Thai curries are ready so fast they almost feel too easy. The secret is the curry paste: get a good one, ideally from an Asian supermarket. They sell bigger jars with more heat and less sugar than ...
One-pot couscous with chickpeas
North African inspired and ready in 20 minutes. That makes it one of the quickest proper meals in the book. Couscous needs no real cooking time: you put the lid on and let it swell. Meanwhile the v...
One-pot pasta with salmon, fennel and dill
Salmon and fennel is a classic pairing. The fresh aniseed taste of fennel and dill balances the rich fish. Because everything cooks in one pan, the pasta soaks up the flavours. Use tagliatelle or f...
Mushroom risotto with fennel seed
Risotto is mostly a matter of patience. Twenty minutes at the stove while the rice slowly takes up the stock. Therapeutic stirring! The fennel seed adds a light aniseed note that lifts the earthy m...
The Swedish way to celebrate a Sunday morning. Soft, filled with brown sugar and cinnamon, and just enough icing to make them feel special. Cardamom in the dough is typically Scandinavian and adds ...
A crumble is apple pie without the stress. No rolling dough, no chilling, no lattices. Fruit in the Dutch oven, crumble on top, into the oven. The British eat it all year round with custard; in the...
The best apple pie is of course grandma's, but this one comes close. The difference between an average and a good apple pie comes down to three things: the right apples (a mix of sweet and tart), e...
A good friend who worked in a Michelin-starred kitchen once gave me this recipe, and it's the only one I've used since. No homemade batter that still disappoints, just a pack of Koopmans oliebollen...