Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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Escalivada recipe: Catalonia's smoky roast vegetables
Aubergines, red peppers and onions go into the oven whole and come out black. What happens next, under a plate and between the fingers, decides whether the dish works.
Pastel de nata recipe: Lisbon's custard tarts at home
Twelve blistered Portuguese custard tarts from a rolled puff pastry shell, a custard sweetened with 106-108 °C syrup and the hottest oven you have.
Pastel de choclo recipe: Chile’s corn and beef pie
Chile’s clay-bowl pie layers a cumin-spiced beef pino, chicken, egg and olives under ground sweetcorn and basil. The house version thickens the corn on the hob and finishes it with sugar at 200 °C.
Treacle tart recipe: James Martin's golden syrup classic
This treacle tart recipe follows James Martin's method, a shortcrust case packed with a breadcrumb-thickened golden syrup filling that sets glossy and sliceable, not runny.
Tortilla de patatas recipe: runny centre, championship style
A tortilla from Elche won Spain’s 2026 championship with free-range eggs, Galician potato and very little setting. The house version: potato confited in olive oil, eight eggs and 90 seconds of high heat.
Roast chicken recipe: foil first, then high heat for the skin
Toño Rodríguez, the Michelin-starred chef from Aragon, seals the tray in foil so the chicken cooks as if steamed, then uncovers it to brown. The house version, scaled to a whole 1.6 kg bird.
Black daal recipe: Dishoom's slow-cooked Bombay classic
Whole urad lentils simmered for hours until they turn creamy on their own, finished with butter and cream the way Bombay's Irani cafés always served them.
Tortellini in brodo recipe: Bologna’s registered filling
Pork loin browned in butter, prosciutto, mortadella and Parmigiano Reggiano, folded into 3 cm squares and cooked in capon and beef broth: the 1974 Bologna formula, scaled for a home kitchen.
Sachertorte recipe: Vienna’s chocolate cake with apricot jam
A butter and chocolate sponge with no raising agent, a coat of apricot jam and a poured glaze that sets hard and glossy: the cake a 16-year-old apprentice made for Metternich in 1832.
Hungarian goulash recipe: the herdsmen's paprika pot
Beef and onions stewed in their own juices, paprika stirred in off the heat and egg noodles pinched into the pot: the house method for the dish of Hungary's cattle herders.
Apple crumble recipe with Armagh Bramley apples
A kilo of sharp cooking apples, a cold-rubbed topping of flour, oats and butter, 40 minutes at 190 °C: the British pudding, timed for the Armagh Bramley harvest that runs to late October.
Caldo verde recipe: northern Portugal’s kale and potato soup
Floury potatoes, olive oil and greens sliced almost as thin as thread: the Minho soup that Porto eats at São João, with the timing that keeps it bright green.
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