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Curry Goat with Coconut Rice and Beans
Curry goat is almost an iconic dish in the countries of the Caribbean, and rightly so, it's seriously tasty. Don't leave out the scotch bonnet pepper - it gives a great flavour and doesn't necessarily have to make the curry crazy hot.

Calamari / Deep-fried Squid Rings
Calamari always reminds me of Mediterranean holidays, and of our time living in Madrid. Fried squid rings are great as a starter or as a snack in a chunk of crunchy baguette.

Baked Alaska
It is suggested that this incredible dessert was invented in 1867 to commemorate the purchase of the Alaskan Territory by the US from Russia. Whatever the origin, the idea of ice cream sitting on a sponge cake and encased in meringue is a brilliant one.

Baked Apple with Sultanas
Baked apples are seriously delicious and very easy to make. There is a variant known as an apple dumpling, which is the same thing wrapped in pastry. You can use any kind of eating apple you like. I don't recomment cooking apples because they will turn to mush.

Cholent and Kishke
Traditionally, cholent would be prepared by Jewish families as a meal for the Shabbat. Since doing any work, or cooking, or even lighting a fire are prohibited from sunset the previous day, cholent would be made and left in a very low oven overnight, ready to eat after worship the next day. It consists of beef brisket and beans, and is served with a kind of vegetable sausage called kishke.

Steak, Chips and Peppercorn Sauce
Juicy steak, crispy chips, creamy sauce with a great big whack of pepper to it. It's a classic combination and quick and easy to make.

Salade Niçoise
There are many variations on what goes into this class salad from Nice in the South of France, but basically you should always find green beans, black olives, tomatoes, and tuna or anchovies. This isn't an authentic recipe (I couldn't find one) and I've added a few things of my own. You can more or less include whatever you like, but I draw the line at potatoes.

Ox Cheek Pithivier
Pithiviers are something you can make if you want a pie but haven't managed to invent the pie dish. They are quite simple to make and the filling can be sweet or savoury. This family-sized pithivier is filled with unctuous braised ox cheek with layers of carrot and green beans.

Smash Burger
The smash burger is the archetypal American diner burger. The way it's made goes against everything I've ever seen about making burgers, but the result is fantastic. Basically, you just take a ball of minced steak, squash it flat on a hot griddle and cook it quickly. No messing about with treating it gently - it just works!

Tandoori Beer Can Chicken
This recipe is from Easy, by The Curry Guy Dan Toombs. I've followed Dan's blog for a while and made a few of his recipes. Recently he sent me a copy of Easy, his new book, and Idecided to try something from it. Unfortunately, I'm the world's worst barbecue cook, but this recipe works just as well in the oven.

Lincolnshire Sausages
I'm not saying that homemade sausages are easy to make, but it's lots of fun and you know exactly what's in it.

Lamb Tagine
The name of this dish comes from the vessel it was traditionally cooked in - a flat-sided unglazed earthenware dish with a tight-fitting conical lid - a tagine. But don't be put off making this amazing Moroccan stew if you don't have a tagine to cook it in. You can make it perfectly well in a casserole dish, dutch oven, stockpot, crockpot or slow cooker. Traditionally it would be cooked in the embers of a fire, but these days you can do it on your stovetop or in your oven.

Preserved Lemons
Preserved lemons are used extensively in North African cuisine. They add a sharp hit of lemon to tagines, stew, salads and dressings, and they go brilliantly with seafood and chicken. Once you open a jar of preserved lemons, it will keep in the fridge for at least a year.

Big Mac-style Burger
You might call this a 'club' burger - it has an extra bit of bread in between the 2 patties. The McDonald's Big Mac is known the world over and is so ubiquitous that there is an annual Big Mac Index compiled as a crude comparison of countries' economies based on the price of a Big Mac. It's a very cleverly-designed thing that features crunch and squidge, protein, veg and carbs.

Lamb Kleftiko
Kleftiko means 'stolen' in Greece, and it refers to the days when bandits roamed the hills and if they managed to steal a goat or sheep, they would cook it in a hole in the ground so that no aroma, smoke or steam could escape to give away their location. Lamb kleftiko is cooked for several hours, until the meat is falling off the bone. It's really easy to make, and really tasty.

Gratin Dauphinoise
This style of cooking potatoes is said to have originated in the Dauphiné region of Alpine southwestern France. Gratin Dauphinoise is warming and comforting, and very easy to make.

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