Rest of the World recipes

This is actually a recipe from Ottolenghi but I'm sure they won't mind us stealing it. First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.

First marinate the pork by placing in a dish, gently prick with a small sharp knife and then rub in the sugar, chilli and soy. Cover and allow at least an hour but preferably longer.

This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least.

Another winter warmer, full of spicy goodness! Great for lunch on a snowy day...Fry the onions in the oil in a large pan over a gentle heat until soft and slightly caramelised - about 15 minutes. Add the garlic, ginger and chilli and fry for a few minutes.

This is hardly haute cuisine. Basically all you need to do is make the sauce by adding the can of tomatoes with the paprika, onion powder, sugar and butter into a hot pan and reduce until you have a thick sauce.

First make the marinade by combining all of the ingredients well, place in a bowl or a food bag and add the pork making sure the meat is well covered.  Ideally you should leave the meat to marinate overnight but an hour will do fine if you are in a hurry.

Mix all the spice rub ingredients together and add the beef, massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours – ideally overnight to let the flavours combine.

Slice the swiss roll and arrange with the fruit in a heatproof dish. Blend the custard powder with the egg yolks, the tbsp sugar and a little of the milk.

Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well.

Put the lamb into a heavy-based pan with the spice paste, onion, garlic, ginger, curry leaves, coconut, salt and enough water to just cover. bring to the boil then cover and simmer gently for 1 and a half hours or until the lamb is tender.

Blend onions, bacon, garlic and cinnamon in a food processor until smooth. Sir in the mince and season. Shape into 15 balls.

Put 3 tbsp oil into large heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then set aside.

In a large casserole pan over a high heat, fry the sliced peppers until slightly soft and charred at the edges. Remove and set aside. Add the pork to the pan and brown. Add the onion and fry until the onion is soft and starting to colour.

Heat half the butter and half the oil in a large casserole pan over a high heat. Brown the beef in batches then remove with a slotted spoon and set aside.

Toss the chicken with olive oil, vegetables, seasoning and salt and pepper. Pour into a roasting tray.