Volume Two
ROAM — 80 Dishes Around the World
A seasonal journey through the food people return to, remember and share.
Roam is not about collecting dishes like souvenirs. It is about travelling through flavour: understanding why a dish belongs to a place, what technique gives it its character, and how food carries climate, memory and hospitality.
These are Roam interpretations written for a British home kitchen. Beef bourguignon with the wine reduced before it ever meets the meat. Butter chicken charred under the grill rather than poached in its own sauce. Koshari built the way a Cairo counter builds it, with the daqqa on the table in a jug.
Every recipe carries
- The place, and why the dish belongs to it
- The one technique that decides whether it works
- A ferment or pickle to put beside it
- A note on serving, scaling and what to do with the leftovers
The four chapters
- Winter — Europe. Ovens, braises, butter, roots, preserved meats and long tables.
- Spring — Middle East & Africa. Herbs, citrus, grains, smoke, nuts and spice.
- Summer — Asia. Chilli, lime, fermentation, charcoal and contrast.
- Autumn — The Americas & Caribbean. Corn, beans, fire and sharp pickles.
