I was lucky enough to study in England and live alongside some wonderfully representative citizens of this great country. It was thanks to exceptional cooks like Mrs Deborah Barfield that I came to genuinely appreciate the particular pleasures of British cuisine. I even discovered the joy of cooking while in England.
To fund my studies, I worked as an afternoon nanny in a lovely area of London. One day, the mother lent me a cookbook by Nigel Slater, saying: “You’ll see — it’s always delicious. Nigel doesn’t talk to you in grams but in sensations.” She was absolutely right. British cooking, at its best, is honest, comforting and full of character — from the perfectly crispy roast potato to a sublime Victoria sponge, a proper fish and chips or a gloriously golden shepherd’s pie.
Aged Caribbean rum brings warmth and depth to this dramatic flambéed pineapple dessert — a showstopper that takes only minutes to prepare. Ingredients 1 ripe pineapple, peeled and sliced 50… Travelling opens the door to ingredients you’d never find on a typical supermarket shelf — spices, fruits and condiments that can transform a familiar dish into something memorable. Here are… Les patates douces sont l’un des légumes les plus polyvalents pour la cuisson et le rôtissage. Elles sont également une excellente source de vitamine A, ce qui en fait un excellent choix pour ce plat. Yam is a staple root vegetable across West Africa, and here it’s cut into fries and tossed with crushed sesame for a naturally sweet, crisp side dish that pairs beautifully… Peanuts, the fruit of the humble groundnut plant native to South America and now grown across West Africa, add a wonderful crunch to this simple gratinéed mango dessert — ripe… Lap-lap is widely considered the national dish of Vanuatu — grated root vegetables like taro, yam or cassava mixed with coconut milk, wrapped in banana leaves, and traditionally cooked over… Tucked in the South Pacific, New Caledonia’s cuisine blends indigenous Kanak traditions with French colonial heritage and Asian influences from waves of immigration. Root vegetables like yam and taro, coconut… Bougna is the great festive dish of New Caledonia — chicken, fish or seafood layered with yams, sweet potato and vegetables, wrapped in banana leaves with coconut milk, and traditionally… Australian cuisine is a reflection of the country itself — vast, multicultural, and shaped by waves of immigration layered on top of the world’s oldest continuous food culture. Indigenous bush… Vietnamese cuisine is celebrated for its freshness and balance — dishes built around fragrant herbs, light broths, and a careful interplay of sweet, sour, salty and spicy flavours, rather than…
