy sauce, mirin, and ginger.

An assortment of Japanese sushi and maki prepared with seasoned sushi rice, salmon, tuna, avocado, and cucumber.

A comforting bowl of Japanese ramen featuring noodles, a fragrant soy and ginger broth, tender chicken, marinated eggs, and fresh toppings.

An iconic slow-cooked dish from southwestern France, made with tender white beans, duck confit, Toulouse sausage, and cured pork belly.

A golden, crispy oven-roasted chicken with tender, juicy meat, flavored with garlic, thyme, and lemon.

A roasted leg of lamb cooked in the oven, flavored with garlic, thyme and rosemary, with tender meat and a golden crust.

A generous and creamy quiche Lorraine, filled with smoked bacon pieces and a rich egg and cream custard.

A great classic of French cuisine: tender veal pieces gently simmered with vegetables, then coated with a creamy sauce made with cream and lemon.

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

A traditional French beef stew made with tender beef slowly cooked in red wine with carrots, mushrooms, pearl onions and aromatic herbs.