Adana kebab

These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber

Jamaican ginger cake

Bake this sticky, spicy cake using ingredients that historically thrived in Jamaica – best enjoyed with an afternoon cup of tea

Jamaican fried dumplings

Make perfectly golden dumplings with a slightly crisp exterior and a doughy centre that has a hint of sweetness. Enjoy with ackee and saltfish

Jamaican oxtail

Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

Chicken adobo

Leave this peppery Filipino stew in the pot overnight for even more flavour. Enjoy it with steamed jasmine rice

Nihari

Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

Dolma (yalancı dolma)

Enjoy a meat-free version of stuffed vine leaves, with tomatoes and onions. Once you’ve got the knack of the recipe, try experimenting with other fillings

Haleem (Pakistani haleem)

Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It’s slow-cooked, then served with naan and lots of spicy, tangy toppings

Jamaican bully beef

Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

Ezme

Enjoy this salad to serve with your favourite Turkish dishes. Authentic ezme is very finely hand-chopped, or you can use a food processor, if you like