When I touch down in a place where the only planes that show up are the ones that ferry trekkers, I’m always hunting for a single dish that tells a story. Last time in a high‑altitude village in the Himalayas I tried a stew of yak meat and barley, simmered over a stone hearth for hours – it was simple, pure, and somehow felt like a hug from the earth itself. I’m looking forward to finding something just as honest somewhere out there, maybe a smoked fish from a forgotten river, or a bread baked in a pit that has been used for centuries. If you’ve got any recipes that keep well on long flights and taste great in a cramped galley, I’d love to hear them. Let’s swap a few secrets – my cockpit’s got a good appetite.