A chorizo and chickpea stew (potaje) from the north of Spain full of vegetable goodness. In addition to the core ingredients, it includes shallots, sweet peppers, tomatoes, broad beans and a plethora of leafy green herbs.

This hack recreates the unique joys of a Durban shawarma, arguably one of the most overlooked contributions of Diasporan cuisine to South Africa's east coast power port. In this case, it's chicken

chicken peri peri curry from Mozambique, a tasty example of the historic fusion between Portuguese cooking and Indian Diasporan cuisine

Duck with plums and smoked peppers, an entirely new recipe inspired by a single spice—Piment du Béarn fumé.

This ultra-low fat chicken, dill and chickpea curry deploys mustard and all of its related flavours—mustard seeds, dill and horseradish