Ten Recipes to Cook This Week

Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 12–15 minutes, stirring occasionally, until golden and lightly caramelised.

Add the garlic and cook for 1 minute until fragrant. Stir in the turmeric (and chilli flakes if using) and mix well with the onions.

Add the spinach to the pan in batches, stirring as it wilts. Cook for about 5 minutes until all the spinach is wilted and excess liquid has evaporated. Season with salt and pepper. Spread the mixture evenly across the pan.

Using a spoon, create wells in the spinach and crack one egg into each. Cover with a lid and cook over low heat for 3–5 minutes for runny yolks, or 6–8 minutes for fully set yolks.

Serve immediately straight from the pan with warm flatbread (lavash, pita, or barbari), and a dollop of Greek yoghurt on the side if desired.

Pat the beef dry and season all over with salt and black pepper. Heat 1 tbsp of olive oil in a heavy-based pot over high heat. Sear the beef aggressively on all sides until deeply browned, about 3–5 minutes total. Remove and set aside on a plate.

Reduce heat to medium-low and add the remaining 2 tbsp of olive oil. Sauté the garlic and onion for 2 minutes, then add the carrots and celery and cook slowly for 5 minutes until softened.

Add the tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves. Return the seared beef and any resting juices to the pot. Stir well, turn heat up and bring to a simmer.

Reduce heat to very low — the sauce should bubble very gently (just a few bubbles here and there). Cover and cook for 2–2.5 hours, or until the beef is tender enough to shred easily.

Remove the beef and coarsely shred with two forks. Return shredded beef to the pot. Simmer uncovered for 30 minutes until the sauce thickens and reduces. Taste and adjust salt, pepper, and add a pinch of sugar if the sauce tastes too sharp.

Bring a large pot of well-salted water to the boil. Cook the pappardelle for 1 minute less than the packet instructions. Before draining, scoop out about 200ml of pasta water and set aside.

Place about 5 cups of ragù in a large frying pan over high heat. Using tongs, transfer the drained pasta directly into the sauce. Add a splash of pasta water and toss with two spoons for 1–2 minutes until the sauce thickens and coats every strand. Serve immediately topped with parmesan and parsley.

Whisk the cornflour with the lemon juice and zest until smooth. Stir in the honey, soy sauce, sesame seeds, and sesame oil. Set aside.

In a large bowl, combine the cornflour, plain flour, baking powder, a pinch of salt, a pinch of white pepper, the beaten egg, and 1.5 tbsp of water. Stir to a smooth batter. Add the chicken and toss to coat.

Heat the oil in a frying pan or wok over high heat. Fry the battered chicken in batches for about 6 minutes per batch until golden and cooked through. Transfer to a plate lined with kitchen paper.

Return all the cooked chicken to the pan over high heat. Pour in the sauce and toss to coat — it will thicken and cling to the chicken quickly. Scatter with spring onions and serve immediately with noodles if desired.

Bring a large pot of heavily salted water to the boil. Cook the spaghetti until about 2 minutes shy of al dente (it will finish in the pan). Before draining, reserve at least 1 cup of the starchy pasta water.

About 3 minutes after the pasta goes in, add the olive oil, sliced garlic, and chilli flakes to a cold large frying pan. Place over medium heat and gently cook for 3–5 minutes, stirring occasionally, until the garlic turns light golden. Watch carefully — do not let it burn.

Using tongs, transfer the drained pasta directly into the pan (some pasta water clinging on is good). Add a generous splash of reserved pasta water. Toss continuously for 1–2 minutes over medium heat until the oil and water emulsify into a glossy sauce that coats every strand. Add more pasta water as needed.

Remove from heat, toss through the chopped parsley, and serve at once. Finish with grated parmesan or pecorino if desired. Aglio e olio waits for no one — eat it the moment it's ready.

Preheat your air fryer to 200°C (400°F) for 5 minutes. Pat the pork chops completely dry with kitchen paper — this is key to getting a good crust.

Mix all the spice rub ingredients together in a small bowl. Rub the olive oil over both sides of the pork chops, then press the spice rub generously over all surfaces, patting it in so it adheres well.

Place the pork chops in a single layer in the air fryer basket (don't overlap). Air fry at 200°C for 5 minutes, then flip and cook for a further 5–7 minutes, until the internal temperature reaches 63°C (145°F).

Transfer to a plate, tent loosely with foil, and rest for 5 minutes before serving. The crust will be beautifully caramelised. Serve with mashed potatoes, roasted veg, or a simple salad.

Crack the eggs into a bowl, add the milk or water, a good pinch of salt and pepper, and whisk vigorously until light and well combined. Set aside.

Heat the butter or oil in a non-stick frying pan over medium-high heat. Add the onion and pepper and cook for 2–3 minutes until softened. Add the mushrooms and cook for another minute. Add the tomatoes and spinach and stir until the spinach just wilts, about 30 seconds. Season with salt, pepper, and chilli flakes.

Spread the vegetables evenly across the pan. Pour the egg mixture over the top. Cook without stirring for about 1 minute until the edges begin to set. Use a spatula to gently pull the cooked edges inward, letting the liquid egg flow to the outside. Repeat a few times.

When the top is just barely set but still slightly glossy, scatter over the cheese if using. Fold one half of the omelette over the other, or roll it, and slide onto a plate. Serve immediately with toast or as a light main.

Mix all the marinade ingredients together in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours, ideally overnight. Remove from the fridge 30 minutes before cooking.

Heat the ghee or oil in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring regularly, for 15–20 minutes until deep golden brown and crispy. Remove half the onions and set aside for layering. Leave the rest in the pot.

To the pot with the remaining onions, add the whole spices (cardamom, cloves, cinnamon, bay leaves) and stir for 30 seconds. Add the marinated chicken and cook over medium-high heat for 8–10 minutes, turning occasionally, until the chicken changes colour and the marinade reduces to a thickened sauce.

In a separate large pot, bring well-salted water to the boil. Drain the soaked rice and add to the boiling water. Cook for exactly 5 minutes (the rice should be 70% cooked — firm in the centre). Drain immediately.

Spread the par-cooked rice evenly over the chicken in the pot. Drizzle the saffron milk over the rice. Scatter over the reserved fried onions, fresh mint, and coriander. Drizzle another tablespoon of ghee over the top.

Cover the pot tightly with a lid (seal with foil underneath if your lid isn't tight-fitting). Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 20–25 minutes. The rice will finish cooking in the steam. Remove from heat and rest, covered, for 10 minutes.

Gently fluff and mix the biryani with a large spoon or fork, trying to get a bit of everything in each serving — golden rice, white rice, chicken, and crispy onions. Serve with raita and kachumber salad on the side.

Mix the Italian seasoning, paprika, salt, and pepper. Season the chicken breasts on both sides. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 74°C/165°F). Remove and set aside.

In the same pan, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes until golden and fragrant — don't let it burn. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the pan. Stir in the cream and let the sauce simmer gently for 3–4 minutes until slightly thickened.

Add the broccoli florets to the sauce. Cover and cook for 3–4 minutes until the broccoli is just tender but still vibrant green. Taste and adjust seasoning.

Return the chicken to the pan and spoon the sauce over the top. Simmer together for 1–2 minutes to warm through. Serve topped with grated parmesan and fresh parsley.

Heat the oil in a large saucepan over medium-high heat. Add the chicken strips and brown on all sides for about 5–6 minutes. Remove and set aside on a plate.

In the same pan over medium heat, sauté the onion for 3–4 minutes until softened. Add the garlic, carrot, and celery and cook for a further 3 minutes. Stir in all the spices and cook for 30 seconds until fragrant.

Add the tomatoes and chicken stock and stir well. Return the browned chicken to the pan. Bring to the boil, then reduce heat, cover, and simmer for 30–35 minutes until the chicken is cooked through and the vegetables are tender.

Stir in the chickpeas and lemon juice. Simmer uncovered for a further 5 minutes to warm through and let the sauce reduce slightly. Taste and adjust seasoning. Serve topped with fresh coriander or parsley.

Combine the diced tomatoes, garlic, basil, olive oil, and balsamic vinegar in a bowl. Season generously with salt and pepper. Toss well and set aside to let the flavours develop while you cook the chicken.

Mix the garlic powder, onion powder, dried basil, parsley, salt, and pepper in a small bowl. Pound the chicken breasts to an even thickness of about 1.5cm — this ensures even cooking. Rub the seasoning mix over both sides.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden and cooked through (internal temp 74°C/165°F). Reduce heat to low.

Lay a slice of fresh mozzarella on top of each chicken breast. Cover the pan with a lid for 1–2 minutes until the mozzarella is just melted.

Transfer the chicken to plates. Spoon the fresh bruschetta generously over each breast and finish with a drizzle of balsamic glaze. Serve immediately.