Smashed ripe avocado on sourdough with lemon, chilli flakes and flaky salt. Simple done right.
Crispy grilled wings tossed in sticky BBQ sauce. The ultimate game-day crowd pleaser.
Moist loaf made with overripe bananas and a hint of cinnamon. The ultimate use-it-up bake.
Slow-braised beef in red wine with mushrooms, pearl onions and bacon. Rich, fork-tender and perfect for a cold evening.
Dry-braised beef cooked down in coconut milk and lemongrass-spice paste until deeply caramelised. Intense, aromatic and unforgettable.
A colourful bowl of rice topped with seasoned vegetables, beef and a runny fried egg. Mix with gochujang for the full experience.
Overnight oats soaked in apple and yogurt. Creamy, no-cook and ready when you wake up.
Ruby-red beet soup with cabbage, potato and dill. Earthy, tangy and served hot or cold.
Crispy roasted cauliflower tossed in tangy buffalo sauce with blue cheese dip. Wings, but make it veg.
Charred tandoori-style chicken in a velvety tomato-butter sauce. Mild, creamy and universally loved.
Silky egg custard with a pool of dark caramel. Smooth, wobbly and universally loved.
Salmon roasted on a cedar plank over the grill. Smoky, gentle and impossibly tender.
Slow-simmered chicken in a complex sauce of dried chiles, chocolate and warm spices. Earthy, slightly sweet and deeply Mexican.
Spiced chicken thighs roasted until edged with char, served with garlic sauce and pickles. Street-food energy at home.
Tender chicken in a silky tomato-cream sauce spiced with garam masala and ginger. A weeknight-friendly take on the British-Indian classic.
Shredded chicken in a tomato-chile broth with crispy tortilla strips and avocado. Layers of texture and heat.
Silky rice porridge simmered until broken down, topped with ginger, spring onion and century egg.
Chewy-centred cookies with crisp edges and pools of dark chocolate. The benchmark batch.
Smoked low and slow, glazed with pomegranate, and pulled until it falls apart. Easy enough for your first go.
Buttery flaky crust filled with cinnamon-spiced apples. The pie that defines autumn.
Crisp romaine with garlicky anchovy dressing, Parmesan and crunchy croutons. Bold and timeless.
Halved hard-boiled eggs with a creamy mustard-yolk filling. A party staple that never goes out of style.
Silky chickpea dip with tahini, lemon and garlic. Smooth, nutty and infinitely dippable.
Espresso-soaked ladyfingers layered with mascarpone cream. No baking — just chill and wait.
