Browse 3 recipes collected around stovetop cooking.
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◷ 30 mineasy
Render cured Spanish chorizo, then simmer butter beans in its paprika-rich oil for a glossy, lightly thickened sauce. Tender spinach and a splash of sherry vinegar balance the creamy beans and smoky, savoury chorizo.
Oct 9
◷ 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.
Oct 6
◷ 65 minmedium
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Oct 3Compare 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.
Preparation takes 10 minutes. Cooking takes 21 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: butter beans, ready-to-eat cured Spanish chorizo, fresh spinach, garlic, olive oil. Equipment: 24–26 cm sauté pan, approximately 2 litres in capacity, Sieve, Chopping board and knife, Measuring jug and measuring spoons, Wooden spoon or silicone spatula.
Kitchen tip: Keep the measured stock within reach before adding the garlic and paprika. If either turns black or smells acrid, restart rather than trying to disguise the bitterness.
Preparation takes 14 minutes. Cooking takes 85 minutes. Allow 108 minutes in total. Makes 4 servings. Key ingredients: dry long-grain parboiled rice, tinned chopped tomatoes, including their juice, raw red pepper, trimmed weight, peeled onion, divided, Scotch bonnet chilli. Equipment: Heavy-based 4–5 litre saucepan, approximately 22–24 cm across, with a tight-fitting lid, Blender with at least 1 litre working capacity, Fine sieve, Kitchen scales and measuring jug, Heatproof spoon or spatula, Kettle, Covered heatproof jugs or insulated flasks for the hot liquids, Fork or broad spoon for fluffing, Optional splatter guard, Optional foil to improve the lid seal.
Kitchen tip: The standard schedule includes one further 7-minute steaming stage. Watery tomatoes, slower-cooking rice or additional drying and water corrections will extend it; follow the texture cues rather than rushing.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: all-purpose potatoes, weighed after peeling, yellow onion, peeled, olive oil, for cooking the vegetables and tortilla; excess drained, eggs, fine salt. Equipment: 20 cm (8-inch) nonstick skillet with sides at least 5 cm (2 inches) high, Lid that fits the skillet, Knife and chopping board, Large mixing bowl, Whisk or fork, Flexible spatula, Fine-mesh sieve and heatproof bowl, Tablespoon measure, Sturdy plate about 25 cm (10 inches) across, wider than the skillet, Clean serving plate, Dry oven gloves, Instant-read food thermometer.
Kitchen tip: Use the specified skillet size: a larger pan makes a thinner tortilla that cooks more quickly and can dry out.