Chia and buckwheat cereal

by MEREDITH BAIRD WITH MATTHEW KENNEY

Chia is the new miracle seed. It’s gained a lot of popularity in health-food circles and we think ...

Clean green

by MEREDITH BAIRD WITH MATTHEW KENNEY

This is a light, easy and clean green juice. Fennel is very warming and soothing to digestion.

Meat-filled griddle pasties (saç börek)

by GAITRI PAGRACH-CHANDRA

Börek is literally defined as “flaky pastry pie.” It’s actually an umbrella name for a myriad of savoury ...

Rye bread

The traditional bread of Scandinavia, a loaf of rye is made using a sourdough starter. You only have to make the starter once if you remember to save a bit of dough for next time.

Black Sesame Porridge (Ggae Jook)

by CECILIA HAE-JIN LEE

Eaten as a light breakfast or a warm snack, rice porridges can be made either savoury or sweet

Montreal Bagels

by MARCY GOLDMAN

You can wait to visit Montreal or try this absolutely authentic, good-enough-to-open-a-Montreal-bagel-franchise recipe

Cranberry Loaf

by JOHNSTON'S CRANBERRY MARSH

This yummy loaf is perfect for breakfast, or as a lunchbox snack.

Cranberry Tea Biscuits

by JOHNSTON'S CRANBERRY MARSH

These delightful biscuits burst with flavour!

Puffy oven apple pancake

by BEATRICE OJAKANGAS

Large and puffy baked pancakes are popular throughout Europe; this one is from Finland. The proportion of eggs, milk and flour varies from one recipe to another. It puffs up to make a golden, crusty cradle that can be filled with fruit or berries. A 17-inch (43-cm) slope-sided paella pan is perfect for baking the pancake.