From the ingredients that Panorama provided, Antony Worrall Thompson made a meal consisting of Spiced Vietnamese Catfish on a warm bean salad and sweet carrot glaze. He also made a Bruschetta of Ghanaian tomatoes and finished it off with a coffee Crème Brulee, using Guatemalan coffee and Kenyan sugar.

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SPICED PILAF
Serves four

1 onion, sliced lengthways into thin segments
1 - 1 1/2 teaspoons of hot chilli powder
1/2 teaspoon ground turmeric
2 tablespoons of groundnut oil or ghee
1 teaspoon poppy seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon asafoetida (optional)
4 garlic cloves, crushed
1/2 teaspoon of salt
250g/9 oz of brown rice
1.5 litres/3 pints oz boiling vegetable stock
2 dried bay leaves
25g/1 oz creamed coconut, chopped
125g/4 1/2 oz baby spinach
125g/4 1/2 oz fresh green peas (optional)

• Toss the onion and pattypans in the chilli and turmeric. Heat the oil and sauté the onion for 1 -2 minutes or until aromatic. Add the poppy, cumin and coriander seeds, the asafoetida, garlic and salt. Cook over moderate heat until the seeds begin to crackle and pop and become aromatic.
• Stir in the rice, sauté for another minute, stirring gently, then add the stock, bay leaves and the creamed coconut. Cover and reduce the heat to simmering then cook undisturbed for 25 minutes.
• Add the spinach and green peas. Cover and cook for a further 4 to 5 minutes until the rice is tender but dry. Remove the bay leaves and stir well.