Urooj Mukhtar

Mozambican peri-peri prawns: large prawns in a fiery, garlicky tomato-chili sauce with lemon. An authentic coastal recipe with tips and safety notes.

Indio viejo: a Nicaraguan shredded beef and masa stew in a spiced tomato sofrito with mint and bitter orange. An authentic recipe with step-by-step tips.

Mas riha: a Maldivian tuna curry simmered with tomato, coconut milk, curry leaves and pandan. An authentic recipe served with rice or roshi, plus tips.

Mongolian tsuivan: hand-cut steamed-then-fried noodles stir-fried with halal lamb, cabbage, carrot and tomato. An authentic recipe with step-by-step tips.

Azu po-Tatarski: a Tatar beef stew with fried potato, tomato and the signature tangy pickled cucumbers. An authentic recipe with step-by-step tips.

Haitian legim: a thick vegetable stew of eggplant, chayote and greens melded in a tomato and epis base. An authentic vegetarian recipe with tips.

Bahamian stew fish: firm white fish in a savory browned tomato gravy with peppers and thyme. An authentic recipe served with grits or johnnycake.

Domoda: The Gambia national creamy groundnut and tomato stew with halal meat, served over rice. An authentic recipe with tips and an allergy note.

Stoba: a Curacaoan slow-braised goat stew in a rich tomato-Creole sauce with island spices. An authentic recipe served with funchi, plus tips.

Zeama: a comforting Moldovan sour chicken noodle soup with tomato, vegetables and fresh lovage. An authentic recipe with step-by-step tips.