125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Ground chicken stir-fried with garlic, chili, fish sauce and basil, over rice with a crisp fried egg. Chop everything before the pan goes on.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Cod fillets steamed over cannellini beans, chorizo and smoked paprika tomato sauce in one skillet. Keep it at a gentle simmer so the fish stays moist.

Chicken breast, peppers and onions seared in a skillet with cumin, chili powder and lime. Cook the chicken in 2 batches so it browns, not steams.

Shrimp, eggplant and green beans in coconut milk and green curry paste, with jasmine rice. Fry the paste in the coconut cream until the oil splits.

Sea bass steamed over bok choy, topped with ginger, green onions and soy sauce, then a pour of hot oil. Cut everything first; it cooks in 7 minutes.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Salmon fillets steam in parchment parcels with sliced fennel and leeks. Crimp the edges tightly so the steam stays in, and serve with boiled potatoes.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.