This is a delightfully moreish but wonderfully simple recipe from the deep south of Italy. These deep-fried courgette and aubergine sticks are best eaten as soon as you make them, but be warned: they will be really hot so nibble gingerly at first.
Read More
Polpette are little flavoursome Italian meatballs, normally served as a snack or appetiser rather than with the perhaps more familiar bowl of spaghetti. The trick to a soft and tender meatball is to soak the breadcrumbs in milk before you add the rest of the ingredients. Note: you may wish to begin this recipe the
Read More
Arancini , derived from the Italian for ‘little orange’, are crisp fried balls of creamy risotto from Sicily. Traditionally stuffed with a little ragù, in this recipe they are filled with roast squash and gorgonzola. Making arancini is a bit of a fiddly, messy business, but worth it for such a delicious combination of crunchy
Read More
These lemony Greek kebabs are best made with a succulent, not-too-lean cut of pork, such as leg or shoulder, as the marbling of fat through the meat bastes the kebabs from the inside as they cook. You could use low-fat tenderloin if you prefer, but the result will be a touch drier. Note: you will
Read More
This super-easy fried cheese snack from the Czech Republic ticks all the street food satisfaction boxes – crisp outside, oozing melting middle, and a sharp, tangy sauce to go with it. The trick to getting a crunchy exterior with the cheese melting all over the pan is the double coating of egg and breadcrumbs, so
Read More
Probably Ottoman in origin – and similar to the various borek (stuffed pastries) enjoyed by the Turkish – burek is quite specifically a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling and coiled up like a snake. The pastry takes a bit of courage: it will
Read More
Nicknamed the ‘Polish pizza’, and hugely popular on the streets across Poland, zapiekanki are open toasted sandwiches topped with sautéed mushrooms and melted cheese. Said to hail from the Communist days of the 1970s when food was scarce, this is a cheap and deliciously comforting snack. You could embellish it with other vegetables, such as
Read More
Biksemad is a traditional Danish dish created from leftovers of meat and boiled potatoes – typically meat from a beef or pork roast – and served with fried eggs, pickled vegetables and condiments such as ketchup, HP sauce and Worcestershire sauce. Traditionally, the dish is made by cutting meat and potatoes into bite-sized cubes and
Read More