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Europe
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Greek Strapatsada — Tomato and Feta Scrambled Eggs
Make authentic Greek strapatsada with ripe grated tomatoes, softly scrambled eggs, olive oil, oregano, and crumbled feta in 20 minutes.
French Cherry Clafoutis
Make French cherry clafoutis with ripe black cherries baked in a light egg, milk, cream, flour, vanilla, and kirsch custard batter.
Greek Galaktoboureko
Make Greek galaktoboureko with creamy semolina custard layered in buttered filo and soaked with a fragrant lemon-cinnamon syrup.
Portuguese Pastéis de Nata
Make Portuguese pastéis de nata from scratch with spiral-laminated butter pastry and creamy egg-yolk custard scented with lemon and cinnamon.
Italian Cacciucco
Make Italian cacciucco alla Livornese with mixed fish, octopus, cuttlefish, mussels, prawns, tomato, wine, sage, chilli, and garlic toast.
Spanish Marmitako
Make Spanish marmitako, the Basque fishermen’s stew of fresh albacore tuna, potatoes, onion, green pepper, tomato, and choricero pepper.
Greek Garides Saganaki
Make Greek garides saganaki with prawns, tomato, feta, ouzo, garlic, fennel, chilli, oregano, and extra-virgin olive oil.
Portuguese Bacalhau à Brás
Make Portuguese bacalhau à Brás with tender salt cod, soft onions, crisp matchstick potatoes, creamy eggs, parsley, and black olives.
Greek Tzatziki
Make Greek tzatziki with thick strained yoghurt, cucumber, garlic, olive oil, vinegar, and dill for a cool, creamy traditional dip and sauce.
Georgian Tkemali Plum Sauce
Make Georgian tkemali from tart plums, garlic, coriander, dill, mint, chilli, and spices for a bright sauce served with meat and potatoes.