Hot cross buns with raisins, dried apricots and citrus peel. Try this – by all means. It’s still a good bun and none you can buy in the shops are a patch on it. They keep rather well and only on the third day had to be toasted a little.
Jamaican hummingbird cake is a wonderful thing: easy and unpretentious, but gorgeous enough for a birthday or wedding. Try my version with crushed pineapple, pistachios and apple buttercream.
Hungarian flourless hazelnut cake with buttercream filling. This is a fantastically nice cake that incidentally happens to be flourless, just so, and anyone will completely love it, gluten-shy or not.
Island buttermilk cake: no eggs, no butter, just fresh berries and the magic ingredient - buttermilk. The cake originates from Cranberry Island Bakery in Maine which sadly is no more. Huge shame as their defunct Facebook page also shows some divine whoopies.
Italian ricotta cookies, soft and tender lemon biscuits made with ricotta cheese and butter. Soft and pillowy, the icing is optional and the sprinkles even more so.
Italian yoghurt cake, or torta allo yogurt, or torta 7 vasetti. Also known as gâteau au yaourt in France. Lovely and moist, fragrant with lemon zest.
Japanese milk bread rolls made with tangzhong: a starter cooked like roux, with flour and milk. The roux, or tangzhong, is then mixed with the rest of more ordinary ingredients; proved, shaped and baked in rolls or loaves, whose heel, incidentally, is made into panko.
Joululimppu - Finnish Christmas bread with buttermilk, black treacle and caraway and fennel seeds. What a lovely bread this is! Unlike any other loaf. Goes beautifully with a little smoked salmon on Christmas morning.
Julekake, Norwegian Christmas bread with raisins, citrus peel and cardamom flavour. Now this is what I call Christmas Day breakfast - and even better on Boxing Day, toasted and thickly buttered. Better than a brioche - firmer and more substantial, and not so rich.
Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.
Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.
Koulourakia are Greek Easter butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Festive Krantz cake with chocolate and walnut filling - quite unusual. No idea what its name means and no, it’s not the same as Kranz – creamy ‘crown’ cake. I found my recipe in ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Kubaneh, Yemeni Jewish bread traditionally baked slowly overnight, is the original croissant except with none of the hassle and lots of fun in the making.
Kung pao chicken made at home, with the spiciness from chilies and Sichuan peppercorns. Dried chilies and Sichuan peppers are my favourite heat explosion; make sure you stand back when they land in the hot wok.
Greek style lamb koftas with harissa dip. So get yourself a pound of mince lamb or even better, put it through an old fashioned porkit machine yourself.
Lamb and feta pastillas with harissa dip. Great way to use leftover roast. Chicken, beef or pork can be happily eaten cold the following day, lamb – not as much, especially fattier cuts like shoulder. So unless you’re hardcore and want to mince them, season and stuff into dumplings or ravioli, this is the way to go.
Lebkuchen - soft, honeyed cookies, similar to gingerbreads. Lebkuchen are of German provenance, invented by Franciscan monks in the 13th century.
Pound cake with lemon syrup drizzle and light icing glaze. This was a super-disappearing cake – only a few crumbs were left by Sunday afternoon.
Lemon posset, the easiest and the loveliest dessert, served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. They did mix their drinks in the olden days didn’t they?
Lemon ricotta cake Italian style. This is a very good baked cheesecake, not overly cheesy and not too sweet. I’ll say whack in even more lemon – it doesn’t come through that much.
Linguine with smoked salmon and homemade pesto - and lots of parmesan. This recipe uses, admittedly, fancy pasta from Carluccio. But to be honest, any good quality linguine will do, even if not sexily stripy pink, yellow and green…
Linzer torte, hazelnut shortcrust tart with raspberry filling. Linzer torte is the flagship Austrian tart/pie: my grandmother was brought up near Linz so it’s close to my heart. Hazelnuts are obligatory; toasting them isn’t, so if you can get hold of ready-ground nuts, I’ll forgive you.
Lumberjack date and apple cake with caramelised coconut topping. Try as I might, I can’t trace the origin of lumberjack cake or why it is called thus.
Mac n cheese with leeks in cheesy béchamel sauce - the ultimate comfort food. Kraft introduced the quick and ready mac in a box in the 1930s during the Great Depression. But if you want to be posh you can call it pasta Mornay.
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Classic French madeleines, buttery and melting. The cookie is lovely – and don’t listen to the evil people who tell you it’s all right to make madeleines with whole eggs.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Maple shortbread bars with almonds and pistachios. I like nuts but pecans and walnuts are probably my least favourites so I replaced them with what I like best: almonds and pistachios.
Thinly sliced fennel lightly wilted with salt and sugar is gorgeous, but the homemade ranch dressing with chives and dill is the star of the salad.
Meatball casserole with courgettes, red peppers and tomato sauce. So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another.
The best meatloaf baked with a maple syrup and mustard glaze. Meatloaf is a gorgeous dish, the mince just needs plenty of fillers. Try making it with pure meat, it won’t work – crumbly to oblivion and not very flavoursome. Whack more Parmesan into it than you think is feasible*. Fry an onion and add in. Pour in some soured cream, crème fraiche or indeed milk and you’re in business. T
Mexican rice, arroz rojo, with peas and carrots. Pilaf is a cooking method and Mexican rice is cooked that way. It’s basically giving the rice a head start in hot oil with aromatics of choice, before you deluge it with water, stock or milk and leave to its own devices for half an hour or so.
My recipe for mince pies has the best shortcrust pastry and the nicest mincemeat filling - easy to make too. They go back to the times of crusades and the Middle Eastern approach to sweet and savoury, mixing meat with spices, fruit and nuts.
Mini gateaux bretons, individual breton butter cakes with jam filling. Breton butter cake, or gateau breton is one of the best things to come out of northern France.
Mini sausage rolls made with cream cheese pastry and pork and mushroom filling. Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
Festive Stollen with sweet, spiced poppy seed filling. Poppy seeds make such a fantastic festive filling for breads, cakes and little bites that it’s a shame they are not more popular in the bits of Europe west and south of Dresden.
Wholemeal Scottish morning rolls with ale and honey. Perfect rolls for breakfast. Plan ahead as the sponge needs to prove overnight or up to 18 hours and then you might want to either chill the dough to shape rolls in the morning, or even chill the shaped rolls.
Classic Greek moussaka with potato slices and minced lamb and beef meat sauce. I love moussaka – my weakness for minced meat reveals itself in all kinds of dishes, moussaka (non-veggie) included.
Muffins with orange curd and chocolate ganache filling. Muffin mix is dead simple, I’ve made this mix with blueberries, raspberries, chocolate, orange zest and it works. Orange curd was organic and not too sweet – what could go wrong?
Moules marinières with cream, fairly standard, but this recipe has a tiny twist. The usual spiel is to cook mussels with wine, take them out and then add cream – what a waste of time. I added the cream beforehand, turned up the heat full whack and threw the shells in...
Corn tortilla chips nachos with homemade beef chilli, corn and cheese. Nachos are an obscenely cunning trick of how to turn eating crisps into a full meal.
Boller - Norwegian raisin buns with cardamom flavour and a shiny glaze. What can be nicer for breakfast than a fresh from the oven – or toasted – buttered bun? Okay, a scone. Or a croissant. Or a full fry-up. Let’s leave it there.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Oatmeal raisin cookies, buttery, chewy and delicious. I recently realised I’ve been obsessed with oats. Porridge and I go back to before anyone else was interested in cooking oats first thing in the morning.
French onion soup with toasted bread slices loaded with cheese. The best thing to eat on a cold winter’s day is soup. Something so comforting about a good bowl of soup – better than a stew, much better than a salad and it even beats cheese on toast – sometimes. Not that much beats cheese on toast in my view.
Steamed whole sea bass oriental style, with coriander and spring onions. Wok’s shape makes it possible to simply prop up a plate against the sides so it’s beautifully suspended over the water, no rack or even steaming basket needed.
King Oskar II cake - almond macaron style cake filled with buttercream. Apparently they sell them in Ikea, frozen, and tasty to boot, alongside the meatballs and pickled herring. I adore Swedes and Swedish food but detest Ikea.
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