Recipes
Cooking the trip at home: dishes from the places we cover, written for a home kitchen, for readers between trips.
- 1 dispatch
Most dishes worth bringing home rest on a technique and a pantry rather than a rare ingredient: a good stock, a spice blend toasted in a dry pan, a dough left to rise overnight. Where an ingredient is hard to find in Britain, the swap matters as much as the original, and a home oven and hob are the kitchen in mind.
The pastel de nata recipe shows how far that goes: shop-bought puff pastry rolled into a spiral, a sugar-syrup custard and the hottest shelf of a home oven make Portuguese custard tarts, dark spots and all, in a muffin tin.
In this section
- Classic dishes, country by country
- Street food at home
- Breakfasts of the world
- Regional baking
- Sauces, spice blends and pantries
- Weeknight versions of travel dishes
- Festival and holiday food
- Drinks and cocktails at home
- Finding and swapping ingredients
- Cooking for a crowd
