I grew up in North Africa, and one of my favourite dishes still is called Mulukhiya – a green soup made from Mulukhiyah leaves. It’s something of a national dish in Egypt, but rather like the British yeast extract spread Marmite, you either love it or you hate it – and I love it!

Mulukhiya consists of the leaves of the Mulukhiya chopped finely and mixed with garlic and coriander, and I also like to add meat – chicken, lamb or rabbit – or shrimp. You stew the ingredients together, and then serve over rice for a filling meal.

During my international nomadic years, I travelled extensively through Europe:

In Spain, my favourite dish was Paella, spiced rice with vegetables and meat or seafood. Did you know there are three varieties: Valencian, seafood and mixed? The key ingredient is saffron, which gives the dish its signature golden colour.

In Italy, I loved Ossobucco, a dish that originates from Milan and comprises veal in a white wine and vegetable broth. Two types exist; I like the older, tomatoless version in which the flavours of bay leaf and cinnamon really complement the meat and vegetables.

In Greece, Dolma was my favourite food. It consists of a stuffing, called ‘sarma’, containing vegetables and sometimes meat, wrapped in leaves. I make it myself now, using vine leaves from my garden – delicious!

Now, I have homes in both England and France:

In France, my favourite food is Bouillabaise, a stew comprising five or six types of fish, vegetables like leeks, onions, tomatoes, celery and potatoes, and Provençal herbs and spices. For a recipe, see one of my earlier blog posts here: https://hannahfielding.net/?p=739.

In England, I subscribe to one of the traditions of the British cuisine: the roast dinner, usually served at a Sunday lunchtime. Roasted meat, roast potatoes, fresh vegetables and lashings of gravy – comfort food at its best, and superb, warming fuel for an afternoon’s walk in the woods or along the seashore. My favourite roast is beef, because I adore the Yorkshire puddings that accompany it. Making these batter-based delights is something of an art form, but once you master the skill, the result is delicious.

What is your favourite dish? I am always on the hunt for new dishes to try from all the world’s cuisines, so I would love to hear from you.