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◷ 51 minmedium
Soft tofu and minced pork in a glossy, chilli-hot sauce with doubanjiang, fermented black beans and tingling Sichuan pepper. Gentle simmering keeps the tofu tender, while a little cornflour gives the sauce a light gloss. Serve with steamed jasmine rice.
◷ 55 minmedium
Golden, turmeric-marinated fish with a moist, flaky centre, generously wilted dill and spring onions, soft rice noodles, lime–fish sauce dressing and crunchy roasted peanuts.
◷ 838 minmedium
Soaked, uncooked chickpeas are ground with parsley, garlic and cumin, then fried into crisp falafel with tender, finely textured centres. Serve with pourable lemon tahini sauce. Allow for a refrigerated chickpea soak of 12–18 hours.
◷ 77 mineasy
A substantial vegetarian Moroccan soup with tender lentils, chickpeas and fine vermicelli in a silky tomato broth. Ginger, parsley and fresh coriander bring warmth and freshness, with lemon wedges alongside. Allow about 1 hour 20 minutes using cooked chickpeas; older lentils may take longer.
◷ 72 mineasy
Golden chicken thighs with glossy orzo cooked in their pan juices, finished with spinach, lemon and feta. Finish and check the chicken before adding the pasta so both stay tender.
◷ 108 minmedium
Nigerian jollof rice with tender, separate orange-red grains and a deeply savoury tomato, pepper and onion base. Allow about 1 hour 50 minutes, including resting; extra reduction or rice corrections can extend this.
◷ 37 mineasy
Gently fold eggs through softened green peppers and juicy tomatoes for a tender, saucy Turkish breakfast, served straight from the skillet with bread for scooping.
◷ 34 mineasy
Crisp, pan-toasted flour tortillas filled with juicy shredded chicken and melted Monterey Jack, served with fresh tomato, lime and coriander salsa. Ready in about 35 minutes using ready-cooked chicken and a pan large enough for two quesadillas per batch.
◷ 166 minmedium
Crisp homemade pastry pockets filled with chunky potatoes, peas and warm spices, served with fresh mint–coriander chutney. Makes 12 samosas, serving 6. Allow approximately 2 hours 45 minutes, including resting, cooling and three frying batches; smaller batches or slower cooling will take longer.
◷ 80 minmedium
Tender Spanish beef-and-pork meatballs, pan-browned and gently finished in a thick, spoonable tomato sauce, served with crusty bread. Allow about 1 hour 20 minutes, plus additional simmering and temperature checks if needed.
◷ 121 minmedium
Browned beef mince, onions and carrots in a thick, savoury gravy beneath fluffy mash with golden ridges. Allow approximately 2 hours, including resting; extra gravy reduction, baking or an optional grill finish may extend this.
◷ 47 mineasy
Creamy aubergine with browned edges, springy wheat noodles and a glossy chilli-crisp, soy and rice-vinegar sauce. A little chilli crisp added at the table keeps its crunch.