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 ...
The American classic, done properly: not just macaroni with cheese sauce, but baked in the oven with a crisp, crunchy topping. For really good mac 'n' cheese, use two kinds of cheese (cheddar for f...
Chili con carne (or sin carne)
A classic that makes everyone happy and tastes even better the next day. The strength of a good chili is time: the longer it simmers, the better the spices blend. Half an hour is fine, an hour is b...
Vegan curry with cauliflower and chickpeas
A warm, nourishing curry without meat. The cauliflower soaks up the spiced sauce, and the chickpeas add bite and protein. Frying the spices briefly in the oil brings them to life. This is called bl...
Pulled chicken is one of the most rewarding things to make: little work, a lot of result, and leftovers that taste good for days. The secret is chicken thigh (not breast, which dries out) and cooki...
One of the best-known Indian dishes, created in Delhi in the 1950s. The secret is the marinade: yoghurt with spices breaks down the fibres of the chicken and lets the flavours sink in deep. Use chi...