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◷ 304 minmedium
Thin spinach egg-pasta sheets layered with beef and pork ragù, creamy béchamel and Parmigiano Reggiano. Allow about 5 hours 5 minutes, including resting and serving, and longer if the ragù needs further reduction or the lasagne needs more baking.
◷ 89 minmedium
Tender pork, juicy prawns, rice vermicelli, crisp lettuce and mint wrapped in supple rice paper, with a creamy hoisin-peanut dipping sauce. Makes 12 rolls, serving 6 as a starter or side.
◷ 57 mineasy
High-heat roasted cauliflower with a tangy, warmly spiced yoghurt coating, served with cumin-seasoned lentils and cooling mint yoghurt. Allow about 1 hour.
◷ 68 mineasy
Thin, tender French crêpes with golden mottling, lightly crisp edges and a bright lemon-and-sugar finish. Makes 8 crêpes, serving 4 as a light breakfast.
◷ 57 mineasy
Moist, flaky cod with coriander, parsley, garlic and cumin, served with browned carrots and fluffy couscous. A clean, reserved portion of chermoula adds a bright lemony finish.
◷ 85 mineasy
An Ethiopian red lentil stew with sweet, thoroughly softened onions, warm berbere heat and a thick, spoonable texture, served with injera. Allow about 1 hour 25 minutes, or longer if the onions or lentils need more cooking.
◷ 125 minmedium
A Greek spinach and feta pie with spring onions, dill and crisp, golden filo layers. Thoroughly squeezed spinach and a cool filling keep it neatly sliceable. Allow about 2 hours 5 minutes, including resting; additional baking may be needed.
◷ 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.
◷ 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.
◷ 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.
◷ 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.
◷ 127 mineasy
Tender pork ribs in a distinctly sour, savoury Filipino broth with tomatoes, radish, aubergine, long beans and just-wilted water spinach. Gentle simmering keeps the broth light and the vegetables intact.