Imprenta
Sagrada.
THE SHARED TABLE / ISSUE 01IMPRENTA SAGRADA © 2026
Culinary friendships

Good food.
Better together.

148 dishes, nine reading languages, and a place for everyone. Choose a cuisine and read its recipes in your preferred language.

Explore the recipes
A shared table with four dishes
01—04The friendship collectionIS / NOURISH
Culinary friendships

20 recipes. Plenty to share.

20 recipes for each language: the original four and sixteen familiar dishes from its culinary traditions.

20 / 20 recipes

Lentils, lemon & a little sunshine
Photo: Making Thyme for Health
01Original collection

Lentils, lemon & a little sunshine

A bright, crunchy salad for the middle of the table.

15 min4 servings
Open recipe

Ingredients

  • 400 g cooked lentils, drained
  • 1 cucumber
  • 250 g tomatoes
  • ½ red onion
  • 2 tbsp olive oil
  • 1 lemon
  • 2 tbsp chopped parsley
  • Black pepper, to taste

Method

  1. Dice the cucumber, tomatoes and onion. Rinse and drain the lentils.
  2. Mix the lentils and vegetables with olive oil, lemon juice and parsley.
  3. Season with pepper and serve, or chill until ready to eat.
Chickpeas with a warm welcome
Photo: Kitchen Treaty
02Original collection

Chickpeas with a warm welcome

A gently spiced tomato curry made for passing around.

45 min4 servings
Open recipe

Ingredients

  • 480 g cooked chickpeas, drained
  • 400 g canned chopped tomatoes
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 2 tsp mild curry powder
  • 150 ml water
  • 150 g spinach
  • 200 g dry brown rice

Method

  1. Cook the rice according to its packet instructions. Chop the onion and garlic.
  2. Heat the oil. Cook the onion for 5 minutes; add garlic and curry powder for 1 minute. Add tomatoes, chickpeas and water. Simmer for 15 minutes.
  3. Stir in the spinach and cook for 2 minutes. Serve with the rice.
Tofu, rice & everyday calm
Photo: Fork in the Road
03Original collection

Tofu, rice & everyday calm

A simple bowl with broccoli and a bright lemon-soy dressing.

40 min2 servings
Open recipe

Ingredients

  • 150 g dry brown rice
  • 250 g firm tofu
  • 300 g broccoli
  • 1 carrot
  • 1 tbsp olive oil
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp lemon juice
  • 1 tsp grated ginger

Method

  1. Cook the rice according to its packet instructions. Pat the tofu dry and cut into cubes.
  2. Heat the oil in a pan and cook the tofu for 8–10 minutes, turning until golden. Steam the broccoli and sliced carrot for 5–7 minutes.
  3. Mix soy sauce, lemon juice and ginger. Divide the rice, tofu and vegetables into bowls and add the dressing.
Black bean tacos, big-table energy
Photo: Campbell’s / Pace
04Original collection

Black bean tacos, big-table energy

A colorful, hands-on meal that everyone can assemble.

25 min4 servings
Open recipe

Ingredients

  • 8 small corn tortillas
  • 480 g cooked black beans, drained
  • 1 red pepper
  • 1 onion
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 avocado
  • 150 g tomatoes
  • 1 lime

Method

  1. Dice the pepper, onion and tomatoes. Heat the oil and cook the pepper and onion for 7–8 minutes.
  2. Add the beans and cumin. Cook for 5 minutes, stirring; mash a few beans to bring the filling together.
  3. Warm the tortillas according to the packet instructions. Fill with beans, diced avocado and tomatoes. Finish with lime juice.
Shepherd’s pie
Photo: Oxfordian Kissuth
05English-speaking kitchens

Shepherd’s pie

70 min4 servings
Open recipe

Ingredients

  • 500 g minced lamb
  • 700 g potatoes
  • 1 onion
  • 2 carrots
  • 150 g peas
  • 2 tbsp tomato paste
  • 250 ml stock
  • 2 tbsp olive oil
  • 40 g butter
  • 80 ml milk
  • Salt and pepper to taste

Method

  1. Peel and boil the potatoes for 20 minutes. Mash with butter and milk. Dice the onion and carrots.
  2. Cook the onion and carrots in oil for 8 minutes. Add lamb and brown for 8 minutes. Add tomato paste, stock and peas; simmer for 15 minutes, reaching 71 °C in the mince.
  3. Put the filling in a baking dish, top with mash and bake at 200 °C for 20 minutes until browned and hot throughout.
Fish and chips
Photo: Matthias Meckel
06English-speaking kitchens

Fish and chips

50 min4 servings
Open recipe

Ingredients

  • 600 g cod fillets
  • 800 g potatoes
  • 150 g flour
  • 200 ml sparkling water
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • 500 ml frying oil
  • 1 lemon
  • Salt to taste

Method

  1. Cut potatoes into chips, toss with olive oil and salt, and bake at 220 °C for 35–40 minutes, turning halfway.
  2. Mix flour, baking powder, a pinch of salt and sparkling water. Pat the fish dry and dip in batter.
  3. Fry fish in batches in oil at 175 °C for 5–8 minutes, until golden and 63 °C at the centre. Drain and serve with chips and lemon.
Sunday roast chicken
Photo: Evan Swigart from Chicago, USA
07English-speaking kitchens

Sunday roast chicken

110 min4 servings
Open recipe

Ingredients

  • 1 whole chicken, about 1.5 kg
  • 800 g potatoes
  • 400 g carrots
  • 1 onion
  • 2 tbsp olive oil
  • 1 lemon
  • 1 tsp dried thyme
  • Salt and pepper to taste

Method

  1. Heat the oven to 200 °C. Pat the chicken dry; season with oil, thyme, salt and pepper. Put lemon halves and onion in the roasting dish.
  2. Roast for about 80–95 minutes. Add potato and carrot chunks around the chicken after the first 25 minutes, turning them once.
  3. Check the thickest breast and thigh reach 74 °C, away from bone. Rest for 10 minutes before carving and serving.
Macaroni and cheese
Photo: Texasfoodgawker
08English-speaking kitchens

Macaroni and cheese

40 min4 servings
Open recipe

Ingredients

  • 300 g macaroni
  • 40 g butter
  • 40 g flour
  • 600 ml milk
  • 200 g cheddar
  • 30 g breadcrumbs
  • 1 tsp mustard
  • Salt and pepper to taste

Method

  1. Cook macaroni 2 minutes less than the packet time; drain. Heat the oven to 200 °C.
  2. Melt butter, stir in flour for 2 minutes, then whisk in milk gradually. Simmer until thick. Add mustard, seasoning and 150 g grated cheddar.
  3. Mix with pasta in a baking dish. Top with remaining cheese and breadcrumbs; bake 20 minutes until bubbling.
New England clam chowder
Photo: Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia.
09English-speaking kitchens

New England clam chowder

35 min4 servings
Open recipe

Ingredients

  • 300 g canned clams, drained
  • 500 g potatoes
  • 1 onion
  • 2 celery sticks
  • 40 g butter
  • 30 g flour
  • 700 ml fish stock
  • 200 ml cream
  • Salt and pepper to taste

Method

  1. Dice onion, celery and potatoes. Cook onion and celery in butter for 8 minutes.
  2. Stir in flour for 1 minute. Gradually add stock, then potatoes. Simmer 15–20 minutes until tender.
  3. Add clams and cream; heat gently for 5 minutes without boiling hard. Season and serve.
Chili con carne
Photo: Carstor
10English-speaking kitchens

Chili con carne

60 min4 servings
Open recipe

Ingredients

  • 400 g minced beef
  • 400 g cooked kidney beans
  • 400 g chopped tomatoes
  • 1 onion
  • 1 red pepper
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp mild chili powder
  • 200 ml stock
  • Salt to taste

Method

  1. Dice onion and pepper, chop garlic and cook in oil for 8 minutes. Add beef and brown for 8 minutes.
  2. Add spices, tomatoes and stock. Simmer for 25 minutes, ensuring the mince reaches 71 °C.
  3. Add drained beans, cook for 10 minutes and season. Serve in bowls.
Corn chowder
Photo: tomatoes and friends
11English-speaking kitchens

Corn chowder

35 min4 servings
Open recipe

Ingredients

  • 400 g sweetcorn
  • 400 g potatoes
  • 1 onion
  • 2 celery sticks
  • 2 tbsp butter
  • 700 ml vegetable stock
  • 200 ml milk
  • Salt and pepper to taste

Method

  1. Dice onion and celery and soften in butter for 8 minutes.
  2. Add diced potatoes and stock. Simmer for 15 minutes until the potatoes are tender.
  3. Add sweetcorn and milk; simmer gently for 5 minutes. Blend one ladleful and stir back in to thicken. Season.
American pancakes
Photo: Mae Mu
12English-speaking kitchens

American pancakes

25 min4 servings
Open recipe

Ingredients

  • 200 g flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 egg
  • 250 ml milk
  • 30 g melted butter
  • 1 tbsp oil for the pan

Method

  1. Mix flour, baking powder and sugar. In another bowl, whisk egg, milk and melted butter.
  2. Combine wet and dry ingredients just until mixed. Heat a lightly oiled frying pan over medium heat.
  3. Cook small ladlefuls for 2 minutes until bubbles appear, then flip and cook 1–2 minutes more until the centre is fully cooked.
Apple crumble
Photo: Suzette - www.suzette.nu from Arnhem, Netherlands
13English-speaking kitchens

Apple crumble

55 min6 servings
Open recipe

Ingredients

  • 700 g apples
  • 150 g flour
  • 80 g rolled oats
  • 100 g butter
  • 100 g sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

Method

  1. Heat the oven to 190 °C. Peel and slice apples, toss with lemon, cinnamon and 40 g sugar, and put in a baking dish.
  2. Rub butter into flour, then mix in oats and remaining sugar.
  3. Spread the crumble over the apples. Bake 35–40 minutes until golden and the fruit is tender.
British scones
Photo: User:Dave souza
14English-speaking kitchens

British scones

30 min8 servings
Open recipe

Ingredients

  • 350 g self-raising flour
  • 85 g cold butter
  • 40 g sugar
  • 175 ml milk
  • 1 egg for brushing

Method

  1. Heat the oven to 220 °C. Rub butter into flour until crumbly, then stir in sugar.
  2. Add milk to form a soft dough. Pat to 3 cm thick and cut into 8 rounds without twisting the cutter.
  3. Place on a baking tray, brush with beaten egg and bake 12–15 minutes until risen and golden.
Eggs Benedict
Photo: Mark Miller
15English-speaking kitchens

Eggs Benedict

30 min4 servings
Open recipe

Ingredients

  • 4 English muffins
  • 8 eggs
  • 8 slices cooked ham
  • 3 pasteurised egg yolks
  • 150 g butter
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • Salt to taste

Method

  1. Whisk pasteurised yolks and lemon over a gently simmering water bath until thick. Slowly whisk in melted butter; season and keep warm.
  2. Toast muffins and warm the ham. Bring a wide pan of water with vinegar to a gentle simmer.
  3. Poach eggs for 6–7 minutes, until whites and yolks are set. Put ham and eggs on muffins and spoon over the sauce.
Jacket potatoes
Photo: Renee Comet (photographer)
16English-speaking kitchens

Jacket potatoes

85 min4 servings
Open recipe

Ingredients

  • 4 large baking potatoes
  • 2 tbsp olive oil
  • 200 g cheddar
  • 400 g baked beans
  • Salt to taste

Method

  1. Heat the oven to 220 °C. Scrub potatoes, dry and prick several times with a fork.
  2. Rub with oil and salt. Bake 60–75 minutes until crisp outside and soft all the way through.
  3. Heat the beans, split the potatoes and fill with beans and grated cheese.
Coleslaw
Photo: Anagoria
17English-speaking kitchens

Coleslaw

20 min4 servings
Open recipe

Ingredients

  • 400 g white cabbage
  • 2 carrots
  • ½ onion
  • 100 g mayonnaise made with pasteurised eggs
  • 2 tbsp plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • Salt and pepper to taste

Method

  1. Shred the cabbage finely, grate the carrots and slice the onion.
  2. Mix mayonnaise, yogurt, lemon juice, mustard and seasoning.
  3. Toss the vegetables with the dressing. Keep chilled until serving.
Tomato soup
Photo: Ella Olsson from Stockholm, Sweden
18English-speaking kitchens

Tomato soup

40 min4 servings
Open recipe

Ingredients

  • 800 g chopped tomatoes
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 500 ml vegetable stock
  • 10 basil leaves
  • Salt and pepper to taste

Method

  1. Chop onion, carrot and garlic. Soften in oil for 8 minutes.
  2. Add tomatoes and stock, then simmer for 25 minutes.
  3. Add basil, blend until smooth and season. Reheat gently and serve.
Chicken pot pie
Photo: avlxyz at https://www.flickr.com/photos/avlxyz/
19English-speaking kitchens

Chicken pot pie

60 min4 servings
Open recipe

Ingredients

  • 400 g cooked chicken
  • 1 onion
  • 2 carrots
  • 150 g peas
  • 40 g butter
  • 40 g flour
  • 400 ml chicken stock
  • 100 ml milk
  • 300 g ready-made puff pastry
  • 1 egg

Method

  1. Heat the oven to 200 °C. Dice onion and carrots and cook in butter for 8 minutes.
  2. Stir in flour, then gradually add stock and milk. Simmer until thick; add chicken and peas.
  3. Put in a pie dish, cover with pastry and cut a steam slit. Brush with beaten egg and bake 30–35 minutes until golden and the centre reaches 74 °C.
Banana bread
Photo: Shisma
20English-speaking kitchens

Banana bread

75 min10 servings
Open recipe

Ingredients

  • 3 ripe bananas
  • 250 g flour
  • 100 g sugar
  • 2 eggs
  • 80 ml neutral oil
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp cinnamon

Method

  1. Heat the oven to 175 °C and line a loaf tin. Mash bananas and whisk with sugar, eggs and oil.
  2. Mix flour, baking powder, bicarbonate and cinnamon, then fold into the banana mixture.
  3. Pour into the tin and bake 50–60 minutes, until a skewer comes out clean. Cool before slicing.

Cooking temperatures

01 / VARIETY

Every color has a place.

Vegetables, fruit, whole grains, pulses and other nourishing foods bring variety to your plate.

02 / BALANCE

Food that fits your life.

Eating well is about an overall pattern. Enjoyment, culture and convenience belong at the table, too.

03 / CONSISTENCY

Small steps count.

Start with one doable change. A habit you enjoy is easier to keep than a rule you dread.

01 / YOUR MESSAGE, YOUR WAY

A good idea.
Beautifully put.

Choose a topic and tone, try a layout, then edit the words to make them yours. All messages are in English.

Everyday nourishment

nourish.Good food. Everyday good.
02 / A LITTLE INSPIRATION

Words worth
bringing to the table.

Three starting points for a more positive conversation about food.

01 / COLOR

A colorful plate is a delicious place to start.

Explore vegetables, fruit, whole grains and pulses. Variety makes everyday meals more interesting and helps you get a range of nutrients.

02 / HABITS

Small choices. Everyday care.

Add a vegetable to lunch. Try wholegrain bread. Keep fruit within reach. Eating well grows from choices you can repeat.

03 / CONNECTION

Good food tastes even better together.

Make time to cook, sit down and share a meal when you can. The table can be a place for nourishment, conversation and connection.

You do not need a perfect plate.
Just a good place to begin.

Choose one small change that works for you. Let enjoyment be part of the plan.

Our starting point: variety, balance and everyday habits. Learn more from the WHO guide to a healthy diet. These messages offer general food education; individual needs vary.