Most often cooked with
Sugar
Garlic
Butter
Onion
Egg
Ginger
Lemon
Bay leafRecipes with cinnamon
Apple and Blackberry Crumble
Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Carnitas
Pork shoulder simmered in its own fat until it falls apart, then crisped in the same pan so half of it shatters.
Cinnamon Bun Concoction
Two tubes of shop-bought cinnamon rolls, cut into pieces and baked in a maple custard. It comes together in ten minutes and feeds a table.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Lamb Rogan Josh
Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Pho Bo
Charring the onion and ginger before they go near water is what makes the broth smell like pho rather than beef soup. Everything else is patience.
Pork Vindaloo
Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Tarta de Santiago
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.
Toasted Honey Granola
An oat and almond granola bound with honey and baked in a slab, so it breaks into proper clusters rather than loose dust.