The collection

All recipes

Everything in one place. Search by a dish name or an ingredient you need to use up, then narrow it down by category or effort.

34 recipes found · showing 25–34 (page 3 of 3)

Mains

Skin-side down for ninety per cent of the cooking time, weighted flat so it never curls. You barely touch it, and the skin shatters like a crisp.

20 minServes 2Easy

Pasta

Five ingredients, twenty minutes, and the whole dish depends on getting the garlic exactly golden — a shade darker and the oil turns bitter.

20 minServes 4Easy

Mains

Chunks of braising steak rather than mince, dried chillies toasted and blitzed into a paste, and no beans — which in Texas is not a suggestion.

3 hrServes 6Medium

Mains

An overnight buttermilk brine, a craggy double-dredge, and oil held steadily at 165°C. Patience at every stage, and it rewards all of it.

1 hr 10 minServes 4Hard

Mains

Salted an hour ahead, seared dry and hard, then basted in foaming butter. A meat thermometer does more for a steak than any amount of confidence.

45 minServes 2Medium

Baking

Raw garlic grated to a paste, not chopped, so it melts into the butter instead of catching and turning bitter in the oven.

25 minServes 6Easy

Snacks

Butter beans blitzed far longer than feels necessary, until the texture goes from grainy to genuinely silky. The lemon goes in at the very end.

15 minServes 6Easy

Salads

More herbs than leaves, with chickpeas fried until they rattle in the pan. A lunch that holds up for hours instead of wilting in twenty minutes.

25 minServes 2Easy

Soups

Roasting the tomatoes first concentrates everything good about them. The beans go in whole and half-blended, so the soup is creamy without any cream.

55 minServes 4Easy

Mains

Chicken thighs roasted over orzo that cooks in its own stock, finished with lemon halves charred until they taste almost caramelised.

45 minServes 4Medium