Can a food writer survive on dairy-free ‘mylk’, substitute sausages and tofu ‘cheese’? We asked our columnist to keep a diary of her meat-free week, from the highs (vegan pizza) to the lows (a vegan barbecue)

Turkish cuisine varies across the country. The cuisine of the Black Sea Region uses fish extensively, and includes maize dishes. The cuisine of the southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.

Southeast Asia is a vast tropical region comprising the nations of Thailand, Vietnam, Philippines, Indonesia, Malaysia, Singapore, and many more. Surrounded by the sea and covered in dense jungles, the area is home to some of the world's boldest, funkiest ingredients and spices such as lemongrass, kaffir limes, and Thai chili

Paella has transcended Spanish borders and earned international fame primarily as an extravagant, saffron-scented rice and seafood dish cooked in a wide, flat pan. But in its native home of Valencia, paella comes in many forms, from rustic versions based on products from the land to showy variations using the bounty of the sea.

Make a culinary journey from your kitchen, sampling ceviche and empanadas. Smitten by the mouthwatering meats and delicious empanadas he'd tasted in Buenos Aires, Matthew Bell signs up for a Gaucho cookery masterclass.

Relying on fresh ingredients, like herbs and garlic, olive oil, but also on spices from its former colonies (India, Mozambique and Brazil) Portuguese food is amongst the tastiest in the world. Although mostly famous for the seafood, you’ll find amazing traditional meat dishes as well.

Wrap your tastebuds around a traditional tagine or make your couscous sing with exotic flavours. Traditionally used by North African nomads as portable ovens over charcoal braziers, tagines are made from glazed or unglazed clay. The base is both a cooking and serving dish.

Northern dishes and recipes from Scandinavia and Norway, Sweden, Finland, Denmark, Iceland. From cured salmon to saffron-tinged sweets to Swedish meatballs, the cuisine of today's Scandinavia tells the story of how some of the world's most forward-thinking chefs are interpreting the Northern European landscape.