[Homemade] My Top 20 Dishes of 2025 – Bamia, Sayadieh, Fiskesuppe, Buterbród, Beğendi, Shuizhu, and More

So I’ve collated my 20 favourite dishes I’ve made of 2025. Always nice to see what I’ve made in a year. Let me know of any dishes I should make.

1. Bamia with Tabbouleh (Levant) – I have a love for Middle Eastern mezze, but particularly levantine. The rich okra and lamb stew contrasted well with the fresh salad, yoghurt, and ayran on the side.

2. Sayadieh with Salsat al-Tarator (Levant) – Sayadieh, which is simply fish and rice, has many variations across the Arabian peninsula, but I love it with the nutty and citric tahina sauce. I’m always a proponent of simplicity with fresh fish, and the balance is beautiful with this dish.

3. Bergensk Fiskesuppe (Bergen, Norway) – Like with Sayadieh, this seafood soup keeps it basic. The sweetness of the carrot and sourness from the cream complimented the fish well. I made it a tad fancier by crisping up the salmon skin for garnish.

4. Buterbród (Russia) – There is nothing better than high quality butter and homemade bread, and the Russians have perfected this. Whilst butter and bread is popular throughout Europe, particularly around the baltic sea, I love the dairy, fish, and pickle focus given to Buterbród.

5. Hünkârbeğendi (Turkey) – This courgette and lamb dish has a bit of a mythos surrounding it. Originating from Ottoman-Haute fusion, it was believed that Sultan Abdülaziz enjoyed it so much, he named the dish after this fact (translating to “the Sultan liked it”). The smooth texture and smoky flavours are absolute perfection and is perfect fusion.

6. Shuizhu (Sichuan, China) – Sichuan is by far my favourite Chinese cuisine. It centres on spicy flavours, particularly from Chongching and the saltiness from Zigong. There is something about beef and numbing spice that is just so comforting.

7. Tallerines Verdes with Pollo a la Brasa (Peru) – I mixed two outstanding Peruvian dishes for this. The fresh, clean flavour of the spinach pesto worked so well with the spicy chicken. I also added feta and courgette to really round out the dish.

8. Caribbean Reef Chicken (Dominica) – This dish really embodies Caribbean comfort food for me. The chicken is deeply marinated with herbs and citrus, and then cooked with a sweet rum sauxe. The flavours are bold without being overwhelming, and it pairs perfectly with rice to soak up the sauce.

9. Agliata Antipasti (Liguria, Italy) – Agliata is one of those sauces that proves how far garlic, bread, vinegar, and olive oil can go when treated with care. Sharp, creamy, and deeply savoury, it worked beautifully alongside simple grilled vegetables, fish, bread, and pasta.

10. Risotto all’Amarone (Verona, Italy) – This is an indulgent risotto. The red wine brings richness and fruitiness and then finished simply with butter and cheese to create a creamy balance. Its simplicity feels very Italian and perfect for colder evenings.

11. Quesabirria (Tijuana, Mexico) – The slow-cooked, spiced beef is rich and deeply savoury, and dipping the crispy tortillas into the consommé is what really makes it special. It’s comforting and incredibly satisfying. Absolutely worth the mess.

12. Salmon with Crème Fraîche Marsala Sauce – This was a more classical, restaurant-style dish. The fattiness of the salmon worked well with the slightly sweet and nutty Marsala sauce, balanced by the tang of crème fraîche. It felt refined without being overly complicated.

13. Miso Ramen (Sapporo, Japan) – Sapporo-style miso ramen is hearty, warming, and packed with umami. The miso broth had a great depth which I decided to serve with perfectly cooked chicken breast, corn, soy-marinated eggs, and bean sprouts. This is winter comfort food at its best.

14. Sunday Roast Chicken (UK) – This was a slight spin on the traditional roast. Chicken with homemade ghee Yorkshire puddings, duck-fat roasted baby potatoes, sautéed carrots, and peas. The gravy is built from onion, garlic, chicken stock, rosemary, white pepper, lemon pepper, yuzu, and just a pinch of paprika.

15. Bhindi Kadhi, Khichdi, Bhindi Pakora, and Dhania Chutney (Gujarat / Rajasthan, India) – This meal was all about balance and texture. The tangy kadhi, soft khichdi, crispy okra pakora, and fresh coriander chutney worked together beautifully. It’s vegetarian comfort food that feels nourishing rather than heavy.

16. Salmon Chowder and Spiced Haddock Chowder (Pacific Northwest & New England, USA) – These chowders highlight how adaptable the format is across regions. The salmon version was rich and buttery, while the haddock brought a firmer texture and worked well with warming spices. Both were deeply comforting and perfect with bread.

17. Curry Duck (Guyana) – This dish has incredible depth, with spices that feel both Caribbean and South Asian in influence. Duck stands up beautifully to long cooking and bold flavours, becoming tender while staying rich. It’s one of those dishes that improves the longer it sits.

18. Phở Bắc (Hanoi, Vietnam) – Northern-style phở is all about restraint and clarity. The broth is clean, aromatic, and deeply beefy without relying on sweetness. With minimal garnishes (trust me, southern phở has way more), it really lets the quality of the stock and meat shine.

19. Cà Ri Gà (Vietnam) – I think this has to be my favourite chicken coconut curry. Vietnamese chicken curry sits somewhere between Southeast Asian and French influences. It’s lighter and more fragrant than many curries, with coconut milk, lemongrass, and gentle spice. Served with bread or rice, it’s comforting but also delicate.

20. Ballotine with Suprême Sauce (France) – This was a more technical dish and a joy to prepare. The ballotine had a sophisticated texture, while the suprême sauce adds richness without overpowering the meat. It’s classic haute cuisine.