Crisp chickpea flour fritters flecked with parsley, served hot with a squeeze of lemon – a Palermo street classic.

Chickpea flour

Water

Sea salt

Fresh parsley, chopped

Vegetable oil for frying

Lemon wedges

SICILIAN PANELLE FRITTERS

COOK BATTER

ADD PARSLEY

SPREAD & COOL

CUT & FRY

SERVE

Crisp fried green olives stuffed with a savoury beef‑and‑pork filling and rolled in breadcrumbs – irresistible with a chilled drink.

Large green olives, pitted

Minced beef

Minced pork

Carrot, finely chopped

Celery stalk, finely chopped

Onion, finely chopped

White wine

Ground nutmeg

Ground cloves

Flour

Eggs, beaten

Breadcrumbs

Olive oil for frying

Salt and pepper

STUFFED ASCOLAN OLIVES

MAKE FILLING

STUFF OLIVES

COAT

FREEZE & SERVE

Flaky parcels of buttery phyllo stuffed with seasoned ricotta – a favourite snack from the streets of Valletta.

Ricotta cheese

Phyllo pastry sheets

Unsalted butter, melted

Fresh parsley, chopped (optional)

MALTESE RICOTTA PASTIZZI

MIX FILLING

LAYER PHYLLO

CUT & FILL

SHAPE

BAKE

Thin, pan‑fried flatbreads folded around a savoury spinach, onion and feta filling – a Turkish market favourite.

Plain flour

Warm water

Olive oil

Salt

Baby spinach

Red onion, finely chopped

Feta cheese, crumbled

Aleppo pepper (or smoked paprika)

Olive oil for cooking

SPINACH & FETA GÖZLEME

MAKE DOUGH

PREP FILLING

ROLL & FILL

FOLD

COOK

Crispy balls of mashed potato encasing a spiced meat filling, served with alioli and fiery bravas sauce – a Barcelona tapas bar classic.

Potatoes, peeled and chopped

Garlic clove, minced

Smoked paprika

Tomato purée

Alioli (garlic mayonnaise)

Bravas sauce

SPANISH MEAT‑FILLED POTATO BOMBAS

MAKE MASH

COOK FILLING

FORM BALLS

COAT & FRY

Light, fluffy doughnut bites drenched in honey syrup and scattered with chopped walnuts and cinnamon.

Dried yeast

Sugar

All‑purpose flour

Cornstarch

Warm milk

Honey

Additional sugar for syrup

Water for syrup

Walnuts, chopped

Ground cinnamon

GREEK LOUKOUMADES DOUGHNUTS

ACTIVATE YEAST

PREP SYRUP

FRY DOUGHNUTS

COAT & SERVE

Tender slices of slow‑braised tripe tucked into crusty rolls and drizzled with parsley salsa verde and chilli oil – a beloved Florentine snack.

Cow abomasum (or beef brisket)

Chopped tomatoes

Onion, quartered

Celery stalk

Carrot

Bay leaf

Bread rolls (saltless ciabatta)

Salsa verde

Chilli oil

Black pepper

FLORENTINE LAMPREDOTTO ROLL

SIMMER TRIPE

SLICE & MOISTEN

ASSEMBLE

Creamy baked potatoes mashed with butter and cheese and piled high with sautéed vegetables, corn, olives and pickled cabbage – the ultimate Turkish street potato.

Large baking potatoes

Butter

Cheddar cheese, grated

Sweetcorn kernels

Cremini mushrooms, sliced

Red bell pepper, diced

Green olives, sliced

Pickled red cabbage, shredded

Aleppo pepper or chilli flakes

TURKISH LOADED KUMPIR

BAKE POTATOES

SAUTÉ VEGETABLES

MASH

Crisp golden rice balls with a gooey mozzarella centre, made from leftover risotto and rolled in breadcrumbs.

Cooked risotto (Arborio rice)

Parmesan cheese, grated

Dried Italian seasoning

Mozzarella cheese, cubed

SICILIAN MOZZARELLA ARANCINI

COMBINE

FILL

CHILL

Rustic barley rusks topped with grated tomato, capers, feta and olives – a refreshing taste of Crete.

BATCH STREET

SOUTHERN EUROPE / MEDITERRANEAN