Indian spinach and paneer curry served on a Swiss rösti instead of rice. Think of it as Indian Züri Gschnetzlets.

Dumplings with a Ghackets mit Hörnli filling, a cube of Gruyère in every one and a dipping sauce that is more Swiss than it looks.

Toast Hawaii, the Swiss way: Zopf instead of toast, Bündnerfleisch instead of ham, apricots instead of pineapple, raclette on top.

The Philly cheesesteak, fixed the Swiss way: real fondue instead of orange cheese sauce, and three steps that make or break it.

Switzerland’s sweet risotto. Made ladle by ladle like the savoury kind, finished with a quick plum compote.

A pastry base, a whole tin of tomato paste and whatever cheese is left in the fridge. My grandma’s answer to pizza.

Creamy veal and mushroom sauce in crispy puff pastry. Lucerne’s festive dish, in a version you can make on a weeknight.

Sliced veal in a creamy mushroom sauce. Two things decide whether it works: how you sear the meat and when it goes back in.

My grandma’s take on Ghackets mit Hörnli: rice instead of Hörnli, and a heaped spoon of curry in the sauce.