Breakfast goes global: How to start the day the international way

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Intercontinental breakfasts: Recipes to try The great Mexican breakfast Serves 4 Cooking time: 50 minutes For the tomato sauce 5-6 tablespoons lard or dripping 1 large onion, finely chopped 1-2 red chillies, finely chopped 3 cloves of garlic, chopped 2 tins plum tomatoes Sea salt and black pepper 1 teaspoon piloncillo or demerara sugar A few generous splashes of Worcestershire sauce A small handful of chopped tarragon 4 corn tortillas, chapattis or other flat breads 4 eggs 60g Lancashire cheese First, get the tomato sauce cooking. Serves 4 For the broth 2.5 litres of good beef stock a good finger of ginger cut into in thick slices 1 cinnamon stick 2 cardamom pods 1 large pinch of coriander seeds, 4 star anise 200ml of fish sauce 50 grams of brown sugar 2 teaspoons salt For the pho one large packet of rice noodles 500g of skirt steak or sirloin a healthy bunch of the following herbs: fresh mint, cilantro, basil, morning glory 4 spring onions, just the bottom half, well chopped 2 limes, quartered 4 small chilli peppers, sliced 200g of bean sprouts, rinsed soy sauce fish sauce fish paste To prepare the broth Add your stock to a large pan, then add the onion, ginger, cinnamon, cardamom, coriander seeds, star anise, salt, sugar and fish sauce. Ingredients 200g/7oz packet of dosa pancake mix a little vegetable or corn oil 1/2 red onion, finely chopped 1/3 red pepper, finely diced 1/3 yellow pepper, finely diced 1 tomato, skinned, deseeded and finely diced 2 tablespoons finely chopped fresh coriander Serve with sambhar Make up the dosa mix according to the instructions on the packet. Ingredients 150g/5oz/7/8 cup toor dal 1/2 teaspoon ground turmeric 2 teaspoons salt 1 tablespoon vegetable or corn oil 1 sprig of fresh curry leaves 1 red onion, sliced 10 small shallots, roughly chopped 50g/2oz/1/4 cup green beans, cut into 2.5cm/1 inch lengths 2 carrots, cut into 2.5cm/1 inch chunks 2 baby aubergines, quartered 2 tablespoons sambhar masala spice blend 3 tablespoons tamarind paste 1/2 teaspoon red chilli powder 1 teaspoon sugar For tempering: 1 tablespoon vegetable or corn oil 1 teaspoons mustard seeds 1 dried red chilli 1/4 teaspoon asafoetida 1 sprig of fresh curry leaves Wash the lentils in cold running water, then leave to soak for 15 minutes.