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.

Crisp-skinned salmon over orzo simmered in stock and finished with baby spinach, lemon and parmesan. Start the salmon once the orzo is covered.

Chicken thighs seared and glazed in a soy, honey and rice vinegar sauce made in the skillet, served over short grain rice with steamed bok choy.

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.

Clams steamed open in white wine, garlic and chili, then tossed with spaghetti and a splash of pasta water. Soak the clams for 30 minutes before you start.

Ground lamb koftas with cumin and cinnamon, baked in crushed tomatoes and finished with a lemon tahini sauce. Serve with warm pita bread.

Seared chicken thighs and chorizo cooked on saffron rice with red peppers and peas. Once the stock goes in, leave the rice alone so it cooks evenly.

Thick-cut ribeye seared in a hot skillet and topped with garlic thyme butter as it rests. The asparagus chars in the same skillet, in the beef drippings.

Pork tenderloin roasted over tart apples and red onions with a sharp maple-mustard glaze. Rest it for 5 minutes so it slices cleanly.

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.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

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

Duck breast started skin-side down in a cold skillet so the fat renders and the skin crisps, with a green peppercorn cream sauce and broccoli.

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.