Available in almost any bar or cafe in Barcelona, a bikini is the Spanish version of a toasted sandwich. Once you get beyond the embarrassment of asking for one, you'll find they are the best snack to keep you going.
There are lots of fried spring rolls in Vietnam, which I love, but after a few days I start to crave the unfried soft ones. You can adjust and add other ingredients, such as shredded chicken, prawns or barbecued pork, but this simple vegetarian version is a good place to start. Your first effort may look a bit raggedy but you will get better with practise.
In France, a galette is a main-course crepe made with buckwheat flour, which gives it a delicious nutty flavour. They are perfect with savoury fillings and are often served for lunch.
These slices of crusty bread are rubbed with olive oil and lightly toasted, then rubbed with garlic and seasoned with sea salt. Grilling the bread on a barbecue or grill plate will add a delicious smoky flavour that's hard to beat. Toppings are optional - my favourite is thick slices of juicy, sun-ripened tomato and some fresh basil, but you might like to try semi-dried tomatoes with shaved Parmesan or moist buffalo mozzarella with fresh herbs.
In 1993 I went on a foodies’ trip to Oaxaca in southern Mexico. The food was a total revelation, and not a single meal resembled anything I had thought Mexican food might be. It was the spices, chillies and herbs that really surprised me, and whenever I visit the United States now, I try to get to a good Mexican restaurant to taste those flavours again.
This recipe is a take on Mexican burritos, for true Mexican spices are...