This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.

A revived British classic

‘A regional speciality of Austria, Germany and Northern Italy, the sauerkraut mellows beautifully from slow cooking, blending well with the sweetness from the apples and meat…’

‘Ah polenta, a traditional Italian dish our family eat on special occasions. The sauce Dad made requires you to lick your plate clean.’

‘Wagamama’s succulent Katsu Curry is actually super easy to make, and the beauty is, you can have as much curry sauce as you like!’

‘Japanese food is pretty up market at the moment, but this succulent dish, believe it or not, uses cheap cuts of meat…’