Talented young cooks take over the kitchen and celebrate their heritage by cooking some very special recipes. We find out where these dishes and ingredients come from along the way.
Tilly is making spiced chocolate biscuits shaped like beautiful snowflakes.
Pippa is making nyama, a chicken stew that uses tasty spring greens.
Marian's gyuveche is made using layers of peppers, tomatoes and feta with an egg on top.
Sonny-Mac is making banoffi pie using banana, biscuits, cream and dates. Yummy!
Elsa is making a traditional Guyanese recipe using salt fish, potatoes and chives.
Iaia is cooking a delicious lentil stew from Guinea-Bissau called kansiye.
Choekyi's momos are a type of dumpling filled with spinach, cheese and mushrooms.
Jake is making traditional Australian meat pies filled with lamb mince.
Esmae is beside the seaside, serving fish with sweet potato wedges and tartar sauce.
Mateo's dish is made with sweet potato, served with a colourful pebre and some dancing!
Aksara's curry is made using tamarind paste and is served on a banana leaf.
Kugelis is a Lithuanian dish that contains bacon, grated potato, eggs and spring onions.
Feijoada is a Brazilian stew containing black beans and many other delicious ingredients.
Izaac is baking Chorley cakes, a fruity recipe that comes from Lancashire.
Ameliya is making roti: dough filled with colourful carrot, cheese, pepper and spinach.
Talented young cooks take over the kitchen and celebrate their heritage by cooking some very special recipes. We find out where these dishes and ingredients come from along the way.
Nic Ayling
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