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240 recipes · page 2 of 10
Smashed Cucumber Salad
Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.
Slow-Cooked Black Dal
Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Slow-Braised Beef Shin
Beef shin browned hard then cooked for hours at a bare simmer, until the collagen melts and the meat falls apart under a fork.
Skillet Cornbread
A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.
Singapore Sling
Gin, cherry brandy and pineapple built long over ice — the hotel-bar drink that survived a century of people getting it wrong.
Simple Tomato Sauce
Tinned tomatoes crushed by hand and cooked slowly with garlic until the oil splits back out, which is when the sauce is done.
Simple Green Salad
Nothing but leaves and vinaigrette, dressed the moment it goes to the table so it arrives crisp rather than limp and watery.
Shashlik
Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Salted Tomato Salad
Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Roasted Cauliflower with Tahini
Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.
Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.
Roast Chicken with Lemon and Thyme
A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.
Rassolnik
Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.
Raspberry Sorbet
Sieved raspberry puree frozen with a measured sugar syrup and beaten every forty-five minutes, which is what keeps it scoopable.
Quick Salted Cucumbers
Small cucumbers held a day or two in a dill and garlic brine, salted right through but still raw and crunchy.
Quick Pickled Red Onions
Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.
Ptichye Moloko
An agar-set soufflé of whipped egg white, sugar syrup and butter on thin sponge, sealed under dark chocolate.
Potato Gnocchi with Sage Butter
Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Poached Eggs
Eggs slid into barely moving water, with an honest account of what the vinegar and the whirlpool do and do not fix.
Pho Bo
Charring the onion and ginger before they go near water is what makes the broth smell like pho rather than beef soup. Everything else is patience.