It's great when you have time to assemble a large and complex cake from expensive and rare ingredients, but a good cake can be made with less effort. Here's a recipe for a simple almond cake: the base is a sponge cake with almond flour and chocolate cream. Apricot jam is responsible for the sourness and fruity freshness.

Indian cuisine varies from state to state, but one thing remains the same - the paratha flatbread, or paratha. It roughly translates as "layered flatbread": unleavened dough is rolled out several times, coated with ghee, and fried in a frying pan. There is also a second option, when the filling is placed between two thin flatbreads. To make it truly Indian, the filling must be really spicy.

Puchero is a hearty poor man's stew, something between a soup and a stew, with variations depending on the region. It was invented in Andalusia, where chickpeas are generously added to puchero, and meat plays a minor role. In South America, on the contrary, beef has become the main ingredient of puchero due to its cheapness and availability.

Scotch eggs. By name - food of the stern Scots. By origin - a modified Mughal snack in London. Boiled eggs, coated in sausage mince and fried in breadcrumbs.

Flemish cuisine in the "Golden Thousand"! It is represented by chicken waterzooi - a thick cream soup with cream, yolks, chicken and roots. The pride of the Belgians.