Lunch & Dinner50
Harissa Chickpea & Cauliflower Crunch
Everything goes in one basket, comes out blistered and craggy, and gets cooled down by a lemony yoghurt you stir in a mug.
Miso-Glazed Salmon with Charred Tenderstem
Three-ingredient glaze, one basket, nine minutes. The most reliable weeknight fish there is.
Peri-Peri Chicken Thighs with Blistered Peppers
A peri-peri rub built from two chillies and a lemon, blistering onto chicken while the peppers soften in the drippings underneath.
Tandoori Paneer Tikka Skewers
Paneer takes on its yoghurt marinade in the time it takes to cut the peppers, then chars at the corners in eight minutes.
Gochujang Tofu with Smashed Sesame Cucumber
Tofu goes in plain, comes out with a chewy skin, and meets a sticky gochujang glaze and a cold, garlicky cucumber bruised with the flat of a knife.
Za'atar Chicken with Lemon Courgette
Za'atar toasts on the surface of the chicken while courgettes underneath collapse into something halfway between roasted and braised.
Chilli-Lime Prawns with Avocado & Coriander
Six minutes from cold prawns to hot, smoky, lime-sharp ones, tipped over avocado that has been mashed roughly on the board.
Sicilian Sea Bass with Fennel, Olive & Orange
Fennel gets a four-minute head start, then the fish goes on top and the whole thing finishes together under a slick of orange and olive.
Jerk Chicken with Charred Pineapple
A jerk rub stirred in a bowl rather than blitzed in a blender, with pineapple going dark and jammy in the gaps between the thighs.
Shawarma-Spiced Turkey with Sumac Onions
Turkey cut into thin strips crisps at the edges under a shawarma spicing, served with red onions gone soft and pink in nothing but sumac and lemon.
Berbere Chicken & Sweet Potato Bowl
Chicken thighs go into the basket wearing a wet berbere rub, laid over sweet potato that has already had a head start.
Cajun Blackened Cod with Charred Corn Salsa
Cod under a thick coat of smoked paprika and cayenne, sweetcorn charring underneath, and a salsa stirred together in the residual heat.
Furikake Salmon Rice Bowl
Salmon lacquered with soy and honey, flaked hot over warm rice, then buried under toasted sesame and torn nori.
Chermoula Prawns with Courgette Ribbons
A green, garlicky chermoula does double duty here — half coats the prawns for the basket, half dresses raw courgette ribbons that never see a pan.
Salt & Pepper Tofu with Pak Choi
Cornflour-dusted tofu goes craggy in the basket, pak choi joins late, and the garlic and chilli go in at the very end so they toast rather than scorch.
Pad Krapow — Thai Basil Chicken
Chicken chopped by hand rather than minced, hit hard with garlic and bird's eye chilli, finished with two handfuls of basil off the heat.
Quick Thai Green Curry Prawns
The paste fries in the thick cream from the top of the tin until the oil splits out green — the difference between a proper curry and hot coconut soup.
Ginger-Garlic Prawn & Broccoli Stir-Fry
A splash of water and a lid turn the wok into a steamer, so the broccoli is done before the prawns go in.
Sichuan Cumin Beef with Peppers
Toasted cumin, numbing peppercorn, and beef that hits the wok in one layer and leaves it four minutes later.
Korean Bulgogi Beef Bowl
Grated pear does in ten minutes what an overnight marinade does, and the beef caramelises in the liquid it came in.
Vietnamese Lemongrass Chicken Bowl
Chicken thighs cooked hard in lemongrass and fish sauce, tipped over cold noodles, cucumber and a heap of soft herbs.
Shogayaki — Japanese Ginger Pork with Cabbage
Thin pork, a serious amount of grated ginger, and a cold mound of shredded cabbage to cut through it.
Kerala Coconut Prawn Fry
Mustard seeds popping in coconut oil, curry leaves crackling, prawns in and out of the pan in three minutes.
Egg & Spinach Bhurji
Indian scrambled eggs with tomato, green chilli and a whole bag of spinach folded in at the last second.
Fifteen-Minute Chana Masala
Three tins of chickpeas and ten minutes at a proper heat, for a sauce that tastes cooked rather than merely warmed.
Turkish Menemen
Soft green peppers cooked down in olive oil with grated tomato, then eggs stirred through until barely set.
Green Shakshuka
Eggs poached into a pan of collapsed greens, garlic and green chilli, feta melting into the hollows.
Greek Lemon Chicken & Orzo
The orzo cooks in the pan with the chicken, drinking up the browned bits and the stock, and comes out creamy without a drop of cream.
Prawn Saganaki with Feta
Prawns cooked straight into a sharp tomato sauce, with chunks of feta dropped on at the end so they soften rather than melt away.
Broccoli Aglio e Olio with Anchovy
Broccoli steamed and then browned in the same pan, dressed in anchovy-melted garlic oil and covered in toasted sourdough crumbs.
Tuscan White Bean, Kale & Lemon Skillet
Cannellini beans crushed into their own broth with rosemary, garlic and cavolo nero, sharpened hard with lemon at the end.
Tuna Puttanesca Beans
Everything comes out of a tin or a jar, and eight minutes later it tastes like it took an hour.
Gambas al Ajillo with Chickpeas
Sliced garlic brought up slowly in a lot of olive oil, then chickpeas blistered in it and prawns cooked for barely two minutes.
Smoky Paprika Chicken with Piquillo Peppers
Chicken thighs rubbed with two kinds of pimentón, browned hard, then loosened with sherry vinegar and torn piquillo peppers.
Chipotle Chicken, Black Bean & Charred Corn Skillet
Frozen corn blackens in a dry pan, the chicken browns in the fat that follows, and the beans arrive last to pull the whole thing together.
Lomo Saltado
Beef, onion and tomato seared hard in a wok, splashed with vinegar and soy, with the chips folded straight back in.
Moqueca Express — Brazilian Coconut Fish Stew
Chunks of white fish dropped into a coconut and pepper broth and left completely alone until they turn opaque.
Filipino Adobo Flash Chicken
All the salt, sour and garlic of a long-braised adobo, done in the time it takes thin-sliced thigh to cook through.
Nasi Goreng Cauliflower Rice with Fried Egg
Cauliflower rice, sambal and prawns fried hot and fast, with a crisp-edged egg on every plate.
Sambal Green Beans with Egg
Beans blistered in a dry wok, then tossed through a sweet-sour sambal with soft-set egg clinging to them.
Burmese Golden Turmeric Chicken
Onions cooked down in turmeric oil until the fat itself turns orange, with thin-sliced chicken finished in the same slick.
Gomen Be Siga — Ethiopian Collards with Beef
Beef seared hard and lifted straight out, greens cooked down in the spiced butter it leaves behind, and the two put back together at the last moment.
Ras el Hanout Turkey with Herbs & Almonds
Turkey mince seared hard, spiced while it sizzles, then cooled with lemon, chickpeas and a fistful of herbs.
West African Peanut Stew Express
Coarsely grated sweet potato melts into peanut butter and tomato in a quarter of the usual time.
Georgian Walnut-Garlic Chicken with Green Beans
Chicken browned in the pan, then folded through a raw walnut and garlic paste loosened with the water the potatoes boiled in.
Deconstructed Vietnamese Summer Roll Bowl
Everything that goes inside a summer roll, without the wrapper wrestling. The kettle is the only heat.
Chicken Fattoush with Crisped Chickpeas
One basket does the chicken, the chickpeas and the bread while the salad is built on the board beside it.
Salmon Poke Bowl
A four-ingredient marinade, ten minutes of chopping, and fish that never meets heat at any point.
Prawn Ceviche Tostada Salad
Built on cooked cold king prawns, so there is no raw-fish window to manage — just lime, chilli and a board full of chopping.
Turkish Çoban Salad with Tuna & Sumac
Shepherd's salad cut properly small, with the oil from the tuna tin doing half the dressing.
On the Side15
Charred Lemon Broccoli with Almonds
Broccoli with blackened tips, soft garlic chips and lemon slices that turn bitter-sweet and almost jammy in the heat.
Smashed Cucumber with Garlic & Sesame
Cucumbers cracked open with the flat of a knife so the dressing gets inside them rather than sliding off.
Harissa Carrots with Yoghurt
Carrots blistered until their sugars catch, dropped straight onto cold garlic yoghurt so the two meet halfway.
Garlicky Greens with Chilli & Lemon
Horta, more or less: greens cooked hard and fast in good oil, then flooded with lemon the moment the pan comes off.
Shirazi Salad
Everything cut to the size of a pea, dressed with lime and dried mint, and eaten with a spoon.
Coconut Sambol
Coconut, chilli and shallot worked together with your fingers until the whole bowl turns brick red.
Crispy Rosemary Potatoes
Small dice of potato, a spoonful of semolina for grip, and rosemary added late so it toasts instead of burning.
Sigeumchi Namul — Sesame Spinach
Half a kilo of spinach collapses to a handful in forty-five seconds, then gets wrung out and dressed while still warm.
Tomato, Red Onion & Sumac Salad
Ripe tomatoes cut thick, onion rinsed of its bite, and enough sumac to turn the oil pink.
Quick Pickled Red Onions
Thin pink half-moons in lime and cider vinegar, edible in twenty minutes and considerably better tomorrow.
Buttered Cabbage with Caraway
Shredded cabbage steamed in butter and a splash of water, the caraway toasted first so it tastes of rye bread rather than soap.
Sesame Green Beans with Ginger
Beans cooked dry in a hard, hot pan until they blister, then tumbled off the heat with ginger, soy and crushed sesame.
Cucumber, Mint & Yoghurt Raita
The cooling bowl that belongs beside every spiced dish in this book — thick, green-flecked, and never watery.
Blistered Padrón Peppers
Small green peppers blistered until the skins go slack and freckled, salted hot — and roughly one in ten will be fierce.
Charred Broccolini with Miso Butter
Blackened stems turned through butter mashed with white miso, which melts down the stalks and sets to a glaze.
Breakfast20
Sweet Potato, Egg & Chilli Hash
Diced sweet potato goes craggy at the edges, then you push it into four mounds and crack the eggs straight into the basket.
Halloumi, Tomato & Za'atar Plate
Thick halloumi slices sit on a bed of cherry tomatoes; the tomatoes collapse into their own dressing while the cheese takes on a blistered gold crust.
Masala Omelette Muffins
The masala omelette poured into silicone muffin cases, so eight of them cook at once and nobody has to stand over a pan.
Banana, Oat & Almond Butter Bake
A shallow tin of baked oats that sets like a soft flapjack, spooned out hot under cold yoghurt.
Crispy Chickpea, Avocado & Lemon Toast
The chickpeas rattle around getting crisp while the bread toasts beside them in the same basket, picking up the cumin oil on the way.
Tamagoyaki with Grilled Salmon & Rice
The standard Japanese breakfast tray built in a single pan: a salted salmon fillet with blistered skin, a rolled omelette cut thick, rice and nori.
Gyeran Bap — Korean Egg Rice
Rice loosened in a hot pan, eggs fried hard in sesame oil until the edges frill and brown, all mixed together at the table.
Ten-Minute Chicken & Ginger Congee
Cold rice fractured in the blender and boiled hard until silky, with slips of chicken poached in it at the last minute.
Rava Uttapam with Coconut Chutney
A thick, freckled semolina pancake with onion and tomato pressed into the top, and no fermenting involved.
Persian Herb & Feta Omelette
More herb than egg, in the manner of a kuku, cooked flat in one pan and cut into wedges at the table.
Huevos Rancheros Rápidos
Tinned tomatoes fried hard with dried chilli, black beans stirred through, and eight eggs sunk into the lot under a lid.
Pan con Tomate with Soft Eggs
Bread fried in olive oil until it crackles, cold grated tomato spooned over, and an egg from the same pan with the yolk still loose.
Ful Medames
Fava beans crushed against the side of the pan with cumin and lemon, eggs cracked into the middle, eaten with your hands.
Buckwheat Galette with Egg & Greens
A lacy buckwheat pancake with the egg cracked straight onto it and the four sides folded in to frame the yolk.
Khao Tom — Thai Rice Soup with Prawns
Last night's rice loosens into a gingery broth, and the prawns cook in the stored heat alone.
Egg & Tomato Stir-Fry
Soft-scrambled eggs folded back into collapsed tomatoes, over cold rice fried underneath to catch the juices.
Sinangag — Filipino Garlic Rice & Egg
A whole head of garlic in last night's rice, half fried to crisp gold and saved for the top.
Ten-Minute Bircher Muesli
The overnight soak is only a hydration problem, and warm milk with a grated apple solves it while you chop the nuts.
Danish Rye with Smoked Mackerel & Cucumber
Hot-smoked mackerel broken over dark rye, a sharp horseradish cream underneath it, cold cucumber and dill piled on top.
Orange, Date & Almond Yoghurt Bowl
Oranges cut into rounds on the board so every drop of juice ends up on the yoghurt, with dates and almonds for chew.
Something Afterwards15
Cinnamon Peaches with Yoghurt & Pistachio
Halved peaches go into the basket cut side up, come out collapsing at the edges but still holding in the middle, and land on cold yoghurt.
Bananas with Dark Chocolate & Tahini
Split bananas with chocolate pushed into the seam, six minutes in the basket, and loose tahini poured over the top.
Spiced Apple & Oat Crumble Cups
Everything you want from a crumble — hot fruit, rubble on top — in four ramekins and a fraction of the oven time.
Charred Pineapple with Chilli, Lime & Coconut
Pineapple spears blackened at the edges, dusted with chilli and salt, and squeezed over with lime the moment they land.
Pan-Roasted Figs with Honey & Walnuts
Figs cut side down in a hot dry pan for two minutes, then honey stirred in with the heat off, so nothing has a chance to catch.
Mango & Coconut Sticky Oats
Mango sticky rice, rebuilt with oats so it comes together in ten minutes rather than an hour of soaking and steaming.
Fifteen-Minute Cardamom Kheer
A pouch of cooked rice, pulsed short and simmered in milk, gets you to kheer in fifteen minutes on the hob instead of an hour of stirring.
Apricots Poached in Cinnamon & Orange
Apricot halves sit in barely moving orange juice with a cinnamon stick until they slump, and the juice reduces into syrup.
Ginger Milk Curd
Hot milk poured onto raw ginger juice sets by itself into a soft custard, with no eggs and no gelatine.
Rosewater, Pistachio & Pomegranate Yoghurt
Cold strained yoghurt under a drift of pomegranate seeds and green pistachios, scented with just enough rosewater to notice.
Chocolate Avocado Mousse
Ripe avocado blitzed with cacao and soaked dates into something dark and cold that hides what it is made of.
Espresso & Ricotta Cream with Cocoa
The coffee-and-cream half of a tiramisù, beaten out of a tub of ricotta, with no eggs and no mascarpone.
Date, Almond & Cacao Truffles
Sixteen dark, chewy, cardamom-scented balls out of one food processor bowl, rolled in green pistachio dust.
Mango & Coconut Cream Bowl
Ripe mango cubed over coconut cream beaten from the top of a chilled tin, with toasted coconut and cashews.
Berry & Skyr Whip with Walnut Rubble
Frozen berries crushed half-thawed through thick skyr, under a salted rubble of walnuts.
Nothing matches that.