American · Baking

Chocolate Chip Cookies

Serves 16 cookies · Prep 20 min · Cook 20 min

Bon Appétit's best: brown butter and dark brown sugar for deep toffee flavour, crisp edges and chewy middles, with chopped dark chocolate.

Ingredients

• 200 g (1½ cups plus 1 tbsp) plain flour, spooned and levelled
• 4 g (¾ tsp) table salt
• 4 g (¾ tsp) bicarbonate of soda (baking soda)
• 169 g (¾ cup) unsalted butter, divided: 113 g and 56 g
• 200 g (1 cup, packed) dark brown sugar
• 50 g (¼ cup) white sugar
• 1 large egg
• 2 large egg yolks
• 2 tsp vanilla extract
• 170 g (6 oz) dark chocolate (60–70% cocoa), coarsely chopped, or dark chocolate chips

Method

1. Put racks in the upper and lower thirds of the oven and preheat to 190°C (170°C fan / 375°F / gas 5). Whisk the flour, salt and bicarbonate of soda in a small bowl and set aside.
2. Cook the 113 g butter in a large saucepan over medium heat, swirling often and scraping the bottom with a heatproof spatula, until it foams and then browns, about 4 minutes. Scrape the butter and any brown bits into a large heatproof bowl and let it cool for 1 minute.
3. Cut the remaining 56 g butter into small pieces and add to the brown butter. It should melt but not foam and sizzle, so test with one piece before adding the rest.
4. Once the butter has melted, add both sugars and whisk, breaking up any clumps, until no lumps remain. Add the egg and egg yolks and whisk until the sugar dissolves and the mixture is smooth, about 30 seconds. Whisk in the vanilla.
5. Fold the dry ingredients in with the spatula until no dry spots remain, then fold in the chocolate. The dough should be soft but hold its shape once scooped; if it slumps, stir it together a few times and rest it for 5–10 minutes so the flour can hydrate.
6. Using a 45 ml (3 tbsp) scoop, portion 16 balls of dough and divide them between 2 rimmed baking trays lined with baking paper.
7. Bake until deep golden brown and firm around the edges, 8–10 minutes, rotating the trays only if they're browning very unevenly. Cool on the trays.

Notes

• Make ahead: freeze the portioned dough balls on trays, then bag them; they keep 3 months. Bake from frozen, adding 1–2 minutes.
• Baked cookies keep 3 days in an airtight container at room temperature.
• The original lists 4 g of Diamond Crystal (1¼ tsp) or Morton (¾ tsp) kosher salt; we use table salt.

Based on bonappetit.com

American · Chicken

Buffalo Wings

Serves 5 (10 wings) · Prep 10 min + 1–1½ hr chilling · Cook 15 min

Floured, chilled and fried until crisp, then tossed in the classic butter and hot sauce mix.

Ingredients

• 65 g (½ cup) plain (all-purpose) flour
• ¼ tsp ground paprika
• ¼ tsp cayenne pepper
• ¼ tsp salt
• 10 chicken wings
• About 480 ml (2 cups) vegetable oil, for frying

For the sauce

• 57 g (¼ cup) butter
• 60 ml (¼ cup) hot sauce
• 1 pinch ground black pepper
• 1 pinch garlic powder
• ½ tsp MSG

Method

1. Whisk the flour, paprika, cayenne and salt together in a large bowl.
2. Add the wings and toss until evenly coated. Arrange them in a single layer in a 23 × 33 cm (9 × 13 inch) glass baking dish, cover and refrigerate for 1–1½ hours.
3. Pour about 2.5 cm (1 inch) of oil into a deep, heavy frying pan, just enough to cover the wings, and heat to 190°C (375°F).
4. Meanwhile, for the sauce, put the butter, hot sauce, pepper, garlic powder and MSG in a small saucepan over low heat. Stir until the butter melts and everything is well combined. Take off the heat and set aside.
5. Fry the wings for 10–15 minutes, until they start to crisp and brown, keeping the oil at temperature. Drain on paper towel or a wire rack.
6. Drizzle the sauce over the wings on a platter, or toss them together in a bowl until coated.

Based on allrecipes.com

American · Salads

Caesar Salad

Serves 4 · Prep 20 min · Cook 20 min

Our Caesar: crisp cos, bacon, shredded chicken thigh, jammy eggs and garlic-butter croutons, tossed in Beerenberg Caesar dressing and finished with plenty of parmesan. The eggs and croutons can be made ahead.

Ingredients

For the eggs

• 4 eggs, straight from the fridge

For the croutons

• 3 slices bread (any kind)
• 30 g (2 tbsp) butter, melted
• 1 garlic clove, crushed
• 1 tsp Italian seasoning

For the bacon

• 200 g streaky bacon

For the chicken

• 4 chicken thighs (about 500 g)
• 15 ml (1 tbsp) oil
• Salt and pepper
• ½ tsp MSG

To assemble

• 2 heads cos lettuce
• 125 ml (½ cup) Caesar dressing (Beerenberg is our favourite)
• 40 g parmesan, for grating over

Method

Eggs (up to 2 days ahead)

1. Bring a saucepan of water, deep enough to cover the eggs, to the boil.
2. Gently lower in the eggs one at a time with a ladle, turn the heat down to medium and boil for 7 minutes, for set whites and jammy yolks.
3. Move the eggs straight into iced water to stop the cooking. Once cold, keep them in the fridge in their shells until you're ready to serve.
4. Just before serving, gently crack the shells all over, peel, and cut each egg into quarters.

Croutons (up to 2 days ahead)

1. Cut the bread into bite-sized cubes, about 2 cm.
2. Mix the melted butter, garlic and Italian seasoning in a bowl, add the bread and toss until evenly coated.
3. Spread in a single layer in the air fryer basket and cook at 180°C for 5 minutes, shaking halfway, until golden and crisp.
4. Let them cool completely. If making ahead, keep them in an airtight container at room temperature.

Bacon

1. Lay the bacon in a cold frying pan, then turn the heat to medium. Fry, turning now and then, until crisp, 6–8 minutes.
2. Drain on paper towel, then chop into bite-sized pieces.

Chicken

1. Rub the chicken with the oil, MSG and a good pinch of salt and pepper.
2. Cook in a frying pan over medium-high heat until golden and cooked through, about 5–6 minutes each side.
3. Rest for 5 minutes, then shred with two forks.

Lettuce

1. Separate the cos leaves and wash them well.
2. Dry thoroughly in a salad spinner or with a clean tea towel, so the dressing clings rather than going watery.
3. Roughly chop into bite-sized pieces.

Assemble (just before serving)

1. In a large bowl, toss the lettuce, bacon and chicken with the dressing until everything is lightly coated.
2. Pile onto plates and arrange the egg quarters and croutons on top.
3. Grate plenty of parmesan over each plate and serve straight away.

Notes

• The eggs are cooked the same way as the Ramen Eggs, just for 7 minutes.
• Dress the salad only at the last minute, and add the croutons on top rather than tossing them in, so they stay crunchy.
• 2026-10-28: Written from how we make it. The amounts of bacon, lettuce, chicken, bread, butter, dressing and parmesan, and the chicken cooking time, are our best estimate; adjust them after the next cook.

Family recipe

Australian · Pork

Maple Orange Glazed Ham

Serves 8 · Prep 20 min · Cook 3 hr 45 min

A Christmas ham glazed with maple, orange and Grand Marnier, with candied orange slices pressed over the top and a sauce from the pan juices.

Ingredients

• 1 medium orange, thinly sliced into ¼ cm rings

For the glaze

• 250 ml (1 cup) maple syrup
• 125 ml (½ cup) Italian white wine vinegar
• 125 g (½ cup) Dijon mustard
• 125 ml (½ cup) fresh orange juice
• 110 g (½ cup) caster sugar
• 125 ml (½ cup) Grand Marnier or similar orange liqueur
• 5 whole cloves
• ¼ tsp ground allspice
• 1½ tsp whole coriander seeds
• ½ tsp whole black peppercorns

For the ham

• 1 half leg ham
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 brown onion, cut into large chunks
• 1 head garlic, split in half horizontally

Method

1. Preheat the oven to 180°C (350°F / gas 4).
2. For the glaze, combine the maple syrup, vinegar, mustard, orange juice, sugar, liqueur, cloves, allspice, coriander seeds and peppercorns in a medium saucepan.
3. Bring to a simmer over medium-high heat, stirring often, and cook for about 7–10 minutes.
4. Add the orange slices and turn the heat down to low. Cook for 5 minutes, or just until the oranges soften. Lift the oranges out onto a plate and set aside.
5. Raise the heat to medium and bring back to a simmer. Cook for another 7–10 minutes, until the glaze has reduced by a third or lightly coats the back of a spoon.
6. Strain through a fine-mesh sieve into a small saucepan and discard the solids. Set aside.
7. Remove the skin from the ham to reveal the fat, and lightly score the fat in a large diamond pattern.
8. Put the carrots, celery, onion and garlic halves in the bottom of a roasting pan and set the ham on top.
9. Generously brush the whole ham with the glaze. Lay the orange slices over the top and press down gently so they stick.
10. Tent the pan with foil and bake for 2½ hours, brushing with more glaze every 30 minutes.
11. Remove the foil and bake for about 30 minutes more, until fully cooked and golden brown, brushing with more glaze halfway through.
12. Take the pan out of the oven and rest the ham for 10–15 minutes, loosely covered with foil. Transfer to a carving board.
13. Strain the pan drippings into a small saucepan and skim off the fat. Add the remaining glaze and reduce over medium heat until the sauce thickens slightly, then take it off the heat.
14. Slice the ham ¼ cm thick, arrange on a platter and serve with the sauce.

Notes

• The card doesn't say whether 180°C is fan-forced or conventional, or give a weight for the ham.
• 2026-10-28: The card lists the garlic but its method never places it. Everything under "For the ham" goes under the ham, so the garlic halves go in the pan with the vegetables.

Based on Coles Christmas recipe card

Australian · Seafood

Barbecued Snapper

Serves 4 · Prep 15 min · Cook 35 min

A whole snapper stuffed with lemongrass, garlic and makrut lime, coated in sesame seeds and cooked standing upright in a foil parcel on the barbecue, then dressed with a sweet chilli, lime and ginger dressing.

Ingredients

• 1.5 kg whole snapper
• 1 stick lemongrass, trimmed, halved and cut into 5 cm lengths
• 4 garlic cloves, bruised
• 6 makrut lime leaves, torn
• Salt and black pepper, to season
• 2 tbsp toasted sesame seeds
• Sliced spring onion (green onion), to serve
• Fresh coriander sprigs, to serve
• Steamed jasmine rice, to serve
• Lime wedges, to serve

For the dressing

• 125 ml (½ cup) sweet chilli sauce
• 125 ml (½ cup) lime juice
• 1 tsp caster sugar
• 80 ml (⅓ cup) light soy sauce
• 2 cm piece fresh ginger, peeled and finely grated
• 1½ tbsp fish sauce
• 30 ml (2 tbsp) peanut oil
• 2 tbsp chopped fresh coriander
• ½ tsp MSG

Method

1. Preheat a barbecue to medium-high with the hood closed. Rinse the fish inside and out under cold running water and pat dry with paper towel. Make 3 shallow cuts, 1 cm deep, in the thickest part of each side.
2. Lay a large sheet of baking paper on top of a large sheet of foil on a flat surface. Fill the cavity with the lemongrass, garlic and lime leaves. Season the fish with salt and pepper, then press the sesame seeds over both sides, into the cuts.
3. Stand the fish upright on its belly in the centre of the paper, splaying the belly slightly so it sits steady. Bring the paper and foil up around the fish and scrunch the edges together at the top to seal.
4. Barbecue with the hood closed for 30–35 minutes, or until the flesh flakes easily at the thickest part. Standing upright, it doesn't need turning.
5. Meanwhile, make the dressing: combine the sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil, coriander and MSG in a jug.
6. Open the parcel and lift the fish onto a platter. Pour over some of the dressing and scatter with spring onion and coriander sprigs. Serve with steamed rice, lime wedges and the rest of the dressing.

Notes

• 2026-10-28: We coat the fish in sesame seeds and cook it standing upright rather than lying flat, so it isn't turned. The original lays it flat and turns it halfway through.
• 2026-10-28: The servings, times, sesame amount and serving step (step 6) are our best guess, since our copy of the recipe didn't include them. Adjust them after the next cook.

Based on taste.com.au

Australian · Sides

Nan's Christmas Pasta Salad

Serves 4–6

Nan's pasta salad with kabana and thousand island dressing, a side we have every Christmas. Serve it warm or cool.

Ingredients

• 500 g spiral pasta (fusilli), or any shape you like
• 2 kabana sticks
• 220 ml (⅔ of a 330 ml bottle) thousand island dressing
• 3 spring onions, thinly sliced (optional)

Method

1. Cook the pasta according to the packet instructions.
2. While the pasta cooks, slice the kabana into half moons, and the spring onions if using.
3. Drain the pasta and put it in a large bowl. Add the kabana, the spring onions if using, and enough thousand island dressing to coat everything, about ⅔ of the bottle, and toss to combine.
4. Serve warm, or leave to cool and serve at room temperature or cold.

Notes

• Nan's original recipe had chopped spring onions when she made it for all the horse owners' functions, but she knew her grandchildren well and left them out.

Family recipe

British · Chicken

Roast Chicken

Serves 4 · Prep 20 min · Cook about 1 hr 15 min

Lemon, garlic and thyme butter pushed under the skin, then trussed and roasted to temperature for crisp skin and juicy breast meat.

Ingredients

• 1 whole chicken, about 1.5–1.8 kg (free-range if you can)
• 150 g (5.3 oz) unsalted butter, at room temperature
• 1 lemon
• 3 cloves garlic
• Salt and freshly ground white pepper (or black pepper)
• Small bunch thyme, leaves picked and chopped
• ½ tsp MSG

Method

1. Take the chicken out of the fridge 30 minutes before roasting and leave it uncovered on the bench, so it cooks evenly. Pat the skin dry with paper towel before the butter goes on.
2. Preheat the oven to 210°C (200°C fan / 410°F / gas 6–7).
3. Zest the lemon and finely grate the garlic. In a bowl, mix the butter with the lemon zest, garlic, a pinch of salt and pepper, the MSG and the chopped thyme. Set aside.
4. Optional: remove the wishbone from the neck end of the chicken by carefully scraping down each side of the bone, then pull it out with your index finger and thumb, trying to keep it whole. It makes carving much easier.
5. Cut the zested lemon in half and put both halves inside the cavity with some salt and any leftover thyme. Season the underside of the chicken with salt and a little of the butter.
6. With your fingers, gently lift the skin away from the breasts, working towards the neck end. Spread the butter mixture evenly under the skin to cover the breasts, then massage the skin from the outside to spread it.
7. Truss the chicken: slip the middle of about 1 m of butcher's twine under the wings on the back of the bird, bring both ends up over the body and cross them over the top of the legs, loop around the leg knuckles, criss-cross again and pull tight so the knuckles cross. Loop around the knuckles once more and tie off.
8. Rub the rest of the butter all over the chicken and season with salt.
9. Roast, checking the temperature from 40 minutes. A small bird (about 1.5 kg) takes 45–50 minutes; a larger one (about 2 kg) 1 hour to 1 hour 10 minutes. You want at least 62°C (145°F) in the thickest part of the leg, not touching the bone.
10. Rest for 15 minutes before carving. Carryover cooking takes it above 70°C (160°F) and the juices settle back into the meat.

Notes

• Pan sauce: after resting, stand the chicken up over the tray so the juices in the cavity drain out. Combine with the pan drippings and deglaze the tray with some shallots, stock and butter. A splash of sherry vinegar and some thyme or rosemary finish it.
• Vegetables can roast in the same tray: toss halved potatoes, carrots and onions in olive oil and salt and add them about 20 minutes after the chicken goes in.
• Leftover meat keeps in an airtight container in the fridge for up to 3 days. Simmer the carcass for 2 hours with an onion, carrot, celery stalk and a few peppercorns, covered with water, for stock.

Based on andy-cooks.com

British · Desserts

Trifle

Serves 12

Our family classic, from Jamie Oliver's retro trifle: jam roll, strawberries and Cointreau under strawberry jelly, blancmange, mandarins, orange jelly, custard and cream. Give each layer time to set before adding the next.

Ingredients

• Jam rolls (from Coles or Woolworths), sliced, enough to cover the base of the bowl
• 1 punnet strawberries
• 1 small wineglass Cointreau
• 1 packet (85 g) Aeroplane strawberry jelly
• 1.1 litres (2 UK pints) milk
• 4 tsp caster sugar
• 35 g sachet strawberry blancmange
• 450 g tin mandarin segments
• 1 packet (85 g) Aeroplane orange jelly
• Bird's custard powder, enough to make 600 ml custard
• 300 ml thickened cream (double cream)
• Flake chocolate, to finish
• 1 orange

Method

1. Lay the jam roll slices over the base of a large glass bowl.
2. Hull and slice the strawberries, scatter them over the jam roll and drizzle with the Cointreau.
3. Make up the strawberry jelly as the packet directs. Pour it over the sponge and refrigerate until set.
4. For the blancmange, mix a little of the milk with 2 tsp of the sugar and the blancmange powder until dissolved. Bring 600 ml of the milk just to the boil, then stir it into the blancmange mix.
5. Return it to the pan and whisk as it comes to the boil. Pour into a bowl and let it cool, whisking now and then, then pour it over the set jelly. Refrigerate until set.
6. Drain the mandarins and scatter them over the blancmange.
7. Make up the orange jelly as the packet directs and let it cool. Pour it over the mandarins and refrigerate until set.
8. Make the custard with the Bird's custard powder, the rest of the milk and the remaining 2 tsp sugar. Let it cool, then pour it over the orange jelly.
9. Whip the cream to soft peaks and spread it over the custard.
10. Just before serving, crumble the Flake over the top and finely grate over the orange zest.

Notes

• 2026-10-28: Our family's version of Jamie's trifle. We use supermarket jam rolls instead of trifle sponges or a Swiss roll, Aeroplane strawberry and orange jelly (made up as the packet says) instead of the 135 g jelly blocks with 300 ml boiling and 300 ml cold water, Bird's for the 30 g custard powder, and a Flake instead of grated good-quality chocolate.
• 2026-10-28: The original doesn't give servings or times; 12 servings is our estimate for a large glass bowl. Allow several hours, or make it the day before, so each layer can set.

Based on express.co.uk

British · Pork

Toad in the Hole

Serves 4 · Prep 15 min · Cook 40 min

Sausages baked in a tall, crisp-edged Yorkshire pudding, served with onion gravy. A spoonful of mayonnaise in the batter helps it rise higher and collapse less.

Ingredients

• 700 g (1.4 lb) pork sausages (8 × 85 g / 3 oz), or other sausages
• 10 g (2 tsp) beef dripping, or canola or vegetable oil, for browning
• 50 g (¼ cup) beef dripping, or canola or vegetable oil, for the pan

For the Yorkshire pudding batter

• 250 ml (1 cup) eggs, lightly whisked (4–5 large eggs; measure them)
• 130 g (1 cup) plain flour
• 185 ml (¾ cup) full-fat milk
• 60 ml (¼ cup) water
• 1 tbsp full-fat mayonnaise
• ½ tsp cooking salt
• Pinch of white pepper

For the onion gravy

• 30 g (2 tbsp) beef dripping or unsalted butter
• 2 onions, halved and cut into 7 mm (¼ inch) wedges
• 1 garlic clove, finely minced
• 3 tbsp plain flour
• 500 ml (2 cups) low-sodium beef stock
• ½ tsp Worcestershire sauce
• ½ tsp black pepper
• ¼ tsp cooking salt
• ½ tsp MSG

Method

Toad in the hole

1. For the batter, whisk the eggs in a bowl, then whisk in the flour until lump-free. Whisk in the water, milk, mayonnaise, salt and pepper. Refrigerate until needed.
2. Preheat the oven to 220°C (200°C fan / 425°F / gas 7). Put the 50 g dripping in a 23 × 33 cm (9 × 13 inch) metal pan and heat it in the oven for 15 minutes, until melted and very hot.
3. Heat the 10 g dripping in a frying pan over medium-high heat. Brown the sausages all over, keeping one side only lightly browned (it browns more in the oven) and the insides raw. Set aside on a plate.
4. Whisk the batter again. Working quickly, take the hot pan out of the oven and arrange the sausages in it, lightly browned side up, keeping them clear of the pan's walls so the pudding can puff up the sides. Pour the batter in around them.
5. Bake on the top shelf for 25 minutes, until the sides are puffed, golden and crisp.
6. Serve straight away with the onion gravy. Expect a little deflating.

Onion gravy

1. Melt the dripping in the pan used for the sausages over high heat. Add the onions and cook, stirring constantly, until nicely browned, about 5 minutes.
2. Add the garlic and stir for 30 seconds. Add the flour and stir for 1 minute so it's mixed through the onions, for a lump-free gravy.
3. Slowly pour in the stock, stirring as you go. Add the Worcestershire sauce, MSG, salt and pepper.
4. Bring to a simmer, stirring, for 2 minutes until it thickens into a gravy. Keep warm until ready to serve.

Notes

• Use regular-sized sausages: giant ones cover too much of the Yorkshire pudding.
• Measure the eggs. Egg sizes vary and the batter needs exactly 250 ml.
• Beef dripping is the traditional fat for its flavour and high smoke point; duck fat, goose fat or lard also work. Otherwise use oil for the batter and sausages and butter for the gravy.
• The same batter makes 12 Yorkshire puddings: 1 tsp dripping heated in each hole, baked for 17 minutes.
• For a darker gravy, add ½ tsp dark soy sauce.
• Leftovers keep for 3 days, though the pudding softens. Re-crisp at 180°C for about 7 minutes.

Based on recipetineats.com

British · Potatoes

Baked Potato

Serves 4 · Cook 1 hr 45–50 min

Baked in foil until soft, then crisped with olive oil and salt. Quartered and loaded with whatever toppings you like.

Ingredients

• 4 large potatoes
• Olive oil spray
• Salt

Method

1. Preheat the oven to 220°C (200°C fan / 425°F / gas 7).
2. Wash the potatoes and dry them completely, then wrap each one in foil.
3. Bake the potatoes in their foil for 1½ hours.
4. Take them out of the oven and remove the foil. Spray them with olive oil and sprinkle with salt.
5. Return them to the oven for 15–20 minutes.
6. Take them out of the oven, quarter each potato and top with whatever you like: garlic butter, cheese, garlic mushrooms, bacon, coleslaw, corn and so on.

Family recipe

British · Sides

Duck Fat Potatoes

Serves 6–8 · Prep 15 min · Cook 1 hr 15 min

The crunchiest roast potatoes: parboiled, roughed up, then roasted in smoking-hot duck fat. Adapted by RecipeTin Eats from Nigella Lawson's goose fat potatoes.

Ingredients

• 1.75–2 kg (3.5–4 lb) medium to large potatoes, such as Sebago or Dutch cream
• Chicken stock, enough to cover the potatoes
• 1 tbsp salt, for the stock
• 1½ tsp salt, for roughing up
• ½ tsp MSG
• 200 g (7 oz) duck fat (or goose fat)

To serve

• 2 tsp rosemary, roughly chopped
• Sea salt flakes

Method

Parboil and rough up

1. Peel the potatoes and cut into 7.5 cm (3 inch) pieces: halve medium potatoes and cut large ones into three.
2. Preheat the oven to 230°C (230°C fan / 450°F / gas 8).
3. Bring a large pot of chicken stock to the boil. Add the 1 tbsp salt, then the potatoes, and boil for 10 minutes.
4. Drain the potatoes well. Shake the excess liquid out of the pot and return it to the turned-off stove. Tip the potatoes back in and let them stand for 5 minutes to steam dry.
5. Add the 1½ tsp salt and the MSG, put the lid on and shake the pot up and down vigorously 5–7 times to rough up the surfaces.

Roast

1. Put the duck fat in a heavy metal roasting pan (not glass or ceramic) and heat in the oven for 5–7 minutes, until shimmering and very hot with little wisps of smoke. A pinch of potato should sizzle vigorously.
2. Working quickly and carefully, take the pan out, add the potatoes and turn to coat in the fat, then arrange them cut side down.
3. Roast for 25 minutes. Turn the potatoes and roast for 15 minutes, then turn again and roast for 10–15 minutes more, until deep golden and very crunchy.
4. Transfer to a warm bowl, sprinkle with sea salt flakes and rosemary and serve immediately.

Notes

• Use starchy or all-rounder potatoes, not waxy ones, cut into big pieces that can stand up to the long roast.
• Goose fat works just as well as duck fat.
• About half the fat is left in the pan afterwards. Strain out the bits, let it cool and keep it in a jar in the fridge for months; it'll be a little salty.
• 2026-10-28: We boil the potatoes in chicken stock instead of salted water, and leave out the semolina (2 tbsp, shaken through with the salt in the original).

Based on recipetineats.com

Chinese · Beef

Mongolian Beef

Serves 3 · Prep 15 min · Cook 15 min

Restaurant-style, served over an optional nest of crisp fried rice vermicelli.

Ingredients

For marinating the beef

• 450 g (1 lb) flank steak, thinly sliced 3–6 mm (⅛–¼ inch) thick
• 30 ml (2 tbsp) water
• 2 tsp Shaoxing rice wine
• ½ tsp table salt
• ¼ tsp bicarbonate of soda (baking soda)
• 16 g (2 tbsp) cornflour (cornstarch)
• 15 ml (1 tbsp) neutral oil

For the sauce

• 1 tsp cracked black pepper, more or less to taste
• 15 ml (1 tbsp) Shaoxing rice wine
• 38 g (3 tbsp) white sugar
• 30 ml (2 tbsp) regular soy sauce
• ½ tsp MSG

For the rest of the dish

• 1 tbsp minced garlic (about 2 cloves)
• ½ large brown (yellow) onion, sliced
• 1 bunch spring onions (green onions), cut into 5 cm (2 inch) pieces, white and green parts separated
• 30 g (1 oz) medium-thickness rice vermicelli (optional; use more or less to preference)
• Oil, as needed for cooking

Method

1. In a mixing bowl, combine the beef, water, 2 tsp Shaoxing wine, salt and bicarbonate of soda. Mix vigorously until the beef absorbs most of the liquid.
2. Add the cornflour and mix until the beef is well coated, then add the 1 tbsp oil and mix until evenly distributed.
3. Set aside to marinate for 10–15 minutes while you prepare the rest of the ingredients, or marinate in the fridge overnight.
4. For the optional noodle nest, heat 2.5–5 cm (1–2 inches) of oil in a wok or pan to about 175°C (350°F). It's ready when the tip of a wooden chopstick or skewer sizzles rapidly in it.
5. Add the dry rice vermicelli and fry until puffy, 30 seconds to 1 minute, in batches if necessary. Make sure the noodles are completely submerged so they fry properly. Drain on paper towel until needed.
6. In a wok or sauté pan, add enough oil to generously coat the base and heat over medium to medium-high heat.
7. Add the beef and sear on both sides until just cooked and golden brown, separating the slices so they cook evenly. Cook in batches if necessary. Remove and set aside.
8. Keep about 1–2 tbsp of oil in the same pan over medium-high heat. Add the garlic and stir-fry until fragrant, 15–30 seconds.
9. Add the onion and the white parts of the spring onions. Stir-fry until the onion just starts to turn translucent.
10. Return the beef to the pan with the black pepper and stir-fry briefly. Drizzle the 1 tbsp Shaoxing wine around the pan and stir-fry for 30 seconds to 1 minute, until fragrant and the wine has cooked off.
11. Add the sugar, soy sauce and MSG and stir-fry until the beef is well coated and just starting to smell a little charred and caramelised.
12. Add the green parts of the spring onions and toss briefly to combine. Serve over the fried rice noodles.

Notes

• Semi-freezing the steak makes it much easier to slice thinly. Let it thaw fully and drain off any blood before marinating.
• For a less sweet version, cut the sugar by 1 tbsp (about 12 g).
• For a saucier version, double the soy sauce and sugar and add 15–30 ml (1–2 tbsp) water.

Based on twoplaidaprons.com

Chinese · Chicken

Salt & Pepper Wings

Serves 4 · Prep 10 min + at least 4 hr curing · Cook about 1 hr

Double-fried for extra crunch and seasoned with three kinds of peppercorn. Using just one type of peppercorn works fine too.

Ingredients

• 1 kg (2 lb) chicken wings
• 1 tsp black peppercorns
• 1 tsp white peppercorns
• 1 tsp Sichuan peppercorns
• 1½ tbsp sea salt, plus 2 tsp extra
• 3 tsp (1 tbsp) garlic powder
• ½ tsp MSG
• Vegetable oil, for deep frying
• ¼ tsp chilli flakes
• Coconut sriracha or any hot sauce, to serve
• Lime wedges, to serve (optional)

For the batter

• 130 g (1 cup) cornflour (cornstarch)
• 65 g (½ cup) plain flour
• 375 ml (1½ cups) cold water

Method

1. Grind all the peppercorns to a fine powder. Toss half of it with the wings, the 1½ tbsp salt, the garlic powder and the MSG.
2. Lay the wings in a single layer on a wire rack set over a tray. Cover loosely and refrigerate for at least 4 hours, or overnight.
3. Fill a wok or deep pan about one-third full with oil and heat over high heat until medium-hot, about 150°C (300°F).
4. Make the batter just before frying so it stays cold: combine the cornflour and plain flour, then whisk in the cold water until smooth.
5. Dip each wing in the batter and fry in batches for 5–6 minutes, until lightly golden. Drain on a wire rack.
6. Bring the oil up to high heat, about 180°C (355°F). Fry the wings again in batches for 4–5 minutes, until golden, crunchy and cooked through. Drain on paper towel.
7. Mix the remaining ground peppercorns with the extra 2 tsp salt and the chilli flakes. Sprinkle over the warm wings and serve with lime wedges and hot sauce for dipping.

Based on marionskitchen.com

Chinese · Noodles

Chilli Bacon Noodles

Serves 2 · Cook 15 min

Bacon rendered slowly until crisp, chilli crisp bloomed in the fat, and noodles tossed through it all.

Ingredients

• 8 rashers thick-cut streaky bacon, cut into 2.5 cm (1 inch) pieces
• 1 tsp neutral oil

For the sauce

• 5 garlic cloves, minced
• 1–2 tbsp chilli crisp
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) oyster sauce
• 15 ml (1 tbsp) dark soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ½ tsp MSG
• 180 ml (¾ cup) chicken stock for fresh egg noodles, or 240–480 ml (1–2 cups) for dried

For the noodles

• 225 g (8 oz) fresh thin egg noodles (from the fridge section), or dried egg noodles (nests)

To finish

• Spring onions (scallions), thinly sliced
• Toasted sesame seeds
• Extra chilli crisp, for drizzling

Method

1. If using dried egg noodles, boil them according to the packet until just short of al dente, about 1–2 minutes less, then drain and set aside. Fresh egg noodles need no pre-boiling and go straight into the sauce.
2. Put the oil and bacon in a cold, wide frying pan and turn the heat to medium. Let the bacon render slowly, stirring occasionally, until deeply golden and crisp, 6–8 minutes. Lift it out with a slotted spoon onto a wire rack (not paper towel, so it stays crisp). Leave 1–2 tbsp of the rendered fat in the pan.
3. Add the soy sauce, oyster sauce, dark soy sauce, sesame oil, garlic, chilli crisp, sugar and MSG and stir to combine. Add the stock (180 ml for fresh noodles, 240–480 ml for dried) and bring to a simmer. Let it reduce for 1–2 minutes, until slightly thickened and glossy.
4. Add the noodles to the sauce and toss vigorously until every strand is coated and glossy, 1–2 minutes. Add a splash more stock as it tightens (dried noodles especially keep soaking it up) so it stays loose and glossy rather than dry. Add the bacon and spring onions and give it a quick toss.
5. Finish with more spring onions, sesame seeds and an extra drizzle of chilli crisp, if you like.

Notes

• The original uses fresh lo mein, which is hard to find in Australia; fresh thin egg noodles are the same thing.

Based on cheffatty.com

Chinese · Pork

Dumpling Lasagna

Serves 2–3 · Prep 10 min · Cook 25 min

All the flavour of pork and spring onion dumplings with no folding: wonton wrappers and filling layered in ramekins and steamed until glossy and juicy.

Ingredients

• 450 g (1 lb) pork mince
• 4 spring onions (scallions), thinly sliced, whites and greens
• 3 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 45 ml (3 tbsp) soy sauce or tamari
• 1 tsp toasted sesame oil
• 1–2 tsp chilli crisp, to taste
• A splash of rice vinegar
• ¾ tsp white pepper (or black pepper)
• ½ tsp MSG
• 45–60 ml (3–4 tbsp) chicken stock per ramekin
• Wonton or dumpling wrappers
• A small bowl of water, for dipping the wrappers

To finish

• Extra soy sauce or tamari
• Extra chilli crisp
• Extra spring onions
• Sesame seeds

Method

1. Set up a steamer, or fill a large pot halfway with water and bring it to a gentle boil.
2. In a large bowl, mix the pork, spring onions, garlic, ginger, soy sauce, sesame oil, chilli crisp, rice vinegar, white pepper and MSG gently with your hands until just combined.
3. Set out as many ramekins as will fit in your steamer.
4. Dip a wrapper in the water for a second or two and lay it flat in the bottom of a ramekin, overlapping slightly if needed. Spread a thin layer of the pork mixture over it.
5. Repeat the layers of dipped wrappers and pork until the ramekins are full or you run out, finishing with a layer of wrappers.
6. Pour 45–60 ml (3–4 tbsp) stock over the top of each ramekin to keep everything juicy.
7. Carefully put the ramekins in the steamer, cover and steam for about 25 minutes, until the pork is cooked through and the wrappers are tender and glossy.
8. Finish with more soy sauce, chilli crisp, spring onions and sesame seeds.

Notes

• Endlessly flexible: thinly sliced cabbage, mushrooms or a little oyster sauce all work in the filling.
• 2026-10-28: We make these in individual ramekins with 3–4 tbsp stock each. The original layers it in one small baking dish with 1–2 tbsp stock over the top.

Based on heresyourbite.substack.com

Greek · Sides

Yoghurt Sauce

Serves 4 · Prep 5 min

Our simple, tangy yoghurt sauce: just yoghurt, lemon, salt and pepper, mixed to taste.

Ingredients

• 250 g (1 cup) Greek yoghurt
• 15–30 ml (1–2 tbsp) lemon juice (about ½ lemon)
• ¼ tsp salt
• A few grinds of black pepper

Method

1. Mix the yoghurt, lemon juice, salt and pepper together.
2. Taste and adjust: more lemon for tang, more salt to make it pop.

Notes

• 2026-10-28: We've always made this to taste. These amounts are our best estimate, based on the raita; adjust them next time and we'll update them.

Family recipe

Indian · Breads

Naan

Serves 6 naan · Prep 10 min · Cook 10 min

Two-ingredient dough, cooked in a dry pan. Good with any curry, including Moh's Duck Curry.

Ingredients

• 260 g self-raising flour, plus extra for dusting
• 200 g Greek yoghurt
• 1 tsp fine sea salt
• Butter, for serving
• Fresh coriander, to sprinkle

Method

1. In a large bowl, mix the flour and salt with a fork.
2. Add the yoghurt and roughly mix with a spoon until combined.
3. With your fingers, work the flour into the yoghurt to form a dough, scraping down the sides of the bowl so everything is combined. Keep working it for about 5 minutes, until it becomes drier and forms a smooth ball.
4. Flour your work surface and cut the dough into 6 equal portions (or just pinch off roughly equal portions when you're ready to roll).
5. The dough can be used straight away, but it's easier to work with after about 30 minutes covered in the fridge.
6. Roll a portion into a ball in your palm, then press it flat into a circle with the flat of your hand. Roll it out on the floured surface with a floured rolling pin to the size you like. It doesn't need to be perfectly round.
7. Heat a non-stick frying pan over high heat. No oil needed.
8. Put a naan in the pan. After a few minutes it will bubble and puff up; press the bubbles down with a fish slice. Flip it over and cook the other side for a few more minutes, until it has brown spots.
9. Rub the end of the block of butter over the hot naan so it melts over the top. Keep the cooked naans warm wrapped in foil while you make the rest.
10. Sprinkle with coriander.

Notes

• Garlic naan: crush 1 garlic clove into 30 g (2 tbsp) butter, melt in the microwave and brush over the naan before serving.
• 2026-10-28: We make these ahead, brush them with the garlic butter, wrap them in foil and reheat them in the oven just before serving, at 200°C (180°C fan / 400°F / gas 6) for about 10 minutes, until warmed through.

Based on cooksimply.co.uk

Indian · Sides

Raita

Serves 6–8 · Prep 10 min

A cooling yoghurt and mint side with ginger and garam masala for warmth. We serve it with Moh's Duck Curry.

Ingredients

• 250 g (1 cup) Greek yoghurt
• 1 garlic clove
• Thumb-sized piece ginger, finely grated
• ¼ small pack (UK size) mint, leaves chopped
• Juice of ½ lime
• ½ tsp garam masala, plus a little extra to serve
• ¼ cucumber, grated and lightly squeezed

Method

1. Mix all the ingredients together and season.
2. Serve sprinkled with extra garam masala.

Notes

• 2026-10-28: Left out the coriander (½ small pack, chopped, in the original). We make it without.

Based on bbcgoodfood.com

Italian · Breads

Focaccia

Serves 1 half-sheet pan · Prep 3 hr 45 min (mostly rising) · Cook 30 min

Claire Saffitz's focaccia: a very wet, well-kneaded dough baked in a half-sheet pan for a tall, airy crumb and a crisp, oily base. Pick a topping from the options after the method.

Ingredients

• 7 g (1 sachet / ¼ oz) active dry yeast
• 680 g water (113 g / ½ cup lukewarm, plus 567 g / 2½ cups at room temperature)
• 780 g (6 cups) bread flour
• 36 g (2 tbsp) table salt
• 110 g (½ cup) extra-virgin olive oil, plus more for oiling your hands
• One topping (see Topping Options)

Method

Dough

1. In a small saucepan, gently warm the 113 g water over low heat, swirling, until lukewarm but not hot, about 40°C (105°F). Pour it into the bowl of a stand mixer and whisk in the yeast. Leave until cloudy and slightly puffed, about 5 minutes.
2. Fit the dough hook. Add the 567 g room-temperature water, the flour and the salt. Mix on the lowest speed until a very loose dough comes together, about 1 minute, then on medium-high until smooth and wrapping around the hook, about 5 minutes.
3. Turn off the mixer, cover the bowl with a damp towel and rest for 10 minutes. Mix again on medium-high until the dough is very smooth, extremely elastic and pulling away from the sides of the bowl, another 10–15 minutes. It will still be very sticky; don't add more flour.
4. Pour 55 g (¼ cup) of the oil into a large bowl and swirl to coat. Scrape the dough into it and dab some of the pooling oil over the surface. Cover with a damp towel and leave at room temperature until doubled, 1–1½ hours.
5. Drizzle the other 55 g (¼ cup) oil over a standard half-sheet pan and rub it over the base and sides.
6. With oiled hands, loosen the dough from the sides of the bowl. Slide your hands down either side, lift it out and let its weight stretch it downwards, then let it fold back onto itself in the bowl. Turn the bowl 90 degrees and repeat. Do this twice more, putting the dough onto the oiled pan after the last stretch.
7. Stretch the dough towards the edges until it springs back, cover with an oiled sheet of plastic wrap and rest for 15 minutes. Then stretch it right into the corners so it fills the pan, and cover again.
8. At this point the dough can go in the fridge for up to 24 hours; it should nearly double there (if not, leave it at room temperature until it does). To bake straight away, leave it at room temperature until nearly doubled and close to the top of the pan, another 40–55 minutes. Prepare your topping while it rises.

Bake

1. Put oven racks in the highest and lowest positions and preheat the oven to 230°C (450°F / gas 8).
2. Uncover the dough. With oiled hands and fingers spread wide, press your fingertips down through the dough to the bottom of the pan, dimpling the whole surface.
3. Add your topping's "before baking" step.
4. Bake on the lower rack until the corners pull away from the pan, 20–25 minutes.
5. Move to the top rack and bake until the top is very well browned, about 5 minutes more (add any "last 5 minutes" topping now).
6. Cool in the pan for 10 minutes, then loosen the base and sides with a thin spatula and cool completely on a wire rack.

Topping Options

Rosemary and flaky salt

• 55 g (¼ cup) extra-virgin olive oil
• Fresh rosemary leaves
• Flaky salt

1. Before baking: drizzle the dimpled dough with the olive oil and sprinkle generously with flaky salt and rosemary.

Garlic

• 55 g (¼ cup) extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• Flaky salt

1. While the dough rises: warm the oil and garlic in a small saucepan over low heat for 3–4 minutes, until fragrant but not coloured. Let it cool.
2. Before baking: spoon the oil and garlic over the dimpled dough, pressing the slices into the dimples so they sit under the oil and don't scorch. Sprinkle with flaky salt.

Chilli garlic

• 55 g (¼ cup) extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1–2 tsp chilli flakes
• Flaky salt

1. While the dough rises: warm the oil, garlic and chilli flakes in a small saucepan over low heat for 2–3 minutes, until fragrant but not coloured. Let it cool.
2. Before baking: spoon the chilli garlic oil over the dimpled dough, working it into the dimples, and sprinkle with flaky salt.

Sichuan pepper oil and soy caramelised onions

• 60 ml (¼ cup) olive oil
• 1½ tbsp Sichuan peppercorns
• ½ tbsp black peppercorns
• ½ tbsp white peppercorns
• 2 large onions, halved and sliced into thin rings
• 60 ml (4 tbsp) vegetable oil
• ½ tbsp sugar, more to taste
• 30 ml (2 tbsp) soy sauce

1. Pepper oil: grind all the peppercorns to a fine powder in a mortar and pestle. Sift through a sieve, grind the larger bits left behind again and sift, repeating until it's all fine. Mix with the olive oil and set aside.
2. Onions: heat the vegetable oil in a medium-large frying pan over medium-high heat until hot. Fry the onions for 2–3 minutes, then turn the heat down to medium-low and keep frying until browned, caramelised and soft, about 20–25 minutes. Lower the heat if they start to burn.
3. Add the soy sauce and sugar to the onions and cook for another 5 minutes. Taste and adjust. They keep in the fridge for about a week.
4. Before baking: drizzle the pepper oil over the dimpled dough and dimple it in.
5. Last 5 minutes: spread the onions in an even layer over the top.

Notes

• 2026-10-28: Toppings are separate options so the base focaccia stays plain. The Sichuan pepper oil and soy caramelised onions are our go-to alternative to garlic, rosemary or chilli garlic.
• 2026-10-28: Added garlic and chilli garlic options. Their amounts are a starting point we haven't measured yet: adjust after the next bake.
• 2026-10-28: We measure 2 tbsp of table salt (about 36 g). The original's 17 g matches 2 tbsp of Diamond Crystal kosher salt, which is about half as dense.

Based on thecookingworld.com

Italian · Pasta

'Nduja Pasta

Serves 3–4 · Cook 20–30 min

A simple, fiery Calabrian sauce: tomatoes with 'nduja, the soft, spicy pork spread, melted through at the end.

Ingredients

• Salt
• 15 ml (1 tbsp) extra-virgin olive oil
• 1 clove garlic, peeled
• 400 g (14 oz) tin whole peeled tomatoes
• 200 g (7 oz) 'nduja, or to taste (more or less to adjust the heat)
• ½ tsp MSG
• 340 g (12 oz) fileja pasta (or rigatoni or bucatini)
• Grated Pecorino Romano, to serve

Method

1. Put a large pot of water on to boil and salt it generously. Meanwhile, heat the oil and whole garlic clove in a large frying pan.
2. When the garlic starts to sizzle, add the tomatoes. Crush them with a fork, add the MSG, salt to taste and bring to a simmer over medium-low heat. Keep it simmering while the pasta cooks, adding a little pasta water if it thickens too much.
3. When the water is at a rolling boil, add the pasta and cook until al dente.
4. About 2 minutes before the pasta is done, remove and discard the garlic and stir the 'nduja into the sauce so it melts into the tomatoes.
5. Lift the pasta into the sauce with tongs or a spaghetti fork and stir over medium-high heat until evenly coated.
6. Serve immediately, topped with grated pecorino.

Notes

• Look for Calabrian 'nduja, ideally from Spilinga. Fileja (also sold as "filei") is the traditional Calabrian shape.

Based on pastagrammar.com

Italian · Pasta

Carbonara

Serves 3–4 · Cook 20 min

The Roman way: egg yolks, pecorino, guanciale and black pepper, and nothing else. No cream.

Ingredients

• Salt
• 340 g (12 oz) rigatoni or spaghetti
• 125 g (4½ oz) guanciale (or pancetta or bacon if you must)
• 4 large eggs
• 55 g (2 oz) grated pecorino, plus extra to serve
• ½ tsp MSG
• Freshly ground black pepper

Method

1. Bring a large pot of water to a rolling boil. Salt it lightly, about half what you'd normally use, since the guanciale and pecorino are already salty. Cook the pasta according to the packet.
2. Meanwhile, remove the hard outer skin from the guanciale and cut it into 1 cm (½ inch) cubes. Put them in a large frying pan over medium heat (if using pancetta, add a pinch of salt and pepper). Cook for 4–6 minutes, until deeply browned and crisp, then turn off the heat.
3. Separate the eggs and put the yolks in a large mixing bowl. For a slightly lighter sauce, add one of the whites too. Add the pecorino, the MSG and a generous grind of pepper and whisk until well combined.
4. When the pasta is al dente, lift it straight into the egg mixture with tongs or a slotted spoon. Stir vigorously until the yolks coat it completely.
5. Add the guanciale and the fat from the pan and stir again so the sauce is evenly spread. If it's too thick, loosen it with a little hot pasta water.
6. Serve immediately, topped with more pepper and pecorino if you like.

Notes

• Spaghetti holds a thinner, creamier sauce; rigatoni catches the crisp guanciale better. Romans argue about it, so take your pick.
• The hot pasta cooks the yolks gently. If you're nervous about them, toss the pasta and sauce in a heatproof bowl set over the simmering pasta water, and take it off as soon as the sauce thickens, before the eggs scramble.

Based on pastagrammar.com

Italian · Pasta

Fettuccine Alfredo

Serves 3 · Prep 5 min · Cook 13 min

Butter, cream and Parmigiano, tossed with the pasta so the sauce clings to every strand rather than pooling.

Ingredients

• 250 g (8 oz) dried fettuccine
• 42 g (3 tbsp) unsalted butter
• 1 small eschallot (French shallot), very finely minced
• 125 ml (½ cup) thickened or pure cream (heavy cream)
• 60 g (¾ cup) freshly and finely grated Parmigiano Reggiano or parmesan
• ¼ tsp salt
• ½ tsp MSG
• A good grind of black pepper

For the garnish

• Extra Parmigiano Reggiano
• Fresh parsley (optional)

Method

1. Bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente (still firm but just cooked through). Take 1 minute off the packet time, because the pasta keeps cooking in the sauce.
2. Meanwhile, melt the butter in a deep frying pan over medium-high heat. The pan needs to be deep enough to toss the pasta with the sauce; a very large pot works too.
3. Add the eschallot and sauté for 2 minutes, or until tender.
4. Add the cream and bring to the boil. Turn the heat down to medium-low and simmer for 3 minutes.
5. Take the pan off the heat and stir through the Parmigiano, salt, MSG and pepper until the sauce is smooth.
6. Scoop out 60 ml (¼ cup) of the pasta water, plus an extra mugful just in case, then drain the pasta.
7. Add the pasta and the 60 ml (¼ cup) of pasta water to the sauce. Return the pan to medium-high heat and toss very gently for 1 minute, so the sauce emulsifies. It should be silky, with a thin film clinging to each strand, and the pasta shouldn't be swimming in it. If the sauce turns gluey, add a little of the extra pasta water.
8. Serve immediately, garnished with extra Parmigiano and parsley, if using.

Notes

• No eschallot? Use about 40 g (¼ cup) finely minced brown or white onion instead.
• Light cream makes a lighter version, though it isn't quite the same.
• Parmigiano Reggiano has a deeper, nuttier flavour than plain parmesan, which also works. Either way, grate it freshly and finely: pre-grated cheese won't melt into the cream and leaves the sauce grainy.

Based on recipetineats.com

Italian · Pasta

Lasagne

Serves 8 · Prep 2 hr · Cook 3 hr 45 min

A slow pork and beef ragu, béchamel and plenty of cheese. Make the ragu the day before if you can: it deepens overnight and spreads the work out.

Ingredients

For the ragu

• 2 sticks celery
• 1 large carrot
• 1 brown onion
• 4 cloves garlic
• 60 ml (¼ cup) olive oil
• 500 g pork mince
• 500 g beef mince
• 250 ml (1 cup) red wine, something bold like a Sangiovese or shiraz
• 700 g tomato passata
• 100 ml milk
• Sea salt, to taste
• ½ tsp MSG
• 100 g Parmesan, grated, plus the rind

For assembling

• 350 g mozzarella, grated
• Small bunch basil

For the spinach pasta (optional)

• 250 g baby spinach
• 3 eggs
• 320 g Tipo 00 flour, plus extra for dusting
• 15 ml (1 tbsp) olive oil
• Or store-bought fresh lasagne sheets instead (we use Latina)

For the béchamel

• 50 g butter
• 50 g plain flour
• 600 ml milk
• Sea salt and cracked white pepper
• Nutmeg, to taste (or cinnamon)

Method

1. For the ragu, finely dice the celery, carrot and onion, and finely grate the garlic.
2. Heat 30 ml (2 tbsp) of the oil in a large heavy-based saucepan or Dutch oven over high heat. Working in batches, crumble in some of the mince and turn the heat down to medium. Cook without stirring for 8–10 minutes, then break it up with a wooden spoon and stir to brown all over. Transfer to a plate and repeat with the remaining mince.
3. Leave about 1 tbsp of fat in the pan and add the carrot. Season with salt and cook over medium heat for 2 minutes, stirring. Add the onion and cook for 2 minutes, then the celery and garlic and sweat for another minute.
4. Return the mince to the pan and pour in the wine. Bring to a simmer and cook until the wine has reduced by 80%.
5. Add 600 ml of the passata (keep the remaining 100 g for the top) the Parmesan rind and the MSG. Mix well and bring to a simmer, then lower the heat, cover and cook for 2–6 hours, stirring occasionally so it doesn't stick. Add a little water if it gets too thick. Make the pasta while it cooks.
6. Stir in the 100 ml milk 30 minutes before the ragu is finished. When it's done, remove the rind and let the ragu cool to room temperature.
7. For the pasta (skip if using store-bought sheets): blanch the spinach in a large saucepan of boiling salted water for 20 seconds, then drain and plunge into iced water. Drain well and squeeze out as much water as you can; wet spinach makes a tougher dough. Blend with the eggs until smooth.
8. Pile the flour on a clean work surface and make a well in the centre. Pour in the spinach mixture with a pinch of salt and the olive oil. With a fork, gradually draw in the flour from the edges until it's all incorporated, then knead until smooth and elastic.
9. Wrap the dough in cling film and refrigerate for at least 2 hours to rest.
10. Lightly flour the work surface. Halve the dough (cover the other half so it doesn't dry out) and roll one half into a rectangle about 1 cm thick.
11. Pass it through a pasta machine on the widest setting twice. Fold it like an envelope, press to seal, and pass it through twice more on the same setting. Then turn the setting down one notch at a time, passing it through twice at each, down to the second-last setting, for a long, thin sheet. Repeat with the other half.
12. Par-cook the sheets briefly in boiling salted water, plunge them into iced water, then lay them on an oiled tray so they don't stick. This makes them pliable and helps the layers grip each other.
13. For the béchamel, melt the butter in a large saucepan over medium-high heat. Stir in the flour and turn the heat to medium. Season with salt and cook, stirring, for 2 minutes, until the flour is cooked out and a blonde colour.
14. Add the milk 100–150 ml at a time, whisking constantly into the corners of the pan until smooth. Simmer for 10 minutes, until thickened, then season with salt and white pepper and stir in nutmeg to taste.
15. Preheat the oven to 200°C (180°C fan / 400°F / gas 6). In a deep 23 × 30 cm baking dish, layer meat sauce, pasta sheets, béchamel, mozzarella and Parmesan. Repeat to make 5 layers, keeping the layers thin and reserving some mozzarella and Parmesan for the top, and finish with a layer of pasta.
16. Spread the reserved passata over the top and cover loosely with foil. Bake for 35–40 minutes.
17. Remove the foil, scatter over basil leaves and then the reserved cheese, and bake for a further 10 minutes. Increase the oven to 220°C (200°C fan / 425°F / gas 7) and bake for 5 more minutes, until golden brown.
18. Let the lasagne rest for 10–15 minutes before slicing, so the layers set and cut cleanly.

Notes

• No Parmesan rind? Stir an extra 20 g grated Parmesan into the ragu towards the end.
• Dried lasagne sheets also work: use about 250 g, either soaked in warm water for 5 minutes or the no-boil kind, and keep the layers slightly wetter.
• Make ahead: assemble, cover and refrigerate for up to 24 hours, adding 10–15 minutes to the covered bake time from cold. Freezes well, baked or unbaked; thaw overnight in the fridge first. Keeps in the fridge for up to 3 days; reheat portions covered at 180°C for 15 minutes.
• 2026-10-28: We usually skip the homemade pasta and use store-bought Latina fresh lasagne sheets, as the packet directs. The spinach pasta stays in as an option.

Based on andy-cooks.com

Italian · Pork

Porchetta

Serves 12 · Prep the day before (24–48 hr drying in the fridge) · Cook about 4 hr

Pork belly rolled around the loin with a herb, garlic and fennel filling. Start a day or two ahead: the skin needs to dry out in the fridge to crackle.

Ingredients

• 1 pork belly, bone out, skin on, with the loin still attached (a belly without the loin also works; ask your butcher)
• 4 large sprigs rosemary
• 12 cloves garlic
• Zest of 1 lemon
• 1 bunch flat-leaf parsley
• 15 ml (1 tbsp) fennel pollen (or toasted fennel seeds, crushed)
• 15 ml (1 tbsp) chilli flakes
• 30 g (about 1 oz) salt
• ½ tsp MSG

Method

1. The day before: finely chop the rosemary and parsley and put them in a medium bowl. Grate in the garlic and zest in the lemon, then add the fennel pollen, chilli flakes, salt and MSG. Mix well and keep in the fridge until needed.
2. Roll the pork up to see where the skin overlaps, and trim the skin back to that point so no skin is rolled up on the inside. The two sides should meet with no overhang.
3. Remove the loin by following the seam, running a boning knife under it where it meets the fat and keeping the skin and belly intact. Trim the thick fat layer slightly, but not all of it, as it keeps the loin moist.
4. Butterfly the loin: cut down the middle, stopping about 7 cm from the bottom, then cut sideways on both sides until it opens flat. Rub in about a quarter of the marinade and set aside.
5. Score the belly skin diagonally, about 2 cm apart, in the opposite direction to how the string will be tied. A razor blade is ideal, but a sharp knife works too. Cut deep score lines into the flesh side so the marinade can penetrate.
6. Rub the rest of the marinade thoroughly into the flesh side of the belly.
7. Lay the loin back on the belly and roll the belly over it. Tie the porchetta as tightly as possible, working from the centre outwards. Put it on a rack over an oven tray and leave it uncovered in the fridge for 24–48 hours. Don't cover it: the drier the skin, the better it crackles, and 48 hours beats 24.
8. On the day: preheat the oven to 225°C (445°F / gas 7). Roast for 40–45 minutes, turning the porchetta 90–180 degrees for the last 20–30 minutes so the underside crackles evenly.
9. Turn the oven down to 140°C (285°F / gas 1) and roast until the internal temperature reaches 75°C (170°F), about 3 hours. Start checking at about 1½ hours.
10. Rest for 20–30 minutes before carving. If it's ready early, rest it longer, then briefly return it to the oven to bring the outside back up to temperature.

Notes

• If the crackling hasn't puffed everywhere, return it to a 220°C oven for 5–10 minutes, or use a kitchen blowtorch on the stubborn spots.
• Carve only what you need and keep the rest of the roll whole so it doesn't dry out. Keeps in an airtight container in the fridge for up to 3 days. Reheat slices at 180°C for 10–15 minutes, or eat it cold, thinly sliced in a bread roll.

Based on andy-cooks.com

Japanese · Chicken

Chicken Nanban

Serves 3 · Prep 20 min · Cook 15 min

Egg-coated fried chicken soaked in a sweet and tangy nanban sauce and topped with a generous spoonful of tartar sauce.

Ingredients

• 400 g (14 oz) boneless, skin-on chicken thighs (or breasts)
• Salt and black pepper, to season
• 30 g (¼ cup) plain (all-purpose) flour
• 1 egg
• High-heat oil for frying, such as grapeseed, avocado or vegetable oil
• Lettuce and shredded cabbage (or salad greens), to serve
• Cherry tomatoes, to serve
• Hot cooked short-grain rice for 2–3, about 210 g per serving

For the nanban sauce

• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) white vinegar
• 25 g (2 tbsp) sugar
• 15 ml (1 tbsp) mirin
• ½ tsp MSG

For the tartar sauce

• 2 eggs
• ¼ brown (yellow) onion
• 1 spring onion (green onion)
• 55 g (4 tbsp) Japanese Kewpie mayonnaise
• 1 tsp lemon juice
• ½ tbsp tomato sauce (ketchup)
• Salt and black pepper, to taste

Method

1. For the nanban sauce, mix the soy sauce, vinegar, sugar, mirin and MSG in a small saucepan. Bring to the boil and simmer for 2–3 minutes. Once it's at a rapid boil and the sugar has completely dissolved, take it off the heat and set aside.
2. For the tartar sauce, bring a pot of water to the boil. Gently lower in the eggs and cook for 12 minutes, then peel and finely chop.
3. Finely dice the onion and soak it in cold water for 10 minutes to take the edge off. Drain and squeeze out the excess water with your hands or a piece of muslin, so the tartar sauce doesn't turn watery.
4. Finely chop the spring onion. In a medium bowl, combine the eggs, onion and spring onion. Add the mayonnaise, lemon juice, tomato sauce, and salt and pepper to taste, and mix well.
5. Trim any excess fat or skin from the chicken, if you like. Gently pound it with the back of your knife to an even thickness, then make small cuts along the edges so it doesn't curl while frying. (You can also cut it into bite-sized pieces.)
6. Lightly season both sides with salt and pepper, then coat in the flour. Crack the egg into a bowl and beat well.
7. Fill a pot with enough oil to fry and heat it to 170°C (340°F). Dip a piece of chicken in the beaten egg, making sure there are no dry spots, and gently place it in the oil, skin side down.
8. Repeat with the remaining chicken, working in batches if needed, and fry for 7–8 minutes, or until cooked through. You can shallow-fry instead if you prefer.
9. Drain on a wire rack, then coat the chicken in the nanban sauce.
10. To serve, arrange lettuce and shredded cabbage on each plate. Put the chicken alongside and top with a generous amount of tartar sauce. Garnish with cherry tomatoes and serve with a bowl of hot rice.

Notes

• The source uses 1 tbsp = 15 ml and 1 cup = 240 ml.

Based on aaronandclaire.com

Japanese · Chicken

Karaage

Serves 4 · Prep 15 min + 30 min marinating · Cook 15 min

Marinated in ginger, garlic and soy, then fried twice for a light, crisp crust.

Ingredients

• 680 g (1½ lb) boneless, skin-on chicken thighs (4–6 pieces)
• ½ tsp table salt
• ⅛ tsp freshly ground black pepper

For the marinade

• ½ tsp grated fresh ginger, with its juice
• 1 clove garlic
• ½–1 tbsp soy sauce
• ½ tbsp sake (or dry sherry or Chinese rice wine, or leave it out)
• ½ tsp toasted sesame oil
• ½ tsp MSG

For deep-frying

• 700–950 ml (3–4 cups) neutral oil
• 2 tbsp potato starch or cornflour (cornstarch), plus more if needed
• 2 tbsp plain (all-purpose) flour, plus more if needed

For serving (optional)

• Lemon wedges
• Japanese Kewpie mayonnaise
• Shichimi togarashi (Japanese seven spice)

Method

1. Cut the chicken into 5 cm (2 inch) pieces and season with the salt and pepper.
2. Grate the ginger and add ½ tsp of it, with its juice, to a large bowl. Mince or press the garlic and add it to the bowl.
3. Add the soy sauce, sake, sesame oil and MSG and whisk to combine.
4. Add the chicken and mix it through with your hands. Cover and marinate in the fridge for 30 minutes.
5. While the chicken marinates, pour the oil into a heavy-based pot to a depth of at least 2.5–4 cm (1–1½ inches). Heat it to 160°C (325°F) over medium-low heat, so you have time to coat the chicken.
6. Put the flour and the potato starch in separate piles on a tray. Lightly coat a piece of chicken in the flour and dust off the excess, then dredge it in the potato starch and shake off the excess. Set it on a separate tray and repeat with the remaining chicken.
7. Check the oil has reached 160°C (325°F). Without a thermometer, dip a wooden chopstick in: it's hot enough when small bubbles appear around the tip.
8. First fry: add 3–5 pieces at a time without overcrowding the pot, since too many at once drops the oil temperature and the chicken absorbs too much oil. Fry for 90 seconds, or until light golden. Drain on a wire rack. If the chicken browns too quickly, the oil is too hot: add a few more pieces or lower the heat.
9. The chicken keeps cooking in its own heat as it rests. Fry the remaining pieces, scooping out the crumbs with a fine-mesh sieve between batches to keep the oil clean.
10. Second fry: raise the oil to 180°C (350°F). Return the rested chicken, 3–5 pieces at a time, and fry for 45 seconds, or until golden brown and crispy. Drain on the wire rack.
11. Serve hot with lemon wedges and a dish of Kewpie mayonnaise, sprinkled with shichimi togarashi if you like.

Notes

• Once completely cool, keeps in an airtight container in the fridge for up to 3 days, or in the freezer for up to a month.

Based on justonecookbook.com

Japanese · Chicken

Katsu Curry

Serves 4 · Prep 20 min · Cook 30 min

Crisp crumbed chicken on rice with a rich Japanese curry sauce made from Golden Curry blocks. The cutlets are made exactly as for Tonkatsu.

Ingredients

For the chicken

• 4 chicken thigh fillets or breasts (about 150 g each)
• 50 g (⅓ cup) plain flour
• ½ tsp salt
• ¼ tsp pepper
• 2 eggs, beaten
• 60 g (1 cup) panko breadcrumbs
• Neutral oil, for frying (2–3 cm deep in the pan)

For the curry sauce

• 100 g Golden Curry blocks (about half a 220 g box)
• 625 ml (2½ cups) boiling water: 250 ml (1 cup) to start, then 375 ml (1½ cups)
• ½ tsp MSG
• 2 potatoes, peeled, cut into chunks and boiled until tender (optional)
• 1 carrot, peeled, cut into chunks and boiled until tender (optional)

To serve

• Steamed short-grain rice
• Grated cheese (optional)

Method

Curry sauce

1. Break the curry blocks into a saucepan and whisk with the 250 ml (1 cup) boiling water until smooth.
2. Once smooth, add the remaining 375 ml (1½ cups) water and the MSG. Simmer on the stove, stirring often, until thick, about 5–10 minutes.
3. If using, stir in the boiled potato and carrot and keep warm over low heat.

Chicken

1. Pound the chicken between two sheets of baking paper until it's an even thickness, about 1.5 cm.
2. Mix the flour, salt and pepper in a shallow dish. Put the beaten egg and the panko in two more dishes.
3. Coat each piece in the seasoned flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides.
4. Heat the oil to 170°C (340°F) and fry one or two pieces at a time for 3–4 minutes each side, until deep golden and cooked through.
5. Drain on a wire rack so it stays crisp, then slice into strips.

To serve

1. Spoon rice into one side of each bowl and curry sauce into the other.
2. Lay the sliced chicken on top, and scatter with cheese if you like.

Notes

• 2026-10-28: Written from how we make it. The chicken weight, crumbing amounts, frying times, simmering time and the potato and carrot quantities are our best estimate; adjust them after the next cook.

Family recipe

Japanese · Chicken

Tebasaki Wings

Serves 4 · Prep 20 min · Cook 30 min

Double-fried wings glazed in a sticky, sweet soy, mirin and ginger sauce and finished with sesame seeds. The sauce keeps in the fridge for a month.

Ingredients

• 450 g (1 lb) chicken wings, flats and drumettes (this much sauce covers up to 900 g / 2 lb)
• 35 g (¼ cup) potato starch or cornflour (cornstarch)
• 700 ml (3 cups) neutral oil, for deep-frying
• Toasted white sesame seeds

For the sauce

• 240 ml (1 cup) mirin
• 120 ml (½ cup) soy sauce
• 45 ml (3 tbsp) sake
• 65 g (⅓ cup) sugar
• ¼ tsp table salt
• 1 knob fresh ginger (about 1.3 cm / ½ inch), sliced
• 2 cloves garlic, crushed or minced
• ½ tsp MSG

Method

1. For the sauce, put the mirin, soy sauce, sake, sugar, salt, ginger, garlic and MSG in a small saucepan and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until reduced and thickened. It thickens more as it cools.
2. Meanwhile, cut the wings at the joint if needed and pat dry with paper towel.
3. Dredge the wings in the potato starch and shake off the excess.
4. Heat the oil in a heavy-based pot over medium heat to 160°C (320°F). Fry the wings until about 80% cooked, 8–10 minutes. Drain on a wire rack or paper towel for 3–5 minutes.
5. Raise the oil to 180°C (350°F) and fry the wings a second time until golden brown and crisp, 3–5 minutes.
6. Toss the wings in the sauce with tongs, or plate them and pour the sauce over. Sprinkle with sesame seeds and serve straight away.

Notes

• Leftover sauce keeps in a jar in the fridge for up to a month.
• Leftover wings keep in an airtight container in the fridge for 3–4 days, or in the freezer for a month.

Based on justonecookbook.com

Japanese · Eggs

Ramen Eggs

Serves 4 eggs · Prep 5 min · Cook 7 min + 8–10 hr marinating

Soft-boiled eggs with jammy yolks, marinated overnight in a sweet soy sauce. For ramen, rice bowls or on their own.

Ingredients

• 4 eggs (about 55 g each), straight from the fridge

For the marinade

• 60 ml (4 tbsp) soy sauce
• 60 ml (4 tbsp) mirin
• 30 ml (2 tbsp) water
• 12 g (1 tbsp) sugar
• 15 ml (1 tbsp) cooking sake
• 5 g dashi powder (optional)
• ½ tsp MSG

Method

Marinade

1. Put all the marinade ingredients in a small saucepan and bring to the boil. Cook for about a minute, until the sugar has completely dissolved.
2. Pour into a small bowl and let it cool.

Boiling the eggs

1. Bring a saucepan of water, deep enough to cover the eggs, to the boil.
2. Optional but recommended: make a tiny hole in the round end of each egg with a needle and a small hammer (or the side of a pair of kitchen scissors).
3. Gently lower the eggs into the boiling water one at a time with a ladle. Rolling them gently for the first ½–1 minute helps centre the yolks.
4. Turn the heat down to medium and boil for 6½ minutes. (6 minutes gives an almost entirely runny yolk and very soft white; 7 minutes gives a set but not runny yolk.)
5. Drain and put the eggs straight into iced water to cool them quickly and stop the cooking.
6. Gently crack the shells all over and peel, removing any bits of the thin membrane.

Marinating

1. Pat the eggs dry and put them in a zip-lock bag. Pour in the cooled marinade, press out as much air as you can and seal.
2. Refrigerate for 8–10 hours, turning the eggs after 4 hours so they marinate evenly.
3. To serve, halve each egg with a piece of thread wrapped around it (cleaner than a knife with a runny yolk). Serve on ramen, as a side or over rice.

Notes

• 2026-10-28: We use about 5 g dashi powder in place of the 5 g bonito flakes, so there's nothing to strain out. It can be left out entirely: the marinade has less umami but the eggs are still good.

Based on japan.recipetineats.com

Japanese · Pork

Tonkatsu

Serves 4 · Prep 15 min · Cook 15 min

Crumbed and fried pork (or chicken) cutlets, crisp outside and juicy inside, with rice, mustard, pickled ginger and tonkatsu sauce.

Ingredients

• 4 pork loin steaks (about 150 g each), or chicken thigh fillets or breasts
• 50 g (⅓ cup) plain flour
• ½ tsp salt
• ¼ tsp pepper
• 2 eggs, beaten
• 60 g (1 cup) panko breadcrumbs
• Neutral oil, for frying (2–3 cm deep in the pan)

To serve

• Steamed short-grain rice
• Japanese (karashi) or English mustard
• Pickled ginger
• Tonkatsu sauce

Method

1. Pound the pork (or chicken) between two sheets of baking paper with a meat mallet or rolling pin until it's an even thickness, about 1.5 cm. For pork, snip the fat along the edge in a few places so it doesn't curl.
2. Mix the flour, salt and pepper in a shallow dish. Put the beaten egg and the panko in two more dishes.
3. Coat each piece in the seasoned flour and shake off the excess, dip it in the egg, then press it firmly into the panko on both sides.
4. Heat the oil in a deep frying pan or pot to 170°C (340°F).
5. Fry one or two pieces at a time for 3–4 minutes each side, until deep golden and cooked through.
6. Drain on a wire rack (not paper towel) so the underside stays crisp. Rest for a couple of minutes, then slice into strips.
7. Serve with rice, mustard, pickled ginger and tonkatsu sauce.

Notes

• The same crumbed and fried cutlets make Katsu Curry.
• 2026-10-28: Written from how we make it. The meat weight, flour, egg and panko amounts, the 1.5 cm thickness and the frying times are our best estimate; adjust them after the next cook.

Family recipe

Mexican · Beef

Carne Asada Tacos

Serves 4 · Prep 20 min + 2–8 hr marinating · Cook about 1 hr

Citrus-marinated steak, reverse-seared so the outside chars without burning, sliced thin and piled into charred corn tortillas with cumin guacamole, salted paneer "queso fresco" and a quick lime onion. Start the marinade a few hours ahead.

Ingredients

For the marinade

• 1 kg flank or skirt steak
• 60 ml (¼ cup) orange juice
• 60 ml (¼ cup) lime juice (about 2 limes)
• 60 ml (¼ cup) olive oil
• 4 cloves garlic, minced
• 1 jalapeño, finely chopped
• Small handful coriander, chopped
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp cayenne pepper
• ½ tsp MSG
• 1½ tsp salt
• ½ tsp black pepper

For the guacamole

• 3 ripe avocados
• 30 ml (2 tbsp) lime juice (about 1 lime)
• ½ tsp ground cumin
• ½ tsp salt

For the queso fresco

• 200 g paneer
• ½ tsp salt

For the lime onion

• 1 white onion, finely diced
• 30 ml (2 tbsp) lime juice (about 1 lime)
• ¼ tsp salt
• Black pepper

To serve

• 12 small corn tortillas
• Lime wedges

Method

Marinate the steak (2–8 hours ahead)

1. Whisk together everything for the marinade except the steak. Put the steak in a dish or zip-lock bag, pour over the marinade and turn to coat.
2. Cover and refrigerate for at least 2 hours and up to 8. Much longer and the citrus starts to make the meat mushy.

Reverse-sear the steak

1. Take the steak out of the fridge 30 minutes before cooking. Preheat the oven to 120°C (100°C fan / 250°F / gas ½).
2. Lift the steak out of the marinade, scrape off the excess and pat it dry. Lay it on a rack over an oven tray.
3. Roast until the thickest part reaches 46–49°C on a meat thermometer for medium-rare, about 30–45 minutes depending on thickness.
4. Heat a cast-iron pan or grill until smoking hot. Sear the steak for 45–60 seconds a side, just until well browned. Because it's already cooked through, it needs only a quick sear and won't burn.
5. Rest for 5 minutes, then slice thinly across the grain.

Toppings (while the steak is in the oven)

1. Guacamole: mash the avocados with the lime juice, cumin and salt, leaving some texture. No tomato or onion.
2. Queso fresco: crumble the paneer finely with your fingers and mix through the salt.
3. Lime onion: mix the diced onion with the lime juice, salt and a good grind of pepper. Let it sit while you finish everything else.

To serve

1. Heat the tortillas over an open gas flame for a few seconds a side until lightly charred, or in a sandwich press. Wrap them in a tea towel to keep warm.
2. Fill with the steak and top with guacamole, queso fresco and lime onion. Serve with lime wedges.

Notes

• 2026-10-28: Written from how we make it. The marinade is loosely based on Isabel Eats with cayenne and MSG added. The spice amounts, marinating time and quantities here are a starting point, not measured from our kitchen yet: adjust them after the next cook.

Our own, loosely based on Isabel Eats' carne asada tacos

Mexican · Beef

Chilli Con Carne

Serves 5–6 · Prep 10 min · Cook 30 min

A rich, properly spiced beef and bean chilli from RecipeTin Eats. Quick enough for a weeknight, even better slow-cooked or the next day.

Ingredients

• 15 ml (1 tbsp) olive oil
• 3 garlic cloves, minced
• 1 onion (brown or white), diced
• 500 g (1 lb) beef mince
• 3 tbsp tomato paste
• 800 g (28 oz) can crushed tomatoes
• 420 g (14 oz) can red kidney beans, drained (or other beans)
• 2 beef stock cubes, crumbled
• 1½ tsp sugar
• 125–375 ml (½–1½ cups) water

For the chilli spice mix

• 1–2 tsp cayenne pepper, to taste
• 4 tsp paprika
• 5 tsp ground cumin
• 2 tsp garlic powder (or onion powder)
• 2 tsp onion powder
• 2 tsp dried oregano
• 1½ tsp cooking salt
• ½ tsp MSG

To serve

• Rice, corn chips or tortillas
• Sour cream, yoghurt, grated cheese and coriander

Method

1. Mix the spice mix ingredients together.
2. Heat the oil in a large frying pan over medium-high heat. Add the garlic and onion and cook for about 3 minutes, until the onion is translucent.
3. Turn the heat up to high and add the beef. Cook, breaking it up as you go, until mostly browned.
4. Add the spice mix and cook until the beef is browned all over. This releases extra flavour from the spices.
5. Add the remaining ingredients, with 125 ml (½ cup) water for a quick cook or 375 ml (1½ cups) for a slow cook, and bring to a simmer.
6. Quick cook: 20–40 minutes, uncovered, on medium-low so it bubbles gently. Slow cook: 1½–2 hours, covered, on low so it bubbles very gently.
7. Adjust the salt to taste just before serving.
8. Serve over rice, or in bowls with corn chips or warm tortillas, topped with sour cream, cheese and coriander.

Notes

• Spiciness: 1 tsp cayenne gives a warm hum, 1½ tsp a nice tingle, 2 tsp medium heat. Start with less and add more at the end.
• Instead of the stock cubes and water, you can use 750 ml (3 cups) beef stock (full salt). Cook it long enough to reduce, then check the salt.
• Slow cooker: follow the steps up to adding the remaining ingredients, using only 60 ml (¼ cup) water, then cook on low for 6–8 hours.
• Even better the next day, and it freezes well.
• More toppings: sliced spring onions, diced red onion, pico de gallo, avocado, sliced jalapeño or other chillies.
• 2026-10-28: We leave out the capsicum (1 red capsicum, diced, cooked with the onion for 2 minutes in the original).

Based on recipetineats.com

South African · Duck

Moh's Duck Curry

Serves 4

A modern Durban duck curry from Mohammed Khalid Moola of Ladysmith, with a nod to France in the orange sauce and his mother's touch of tamarind. Make the curry paste the day before, or at least before you start the duck.

Ingredients

For the curry paste

• 45 ml (3 tbsp) oil
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tbsp sesame seeds
• 1 tsp black mustard seeds
• 2 large onions, chopped
• Handful of curry leaves
• 3 tbsp chilli flakes
• 1 tsp garam masala
• 85 g (1 cup) desiccated coconut
• 150 g (1 cup) cashew nuts
• 1 tsp turmeric

For the duck

• 4 duck breasts
• 45 ml (3 tbsp) sunflower oil
• 30 g (80 ml / ⅓ cup) gram (chickpea) flour
• Salt
• White pepper

To finish

• 750 ml (3 cups) water
• 250 ml (1 cup) orange juice
• 1 tbsp brown sugar
• 45 ml (3 tbsp) tamarind paste
• ½ tsp MSG
• Fresh coriander, to garnish

Method

Curry paste (the day before, or before starting the duck)

1. Heat the oil in a heavy-based pot. Add the coriander, cumin, sesame and mustard seeds and cook until the seeds pop.
2. Add the onions and keep cooking until softened. Add the curry leaves, chilli flakes and garam masala.
3. After 2–3 minutes, add the coconut, then the cashews and turmeric. Cook for 5–7 minutes.
4. Set aside to cool, then blend into a smooth paste. If it's too thick to blend, add some of the 750 ml (3 cups) water from the "To finish" ingredients (we often need about 500 ml / 2 cups) and keep track of how much you've used. If making it the day before, keep it covered in the fridge.

Duck

1. Bring the duck breasts to room temperature and pat them dry. Score the skin and fat in a diamond pattern.
2. Preheat the oven to 200°C (180°C fan / 400°F / gas 6).
3. Dust the duck with the gram flour, salt and white pepper.
4. Heat the sunflower oil in a large frying pan until hot and sear the duck on all sides.
5. Transfer to an oven tray and roast for about 10 minutes.

To finish

1. Put the curry paste in a heavy-based pot and add the roasted duck, skin side up. Pour in whatever is left of the 750 ml (3 cups) water after blending the paste, then the orange juice, and add the sugar, tamarind and MSG.
2. Cover and cook for about 20–30 minutes, until the duck is very tender.
3. Scatter with fresh coriander. Serve with rice, Naan and Raita (both in the Indian section).

Notes

• The cups are South African (250 ml).
• 2026-10-28: We use 4 duck breasts in place of the book's 2 ducks, jointed, and keep every other quantity the same.
• 2026-10-28: The book just says to brown the duck for a few minutes and roast it for 20 minutes, with no oven temperature. We bring the breasts to room temperature, dry and score them, sear them on all sides, roast them at 180°C fan for about 10 minutes, then cook them covered and skin side up in the sauce.
• 2026-10-28: Made the curry paste a separate first stage. We make it the day before, or at least before starting the duck. The book cooks the duck first.
• 2026-10-28: The paste is often too thick to blend, so we loosen it with some of the finishing water (usually about 500 ml / 2 cups) and add only what's left at the end. The total water stays at 750 ml.

Based on Mohammed Khalid Moola, from a cookbook (p. 43)

South African · Sides

Onion & Tomato Relish

Serves 6 · Prep 5 min · Cook 20 min

A simple, full-flavoured South African tomato relish for the braai: with pap, boerewors rolls, meatballs or even on pasta.

Ingredients

• 30 ml (2 tbsp) olive oil
• 2 onions (or 1 large onion), roughly chopped
• 2 tins diced tomatoes (or 8 fresh tomatoes, diced)
• 30 ml (2 tbsp) Mrs Ball's chutney
• 30 ml (2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) Worcestershire sauce
• ½ tsp MSG
• Salt and pepper
• 12 g (1 tbsp) sugar (optional), to help the caramelising

Method

1. Heat the olive oil in a frying pan and fry the chunky onion pieces over medium heat until soft and caramelised.
2. Add the tomatoes, Mrs Ball's chutney, sugar, balsamic vinegar, Worcestershire sauce, MSG, salt and pepper.
3. Simmer for 15–20 minutes, stirring occasionally.

Notes

• The original's olive oil is only mentioned in its method; it's listed here so it isn't missed.
• 2026-10-28: The original lists the Mrs Ball's chutney but never says when to add it. It goes in with the tomatoes.

Based on ozbraai.com.au

Spanish · Chicken

Chicken & White Bean Stew

Serves 1 · Prep 5 min · Cook 15 min

A quick, cheap one-pot stew written for one. Multiply it to feed more, or cook a big batch for the fridge or freezer.

Ingredients

• 1 red onion
• 2 cloves garlic
• 1 bunch asparagus
• 1 chicken thigh
• Salt, to taste
• 1 tsp gochugaru (Korean chilli flakes)
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp MSG
• 400 g (14 oz) can whole tomatoes
• 400 g (14 oz) can cannellini beans, drained
• 1 sprig rosemary
• 30 ml (2 tbsp) olive oil
• 1 small handful parsley leaves

Method

1. Peel and finely slice the red onion.
2. Crush and roughly chop the garlic. Pick the rosemary leaves off the stem and finely chop.
3. Slice the asparagus into 2 cm (¾ inch) pieces, working from the tip down. When the stalk starts to sound woody under the knife, stop and discard the tough base.
4. Dice the chicken into small, bite-sized pieces.
5. Put a small saucier or saucepan over medium-high heat. Add the olive oil, onion and ½ tsp salt. Sweat the onion, stirring often, for 2–3 minutes, or until soft.
6. Add the chicken and stir until lightly golden brown. Add the gochugaru, coriander, cumin, MSG, garlic and rosemary and stir to coat the chicken, then immediately add 30 ml (2 tbsp) water to deglaze the pan. Ground spices burn almost instantly on a hot pan and turn bitter.
7. Add the tomatoes and break them up with a spatula, leaving a few larger chunks. Simmer for 2 minutes, then add the beans and asparagus and simmer for a further 4 minutes. Thin asparagus spears need only 1–2 minutes.
8. Once the asparagus is cooked, taste and adjust the seasoning with salt if needed. Stir through some finely chopped parsley and serve.

Notes

• Out of season, swap the asparagus for green beans, frozen peas or diced zucchini.
• Whole tinned tomatoes are better quality than pre-crushed, but crushed work if that's what you have.
• When doubling it, use a wider pan so the chicken browns rather than steams.
• Keeps in an airtight container in the fridge for up to 3 days, or the freezer for up to 3 months. Reheat gently in a pan with a splash of water.

Based on andy-cooks.com

Thai · Beef

Thai Beef Salad

Serves 2 · Prep 20 min · Cook 5 min

Seared steak sliced thin and tossed with crisp salad, mint and peanuts in a hot, sour, salty and sweet dressing. Adapted by RecipeTin Eats from the Spice I Am cookbook.

Ingredients

For the dressing

• ½ tsp bird's eye or Thai chilli, deseeded and finely minced
• ¼ tsp finely minced garlic (½ small clove)
• 2¼ tsp white sugar
• 30 ml (2 tbsp) fish sauce
• 45 ml (3 tbsp) lime juice
• 15 ml (1 tbsp) grapeseed oil (or canola or vegetable oil)
• 1 small pinch cooking salt
• ½ tsp MSG

For the salad

• 200–250 g (7–8 oz) good-quality beef steak, such as sirloin, at room temperature
• 15 ml (1 tbsp) vegetable, peanut or canola oil
• ¼ tsp each salt and pepper
• 2 heaped cups mixed lettuce leaves
• 10 cherry tomatoes, halved
• ¼ small red onion, very finely sliced
• ½ cucumber (deseeded if you like), halved lengthways and sliced
• ¼ cup mint leaves, lightly packed
• 35 g (¼ cup) roasted unsalted peanuts, finely chopped
• Extra mint leaves, to garnish

Method

Dressing

1. Grind the chilli, garlic and a small pinch of salt to a smooth paste in a mortar and pestle. (Or finely mince them, smear into a paste with the side of a knife, and shake in a jar with the rest of the dressing.)
2. Add the remaining dressing ingredients. Adjust the sugar, lime juice and fish sauce to taste, and set aside.

Beef

1. Heat a frying pan over high heat until smoking hot.
2. Drizzle the beef with ½ tbsp of the oil on both sides and season with a good pinch of salt and pepper.
3. For a 2 cm thick steak, cook 2 minutes each side for medium-rare (52°C / 125°F inside), or 2½ minutes each side for medium (57°C / 135°F).
4. Move to a plate, tent loosely with foil and rest for 10 minutes.

Salad

1. Toss the lettuce with 1 tbsp of the dressing.
2. Slice the beef thinly against the grain and toss in a bowl with the remaining salad ingredients and most of the remaining dressing.
3. Pile the lettuce onto plates and top with the beef and salad.
4. Sprinkle with the peanuts, garnish with extra mint and drizzle with the last of the dressing. Serve immediately.

Notes

• Chilli: ¼ tsp is mild, ½ tsp mildly spicy, 1 tsp properly spicy. Chilli paste works too.
• Any good grilling steak works: sirloin, rib eye, scotch fillet, rump, flank or flat iron. It keeps cooking as it rests.
• Cut against the grain: turn the steak so its fibres run left to right, then slice straight across them.
• 2026-10-28: We leave out the coriander: 1 tbsp chopped stems in the dressing paste, ¼ cup leaves in the salad, and the extra leaves to garnish.

Based on recipetineats.com

Thai · Chicken

Satay Chicken

Serves 2

Strips of chicken thigh simmered in a quick peanut and red curry sauce. Serve with steamed rice.

Ingredients

• 2 chicken thigh fillets, cut into strips
• 400 ml can coconut milk
• 95 g (6 tbsp) peanut butter
• 3–4 tbsp Thai red curry paste
• 5 ml (1 tsp) lime juice
• Salt, to taste
• Steamed rice, to serve

Method

1. Cook the chicken strips briefly in a frying pan, then set aside.
2. Put the coconut milk, peanut butter and curry paste in a small saucepan and bring to the boil. Use more or less curry paste depending on how spicy you like it.
3. Add the chicken and simmer until the sauce comes together and thickens and the chicken is cooked through.
4. Season with the lime juice and salt to taste. Serve with steamed rice.

Notes

• The original sauce is sweetened with 2–3 drops of liquid stevia; we leave it out.
• The sauce freezes well, so leftovers can go in a small jar in the freezer.

Based on havebutterwilltravel.com

Thai · Chicken

Yellow Curry

Serves 4 · Prep 15 min · Cook 25 min

A mild, fragrant coconut curry with chicken, potato and carrot. Serve over steamed jasmine rice.

Ingredients

• 15 ml (1 tbsp) oil, or thick coconut cream from the top of the can
• 4–5 tbsp yellow curry paste (a good authentic brand, or homemade)
• 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp curry powder
• 400 ml (14 oz) can full-fat coconut milk
• A splash of chicken stock or water
• 3 Dutch cream, Désirée or Warba potatoes, peeled and cubed
• 1 brown (yellow) onion, cut into wedges
• 2 carrots, sliced
• 30 ml (2 tbsp) fish sauce
• ½ tsp MSG
• 1–2½ tbsp palm sugar or brown sugar
• Fresh coriander and sliced red chillies, to garnish
• Steamed jasmine rice, to serve

Method

1. Heat the oil or coconut cream in a large pot or wok over medium heat. Add the curry paste and stir-fry for 1–2 minutes, until fragrant and the oils start to separate.
2. Add the chicken and stir to coat every piece in the paste. Cook for about 2 minutes, then sprinkle in the curry powder.
3. Pour in the coconut milk and a splash of stock or water and bring to a gentle boil.
4. Add the potatoes, onion and carrots, and season with the fish sauce, palm sugar and MSG.
5. Cover, turn down to a simmer and cook for 10–15 minutes, until the potatoes are fork-tender and the chicken is cooked through.
6. Taste and balance with more fish sauce or sugar if needed. Garnish with coriander and chilli and serve hot over jasmine rice.

Notes

• Homemade yellow curry paste is made from dried chillies, lemongrass, galangal, garlic, shallots, turmeric, cumin, coriander and yellow curry powder.
• Yukon gold potatoes aren't sold in Australia; Dutch cream or Désirée are the closest, waxy all-rounders.
• 2026-10-28: Our recipe didn't give servings, times or how many carrots, so serves 4, the prep and cook times and 2 carrots are our best guess. Adjust them after the next cook.

Family recipe