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52 recipes tagged Main courses · page 1 of 3
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.
Spaghetti Carbonara
Guanciale, egg yolk and pecorino brought together off the heat into a glossy sauce, with no cream anywhere near the pan.
Spaghetti alla Puttanesca
A store-cupboard sauce of anchovies, olives, capers and chilli melted into tomato, salty enough that it needs no cheese and barely any salt.
Spaghetti Aglio e Olio
Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.
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.
Shashlik
Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.
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.
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.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pasta alla Norma
Fried aubergine folded through a simple tomato sauce with torn basil and salted ricotta, which is the ingredient the dish stands or falls on.
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Mujaddara
Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.
Lamb Rogan Josh
Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Chicken Thigh and Potato Traybake
Bone-in thighs roasted on top of potatoes and lemon in one tin, so the skin crisps above the juices rather than poaching in them.
Chicken and Prawn Paella
Bomba rice cooked flat and never stirred in a wide pan, which keeps the grains separate and toasts a crust onto the base.
Cacio e Pepe
Spaghetti in a sauce of nothing but pecorino, black pepper and starchy pasta water, emulsified off the heat so it stays smooth.
Beef Chow Mein
Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.