AROUND THE WORLD

'This is one of my favourite drinks to make, so simple and so delicious. When I grew up in Antigua, we’d make it to serve at the family meal on a Sunday'. Beatrice Williams.

Gołąbki is a traditional Polish dish that we make year round. As they are quite time consuming, I make a lot at once and freeze any leftover to heat with a fresh tomato sauce another time.

Red Velvet Cake hails originally from the Southern States.

Safra, also called Sefra, is an aromatic semolina dessert from the once thriving Jewish Community of Tripoli, Libya. Safra is rich in flavour with a honey and orange glazing, giving the almond and sesame seed topping a nice shine.

This recipe came from one of my mother's dear friends. I have adapted it slightly to suit my tastes as I love a lot of creamy mascarpone. The alcohol is also omitted here to make it suitable for everyone in the party to enjoy!

We meet Franz Schinagl, chef at Bodo's Scholss and half of the acclaimed Austrian duo from Speck Mobile. Franz talked about bringing traditional Austrian recipes to life and showed us some typical dishes such as Wiener Schnitzel and Spätzle.

This is a big old treat, a real fairy tale concoction from the part of my kiwi past and present that provokes the argument about where Pavlova actually originates (I mean which island in NZ of course). For something that looks and tastes so spectacular it is a breeze to make.

I run the Pig and Hay food stall on Chapel Market in Islington where we serve up fresh homemade scotch eggs, sausage rolls and pork sandwiches to a busy lunchtime crowd. These black pudding scotch eggs are one of my best sellers. Follow Hayley on Twitter: @Pig_and_Hay

French Toast is a great way to start the day and was the typical breakfast to prepare you for a full day of ice hockey among French Canadians. By Derek Stump, Assistant Manager at Divertimenti.