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247 recipes · page 1 of 11

Greek Salad
Ripe tomatoes salted until they release their juice, with cucumber, pepper, onion, stoned olives and a whole slab of feta, dressed with oil and oregano and no lettuce.

Chicken Teriyaki
Chicken thighs started skin-down in a cold pan for crisp skin, then glazed in a four-ingredient reduction of soy, mirin, sake and sugar with no cornflour.

Chicken Alfredo
Pan-fried chicken over fettuccine tossed with butter, Parmesan and starchy pasta water into an emulsion off the heat — the Roman way, with no cream.

Chicken Korma
Bone-in chicken braised slowly in yogurt over deeply fried onions and cashew cream, pale and savoury rather than sweet, with no tomato and no sugar.

Banana Bread
Blackened bananas mashed into a soured-cream batter and baked low, so the crumb stays damp and the sugar-heavy crust does not burn before the middle sets.

Chilli con Carne
Beef mince simmered for two hours in a paste of toasted, soaked dried chillies, with beans added late and finished with dark chocolate and lime.

Butter Chicken
Tandoori-marinated chicken grilled hard, then finished in a sieved tomato and butter gravy emulsified off the heat so it stays satin rather than splitting.

Whisky Sour
Whiskey, lemon and sugar shaken with egg white until it wears a thick pale collar, with bitters dotted across the foam.

Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.

Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.

Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.

Vegetable Stock
A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.

Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.

Vanilla Panna Cotta
Cream set with just enough gelatine to hold its shape for a moment on the plate and then slump under the first spoon.

Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.

Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.

Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.

Toasted Honey Granola
An oat and almond granola bound with honey and baked in a slab, so it breaks into proper clusters rather than loose dust.

Tarta de Santiago
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.

Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.

Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.

Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.

Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.

Steamed Sea Bass with Ginger and Spring Onion
A whole fish steamed plain, dressed with soy, and finished by pouring smoking oil over raw ginger and spring onion.