Global Recipes Ready in 60 Minutes or Less

Ochazuke is a light Japanese bowl made by pouring hot green tea or dashi over cooked rice. Small savoury toppings turn leftover rice into a soothing quick meal.

Strapatsada is a rustic Greek scramble in which ripe tomatoes cook down before eggs and feta are folded through. It is also known as kagianas in parts of Greece.

Conchitas a la parmesana are Peruvian scallops baked in their shells with butter, lime, seasoning and Parmesan. High heat keeps the scallops tender while browning the cheese.

Banosh is a Hutsul Carpathian cornmeal dish cooked with sour cream until silky, then topped with bryndza cheese, mushrooms or crisp pork.

Açorda alentejana is a frugal Portuguese bread soup in which garlic, coriander, olive oil and poached eggs perfume hot water or light stock poured over stale bread.

Hiyashi chūka is a colourful Japanese summer dish of chilled ramen noodles arranged with fine strips of egg, cucumber, tomato and protein, then dressed with a bright soy-vinegar sauce.

Lablabi is a Tunisian chickpea soup assembled over torn day-old bread with garlic, cumin, harissa, lemon and olive oil. Its customisable garnishes make a humble bowl intensely aromatic.

Shiro wat is a smooth Ethiopian stew made from seasoned chickpea flour, onions and berbere. Constant whisking produces a silky, deeply spiced sauce suited to fasting meals.

This Sardinian coastal dish cooks toasted fregola pasta with small clams, tomato and their briny liquor. The result should be loose and glossy rather than dry.

Asam pedas is a Malaysian sour-hot fish stew whose chilli paste is sharpened with tamarind and scented with torch ginger and laksa leaf.

Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.