Addressing the deep-rooted integration challenges unearthed by large-scale migration and rapid social change will require a combination of strategies. Governments in Europe and North America must create a new social contract for increasingly diverse societies that are confronting cycles of disruption. This report sketches a blueprint for an adaptive process oriented by skill needs rather than national origins.

India is the world's largest source for immigrant physicians, and for Indian-trained doctors and nurses the allure of working abroad is strong despite an acute domestic shortage of health-care workers. Against this pull, the Indian government has enacted a number of policies to limit and regulate the emigration of health-care professionals, though these have been more ad hoc in nature and not part of a fully realized strategy.

1 onion, grated 1 cup Greek yoghurt 1/2 cup olive oil 1/2 lemon, juiced 2 cloves of garlic, crushed 1 tsp. smoked paprika 1/2 tsps. ground coriander 1/2 tsps. ground cumin 500g chicken thighs, cut in to 3 cm pieces 2 tbsps. sesame seeds, toasted tabbouleh 100g burghul 2 1/2 cups frozen peas 1 handful of flat leaf parsley, chopped 1 punnit of cherry tomatoes, halved 1 handful of mint leaves, lightly chopped 3 shallots, thinly sliced 200g Greek feta, crumbled 1/3 cup olive oil 1/2 lemon, juiced 1/2 tsp. ground cinnamon Good pinch of sea salt flakes and black pepper

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

A tasty and healthy cake for the whole family

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

When it comes to bacon, it's everything in moderation... This recipe uses bacon as a seasoning.

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Julie Goodwin. Julie's new book is "Homemade Takeaway."

A modern flavour twist on an old favourite. Enjoy!

Anyone can make this jam in about 10 minutes! It surpasses almost any product you can buy. If giving as a gift it's best to make the jam only a few weeks ahead of time as the flavour will be fresher and the colour brighter. Store this jam in the refrigerator.

Turn new season cherries into an exotic condiment. These make an elegant accompaniment to pates, terrines, baked ham, roast quail, cheese boards, or serve on antipasto platters to accompany charcuterie or any smoked or cured meats. Add them to a salad containing smoked chicken.

This is what I think of as an honest cake - not tizzy, just homely, buttery and ever-so more-ish with its tender, nutty crumb and sweet, caramelised pineapple topping. I particularly love the way the sides, through some kind of magical alchemy of heat and sugar, become ever-so-slightly crunchy. There are a couple of little things I've noticed when I bake it - the first is that it cooks better and looks better when baked in a regular, not a non-stick, cake tin. And the second is that it's really important not to overload the tin with pineapple or it will release too much liquid and the centre of the cake will be soggy.

Referred to as a Japanese 'pizza', okonomiyaki is probably best described as a cabbage fritter. There are many versions that can include seafood, pork belly, kimchi or cheese, and either served with the sauce described or with Japanese mayonnaise. Delicious snack food, which can also be a meal.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

This recipe was featured on Foodie Tuesday, a weekly segment with Richelle Hunt on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Hana Assafiri. Hana's new book is called "Moroccan Soup Bar: Recipes of a Spoken Menu."

I absolutely adore a rich moist fruit cake laced with brandy. We love this cake in our house and will stay fresh in a airtight tin for months.

Fresh and tasty chicken pot stickers with a delicious Asian slaw.

This recipe for Kansas City ribs was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM courtesy of Lance Rosen. Lance's new book is called "Temples of BBQ".

500g chicken mince 1 large zucchini, coarsely grate(200g) 2 shallots, finely sliced 1 free range egg 1 handful of chopped mint leaves 1 handful of chopped fresh coriander 2 garlic cloves, crushed 1 tsp. ground cumin 1 tsp. Himalayan salt 1/2 tsp. ground black pepper A pinch of chilli flakes Sunflower oil for pan frying Soured Cream And Sumac Sauce 100g sour cream 150g Greek yoghurt 1 tsp. finely grated lemon zest 1 tbsp. lemon juice 1 garlic clove, crushed 1 and 1/2 tbsps. olive oil 1 tbsp. sumac Pinch of salt and pepper

Try your hand at this delicious Golden Chicken Stock creation from Maggie Beer.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Alice Zaslavsky aka Alice in Frames. Alice's latest book is "Alice's Food A-Z: Edible Adventures".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt

Fresh, bright and delicious.

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon

Once you've peeled and cored the quinces there's really little work to do to make this gorgeous dessert. They just bubble away happily for a few hours while the sugar and long slow cooking cast their spell, transforming the quinces' hard, ivory-coloured flesh until it's meltingly soft and an incredible deep-rose colour.

1/4 small watermelon vegetable oil, for deep-frying 50 g vine leaves in brine 1/3 cup plain flour 2 tbsp. extra-virgin olive oil, plus extra to garnish 500 g calamari, cleaned, scored and cut into bite-sized pieces, tentacles reserved salt flakes and cracked pepper 200 g green olives 200 g goat's curd, broken into small pieces

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Shane Delia. This recipe is from Shane's book, and SBS series, "Shane Delia's Spice Journey".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

4 salmon fillets, skin on (175g per portion) 2 tbs soy sauce 1 tbs rice wine vinegar 1 tbs olive oil 1 clove garlic, minced 1 tbs ginger, mined 1 small red chilli 1 lime, juiced

Three large oranges Six eggs 250g caster sugar 1 tsp baking powder 250g almond meal (ground almonds)

I'm never quite sure what to call this; it's baked in a ceramic pie or gratin dish so it looks a bit like a tart, especially with the glistening pear slices fanned over the top, and yet the moist, satisfyingly crunchy texture is more that of a cake. It doesn't really matter, what does is that it's a breeze to make, has a lovely homely flavour, and is just the sort of thing to whip up when you want a rather fabulous dessert in a hurry.

Chicken pie with tasty extras

Delicious steak with chimmi churri sauce

A savoury crumble seems very odd at first but makes a lot of delicious sense when you eat it! Using dried chestnuts, which are available from good Italian grocers reduces the preparation time.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.

A spicy Thai take on fried chicken, perfect as an entree to get the taste-buds sizzling or part of a main meal with rice and vegetables.

These savoury bites break apart with a gentle crunch, with dough as light as air and a sticky honey sauce that will have you coming back for more.

As the cold weather sets in, this nourishing winter dish is perfect to warm hands, feet and heart. The addition of buckwheat flour to polenta gives it a delicious smoky earth flavour and adds to the nutrition level of this dish. Rich in fibre and silica, gluten free buckwheat contain rutin, a bioflavonoid that is know to increase blood circulation and reduce high blood pressure. Perfect for winter!

2 tablespoons sesame oil 2 teaspoons garlic, minced 1 cup shredded carrots 1 cup cabbage, thinly sliced 1 red capsicum, thinly sliced 1 green chilli, sliced 3 large zucchini, spiralled into noodles 2 large chicken breasts, cooked & shredded Toppings 1/2 cup cashew nuts, chopped spring onion Satay sauce 1/2 cup peanut butter 1/3 cup honey 1/3 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons fresh ginger, minced 1 tablespoon sweet chilli sauce

This indulgent cheesecake is as light as air, with all the ingredients of an afternoon tea rolled into one - coffee, chocolate and caramel biscuits.

Pumpkin soup on it's own can be rather plain but with interesting garnishes, the ordinary becomes delicious. This variation on a classic pesto, which uses pine nuts, incorporates roasted almonds instead, giving this ubiquitous winter soup a greater depth of flavour and crunch.

Fortunately Tuscan black kale (cavolo nero) with its sweet, earthy flavour is readily available now, however as it's gratifyingly hardy and easy to grow, if you have a small patch or pot to put some in I can't encourage you enough to do so; it will pay you back in spades. The crinkly blue/green leaves are quite tough, but with long, slow cooking they become tender and gently sweet, and that's the quality they give to this stick-to-your-ribs soup. I usually make it on the weekend when I have a bit more time to potter around in the kitchen, and love that it makes rather a lot (I've never been one to cook by halves! Although by all means make half the recipe if you'd rather not have leftovers) as having a tub tucked away in the fridge is like gold in the bank in a busy week. There's a fair bit of chopping required to start with, however once that's done the recipe is really straightforward.

Seafood in a different way by the Golden Pig.

A vegetarian dish with a tasty side salad

A luscious light chocolate banana cake for any occasion. Do you have overripe bananas in the fruit bowl? Pop them into a freezer bag and freeze. Then when you have time to whip up this easy and delicious cake, just thaw bananas a few hours ahead at room temperature then mash them.

1 1/2 cups fine semolina 1 1/2 cups sugar 1/2 cups Greek yogurt 2 tsps. baking soda 1/2 tsp ground mastic resin, we are substituting ground fennel 3-4 tbsps. butter, melted slivered almonds For the syrup: 2 1/2 cups sugar 1 1/2 cups water 1 lemon, cut in half 1/2 tsp. rose water Dash of vanilla extract 1 cinnamon stick