Stuffed artichokes (carciofo alla romana)
Stuffed artichokes (carciofo alla romana) | The Romans have been cooking and eating artichokes for centuries and this is a classic Italian recipe. Guy’s father taught him to stuff artichokes this way; he gathered all the family around and they prepared them together.
Stuffed tofu (tahu isi)
Stuffed tofu (tahu isi) | This is a recipe for a popular Indonesian snack sold by street-side vendors. The stuffed, battered and deep-fried tofu puffs are served with red hot chillies and black tea or beer to help tame the heat.
Pork-stuffed sauerkraut rolls (arambasici)
Pork-stuffed sauerkraut rolls (arambasici) | At his restaurant, Dalmatino, Ino uses mince made from beef and pork neck as it adds more flavour to the rolls. This Croatian recipe is best made a day ahead, to allow the flavours to develop.
Stuffed zucchini (kousa mahshi)
Stuffed zucchini (kousa mahshi) | The best zucchini to use for this recipe is the small, slightly bulbous, pale green variety often sold as Lebanese zucchini. Hollow out the zucchini using a manakra, which is a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores. To adapt this kousa mahshi recipe for vegetarians, use chickpeas instead of minced beef.
Stuffed zucchini flowers
Stuffed zucchini flowers | You may expect stuffed zucchini flowers to be filled with a delicate mixture of cheese, then dipped in a tempura batter and fried for a crisp finish. This Greek recipe is a little different, featuring beef mince and rice, and flowers that are baked in a little tomato puree.
Beef tacos (tacos de res guisado)
Beef tacos (tacos de res guisado) | This recipe for Mexican slow-cooked beef has a wonderful texture, a rich flavour and makes a delicious taco when stuffed in a fresh corn tortilla. The ancho and and guajillo chillies have a deep and fruity flavour, and are used without the seeds to keep the heat optional, to be added if desired by a couple of great salsas.
Stuffed eggplant with lamb or beef (karniyarik)
Stuffed eggplant with lamb or beef (karniyarik) | This is everyone’s favourite in Turkey. I know it is another eggplant (aubergine) dish, but it is simply exquisite. Long, slender purple eggplants are ideal for this recipe, if you can get them — just leave them whole for the pan-frying step, rather than cutting them in half. Here I’ve used the round chubby ones; make sure yours don’t have seeds in them, as these can make the flesh taste bitter. You can also make this dish using boneless…
Beef olives (bragioli)
Beef olives (bragioli) | The joy of this recipe is that you don’t need the best cuts of meat to make a delicious meal. Thin slices of tenderised beef are stuffed with minced veal, herbs and flavourings and gently cooked in a tomato-based sauce. This can also be served as two meals in the traditional Maltese way with the cooking sauce paired with pasta as a first course.