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Biscuits and Gravy
Mention biscuits and gravy to a Brit and they'll probably form a mental picture of a couple of digestives swimming in Bisto. But in reality, the 'biscuits' are very much like British scones, and the 'gravy' is a bechamel-based sauce, frequently with bits of sausagemeat in it. And it is surprisingly tasty. Biscuits and gravy is typically served as a breakfast.

Pumpkin Pie
Americans love this flan, with its wobbly interior and crunchy buttery pastry. Pumpkin, like most squashes, tends to be somewhat bland in flavour, but the addition of spices makes pumpkin pie very tasty and autumnal.

Prawn Crackers
Most Chinese takeaways will give you a bag of prawn crackers with your order. I don't know why, but they never, ever taste of prawns and they have the nutritional value of aerated fluff. But it's not so hard to make your own and you'll find yourself actually loving them. In Thailand, these are known as krupuk - spellings vary!

Lamingtons
These little sponge cakes with a chocolate icing and coconut crust are named after Lord Lamington, who was Governor of Queensland from 1896 to 1901. The story goes that some sponge cake was dropped into chocolate sauce and the coconut coating was an attempt to recover the mess. Lord Lamington would apparently refer to them as 'those bloody poofy woolly biscuits'.

Chocolate Mousse and Cake
There are many ways to make a mousse - at its simplest, it can be nothing more than chocolate and egg, but chefs being chefs, more elaborate concoctions are commonplace, and frequently involve sugar, butter and cream. In this recipe I'm making mousse and mousse cake.

Currywurst
Germany isn't renowned for the quality of its food, but currywurst is slowly but surely taking over the world. It's all about the sauce - a tomato-based thing, frequently involving ketchup, some spices and, always, mild curry powder. The sauce is slathered over hot German sausage such as Bratwurst or Bockwurst, and served with french fries and a sprinkling of curry powder. This is proper drunk food.

Bread and Butter Pudding
This traditional British dessert is a brilliant way to use up stale bread. With the addition of dried fruit and custard, the bread is transformed into something magical.

Crispy Pancakes
It's almost impossible to talk about 'crispy pancakes' without adding the word 'Findus' at the start. I'm pretty sure Findus invented them, and they were a great favourite with kids. There were chicken ones, cheesy ones and fishy ones, but now I'm recreating the minced beef and onion crispy pancake.

Cottage Loaf
One of the problems of baking a loaf without a tin is that it usually ends up quite flat. This traditional loaf solves that problem by basically being two loaves stacked on top of each other. However, it won't fit in a toaster and is rarely seen these days.

Minty Lamb Sausages
I love a good sausage, me. And these above all - the key to it is, I think, rusk, and I've included the recipe for that - it's very easy and gives much juicier results than using breadcrumbs.

Borscht East European Beetroot Soup
Borscht, or borsch, is claimed as their own by Russia, Poland, Belarus, Lithuania and Ashkenazi Jews, but it's likely that it originated in the Ukraine. It's a hearty soup built around root vegetables and beetroot. Borscht can contain beef or pork, or just vegetables. It's easy to make and delicious.

Chilli Chocolate Chicken
Chocolate in savoury dishes is quite common in Mexico and other South American countries. The chocolate gives a rich mouth-feel and adds depth of flavour. This is a simplified version that was created to highlight Oxfam GBs range of Fairtrade products, including chocolate.

Orange Marmalade
There was a time when toast and marmalade were on every British breakfast table (and in every Paddington Bear sandwich), but its popularity has been declining. However, that doesn't make it any less wonderful. It's quite easy to make your own, and a great way to use up orange peel.

Honeycomb - Cinder Toffee - Homemade Crunchie
There's something magical about the way this bubbles and foams when you add bicarbonate of soda to hot caramel. If you have kids, you definitely want to get them involved in making this!

Burger Bombe
OK, it's a first-world problem, for sure, but don't you get fed up when bits of sauce-coated lettuce, tomato and gherkin fall out of your burger? I know I do! Anyway, I have the solution, and it'll only take you a couple of hours - wrap your burger in bread dough, seal it up, and bake it. Oh yeah.

Ploughman's Pickle
Branston pickle is widely available in the UK, but can be expensive / difficult / impossible to obtain in other parts of the world. But all is not lost - it's really easy to make your own, and it will last a long time in jars in the fridge. Or even not in the fridge - it's a pickle, full of preservatives like vinegar and sugar!

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