Firstly, let me just say that the recipe title should actually read ‘Buraczki Zasmarzane’, as my Polish wife pointed out, but I thought that might be too complicated for English speakers, when what we’re actually talking about is ‘Fried Beetroot’.

Lefse is a ‘typical’ staple of Norway, also eaten in other local countries. It is a kind of potato pancake, and very simple to make, usually served with sugary accompanyments such as jam.

Yorkshire Pudding is a traditional English accompanyment to Sunday Lunch, served typically (by my Mother) with Roast Beef, Roast Potatoes, and gravy. Basically, this is a batter cooked in the oven until aerated and crispy.

A Chapati is a flat bread, generally used to mop up food which is served in a sauce. They are eaten all across India and Pakistan, and even in some parts of Eastern Africa, due to the Indian influence. We’ve found the ultimate simple version of this recipe, without losing the taste.

Humus (Hummus, or Humous) is a popular dip in Greece, Turkey, and many other countries around the Middle East, made from Chickpeas with Tahini (creamed Sesame Seeds).

We had this on our honeymoon (in Crete) and loved it with the best crusty bread available. This recipe is the closest we can find to the authentic Greek taste.

This is a dish which was passed to us by an Italian who described it as a typical Italian appetiser, although strangely, he couldn’t think of a name for it!. It uses all the traditional flavours you’d expect, to create something symbolic of Italian cooking, while remaining both light and fresh at the same time.

Baked [...]

Despite the complicated sounding name this is actually a very simple dish to cook! Amalfi is a city near to Naples on the south coast of Italy, bordering the mediteranian sea. This dish makes enough to serve four people.

Fettuccine all’amalfitana Recipe – Ingredients

400g Fettuccine
4 Corguettes
40g Butter (Unsalted)
1 pinch of Cinnamon
1 ground Walnut
1 clove Garlic
2 Eggs
340g [...]

This is a recipe designed to sum up the deeply autumnal tones and flavours of North America in the Fall (Autumn, to the English!). With this, as with many soups, if you find the soup is too thin, cook gently for longer and the soup will reduce. If it is too thick, add more stock – but remember this is a thick, hearty soup!

This is a beautiful and simple salsa, which is a perfect accompanyment to our Fajita Recipe. This is probably the easiest salsa to make, and is even fresh enough to enjoy with a salad.

Fresh Mexican Guacamole is a delicious accompanyment to our Fajita Recipe, but equally, can be eaten as part of a summer salad. It is incredibly healthy, and is very refreshing on a hot summers day. This is probably the easiest Guacamole Recipe in the world, but the most delicious!