All Recipes

60 recipes

Cheese on both sides of the filling so it glues the tortilla shut, and a dry pan so the outside crisps instead of frying.

Beef braised in a dried chilli adobo, shredded, then folded into tortillas dipped in the fat and crisped. Consommé on the side for dipping.

A ragù given three hours and a béchamel made properly. Long, mostly unattended, and the best thing to make on a Sunday.

A slow cold-fermented dough, an uncooked tomato sauce and the hottest oven you own. Three toppings and nothing else.

Japanese fried noodles with pork and cabbage in a sweet-savoury Worcestershire-based sauce. Fifteen minutes in one pan.

Japanese fried chicken — marinated in soy, sake and ginger, coated in potato starch and fried twice. Crisper than it has any right to be.

Blended watermelon with lime and a mint syrup. No added sugar beyond the syrup, and it takes ten minutes.

Sifted, whisked with water below boiling, then poured over milk and ice. Three steps and no bitterness.

The drizzle goes on while the cake is hot and full of holes, which is the only way it gets past the surface.

Butter browned for nuttiness, dough rested overnight for depth, and chopped chocolate instead of chips so it pools into layers.

Three ingredients and a whisk. The trick is whisking twice, ten minutes apart, or you get a jar of lumps.

Raw courgette ribbons salted to draw out water, tossed with a pesto made from walnuts. Fifteen minutes, no stove for the noodles.