Print Recipe Gateau Piment Gateau piment, or the Mauritian dal fritter, is a common snack in Mauritius. The first recipe shows how to make the Gateau piment, followed by a second recipe on how to use the dal fritter to make ‘Salade Gateau Piment’. The final recipe is on how to cook it to make
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An Indian staple of tempered spiced rice and mixed vegetables of your choice.

A Belarusian potato pancake which can be spiced and eaten anytime with an array of accompaniments.

Print Recipe Shakahari This delicious multipurpose spiced filling can be used for packed lunches, meals on the go or even as part of a light meal. Cook Time 30 minutes Servings people Ingredients 200 g tofu or paneer1 tsp turmeric powder1 tsp coriander powder1 tsp chilli powder / cayenne pepper (can be adjusted according to
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Print Recipe Saina Saina is an unusual crispy green leaf snack served with chutney. Cook Time 60+ minutes Servings people Ingredients 8 big taro (dasheen) leaves or any other similar big leaf500 g mung bean flourWater, as required250 g rice flour1 bell paper½ tsp cuminGarlic to tasteSalt to taste Cook Time 60+ minutes Servings people
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Momos are eaten all-round the year in Nepal, especially during the winter, and this dumpling recipe has a spicy vegetable cheese filling.

Print Recipe Golubtsy An Eastern European delicacy of stuffed cabbage rolls with spiced rice and carrots. Cook Time 60+ minutes Servings Ingredients Cabbage rolls 4–5 large tomatoes (remove the skin)1 handful basil leavesSalt to taste1 pn AsafoetidaSpices to taste: black pepper, cumin, turmeric and paprika1 handful parsley (chopped)¼ tsp dried basil1 head of cabbage Sauce
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This eastern European dish is versatile and can be eaten as a salad or cold soup!

A flavoursome broth with vegetables, spices and herbs.

Stuffed aubergine with masala paste served with naan bread, roti or rice.