Fresh recipes, practical techniques, and thoughtful inspiration—updated as soon as a new dish lands.
◷ 50 minmedium
Soft corn tortillas filled with browned, juicy beef, chunky charred tomato salsa, white onion and coriander, with lime wedges to finish. Makes 12 small tacos in about 50 minutes, assuming the salsa vegetables fit in one batch; allow 12–13 minutes plus handling for each additional charring batch.
Oct 16
◷ 86 minmedium
Thinly sliced beef marinated with pear, soy and sesame, then seared in eight small batches for tender folds and browned edges. Served with softened onion, spring onions, sesame seeds and steamed rice.
Oct 16
◷ 119 minmedium
Browned chicken thighs braised gently in dry cider, stock and wholegrain mustard, with late-added apple wedges. The sauce stays savoury and lightly reduced, while the apples soften without falling apart.
Oct 16
◷ 44 mineasy
Golden pan-fried potato gnocchi sit over a light roasted-pepper sauce, with torn burrata and fresh basil. Keeping the sauce underneath preserves the crisp edges and soft potato centres.
Oct 15
◷ 75 minmedium
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
Oct 15
◷ 41 mineasy
White fish gently oven-steamed in baking-paper parcels with coconut milk, ginger and fish sauce, then finished with fresh lime and Thai basil. Serve with jasmine rice to soak up the light, fragrant broth; thicker fillets may need extra baking time.
Oct 15
◷ 120 minmedium
Yoghurt-marinated chicken with lightly charred edges in a smooth tomato, butter and cream sauce, finished with garam masala and dried fenugreek. Served with warm naan; allow at least 1 hour for refrigerated marinating.
Oct 15
◷ 205 minmedium
Two tender butter sponges made by the creaming method, sandwiched with strawberry jam and softly whipped, unsweetened cream, then finished with caster sugar. Makes one 20 cm cake.
Oct 15
◷ 600 minmedium
Marinated strips of pork shoulder, oven-roasted and finished with thin coats of honey–hoisin glaze for glossy, caramelised edges and juicy, sweet-savoury slices. Allow 8–24 hours for refrigerated marinating.
Oct 14
◷ 204 minmedium
Two homemade pizzas with a crisp, cooked-through base, an airy golden rim, bright tomato sauce, soft mozzarella and fresh basil. Bake them one at a time on a thoroughly preheated metal tray and serve each as it is ready.
Oct 14
◷ 144 minmedium
Vietnamese chicken noodle soup with tender poached chicken, flat rice noodles and a clear, golden broth scented with charred ginger, onion and restrained toasted spices. Finish with spring onions, coriander and lime. Allow about 2½ hours, with extra time possible depending on chicken doneness and noodle instructions.
Oct 14
◷ 24 mineasy
Pan-seared salmon finished in a thin, glossy Japanese soy, mirin and sake glaze. Gentle simmering keeps the fish moist, while a separate final reduction prevents overcooking.
Oct 14