Where will we be travelling over the next year in our kitchens? We predict the cuisines we'll all be sampling in the next 12 months and share some recipes to get you started.
Our taste horizons are now broader than ever. While the majority of recipes on bbcgoodfood.com are British, statistics from last year show you browse for Italian, Mexican and Chinese first and foremost. We’ve identified six cuisines we think you’ll be eating more of in 2014 and asked bloggers and experts to explain key characteristics and dishes.
Food writer and cookery teacher Sumayya Usmani explains her heritage cuisine to us. “Pakistani cuisine is aromatically layered with spice. It's uniquely different from others in the Indian sub-continent and a confluence of regionally-developed indigenous cuisines, influenced by border countries such as Iran and Afghanistan and culinary styles of Indian Muslim heritage cuisine.
“Pakistanis are generally carnivorous people and our cooking is seasonal and locality-driven, with meat which is either slow-cooked, stir-fried or barbecued to impart the distinct flavours and aromas that typify Pakistan. It’s often served alongsid simple vegetables, breads, and rice dishes that are always chosen to complement the chosen meat dish.
“Pakistani social culture revolves around food and a respect of meal times. The essence of eating the Pakistani way is to share a meal from a common platter or from family-style portions. To me, it’s an all-encompassing experience.”
Big on the restaurant scene and an growing rival to Mexico’s crown, Peruvian cuisine is diverse and, like Pakistani food, strongly influenced by other countries. In Peru, this is down to immigration patterns – Spanish, African, Chinese, Japanese, Italian and French cuisines have all made an impact.
Lima-born Martin Morales owns restaurant Ceviche and is passionate about his home cuisine. He says: “People ask me what makes Peruvian cuisine so exciting. I simply point to Peru’s restaurant scene – it’s exploded. Whenever I travel there, I visit so many new places.”
Sample dishes include quinotto, a risotto-like dish that uses quinoa, lomo saltado, a stir-fry, tangy cocktail pisco sours and ceviche – fish cured in lime juice and, in our version, garnished with chilli, olives, red onion and tomatoes.
This lesser-known East Asian cuisine has seen a renaissance thanks to street food stalls and canteen-style restaurants. Koreans love grilling, both indoors and out, and some restaurants even have grills built directly into their tables.
Food writer Celia Plender recently completed a food tour of Korea and explains the key characteristics of this unctuous cuisine. “Packed with pungent garlic and fiery chilli, there's a lot to like about Korean cuisine. Mainstays such as smoky barbecued meats and spicy hotpots are generally accompanied by a soothing bowl of sticky rice and a range of dinky side dishes such as seasoned vegetables or stir-fries. But no meal would be complete without the ubiquitous national pickle kimchi. Generally made from Chinese cabbage fermented with plenty of chilli and garlic, it’s a riot of hot, salty and sour tastes.
“Must-try dishes include beef steeped in a sweet soy-based marinade, then charcoal grilled (bulgogi), spicy mixed rice with seasoned vegetables, egg and your choice of meat, seafood or tofu (bibimbap), thick, crisp savoury pancakes stuffed with spring onions and seafood (pajeon) and spicy kimchi and pork stew (kimchi jjigae). But there are plenty of other options to explore too."
Korean food writer Judy Joo provided this pork recipe for BBC Good Food. The combination of pork belly wrapped in lettuce is given extra zing with traditional ssamjang sauce. Made from Korean soy and chilli pastes, mirin, sesame oil and seeds and spring onion, it can be dolloped on all manner of savoury dishes. Try it on our bibimbap-influenced rice pot.
An expert on Lebanese cuisine, food writer Bethany Kehdy explains that Lebanese cooking is intuitive. “There’s a saying that if you run with your senses, especially your sense of smell, you’ll find inspiration.”
Put bulghar wheat to good use in a traditional tabbouleh flavoured with lots of fresh flat-leaf parsley, almonds and tomato then top with optional goat’s cheese or halloumi. We also have a Lebanese poussin recipe that’s served with a fragrant currant pilaf with dill, mint and pomegranate.
Thanks in part to Poland receiving its first Michelin star, its national cuisine is starting to make waves around the world. Food writer Ren Behan explains her heritage cuisine: “Modern Polish food is quite different to traditional Polish food, often characterised as hearty and dominated by potatoes and cabbage. In contrast, modern Polish cuisine is lighter, yet focuses on seasonal food, making the most of interesting herbs, edible flowers, wild game and forest mushrooms.
“There is much to like about Polish food; soups and stews will appeal to cost-conscious cooks and come flavoured with juniper berries, peppercorns and fresh dill. Those with a sweet-tooth will appreciate Polish cakes and patisserie, with everything from plum or apple-studded bakes to indulgent jam-filled doughnuts on offer."
Ren provided this szarlotka recipe for BBC Good Food – a traditional apple cake served dusted with icing sugar and served with cinnamon whipped cream. Edd Kimber also has a penchant for Polish baking. His piernik, or ‘gingerbread’, honey cake is coated in glossy chocolate and edible gold.
Other traditional Polish dishes include pierogi (dumplings) and kabanos- a thin smoky sausage. We suggest serving them with braised red cabbage.
Fragrant, herbaceous and clean, there’s not much to dislike about Vietnamese cuisine. While many of us are familiar with steaming noodle soups, or ‘pho’, crunchy salads, rice dishes, stir-fries and curries in many varieties are also cooked across this s-shaped Southeast Asian country.
Vietnamese chefs Van Tran & Anh Vu own are about to open Bephaus, a new Vietnamese kitchen in London, and have for years run a street food stall specialising in banh mi, Vietnamese baguettes packed with meat, herby salad and crunchy vegetables.
Also authors of The Vietnamese Market Cookbook, they say: “Vietnamese cuisine is primarily based on vegetables and is almost gluten and diary-free, yet bursting with fresh flavours. The taste is vibrant and the ingredients are utterly seasonal. Above all, there is a dedication to balance, in taste, texture and temperature. The ideal food balances the five flavours of sweet, sour, spicy, bitter and salty. There is also contrast of soft and crunchy, hot and cold.
"Vietnamese food is characterised by regional palates, with the north favouring slightly saltier tastes while the south prefer sweet and spicy flavours. With the long history as a sea-facing country with foreign settlers, our food is a natural fusion of international influences. Take two of the world's greatest culinary traditions, French and Chinese, throw in a basketful of tropical flavours and fresh herbs, add a dash of Japanese sensivity and you have the basis of many of the great dishes in Vietnamese cuisine."
Take some inspiration from our Vietnamese recipe collection which features recipes such as crispy squid, noodle soups, rice paper parcels and rice noodle salads.