A December tradition for much of Scandinavia and Cornwall— rich, yeasty buns infused with beautiful saffron colour and flavour.

A smokey Spanish romesco pepper sauce, perfect for roasting with autumn vegetables.

Freshly toasted and pounded massaman curry paste for my favourite type of Thai curry, stewed with meltingly tender British lamb.

Lessons from Madrid: Sea bream is perfect when baked over a bed of potatoes and summery cherry tomatoes.

The versatile almond works wonders: crispy baked cauliflower steaks and a much healthier creamed spinach.

Banana oat energy bars, a cycling trip, and freshly collected Easter eggs over the campfire.

Baklava cake, a towering birthday dessert involving blood orange, nuts, and honey.

Vegetarian tacos filled with seasoned cauliflower “rice”, caramelised leek, black beans, & avocado cream on homemade corn tortillas.

Italian Wedding Soup: a “marriage” of flavours, made healthy but hearty with butter beans, kale, and turkey meatballs.

Whole wheat Indian flatbread stuffed with spiced and grated beetroot and paired with fresh apple chutney.

The Kraków bagel/pretzel is ubiquitous and perhaps even chewier than their NYC counterparts! Plus, Poland photo essay.

Thanksgiving flavours that are sure to convert any brussels sprout doubter!

Homemade baked beans under a layer of pumpkin cornbread. Served in context of a hearty, veggie (Thanksgiving-y!)

Harira is a spiced and warming Moroccan soup loaded with chickpeas, lentils, and kale in this vegetarian version.

Kedgeree with curried brown rice, smoked kipper, hardboiled eggs, and crispy onions. Also, on winning OFM Best Food Photography 2014!

These Jewish mini knishes are two-bite-sized and filled with mashed potato, caramelised leek, and seasonal winter squash.

Brunch-perfect, thick, eggy, wholemeal Swedish “oven pancake” with gems of end-of-summer blackberries and brie.

Three recipes from the time I went wild camping in Pembrokeshire—beer pancakes, balsamic grilled peaches, and Elote corn on the cob.

How to prepare a whole live crab for an in-between seasons soup loaded with fresh legumes, and homemade Old Bay seasoning.

Half fig roll (think Fig Newtons) and half sticky fig cake, this concoction uses both the dried and fresh fruit.

Jamaican ginger cake, made spicy with 3 types of ginger and sweetened with dates.

A vegetarian moussaka with a very surprising ingredient at the base of a much healthier but equally creamy “béchamel” sauce.