125 recipes. Have a look.

A quick loaf of all-purpose and whole wheat flour raised with baking soda and buttermilk, no yeast. Handle the dough lightly and bake it at once.

Flour, salt, a pinch of yeast and water, left to rise overnight and baked in a hot lidded pot for a crackling crust. Start it the evening before.

A buttery lemon sponge soaked hot with a sharp lemon and sugar syrup that sets into a crisp crust. Prick it deeply so the syrup reaches the middle.

Lemon and oregano chicken thighs over quinoa with cucumber, tomatoes, olives and feta, packed for 4 lunches. Add the dill dressing when you eat.

Scrambled eggs, crisp potatoes, black beans and cheddar rolled in flour tortillas and wrapped one by one for the freezer. Reheat one from frozen.

Arborio rice cooked in porcini soaking liquid and stock, with browned crimini mushrooms. Beat in cold butter and cheese with the heat off to keep it loose.

Diced lamb leg marinated in garlic, lemon, and oregano, charred on skewers with a tomato, cucumber, and red onion salad. Start 2 hours ahead to marinate.

Rolled oats, Greek yogurt and chia set overnight with cocoa and vanilla until thick. Mix it the night before and slice the banana on top in the morning.

Cumin and lemon chicken thighs roasted until charred, with pickled onions and tahini sauce. The chicken marinates 8 hours: start the night before.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Cold rice stir-fried in bacon fat with kimchi and gochujang, topped with a crisp fried egg. Cook the rice the night before; it needs 8 hours to chill.

Pork shoulder braised with orange, lime and cumin, then shredded and broiled until the edges crisp. Start it about 4 hours before dinner.

Ground beef and kidney beans simmered with cumin, chipotle and a little dark chocolate. Start the rice 25 minutes before the chili is done.

Corn tortillas filled with roasted sweet potato and black beans, baked under cumin-chili tomato sauce and cheddar. Warm the tortillas first or they crack.

Lamb shoulder braised with Kashmiri chili, yogurt, and whole spices until fork-tender and the gravy turns glossy. Soak the rice in the last 50 minutes.

Ground lamb and green peas simmered with tomato and garam masala until the fat separates. Make the roti dough first so it rests while the keema cooks.

Beef chuck, smoked bacon, shallots and mushrooms braised in red wine and stock until the meat pulls apart. Reduce the sauce until it coats a spoon.

Chia seeds set in unsweetened soy milk and maple syrup, topped with blueberries and raspberries. Chill for at least 6 hours, so start the night before.

Onions cooked slowly in butter, simmered in white wine and stock under toasted baguette and melted Swiss cheese. Give the onions the full 50 minutes.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Shrimp poached with bay leaves and served cold with a sharp ketchup and horseradish sauce. Start an hour ahead so the shrimp are fully cold.

Roasted eggplant and zucchini layered with tomato sauce, béchamel and mozzarella. Let it rest 15 minutes after baking so it slices cleanly.

Chicken thighs roasted skin side up over potatoes, lemon slices, olives and garlic on one baking sheet. Rub the skin with oil and salt so it crisps.

Ground lamb, carrot and peas in a thyme and tomato gravy, baked under mashed potato. Rough the top with a fork so the ridges crisp.

Coffee-dipped ladyfingers layered with whipped mascarpone cream and dusted with cocoa. Make it the day before; it needs 4 hours in the fridge to set.

Melted dark chocolate and egg yolks, lightened with whipped egg whites. Chill it for 3 hours, so make it in the afternoon for dinner.

Milk dough dumplings fried deep golden brown and soaked in cardamom sugar syrup. Keep the oil low so they cook through, then soak them for 45 minutes.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

Overripe bananas, melted butter and brown sugar baked into a cinnamon loaf. The darker the banana skins, the sweeter and moister the bread.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.