European cuisine
Hungary, Austria, Czechia, Ukraine and the neighbours. Goulash, strudel and borscht from next door.
Preserves
Georgian paste of red chilli, garlic and coriander.
Breakfast
Danish spherical pancakes cooked in a special pan.
Preserves
Balkan relish of roasted peppers and aubergine, fried for an hour in oil.
Bread
Two enriched yeasted loaves with a dense chocolate twist and syrup glaze.
Desserts
English tart with a jam layer beneath almond frangipane.
Desserts
Banoffee pie
Bread
Welsh tea loaf with dried fruit soaked in tea.
Bread
Irish yeasted fruit bread with tea-soaked raisins.
Soups
Ukrainian-style borscht
Breakfast
The German farmer's breakfast: yesterday's potatoes, bacon and eggs.
Desserts
Meringues
Bread
Flat rolls with a well of slow-cooked onion and poppy seed.
Cakes
German yeast cake with cream filling and a crunchy almond top.
Breakfast
Small Russian yeasted pancakes made with buckwheat flour.
Soups
Luxembourgish green bean soup with bacon.
Breakfast
English cake of leftover potato and cabbage fried until crisp.
Desserts
Austrian yeast buns with plum jam, baked in butter.
Soups
Caldo verde
Dinners
Flemish beef stewed in dark beer with mustard bread.
Dinners
Balkan grilled minced meat fingers with ajvar.
Bread
Gluten-free bread
Bread
Dark rye sourdough with red malt and coriander.
Bread
Beer bread
Bread
Soda bread
Desserts
Churros
Soups
Romanian sour soup with small meatballs.
Desserts
Scottish dessert of raspberries, toasted oats, honey and cream.
Desserts
Apple crumble
Bread
Crumpets
Soups
Scottish soup of smoked haddock, potatoes and milk.
Cakes
German “Danube wave” cake with cherries, cream and chocolate.
Cakes
Hungarian torte of nut meringue layers and vanilla cream.
Desserts
Whipped cream, crushed meringue and strawberries — a deliberate mess.
Dinners
Fish and chips
Soups
Viennese beef broth with pancake strips.
Breakfast
Belgian yeast waffles with caramelised pearl sugar.
Desserts
Austrian steamed yeast dumpling with plum jam and poppy seed.
Preserves
Scandinavian salmon dry-cured in salt, sugar and dill.
Salads
Tomatoes and cucumbers in a creamy walnut and garlic sauce.
Dinners
Beef braised in paprika and onion, with potatoes.
Dinners
Pork goulash
Soups
Hungarian fiery fisherman's soup with carp and paprika.
Bread
British Easter buns with dried fruit and a piped cross.
Breakfast
Soft-boiled eggs in a sausage coat and crisp breadcrumb crust, with a soft, creamy yolk.
Breakfast
Eggs in a glass
Breakfast
Poached eggs
Preserves
Homemade yogurt
Breakfast
Torn Austrian pancake with raisins and a snowfall of icing sugar.
Preserves
Orange peel turned into translucent, sweet strips.
Breakfast
Curried rice with smoked fish and eggs — a British breakfast.
Breakfast
Georgian boat-shaped bread with cheese, egg and butter.
Soups
Georgian thick beef soup with walnuts and sour plum.
Bread
Swedish rye crispbread, rolled as thin as paper.
Bread
Czech round yeast pastries with curd cheese, plum butter and crumble.
Preserves
Caramelised onions with wine and balsamic, for cheese and burgers.
Bread
Thin, crisp crackers with sesame, pumpkin and sunflower seeds.
Preserves
A homemade alternative to shop spreads: nuts, chocolate, no palm oil.
Soups
Czech creamy soup with mushrooms, potatoes, dill and egg.
Bread
Lángos
Soups
Bavarian clear broth with large liver and bread dumplings.
Dinners
Leczo
Bread
Norwegian thin potato flatbreads for Christmas.
Preserves
A thick lemon cream set on yolks and butter, for jars.
Preserves
Austrian cheese spread with paprika, capers and onion.
Desserts
Chocolate ice cream
Soups
Finnish creamy salmon soup with potatoes and dill.
Preserves
Bulgarian roasted pepper and tomato relish.
Breakfast
Romanian polenta with white cheese, sour cream and fried egg.
Preserves
Bitter marmalade full of peel, set without any commercial pectin.
Cakes
Scottish shortbread with caramel and chocolate layers.
Bread
Yeasted rounds cooked on a dry griddle, full of nooks and crannies.
Breakfast
Bircher muesli
Preserves
Bavarian camembert spread with butter, paprika and beer.
Soups
A cold kefir soup of finely diced vegetables and egg.
Cakes
Pastel de nata
Preserves
English mustard pickle of crisp chopped vegetables.
Dinners
Pancakes with goulash
Desserts
Three ingredients, no gelatine — a cream set by acid alone.
Bread
Soft pretzels
Bread
Bavarian pretzels
Cakes
Swedish princess cake: a dome of whipped cream under green marzipan.
Cakes
Bavarian seven-layer cake with chocolate buttercream.
Desserts
Stale bread baked in vanilla custard with butterscotch sauce.
Bread
Pumpernickel
Cakes
Viennese punch-soaked sponge cubes in pink icing.
Breakfast
Saxon quark and potato pancakes with cinnamon sugar.
Cakes
Hungarian chocolate mousse cubes between thin sponges.
Breakfast
Norwegian sour cream porridge with butter, sugar and cinnamon.
Salads
Finnish Christmas salad of beetroot, carrot and potato.
Breakfast
Swiss crisp grated potato cake fried in butter.
Desserts
North German thick red berry pudding with vanilla sauce.
Cakes
The Viennese chocolate cake with an apricot layer and a mirror glaze.
Salads
Warm Belgian salad of beans, potato and bacon.
Salads
Smoked salmon salad
Desserts
Austrian baked meringue peaks from Salzburg.
Cakes
German chocolate sponge cake with cherries, kirsch and whipped cream.
Breakfast
British tea buns, broken open by hand rather than cut.
Soups
Scottish hearty lamb, barley and vegetable soup.
Bread
Swedish cardamom bun with almond paste and cream.
Cakes
Viennese cheesecake
Salads
Layered salad of herring, potato, carrot, egg and beetroot.
Breakfast
Danish open sandwiches on dark rye bread.
Breakfast
Full English
Bread
Irish bread with no yeast and no rising — baked in just over an hour.
Soups
A sour soup of several cured meats, pickles and capers.
Bread
Bosnian fluffy flatbread for ćevapi.
Desserts
A dark date sponge drenched in hot toffee sauce.
Cakes
Stollen
Breakfast
German open sandwich with ham and a fried egg.
Dinners
Beef stroganoff
Cakes
Apple strudel
Dinners
Czech braised beef in a creamy root vegetable sauce.
Breakfast
Ukrainian curd cheese pancakes fried until golden.
Dinners
Wiener schnitzel
Cakes
Austrian nut-pastry tart with redcurrant jam under a lattice.
Bread
Hungarian flaky yeast scones with pork cracklings.
Preserves
Georgian sour cherry plum sauce with garlic, dill and coriander.
Desserts
Austrian quark dumplings in buttery breadcrumbs.
Cakes
Chocolate cake
Cakes
Hungarian torte of six thin sponges, chocolate buttercream and a caramel sheet.
Cakes
Swedish butter cake with an almond caramel topping.
Bread
Czech rolled yeast pastry coated in sugar and nuts.
Desserts
The English layered dessert: sponge, fruit, custard and cream.
Breakfast
Dutch fried eggs on bread with ham and Gouda.
Cakes
The British butter sponge with strawberry jam and cream.
Salads
Russian-Ukrainian beetroot, potato and pickle salad with oil.
Bread
Flat South Tyrolean rye rolls with fennel seed.
Soups
Flemish chicken stew in a creamy broth with vegetables.
Breakfast
Welsh toast under a sauce of mature cheese, beer and mustard.
Salads
Bavarian sausage and cheese salad in a sharp vinegar dressing.
Dinners
Shepherd's pie
Breakfast
Russian breakfast bake of farmer's cheese, semolina and raisins.
Soups