Main Courses recipes

Choosing a main courses recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Butter chicken with creamy tomato sauce

  Preparation takes 26 minutes. Cooking takes 69 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, trimmed weight, plain full-fat yoghurt, peeled fresh ginger, finely grated, peeled garlic, finely grated, lemon juice. Equipment: Covered non-reactive bowl, at least 1.5 litres, Heavy-based saucepan or sauté pan, approximately 3 litres and 22–24 cm wide, 28 cm heavy frying pan, Scales, measuring spoons and fine grater, Chopping board and knife, Heatproof spatula and tongs, with clean utensils for cooked food, Digital food thermometer, Baking tray, oven gloves and oven, Clean tea towel for keeping naan warm.

  Kitchen tip: A smaller frying pan needs more batches and extra time. Crowding traps steam and prevents the yoghurt-coated chicken from browning.

• Pad kra pao with crispy fried egg

  Preparation takes 14 minutes. Cooking takes 35 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: dry jasmine rice, water for the rice, raw pork mince, garlic, Thai bird’s-eye chillies. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, Sieve, Chopping board and knife, Small bowl and cup, 20 cm frying pan for the eggs, 28–30 cm wok or broad frying pan for the pork, Slotted turner and heatproof spatula, Digital food thermometer, Pestle and mortar, optional.

  Kitchen tip: A 28–30 cm pan can handle 300 g mince in one batch. For doubled quantities, cook the pork in two batches rather than crowding the pan.

• Turmeric fish with dill and rice noodles

  Preparation takes 32 minutes. Cooking takes 29 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: firm white fish fillets, such as cod, haddock or pollock, ground turmeric, fresh ginger, garlic, fish sauce. Equipment: 28–30 cm deep frying or sauté pan, 4 litre saucepan and colander, or a heatproof soaking bowl if required by the noodle packet, Non-reactive marinating bowl, Small dressing bowl, Separate raw-fish and ready-to-eat preparation boards and utensils, Broad fish slice and clean holding plate, Kitchen scales and measuring spoons, Four serving bowls, Food thermometer, optional.

  Kitchen tip: Read the noodle packet first. A longer soaking or cooking method changes when you need to start the water; do not shorten it to match the fish.

• Chicken quesadillas with fresh tomato salsa

  Preparation takes 14 minutes. Cooking takes 23 minutes. Allow 34 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, weighed whole before removing watery seed pockets, red onion, peeled weight, fresh coriander, fresh green chilli, lime juice. Equipment: Heavy 28–30 cm frying pan with a flat cooking surface large enough for two folded 20 cm tortillas without overlap, Microwave, approximately 800 W, 750 ml microwave-safe dish and loose-fitting cover, Digital food thermometer, Broad spatula, Grater, Chopping board and sharp knife, Mixing bowl, Pastry brush, Wire rack, Slotted spoon.

  Kitchen tip: The schedule assumes chilled ready-cooked chicken, an approximately 800 W microwave and two quesadillas per frying batch. Extra microwave bursts or slower melting extend it; follow temperature and texture cues rather than increasing the heat to meet the clock.

• Quiche Lorraine with a Crisp Pastry Crust

  Preparation takes 44 minutes. Cooking takes 100 minutes. Allow 172 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, plain flour, for dusting, cold unsalted butter, cut into 1 cm cubes, fine salt, cold water. Equipment: 23 cm loose-bottomed metal tart tin, approximately 3 cm deep, Sturdy metal baking tray large enough to support the tin, Mixing bowls, table knife and whisk, Kitchen scales, Rolling pin and fork, Wrapping material for chilling the pastry, Baking parchment, Approximately 600–800 g baking beans, enough to support the base and sides, 24–26 cm frying pan, Sieve, heatproof bowl and plate, Pastry brush, Small serrated knife, Digital food thermometer, Cooling rack.

  Kitchen tip: If the pastry becomes soft or greasy during rolling, chill it for another 10–15 minutes before continuing; this extends the schedule.

• Bibimbap with Gochujang Sauce

  Preparation takes 27 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 2 servings. Key ingredients: dry Korean or Japanese short-grain white rice, unseasoned, cold water for the rice, raw sirloin steak, weighed after trimming, light soy sauce, toasted sesame oil, divided. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, 2 litre saucepan for blanching, Two hob rings; no oven required, 26–28 cm non-stick frying pan with a suitable lid, Colander and slotted spoon, Separate raw-meat board and utensils, Digital food thermometer suitable for thin meat strips, Topping platter, clean cooked-beef plate and small sauce bowl, Two approximately 900 ml serving bowls.

  Kitchen tip: Check the rice and beansprout packets before starting: longer cooking instructions extend the schedule.