Peruvian Ceviche: Fresh Fish Cured in Lime with Leche de Tigre
Make bright, zesty Peruvian ceviche with very fresh white fish, lime, red onion and chilli, served the Lima way with sweet potato and corn.
Crispy Lebanese Falafel with Creamy Tahini Sauce
Make crunchy, herb-packed falafel from soaked dried chickpeas, served with a lemony tahini sauce and warm flatbread.
Greek Moussaka: Layers of Aubergine, Spiced Lamb and Creamy Béchamel
Bake a classic Greek moussaka with roasted aubergine, cinnamon-scented lamb sauce and a thick, golden béchamel topping.
Provençal Ratatouille: Slow-Cooked Summer Vegetables the French Way
Make a rich, deeply flavoured ratatouille from Provence by cooking each vegetable separately before gently simmering them together with herbs and olive oil.
Korean Bibimbap: A Colourful Rice Bowl with Gochujang Sauce
Assemble a classic Korean bibimbap with seasoned vegetables, marinated beef, a fried egg and a sweet-spicy gochujang sauce over warm rice.
Moroccan Chicken Tagine with Preserved Lemon and Green Olives
Slow-cook a fragrant Moroccan chicken tagine with ginger, saffron, preserved lemon and olives, in a traditional tagine or an ordinary heavy pot.
Paella Valenciana: How to Cook Spain's Famous Rice Dish and Get the Socarrat
Cook a traditional paella Valenciana with chicken, rabbit or extra chicken, green beans and saffron, and learn how to achieve the prized crispy socarrat.
Thai Green Curry from Scratch: Homemade Paste and Creamy Coconut Chicken
Make a fragrant Thai green curry with a homemade paste, coconut milk, chicken and Thai basil, balanced between heat, salt and sweetness.
Tacos al Pastor at Home: Achiote-Marinated Pork with Charred Pineapple
Recreate Mexico City's beloved tacos al pastor with chilli-and-achiote marinated pork, charred pineapple and fresh salsa, no vertical spit needed.