All Recipes

60 recipes

Grain, roast vegetables, something green, something crunchy and a sauce that ties it together. A template more than a recipe.

Five minutes the night before and breakfast is done. One base ratio, four directions, no cooking at any point.

The two steps that separate silky hummus from grainy: overcook the chickpeas with bicarbonate of soda, and whip the tahini with ice water first.

Orzo cooked risotto-style in stock alongside browned chicken thighs, finished with lemon, dill and feta. One pan, forty minutes.

No lettuce, no vinegar, a whole slab of feta on top. Six ingredients and the only work is salting the tomatoes.

Made from soaked dried chickpeas, never tinned — that is the one rule. Fried crisp and wrapped with salad and tahini.

Eggs poached in a spiced pepper and tomato sauce, cooked and served in the same pan. Bread on the side is the whole plan.

Avocado, lime, onion, chilli, coriander and salt, crushed in a bowl rather than blended. Ten minutes and no cooking.

Fried tortilla chips simmered briefly in a roasted chilli tomato sauce and topped with eggs. Breakfast built out of yesterday's tortillas.

Chicken and peppers charred hard in one pan, spiced with a rub you mix yourself, and piled into warm tortillas.

Chewy cylinders of rice cake in a sweet, glossy, properly hot gochujang sauce. Twenty minutes from a mostly cupboard shop.

Fried twice, which is the whole secret, then tossed in a sticky gochujang glaze that somehow does not soften the crust.