Bigos, Hunter's Stew, is Poland's national dish made with various meats and vegetables. Pierogi are dumplings filled with meat, cheese, or seasonal fruits. Rosół is a chicken soup made with vegetables and chicken. Gołąbki are cabbage-wrapped pork and rice dishes. Kotlet schabowy is a breaded pork cutlet served with mashed potatoes
Fesenjan is Iran's signature khoresh dish with rich, earthy, tart flavor. Originates from northern Iran near Caspian Sea with abundant pomegranates. Particularly enjoyed at Winter Solstice (Shab-e Yalda)
Traditional French veal stew cooked in white, creamy sauce. Perfect for autumn supper, first published in 2015. Created by Eric Chavot, who arrived in London without English
Chinese cuisine is diverse due to vast landscape and historical influences. Rice, wheat and noodles are staple ingredients in most dishes. Modern cuisine includes Cantonese, Shandong, Jiangsu and Sichuan styles
Classic French dish from Ile-de-France region. Traditionally served with white sauce and tender veal. First mentioned in 1735 by Vincent Chapelle
Traditional French dish from Burgundy region. Made with tender veal cooked in creamy white sauce. Traditionally uses veal shoulder, but other cuts work too