Barbacoa, a delicious dish from Hidalgo, Mexico, is traditionally cooked underground for twelve hours. This recipe, inspired by northern Mexican Barbacoa, involves marinating lamb in an ancho chilli and spice adobo, then slow-cooking it in the oven. The result is tender, mouthwatering meat, perfect for enjoying with tomato rice & corn tortillas. Recipe by Mexicanfoodmemories.

This Spanish Prawn Mellow Rice will awaken anybody’s taste buds with little effort in the kitchen. Indulge in some perfectly cooked prawns with the delicious taste of Spanish sweet paprika on the mellow and flavourful rice. Recipe by Spikyfork.

A fresh, zesty, crunchy, and creamy pasta ideal for a summer al fresco meal. Enjoy it as starter or main course paired with a glass of dry, unoaked white wine such as Verdicchio or Sauvignon Blanc.

A 20-minute showstopper - Ideally served with runny yolks and sliced baguette - Ojja takes “egg and soldiers” to a whole new level. Not to be confused with another Tunisian classic “Shakshuka” - Ojja’s main difference is the addition of meat, usually Merguez from your local butcher. Recipe by Lamiri Harissa.

Rich in flavour and texture, this delicious, hearty, and peanutty Ghanaian soup is a true comfort food that warms the soul. Recipe by Rachel @tastycurls.