Contents

573 recipes in fourteen chapters

1. I Breakfast & Brunch 35 Honey Glazed Halloumi, Tortilla de Patatas, Aljomar Iberian Burger with Iberian Pork Feather and Secreto Cuts
2. II Starters & Small Plates 31 Chinese Dumplings, Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs), Korean Popcorn Chicken
3. III Soups 20 Fasolada (Greek Bean Soup), Ajo Blanco with Grape Tartare and Sea Bass, Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
4. IV Salads 12 Baja Fish Tacos, Caesar Salad Roast Chicken, Greek Salmon Salad
5. V Main Courses 154 Mushroom Swiss Burger, Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese, Churrasco Steak with Chimichurri
6. VI Stews, Curries & Casseroles 31 Potato Gratin with Smoked Pancetta and Brie, Beef Bourguignon, Carne al Toro: Traditional Spanish Slow-Cooked Beef Stew
7. VII Pies & Pastry 3 Chicken Pot Pie, Silky Lemon Meringue Pie, Chelsea Buns
8. VIII Side Dishes 20 Feta Saganaki, Greek Lemon Potatoes, Braised Beef Yorkshire Puddings
9. IX Breads 15 Downeast Maine Pumpkin Bread, Travichtes Manis, Baguettes
10. X Sauces & Preserves 49 Chimichurri from Uruguay & Argentina, Chimichurri Sauce, Chick Fil a Sauce
11. XI Cakes & Biscuits 38 Bonfire Night Parkin, Browned Butter and Blackcurrant Victoria Sponge, Coffee & Salted Caramel Hazelnut Roulade
12. XII Puddings 109 Salted Caramel Cookies, Buttery Sticky Steamed Pudding with Stem Ginger and Golden Syrup, Flan Façon Chai Latte
13. XIII Drinks & Cocktails 53 Arnold Palmer, Cold-Brew Iced Tea, Godfather
14. XIV Odds & Ends 3 Fortnum's Scones, Marry Me Beef Cheeks with Parmesan Mash, Spaghetti Aglio e Olio