🥛 Dairy-Free Recipes — No Milk or Lactose
Dairy-free recipes with no milk products — suitable for people with lactose intolerance or milk allergy. Delicious without compromise.
Pan con Tomate
Catalonia's pa amb tomàquet — toasted bread rubbed with garlic and the cut half of a ripe tomato until the pulp soaks in, finished with olive oil and salt; breakfast and tapa all over Spain.
Spaghetti ai Frutti di Mare
Seafood spaghetti from Italy's southern coasts — mussels, clams, prawns and squid cooked fast with garlic, chilli, white wine and cherry tomatoes, the spaghetti finished in their juices so it tastes of the sea.
Poulet Basquaise
Basque chicken from south-west France — chicken pieces browned and braised in a soft stew of red and green peppers, onions, tomatoes and white wine, warmed with piment d'Espelette.
Chicken Adobo
The best-known dish of the Philippines: chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns, then browned and returned to the reduced sauce, so it ends up sour, salty, glossy and deeply garlicky.
Kitsune Udon
Osaka's fox udon — thick wheat noodles in a light kombu and bonito dashi, topped with deep-fried tofu simmered sweet in soy, mirin and sugar, said to be the fox's favourite food.
Bulgarian Sauerkraut Soup
A Lenten Bulgarian winter soup of home-fermented sauerkraut fried in oil with paprika and simmered with rice, then soured to taste with the cabbage brine — sharp, warming and made straight from the barrel.
Beef and Barley Soup
A hearty winter soup of browned beef chuck, pearl barley, mushrooms and root vegetables, simmered until the barley swells and thickens the broth — browning the beef hard first gives it its colour and depth.
Cioppino
San Francisco's Italian-American fishermen's stew — clams, mussels, prawns and white fish cooked in a garlicky tomato and white wine broth, served with toasted sourdough for mopping up.
Onion Bhaji
Crisp, lacy fritters of sliced onion bound in a spiced gram-flour batter: a rainy-season snack from western India and a fixture of every British curry house, best eaten straight from the oil.
Vegetable Samosas
India's best-known street snack: crisp, blistered pastry folded into cones around spiced potato and peas, fried slowly so the crust stays flaky, and eaten hot with tamarind chutney.
Nasi Goreng
Indonesia's national fried rice, eaten from breakfast to late-night street stalls: day-old rice fried with a pounded paste of shallots, garlic, chilli and shrimp paste, darkened with sweet soy sauce and topped with a fried egg.
Beef Rendang
West Sumatra's festive dry curry: beef simmered for hours in coconut milk with a spice paste, lemongrass and lime leaves, until the liquid vanishes and the meat fries in its own oil to a dark, rich coating.
Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Chicken Satay with Peanut Sauce
Skewers of chicken marinated in turmeric and lemongrass and grilled over charcoal, the street food of Indonesia and Malaysia, served with a thick peanut sauce sharpened with tamarind, plus cucumber and red onion.
Pulpo a la Gallega
Galicia's fair-day octopus — boiled until tender, snipped into coins over boiled potatoes and finished with olive oil, coarse salt and smoked paprika, served on a wooden board.
Pollo al Ajillo
Spanish garlic chicken — small pieces of chicken on the bone browned slowly in olive oil with a whole head of garlic, then finished with fino sherry, bay and parsley.
Piri-Piri Chicken
Portugal's grilled chicken with roots in Mozambique — a butterflied bird marinated in a fiery paste of bird's eye chillies, garlic, lemon, paprika and vinegar, then grilled and basted until charred.
Bacalhau à Brás
Lisbon's favourite salt-cod dish — flaked bacalhau, matchstick fried potatoes and soft onions bound with barely set scrambled eggs, then scattered with parsley and black olives.
Avocado Toast
The café breakfast that went round the world from Sydney and California — ripe avocado crushed with lime, salt and chilli on thick, well-toasted sourdough, finished with olive oil, radish and seeds.
Homemade Granola
Crunchy clusters of oats, nuts and seeds baked slowly with maple syrup, oil and cinnamon until golden, then mixed with dried fruit — a breakfast that keeps in a jar for weeks.
Orange Cake
A Bulgarian winter loaf for the citrus season — zest rubbed into the sugar, fresh juice in an oil batter, and a hot orange syrup poured over the cake straight from the oven so the crumb stays moist and fragrant for days.
Kozinak (Seed and Nut Brittle)
The Bulgarian brittle of sunflower seeds, sesame and walnuts bound in honey caramel, sold in bars at every corner shop and easy to make at home. Toasting each kind separately, and working fast once the caramel is ready, is all it takes.
Kimchi Jjigae
Korea's everyday kimchi stew — well-fermented, sour kimchi simmered with pork belly, chilli flakes and tofu into a fiery, sour broth, eaten bubbling hot from the pot with a bowl of rice.
Roasted Sweet Potato Soup
A thick, sunset-orange soup of sweet potatoes roasted with red onion, garlic, cumin and smoked paprika, then blended smooth and sharpened with lime — roasting gives it a caramel depth that boiling can't.