Over the years, the likes of Keith Floyd, Nigel Slater, Nigella Lawson and Rick Stein have never been far from our television screens, often after foreign jaunts.
Like them, we have become accustomed to returning home hoping to recreate that life-altering Colosseum-side bowl of cacio e pepe in Rome.
With recipe-inspiring holidays on hold, how about cooking up a taste of abroad? Here’s a selection of classic dishes to revive your wanderlust in the lockdown…
GOOD MORNING VIETNAM: BUN CHA
Bun Cha – grilled minced pork accompanied by rice noodles, herbs and pickled vegetables – is light, spicy and easy to put together
Bun Cha originated in Vietnam and Barack Obama enjoyed the dish on a visit to the country in 2016. Pictured is the Thu Bon River in Hoi An
This dish might as well be called Vietnamese meatballs as grilled minced pork is accompanied by rice noodles, herbs and pickled vegetables.
The make or break element is a dipping sauce made from fish sauce, vinegar, sugar, garlic and chilli. Bun Cha is light, spicy, easy to put together and comes from the northern capital Hanoi.
PRIDE OF ITALY: TAGLIATELLE AL RAGU
Most Italians turn their noses up at spaghetti Bolognese, so how about trying the Italian classic Tagliatelle al Ragu from Bologna? Recipes vary but a base of finely chopped carrots, celery and onion is essential, as is the inclusion of wine (red or white).
Many also swear by a dash of milk or cream — Mary Berry provoked outrage in 2017 by doing so but her recipe, to be found online, is a good one.
FRENCH HEAVYWEIGHT: CASSOULET
Cassoulet is a herb-filled, meat and bean stew that is said originally to come from the small town of Castelnaudry – near Toulouse and Carcassone in France
Head to southern France and you’re likely to find many versions of cassoulet. But the herb-filled, meat and bean stew is said originally to come from the small town of Castelnaudry — near Toulouse and Carcassone — which serves its cassoulet with duck confit.
Recipes are debated but consensus is that the key is the beans (haricot or cannellini) which should be tender but not falling apart and full of herby aromas.
Raymond Blanc’s recipe can be found online and is a good starting point.
JAPANESE COMFORT FOOD: KATSU DON
Katsu Don, a favourite in Tokyo, consists of a breaded pork cutlet simmered with onions, egg and served over rice. The key component is the sauce made from soy, mirin and dashi (fish stock) which gives the balance of sharp and salty with the rich eggs and pork.
There’s a great recipe in Tokyo Stories by Tim Anderson (waterstones.co.uk £26.99).
SPICED UP MOROCCO: LAMB TAGINE
Lamb is the base for most tagines and other ingredients include turmeric, paprika, ginger, cinnamon as well as dried fruits such as apricots, sultanas and dates
Punchy spices, fresh herbs and strong citrus notes could be just the tonic to brighten up a lockdown evening. Tagines take their name from the earthenware pot used for cooking, but any casserole dish will do. Lamb is the most famous base, or you can try a vegetarian version.
Ingredients include turmeric, paprika, ginger, cinnamon as well as dried fruits such as apricots, sultanas and dates. Rick Stein, Nigella Lawson and Nigel Slater all have versions.
THE MEXICAN DARK HORSE: MOLE
In the 15th century at the Convent of Santa Clara in Puebla, Mexico, a group of nuns cobbled together a sauce from chilies, spices, nuts and chocolate that they served to a visiting archbishop.
Mole means mix and there are hundreds of variations, but the crucial ingredients are chocolate and chili. Look out for a recipe (Wahaca founder Thomasina Miers has a few) featuring dark chocolate and smoky ancho chilies.
ARGENTINIAN WILDERNESS: EMPANADAS
The fillings for empanadas, pictured, range from beef to lamb, chicken, seafood and vegetables
Resembling the Cornish pasty, the Argentinian empanada is the perfect food for the cold winter months.
In Britain we’re perhaps not so well acquainted with this South American country’s cuisine but The Food of Argentina (blackwells.co.uk, £25.64) is an excellent introduction.
Fillings vary from beef to lamb, chicken, seafood and vegetables. The empanadas of Patagonia’s Tierra del Fuego are shortcrust pastry packed with lamb, spices, chopped hard-boiled eggs and olives: warm, comforting and lovely.
BRITISH SEASIDE CLASSIC: FISH AND CHIPS
The UK is so fond of fish and chips that it was one of the few foods safeguarded from rationing during the world wars.
Try making your own with mushy peas and tartare sauce. Light batter is the key and very hot oil when frying will ensure everything is crisp. Tom Kerridge is a good start for a recipe.