Smashed ripe avocado on sourdough with lemon, chilli flakes and flaky salt. Simple done right.
Moist loaf made with overripe bananas and a hint of cinnamon. The ultimate use-it-up bake.
Overnight oats soaked in apple and yogurt. Creamy, no-cook and ready when you wake up.
Crispy roasted cauliflower tossed in tangy buffalo sauce with blue cheese dip. Wings, but make it veg.
Salmon roasted on a cedar plank over the grill. Smoky, gentle and impossibly tender.
Spiced chicken thighs roasted until edged with char, served with garlic sauce and pickles. Street-food energy at home.
Shredded chicken in a tomato-chile broth with crispy tortilla strips and avocado. Layers of texture and heat.
Chewy-centred cookies with crisp edges and pools of dark chocolate. The benchmark batch.
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.
Fragrant jasmine rice cooked in coconut milk with pandan. Simple, aromatic and pairs with everything.
Crunchy cabbage and carrot in tangy buttermilk-mayo dressing. The BBQ essential.
Airy whipped cream folded into rich dark chocolate. Decadent yet surprisingly light.
Levantine bread salad with sumac, pomegranate molasses and crisp fried pita. Tangy and textural.
Thick, fluffy stacks with golden edges. Maple syrup mandatory, butter optional but recommended.
Rice paper rolls packed with prawns, herbs and vermicelli. Light, fresh and dipped in peanut sauce.
Thick ribeyes seared over high heat with compound butter. Simple, luxurious and done in minutes.
Meaty swordfish steaks with bright herb chimichurri. A grill classic that comes together fast.
Spatchcocked chicken slathered in harissa and lemon, grilled until skin is crackling and meat is juicy.
Chunky tomatoes, cucumber, onion and olives with a slab of feta. No lettuce — just summer on a plate.
Fried eggs on corn tortillas with warm salsa ranchera and black beans. Bold Mexican morning fuel.
Sweet rolled omelette built layer by layer in a rectangular pan. Delicate, golden and bento-box classic.
