Dishes with a differece: Pierogi, cannoli and a bunny-free curry

I love travelling to new places and trying foods that are new to me. Although rather than going for shock factor eats such as deep-fried tarantula (yes, that’s a thing), I always try the more familiar, tastier bites. I did try a camel burger in Morocco and it tasted quite similar to lamb, although I think that was mainly because there was a heavy amount of cumin and mint seasoning in it.

I love trying foods that places are well known for, such as getting some Chipsy King chips and bitterballin in Amsterdam. I also spent about €20 on a hot food vending machine there and it was worth every euro. I have a very fond food memory from one of my recent trips to Paris of eating pork pâté with some mustard and cornichons in a beautiful bistro called Bon Accueil. Recently I was in New York and had pizza in Scarr’s, a very hip joint with delicious slices.

This week’s recipes are for dishes inspired by places far away, and near. Pierogi are Polish dumplings, and are incredibly easy to make.

Bunny chow is a South African dish of curry served inside hollowed-out bread. This is a great one for a group gathering, and can be made vegetarian by substituting the chicken with chickpeas and courgette. My recipe is for a larger portion, but it also works well as snack-size portions using individual bread rolls.

How Ireland drinks now: Teetotallers, wine-o’clockers and ex-drinkers

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Mark Moriarty: two 15-minute meals made easy, with a few simple tricks

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Every time I travel abroad I am gripped by the fear that Ireland is making a fool of me

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A personal housing plan: Move to Newry, buy for €150,000 less, commute to Dublin

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The cannoli are a classic Italian dessert – sweet, crunchy and light. I love Harry’s Nut Butter (available from speciality food shops nationwide). It has exploded in popularity in recent years and the chocolate flavour is perfect here for a sweet and nutty flavour. The ricotta keeps the filling light.

If you don’t have a cylindrical cannoli mould (available from cookware and baking supply shops and online), you can wrap tinfoil into a solid rod shape and use it to fry them, although you need to be very careful to not burn yourself.

Recipe: Mushroom pierogi with tarragon salsa

Recipe: Bunny chow

Recipe: Cannoli with ricotta and chocolate nut butter sauce