The nostalgic flavours this week are guaranteed to transport you to a sun-drenched terrace somewhere far, far away.
I've really enjoyed going on holiday with you all this week. From spicy Thai curry to a creamy gelato with a peppery twist, my taste buds have travelled far. But my favourite recipe hailed from rather closer to home. Graeme T's wonderfully rich Scottish seafood broth is an elegant way to warm your cockles, whether you're camping in the Highlands or back at home wishing you were still on holiday.
The winning recipe: seafood broth
So often a nation's food culture is reflected in dishes from the sea. Classics such as bouillabaisse, seafood paella and soupe de poisson evoke wonderful nostalgia. This comforting broth is rich with heady Mediterranean flavours and memories.
Graeme T, Glasgow
6 squat lobsters or crayfish
3 shallots, finely chopped
3 garlic cloves, chopped
Olive oil and butter, for frying
1 sprig rosemary, leaves chopped
1 heaped tsp smoked sweet paprika
2 ripe tomatoes, finely chopped
1 glass dry white wine
150g saithe (coley) fillet, in 5cm chunks
1 sprig dill, chopped
Juice of ½ a lemon
Handful of parsley, chopped
1 Remove the langoustine and squat heads. Cover the heads with 400ml cold water and ½ tsp salt and simmer, covered, for an hour to make a stock.
2 Meanwhile, sweat the shallots and garlic in the butter and a drizzle of olive oil until softened but not coloured. Add the rosemary and stir through for 30 seconds, and then add the paprika and fry for another 30 seconds.
3 Add the tomatoes and a splash of white wine to the pan, then gently cook down to a paste. Pour the stock through a sieve into the pan. Add half a glass of white wine and cook for 10 minutes. Taste for seasoning.
4 Add the saithe, cook for 3 minutes, then cook the langoustines and squat lobsters for a further 2 minutes. Remove from the heat and cover.
5 Heat a little oil in a new pan, add the cockles and mussels and a good splash of wine, cover and cook for 4 minutes. Remove the mussels from their shells and add to the broth with the whole cockles and the cooking liquor.
6 Stir through the dill and lemon juice. Check the seasoning and serve topped with parsley.
We first had this dish by the harbour in Hvar, Croatia. Later we overheard our waiter describing how it was made. As soon as I got home I started making it. Serve it as a starter, or light meal served with some crusty bread.
Jess Lacey, Aarhus; canalcook.wordpress.com
2 small courgettes, washed and trimmed
1 tbsp olive oil
½ tbsp balsamic vinegar
1 tsp lemon zest (optional)
1-2 tbsp grated parmesan, pecorino or vegetarian substitute
½ tbsp pine nuts, toasted
½ tbsp pistachios, toasted
1 small shallot, finely chopped
1 Slice the courgettes into thin ribbons. Steam or blanch in boiling water for 1 minute, refresh in cold water then pat dry with kitchen paper once cool.
2 Whisk the oil, vinegar and lemon zest to form a dressing.
3 Arrange the courgette slices on a plate and drizzle with the dressing. Top with the grated cheese, nuts and shallots. Season well and serve.
Khao soi curry
One of my favourite dishes in Thailand was khao soi - a northern curry made with egg noodles and chicken from the Chiang Mai region. It's far gentler and more subtle than the typical curries made with green or red curry paste.
Anne Faber, London; anneskitchen.co.uk
12 Thai shallots or 8 shallots, peeled
3 fresh red chillies
3 dried chillies, soaked in warm water
12 tbsp chopped ginger
15 garlic cloves, peeled
6 tbsp chopped fresh turmeric root (or use 6 tsp dried turmeric)
6 tbsp ground coriander
3 handfuls fresh coriander
500ml vegetable oil
400ml coconut cream
12 tbsp light soy sauce
3 tbsp dark soy sauce
6 tbsp palm sugar
1.5 litres chicken stock
6 chicken legs
800g fresh egg noodles
6 spring onions, sliced
12 lime wedges, to serve
1 Make the paste by whizzing all the ingredients up to coriander in a blender.
2 Heat 1 tbsp oil in a deep, wide pan. Fry the curry paste for a few minutes, until fragrant, then pour in the coconut cream and fry for a further 5 minutes. Add the chicken, turn down the heat and simmer for a few more minutes.
3 Add the soy sauces, palm sugar and chicken stock and season with salt. Cover and gently simmer for 1 hour and 15 minutes, or until the chicken meat falls off the bones.
4 Meanwhile, heat the remaining oil in a wok. Once smoking, drop in 200g egg noodles and deep-fry for 5 minutes, or until crispy and golden.
5 Add the remaining noodles to the curry and cook according to the packet's instructions.
6 Serve in bowls, topped with the crispy noodles and sprinkled with sliced spring onions, and lime wedges on the side.
I had a version of this dessert in Jemaa el-Fnaa, the main square in Marrakesh. Magic.
Betty Bee, via Guardian Witness
750ml whole milk
4 tbsp cornflour
Zest of 1 orange
100g caster sugar
1-3 tbsp orange blossom water, to taste
1 Blend 250ml milk with the cornflour until smooth. Heat the remaining milk, orange zest and sugar in a pan with the cornflour mixture, stirring to dissolve the sugar. Continue stirring until the mixture thickens. Take off the heat.
2 Stir in the orange flower water, pour into individual serving dishes and chill for several hours or overnight until set.
This delicious, no-fuss version of the Alsatian classic uses all your leftover cheese, plus thyme and honey.
Natalie Wong, London, twinnydip.blogspot.co.uk
Makes 1 large tart
For the crust
200g plain flour
125ml warm water
1 tbsp olive oil, plus more for greasing
100-150g cheeses, ideally a mixture of soft and hard, such as goat's cheese and Comte
2-3 tbsp honey
4-5 sprigs of thyme, leaves separated
1 Prepare the dough by mixing the flour and a pinch of salt in a large bowl. Make a well in the middle, pour in the warm water and oil and knead for 5-10 minutes or until it comes cleanly away from the sides of the bowl. (If it's too sticky, add a bit of flour and if it is too dry, add a little water.) Shape into a ball, cover the bowl with a tea towel and leave to rest for at least 30 minutes at room temperature.
2 Preheat the oven to 250C/475F/gas mark 9 and line a baking tray.
3 Roll the dough out very thinly and top with crumbled or grated cheese, then drizzle with honey and thyme leaves. Season and bake for 10-15 minutes or until the crust is golden brown. Serve with a green salad.
Ricotta and black pepper ice-cream
Every day, after racing in the Argentario classic yacht regatta, we met the crew at the gelateria for ice-cream. My favourite was ricotta and fig. But have you ever tried black pepper with ricotta? It's inspired!
FarawayVisions, via Guardian Witness
Makes around 650ml
100g caster sugar
100ml double cream
2 tsp coarsely ground black pepper
Strawberries, to serve
1 Gently heat the sugar with 150ml water until it's all dissolved, then cool.
2 Meanwhile, whip the ricotta and cream together with the black pepper. Once the syrup has cooled, whisk the two together. Pour into a 1 litre tub and freeze for 2 hours. Whisk to break up the crystals and freeze again overnight.
3 Take the ice-cream out of the freezer for about 10 minutes before serving with strawberries.
Courgette Carpaccio. Photograph: Anna Gordon for the Guardian