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Delicious Recipes for Everyday Cooking

Straightforward recipes for real kitchens and busy days — from fluffy weekend pancakes to a one-pan chicken dinner. Every recipe includes honest timings, clear steps, storage advice, and swaps for what you have on hand.

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A stack of golden buttermilk pancakes with a pat of butter and maple syrup on a cream plate Breakfast · Vegetarian Classic Buttermilk Pancakes 35 minServes 4

Buttermilk pancakes rise higher and taste brighter than pancakes made with plain milk, because the acid in buttermilk reacts with baking soda to make extra lift. The trick to keeping them tender is to stop mixing while the batter still looks a little lumpy.

This batch makes about twelve 10 cm (4 in) pancakes, which feeds four people with a modest appetite or two to three hungry ones. If you do not have buttermilk, the substitutions section explains how to make a quick stand-in with milk and lemon juice.

By Jordan Sammal Editorial · Published

Prep
15 min
Cook
20 min
Total
35 min
Serves
4about 12 pancakes

Heat: Medium heat on the stove. Optional: 95 °C / 200 °F oven to keep cooked pancakes warm.

Ingredients

Dry ingredients

  • 250g (2 cups) plain (all-purpose) flour
  • 25g (2 tbsp) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda (bicarbonate of soda)
  • ½ tsp fine salt

Wet ingredients

  • 480ml (2 cups) buttermilk, at room temperature if possible
  • 2 large eggs
  • 45g (3 tbsp) unsalted butter, melted and cooled slightly, plus extra for the pan
  • 1 tsp vanilla extract, optional

Method

  1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. Mix the wet ingredients. In a second bowl or a large jug, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. If the butter firms into small flecks when it hits cold buttermilk, that is fine.
  3. Combine gently. Pour the wet ingredients into the dry ingredients and fold with a spatula until no streaks of dry flour remain. Stop while the batter is still lumpy; overmixing makes pancakes tough and flat.
  4. Rest the batter. Leave the batter to rest for 5 to 10 minutes while the pan heats. It will thicken and turn slightly bubbly.
  5. Heat the pan. Heat a large non-stick or cast-iron pan over medium heat. Test it with a few drops of water: they should sizzle and skitter, not vanish instantly. Brush the pan very lightly with butter.
  6. Cook the first side. Pour about 60 ml (¼ cup) of batter per pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles appear across the surface and the edges look set and matt.
  7. Flip and finish. Flip each pancake and cook for another 1 to 2 minutes, until golden underneath and springy when pressed in the centre. Lower the heat slightly if the outsides brown before the centres set.
  8. Keep warm and serve. Serve straight away, or keep finished pancakes in a single layer on a rack in a 95 °C / 200 °F oven while you cook the rest. Re-butter the pan lightly between batches.

How to tell it’s done

A cooked pancake is golden on both sides, springs back when pressed in the middle, and shows no wet batter at the edges when you lift it.

Storage and reheating

Cool completely, then refrigerate in an airtight container for up to 2 days, or freeze in a single layer before bagging for up to 2 months. Reheat in a toaster, a dry pan over low heat, or a 160 °C / 325 °F oven for about 8 minutes.

Substitutions and variations

  • No buttermilk: stir 2 tbsp lemon juice or white vinegar into 480 ml (2 cups) of milk and leave for 5 minutes until slightly thickened.
  • Plain yoghurt thinned with milk to a pourable consistency also works in place of buttermilk.
  • Swap up to half the plain flour for wholemeal flour; the pancakes will be denser and nuttier.
  • Add a handful of blueberries by scattering them onto each pancake right after pouring, rather than stirring them into the batter.

Common mistakes

  • Overmixing: smooth batter means developed gluten and rubbery pancakes. Lumps disappear as the pancakes cook.
  • Pan too hot: the outside burns before the middle sets. Medium heat and patience give an even colour.
  • Pressing with the spatula: this squeezes out the air you worked to create.
  • Using too much butter in the pan: a thin film is enough; pools of butter give spotty, greasy pancakes.

Contains: Wheat (gluten), Milk, Eggs. Always check the labels of the specific products you use.

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A cast-iron pan of shakshuka with six eggs set in a red tomato sauce, topped with crumbled feta and herbs Breakfast · Vegetarian Shakshuka (Eggs Poached in Spiced Tomato Sauce) 40 minServes 4

Shakshuka is eggs cooked directly in a simmering pan of tomatoes, peppers, and warm spices. It is popular across North Africa and the Middle East, and it works just as well for a slow weekend breakfast as it does for a quick dinner.

The sauce does most of the work here, so give it the full simmer to thicken before adding the eggs. A thick sauce holds each egg in its own little well; a watery one lets the whites run together.

By Jordan Sammal Editorial · Published

Prep
10 min
Cook
30 min
Total
40 min
Serves
4

Heat: Medium heat to cook the vegetables, then medium-low to simmer and cook the eggs.

Ingredients

Sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 red bell pepper, deseeded and diced
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp sweet or smoked paprika
  • ¼ tsp chilli flakes, or to taste
  • 1 tbsp tomato paste
  • 800g (28 oz) canned chopped tomatoes, two 400 g / 14 oz cans
  • ½ tsp sugar, optional, to balance acidic tomatoes
  • ¾ tsp salt, plus more to taste
  • black pepper, to taste

To finish

  • 6 large eggs
  • 50g (⅓ cup) feta cheese, crumbled, optional
  • 2 tbsp fresh parsley or coriander, chopped
  • crusty bread or flatbread, to serve

Method

  1. Soften the vegetables. Heat the olive oil in a large, deep frying pan (about 28 cm / 11 in) over medium heat. Add the onion and pepper with a pinch of salt and cook, stirring now and then, for 8 to 10 minutes until soft and starting to colour.
  2. Bloom the spices. Add the garlic, cumin, paprika, and chilli flakes and stir for about 1 minute, until fragrant. Stir in the tomato paste and cook for another minute.
  3. Simmer the sauce. Pour in the tomatoes, add the sugar if using, the salt, and a few grinds of pepper. Bring to a simmer, then lower the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce is thick enough that a spoon dragged through it leaves a clear trail. Taste and adjust the seasoning.
  4. Add the eggs. Use the back of a spoon to make 6 shallow wells in the sauce. Crack an egg into each well. For more control, crack each egg into a small cup first and slide it in.
  5. Cook the eggs. Cover the pan and cook on low to medium-low for 6 to 10 minutes, depending on how set you like the yolks. Check from 6 minutes: the whites should be opaque all the way through, with no clear, jelly-like patches near the yolk.
  6. Finish and serve. Scatter over the feta and herbs and serve straight from the pan with bread for scooping.

How to tell it’s done

The whites should be fully opaque and set. For runny yolks, stop when the yolks still wobble; for firm yolks, cook a further 3 to 4 minutes covered.

Food safety: Runny yolks are not recommended for pregnant people, young children, older adults, or anyone with a weakened immune system unless you use eggs that your local food-safety authority considers safe to eat lightly cooked. Cook until both whites and yolks are firm for these groups.

Storage and reheating

Shakshuka is best eaten as soon as the eggs are cooked. The sauce alone keeps in the fridge for up to 3 days or the freezer for up to 3 months; reheat it until simmering, then cook fresh eggs in it.

Substitutions and variations

  • Use a jar of roasted red peppers, drained and sliced, in place of the fresh pepper; add them with the tomatoes.
  • For a dairy-free version, skip the feta and finish with a spoonful of plain plant-based yoghurt or a drizzle of tahini.
  • Add a handful of spinach to the sauce just before making the wells; it wilts in a minute.

Common mistakes

  • Adding the eggs to thin sauce: they spread and overcook. Simmer until thick first.
  • Cooking the eggs over high heat: the bottoms of the whites turn rubbery while the tops stay raw. Keep the heat low and use a lid.
  • Under-seasoning the sauce: taste it before adding the eggs, because you cannot easily season underneath them later.

Contains: Eggs, Milk (feta), Wheat (gluten) in the bread, if served. Always check the labels of the specific products you use.

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A folded masala omelette flecked with red onion, tomato, and green coriander on a plate with toast Breakfast · Vegetarian Masala Omelette 10 minServes 1

A masala omelette is a staple breakfast across India: eggs beaten with finely chopped onion, tomato, chilli, and fresh coriander, seasoned with a little turmeric, and cooked flat in a hot pan.

Cutting the vegetables small is what makes it work. Large pieces tear the omelette when you fold it and stay crunchy; finely chopped ones soften in the minute or two the eggs take to cook.

By Jordan Sammal Editorial · Published

Prep
5 min
Cook
5 min
Total
10 min
Serves
11 omelette

Heat: Medium heat.

Ingredients

  • 3 large eggs
  • 1 tbsp milk or water, optional, for a softer omelette
  • 2 tbsp red onion, very finely chopped
  • 2 tbsp tomato, seeds removed, very finely chopped
  • 1 small green chilli, finely chopped; optional
  • 1 tbsp fresh coriander (cilantro), chopped
  • ¼ tsp ground turmeric
  • ¼ tsp salt
  • black pepper, a pinch
  • 1 tsp oil or ghee

Method

  1. Beat the eggs. Crack the eggs into a bowl. Add the milk or water if using, the turmeric, salt, and pepper, and beat with a fork until the whites and yolks are fully combined and a little frothy.
  2. Add the vegetables. Stir in the onion, tomato, chilli, and coriander.
  3. Heat the pan. Heat the oil or ghee in a 20 to 24 cm (8 to 9 in) non-stick frying pan over medium heat until it shimmers and a drop of egg sizzles on contact.
  4. Cook. Pour in the egg mixture and spread the vegetables out evenly. Let it cook undisturbed for about 30 seconds, then use a spatula to draw the set edges towards the centre and tilt the pan so the runny egg flows into the gaps. Repeat a few times.
  5. Finish. When the top is almost set but still glossy, after 1½ to 2 minutes, fold the omelette in half (or flip it whole if you prefer it flat and browned on both sides) and cook for 30 seconds more.
  6. Serve. Slide onto a plate and serve hot with toast, paratha, or ketchup.

How to tell it’s done

The omelette is done when no liquid egg runs out when you press the centre with the spatula. A slightly soft, glossy middle is fine for most people; see the food-safety note.

Food safety: For pregnant people, young children, older adults, and anyone with a weakened immune system, cook the omelette until it is completely firm throughout.

Storage and reheating

Best eaten immediately. Leftovers can be chilled and eaten within 1 day, cold in a sandwich or briefly reheated in a pan.

Substitutions and variations

  • Swap the coriander for chopped spring onion greens if you dislike coriander.
  • Replace the fresh chilli with a pinch of red chilli powder for heat without the crunch.
  • Add 1 to 2 tbsp grated cheese just before folding.

Common mistakes

  • Chopping the vegetables too coarsely: the omelette tears and the onion stays raw.
  • Using a pan that is too big: the eggs spread too thin and overcook. Three eggs suit a 20 to 24 cm pan.
  • Leaving the tomato seeds in: they add water that makes the omelette soggy.

Contains: Eggs, Milk (if using milk or ghee). Always check the labels of the specific products you use.

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A bowl of rigatoni coated in a creamy orange tomato sauce with torn basil and grated Parmesan Dinner · Vegetarian Creamy Tomato Pasta 30 minServes 4

This is a weeknight pasta that tastes richer than the effort it takes. Tomato paste cooked in the oil gives the sauce depth, a short simmer softens the canned tomatoes, and a little cream and Parmesan make it smooth.

Short shapes with ridges or hollows, such as rigatoni or penne, catch the most sauce. Save a mug of the pasta water before draining; it is the easiest way to loosen the sauce to the right consistency.

By Jordan Sammal Editorial · Published

Prep
10 min
Cook
20 min
Total
30 min
Serves
4

Heat: Medium heat for the sauce; a rolling boil for the pasta.

Ingredients

Pasta

  • 400g (14 oz) rigatoni, penne, or other short pasta
  • 1 tbsp salt, for the pasta water

Sauce

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • ¼ tsp chilli flakes, optional
  • 400g (14 oz) canned crushed or chopped tomatoes, 1 can
  • 120ml (½ cup) double (heavy) cream
  • 40g (½ cup) Parmesan, finely grated, plus extra to serve
  • salt and black pepper, to taste
  • fresh basil leaves, a small handful, to serve

Method

  1. Boil the water. Bring a large pot of water to a boil and add the tablespoon of salt.
  2. Start the sauce. Meanwhile, heat the olive oil in a large, deep frying pan over medium heat. Add the onion and cook for about 5 minutes, stirring often, until soft and translucent.
  3. Cook the paste. Add the garlic, tomato paste, and chilli flakes. Stir for 1 to 2 minutes, until the paste darkens from bright red to brick red and smells sweet.
  4. Simmer. Add the tomatoes, a pinch of salt, and some pepper. Simmer gently for about 10 minutes, stirring occasionally, until slightly thickened.
  5. Cook the pasta. While the sauce simmers, cook the pasta for 1 minute less than the packet time. Before draining, scoop out about 240 ml (1 cup) of the cooking water and set it aside.
  6. Add the cream. Lower the heat under the sauce and stir in the cream. Let it warm through for a minute; do not let it boil hard.
  7. Toss together. Add the drained pasta, the Parmesan, and a splash of pasta water to the pan. Toss over low heat for 1 to 2 minutes, adding more pasta water a little at a time, until the sauce is glossy and coats the pasta. Taste and season.
  8. Serve. Serve immediately with torn basil and extra Parmesan.

How to tell it’s done

The pasta is ready when it is tender but still has a slight bite in the centre (al dente). It finishes softening in the sauce.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over low heat with a splash of water or milk to loosen the sauce. Cream sauces can separate if frozen, so freezing is not recommended.

Substitutions and variations

  • Lighter version: replace the cream with 120 ml whole milk mixed with 2 tbsp cream cheese.
  • Vegetarian note: traditional Parmigiano Reggiano is made with animal rennet. Strict vegetarians should choose a hard cheese labelled vegetarian.
  • Dairy-free: use a plant-based cooking cream and skip the Parmesan, or use a dairy-free hard cheese alternative.
  • Add spinach, roasted peppers, or cooked chicken with the pasta for a more substantial meal.

Common mistakes

  • Skipping the pasta water: without it, the sauce can turn thick and pasty instead of smooth.
  • Boiling the sauce after adding cream: high heat can make it split.
  • Fully cooking the pasta before adding it to the sauce: it turns soft once tossed.

Contains: Wheat (gluten), Milk. Always check the labels of the specific products you use.

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A plate of spaghetti glossy with olive oil, flecked with golden garlic slices, red chilli flakes, and chopped parsley Vegetarian Spaghetti Aglio e Olio 20 minServes 2

Aglio e olio means "garlic and oil" in Italian, and that is essentially the whole recipe. Because there is nothing to hide behind, the method matters: the garlic is cooked slowly so it turns sweet rather than bitter, and the oil is emulsified with pasta water into a light, clinging sauce.

It is one of the most useful recipes to know by heart, because almost everyone has the ingredients in the cupboard.

By Jordan Sammal Editorial · Published

Prep
5 min
Cook
15 min
Total
20 min
Serves
2

Heat: Low heat for the garlic; a rolling boil for the pasta.

Ingredients

  • 200g (7 oz) spaghetti
  • 2 tsp salt, for the pasta water
  • 60ml (¼ cup) extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ½ tsp chilli flakes, or to taste
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp lemon zest, optional
  • grated Parmesan or pecorino, optional, to serve

Method

  1. Cook the pasta. Bring a large pot of water to a boil, add the salt, and cook the spaghetti for 1 to 2 minutes less than the packet time.
  2. Infuse the oil. While the pasta cooks, put the olive oil and sliced garlic in a large, cold frying pan. Set it over low heat and cook gently for 4 to 6 minutes, swirling occasionally, until the garlic is pale golden at the edges. Do not let it go brown; burnt garlic tastes bitter and the oil will need to be discarded.
  3. Add the chilli. Take the pan off the heat and stir in the chilli flakes. The residual heat is enough to release their flavour.
  4. Reserve pasta water. Scoop out about 240 ml (1 cup) of the starchy pasta water before draining.
  5. Emulsify. Return the pan to medium heat. Add the drained spaghetti and about 120 ml (½ cup) of the pasta water. Toss vigorously with tongs for 1 to 2 minutes, until the water and oil combine into a light, cloudy sauce that coats the strands. Add more pasta water if it looks dry.
  6. Finish. Toss in the parsley and lemon zest, taste, and add salt if needed. Serve immediately, with cheese if you like.

How to tell it’s done

The spaghetti should be al dente, and the sauce should look glossy and slightly creamy, not oily and separated.

Storage and reheating

Best eaten straight away. Leftovers keep in the fridge for up to 2 days; reheat in a pan with a splash of water and a little oil.

Substitutions and variations

  • Add a few anchovy fillets to the oil with the garlic for a savoury, non-vegetarian version.
  • Finish with toasted breadcrumbs for crunch, a common choice in southern Italy.
  • Use linguine or bucatini instead of spaghetti.

Common mistakes

  • Starting the garlic in hot oil: it burns in seconds. A cold start gives you control.
  • Draining all the pasta water: the starch is what turns oil into a sauce.
  • Under-salting the pasta water: with so few ingredients, the pasta itself needs to be well seasoned.

Contains: Wheat (gluten), Milk (if served with cheese). Always check the labels of the specific products you use.

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Golden, crisp-skinned chicken thighs in a cast-iron pan with lemon slices, garlic cloves, and thyme sprigs Dinner Lemon Garlic Chicken Thighs 50 minServes 4

Bone-in, skin-on chicken thighs are forgiving: they stay juicy even when cooked a little past the safe temperature, and the skin crisps beautifully if you give it time in the pan before it goes into the oven.

The pan juices, sharpened with lemon and enriched with a knob of butter at the end, become a quick sauce to spoon over the chicken and whatever you serve alongside it.

By Jordan Sammal Editorial · Published

Prep
10 min
Cook
35 min
Resting
5 min
Total
50 min
Serves
48 thighs

Heat: Oven 200 °C / 400 °F (180 °C fan). Chicken is safe at 74 °C / 165 °F internal; thighs are most tender at 80–85 °C / 175–185 °F.

Ingredients

Chicken

  • 8 bone-in, skin-on chicken thighs, about 1.2 kg / 2.6 lb total
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tbsp olive oil

Pan sauce

  • 6 garlic cloves, peeled and lightly smashed
  • 4 fresh thyme sprigs, or 1 tsp dried thyme
  • 1 lemon, zested and juiced; plus a few thin slices, optional
  • 120ml (½ cup) chicken stock
  • 15g (1 tbsp) unsalted butter
  • 1 tbsp fresh parsley, chopped, to serve

Method

  1. Prepare the chicken. Heat the oven to 200 °C / 400 °F (180 °C fan). Pat the chicken thighs very dry with paper towels; dry skin crisps, damp skin steams. Season all over with the salt, pepper, and lemon zest. Do not rinse raw chicken, as splashing spreads bacteria around the sink.
  2. Sear skin-side down. Heat the oil in a large oven-safe frying pan (cast iron is ideal) over medium heat. Lay the thighs in skin-side down and cook without moving them for 8 to 10 minutes, until the skin is deep golden and releases easily from the pan. Pour off excess fat if more than 2 tbsp collects.
  3. Flip and add aromatics. Turn the thighs skin-side up. Scatter the garlic and thyme into the pan around the chicken and cook for 1 minute.
  4. Add the liquid. Pour the stock and lemon juice into the pan around the chicken, not over it, so the skin stays crisp. Tuck in the lemon slices if using.
  5. Roast. Transfer the pan to the oven and roast for 20 to 25 minutes, until an instant-read thermometer in the thickest part of a thigh, away from the bone, reads at least 74 °C / 165 °F. Use oven gloves: the pan handle will be very hot.
  6. Rest and finish the sauce. Move the chicken to a plate and rest for 5 minutes. Set the pan over low heat (remember the handle is hot), add the butter, and swirl until it melts into the juices. Taste and add salt if needed.
  7. Serve. Spoon the pan sauce and soft garlic over the chicken and scatter with parsley.

How to tell it’s done

The chicken is safe to eat at 74 °C / 165 °F in the thickest part. Without a thermometer, pierce the thickest part near the bone: the juices should run clear with no pink, and the meat should pull away from the bone easily.

Food safety: Wash hands, boards, and knives in hot soapy water after handling raw chicken, and keep raw chicken away from foods that will not be cooked.

Storage and reheating

Refrigerate within 2 hours of cooking in an airtight container for up to 3 days. Reheat in a 180 °C / 350 °F oven for 15 to 20 minutes until piping hot throughout (at least 74 °C / 165 °F). Freezes for up to 3 months.

Substitutions and variations

  • Boneless, skinless thighs: sear for 4 minutes per side and roast for 10 to 12 minutes, checking the temperature.
  • Swap the chicken stock for dry white wine, or use water with an extra squeeze of lemon.
  • Use rosemary or oregano in place of thyme.

Common mistakes

  • Moving the chicken too soon: the skin sticks and tears. It releases on its own when it is properly browned.
  • Crowding the pan: use two pans or cook in batches if the thighs overlap, otherwise they steam.
  • Pouring liquid over the skin: it softens the crust you just built.

Contains: Milk (butter), Celery (check stock labels; many stocks contain it). Always check the labels of the specific products you use.

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A whole golden roast chicken in a roasting tin surrounded by roasted onions, lemon halves, and herbs Dinner Classic Roast Chicken 1 hr 50 minServes 4

A roast chicken is one of the most useful things to be able to cook. It feeds a family on the day and leaves you with leftovers for sandwiches, salads, and fried rice, plus a carcass for stock.

Roasting times vary with the size of the bird and the oven, so this recipe gives an estimate and relies on an instant-read thermometer for the final call. If you are going to buy one kitchen gadget, this is the one.

By Jordan Sammal Editorial · Published

Prep
15 min
Cook
1 hr 20 min
Resting
15 min
Total
1 hr 50 min
Serves
41 chicken, about 1.7 kg / 3¾ lb

Heat: Oven 200 °C / 400 °F (180 °C fan). Done at 74 °C / 165 °F in the thickest part of the thigh.

Ingredients

  • 1 whole chicken, about 1.6–1.8 kg / 3½–4 lb, giblets removed
  • 2 tsp fine salt
  • ½ tsp black pepper
  • 2 tbsp olive oil or softened butter
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 4 sprigs of fresh thyme or rosemary
  • 2 medium onions, peeled and cut into thick rounds

Method

  1. Dry and season. Take the chicken out of its packaging and pat it very dry all over, including inside the cavity, with paper towels. Do not wash it. If you have time, season it with the salt and leave it uncovered on a plate on the bottom shelf of the fridge for up to 24 hours; the skin will dry and crisp better. Otherwise, season just before roasting.
  2. Heat the oven. Heat the oven to 200 °C / 400 °F (180 °C fan). Arrange the onion slices in the centre of a roasting tin to make a rack for the chicken.
  3. Prepare the bird. Rub the chicken all over with the oil or butter, then season with the pepper (and the salt, if you did not salt it ahead). Push the lemon halves, garlic, and herbs into the cavity. Tie the legs together with kitchen string if you have it; this helps the bird hold its shape.
  4. Roast. Set the chicken breast-side up on the onions and roast for 70 to 90 minutes. Start checking from 70 minutes: the chicken is done when an instant-read thermometer pushed into the thickest part of the thigh, without touching bone, reads at least 74 °C / 165 °F.
  5. Rest. Lift the chicken onto a board, tipping it so any juices in the cavity run back into the tin. Rest, loosely covered with foil, for 15 minutes. The temperature will rise slightly and the juices settle, making carving neater.
  6. Carve and serve. Carve the legs and breasts away from the carcass. Spoon over the roasting juices and serve with the soft onions and garlic.

How to tell it’s done

74 °C / 165 °F in the thickest part of the thigh. Without a thermometer: pierce the thigh where it meets the body; the juices should run clear, not pink, and the leg should wiggle loosely in its joint.

Food safety: Do not rinse raw chicken. Wash hands, boards, and utensils thoroughly after handling it. Refrigerate leftovers within 2 hours of cooking.

Storage and reheating

Strip leftover meat from the bones and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat until piping hot throughout. Use the carcass to make stock within 3 days, or freeze it.

Substitutions and variations

  • Add halved potatoes and carrots around the onions for a one-tin dinner; toss them in oil and salt first.
  • Rub smoked paprika and garlic powder into the skin for a different flavour.
  • For a larger bird, allow roughly 20 minutes per 500 g / 1 lb plus 20 minutes, and always confirm with a thermometer.

Common mistakes

  • Roasting a wet bird: moisture on the skin turns to steam and stops it crisping.
  • Carving immediately: the juices run out onto the board instead of staying in the meat.
  • Judging doneness by time alone: ovens and chickens vary. A thermometer removes the guesswork.

Contains: Milk (if using butter). Always check the labels of the specific products you use.

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A bowl of orange red lentil soup with a swirl of olive oil, chopped parsley, and a lemon wedge Lunch · Vegetarian Red Lentil Soup 40 minServes 6

Red lentils need no soaking and break down in about 20 minutes, which turns this soup thick and creamy without any cream. Cumin, turmeric, and a squeeze of lemon at the end keep it bright.

It makes a good packed lunch: it reheats well and tastes even better the next day.

By Jordan Sammal Editorial · Published

Prep
10 min
Cook
30 min
Total
40 min
Serves
6about 2 litres

Heat: Medium heat, then a gentle simmer.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 3 garlic cloves, chopped
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp smoked or sweet paprika
  • 1 tbsp tomato paste
  • 250g (1¼ cups) red lentils, rinsed until the water runs clear
  • 1.4L (6 cups) vegetable stock
  • salt and black pepper, to taste
  • ½ lemon, juiced
  • 2 tbsp fresh parsley or coriander, chopped, to serve

Method

  1. Soften the vegetables. Heat the oil in a large pot over medium heat. Add the onion and carrot with a pinch of salt and cook for 6 to 8 minutes, stirring often, until soft.
  2. Add the spices. Stir in the garlic, cumin, turmeric, paprika, and tomato paste and cook for 1 minute, until fragrant.
  3. Simmer. Add the rinsed lentils and stock. Bring to a boil, skim off any foam, then lower the heat and simmer, partly covered, for 20 to 25 minutes, stirring occasionally, until the lentils have completely broken down.
  4. Blend. For a smoother soup, blend about half of it with a stick blender, or carefully blend a few ladlefuls in a jug blender (leave the lid vent open and cover it with a towel; hot liquid expands). Add a splash of water if it is thicker than you like.
  5. Season and serve. Stir in the lemon juice, then season with salt and pepper. Serve topped with herbs and a drizzle of olive oil.

How to tell it’s done

The soup is ready when the lentils have collapsed and no longer hold their shape.

Storage and reheating

Cool quickly, then refrigerate for up to 4 days or freeze in portions for up to 3 months. The soup thickens as it stands; loosen it with water when reheating, and heat until piping hot.

Substitutions and variations

  • Use brown or green lentils if that is what you have; they hold their shape, so simmer for 35 to 40 minutes and blend more of the soup.
  • Stir in a handful of spinach at the end for extra greens.
  • Use chicken stock if you do not need the soup to be vegetarian.

Common mistakes

  • Skipping the rinse: unrinsed lentils can make the soup foamy and slightly dusty-tasting.
  • Adding the lemon too early: long cooking dulls it. Add it at the end.

Contains: Celery (check stock labels; many stocks contain it). Always check the labels of the specific products you use.

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A large bowl of chickpea salad with cucumber, cherry tomatoes, red onion, black olives, and crumbled feta Lunch · Vegetarian Mediterranean Chickpea Salad 15 minServes 4

This salad is mostly chopping, and it holds up in the fridge far better than leafy salads, so it is a practical make-ahead lunch.

Dressing the chickpeas first, while you chop everything else, gives them time to absorb the flavour.

By Jordan Sammal Editorial · Published

Prep
15 min
Cook
No cooking
Total
15 min
Serves
4

Heat: No cooking required.

Ingredients

Dressing

  • 60ml (¼ cup) extra-virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp dried oregano
  • 1 small garlic clove, finely grated
  • ½ tsp salt
  • black pepper, to taste

Salad

  • 800g (28 oz) canned chickpeas, two 400 g / 14 oz cans, drained and rinsed
  • 1 cucumber, diced
  • 250g (1½ cups) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ small red onion, thinly sliced
  • 75g (½ cup) Kalamata olives, pitted and halved
  • 100g (¾ cup) feta cheese, crumbled
  • 3 tbsp fresh parsley, chopped

Method

  1. Make the dressing. In a large bowl, whisk together the olive oil, vinegar or lemon juice, oregano, garlic, salt, and pepper.
  2. Dress the chickpeas. Shake the rinsed chickpeas dry, add them to the bowl, and toss to coat. Leave them while you prepare the vegetables.
  3. Chop and combine. Add the cucumber, tomatoes, pepper, onion, and olives and toss well.
  4. Finish. Fold in the feta and parsley gently so the cheese stays in pieces. Taste and adjust the salt, pepper, and acidity before serving.

Storage and reheating

Refrigerate in an airtight container for up to 3 days. For the crispest result, store the cucumber separately and add it on the day you eat it.

Substitutions and variations

  • Make it vegan by leaving out the feta or using a plant-based alternative.
  • Add cooked quinoa, bulgur, or orzo to make it more filling.
  • Swap the red onion for spring onions if you prefer a milder flavour; soaking sliced red onion in cold water for 5 minutes also softens it.

Common mistakes

  • Leaving the chickpeas wet: excess water dilutes the dressing.
  • Tossing the feta too hard: it breaks into a cloudy paste.

Contains: Milk (feta), Sulphites (may be present in vinegar and olives). Always check the labels of the specific products you use.

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Squares of dark chocolate brownies with shiny, crackled tops stacked on parchment paper Desserts Fudgy Chocolate Brownies 1 hr 40 minServes 16

These brownies are on the fudgy end of the scale: more chocolate and butter, less flour. Whisking the eggs and sugar hard for a minute is what gives them the thin, shiny, crackled top.

The hardest part is waiting. Brownies keep setting as they cool, so cutting them warm gives you a gooey mess rather than clean squares.

By Jordan Sammal Editorial · Published

Prep
15 min
Cook
25 min
Cooling
1 hr
Total
1 hr 40 min
Serves
1616 squares from a 20 cm / 8 in square pan

Heat: Oven 175 °C / 350 °F (155 °C fan).

Ingredients

  • 115g (½ cup) unsalted butter, cubed
  • 170g (6 oz) dark chocolate (60–70% cocoa), chopped
  • 200g (1 cup) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ¼ tsp fine salt
  • 65g (½ cup) plain (all-purpose) flour
  • 25g (¼ cup) unsweetened cocoa powder

Method

  1. Prepare the pan. Heat the oven to 175 °C / 350 °F (155 °C fan). Line a 20 cm / 8 in square baking pan with baking paper, leaving some overhanging on two sides to lift the brownies out later.
  2. Melt the chocolate. Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (the bowl should not touch the water), stirring until smooth. Or microwave in 30-second bursts, stirring between each.
  3. Add the sugar. Take the bowl off the heat and whisk in the sugar. Leave for 5 minutes to cool slightly, so it does not scramble the eggs.
  4. Whisk in the eggs. Add the eggs one at a time, whisking well after each, then add the vanilla and salt. Whisk vigorously for a full minute, until the batter is thick, glossy, and pulls away from the sides of the bowl.
  5. Fold in the dry ingredients. Sift the flour and cocoa over the bowl and fold with a spatula until no dry streaks remain. Do not overmix.
  6. Bake. Spread the batter evenly in the pan and bake for 22 to 28 minutes. The brownies are ready when the top is set and shiny and a toothpick inserted in the centre comes out with moist crumbs, not wet batter.
  7. Cool and cut. Cool completely in the pan on a wire rack, at least 1 hour. Lift out using the paper and cut into 16 squares with a sharp knife, wiping it clean between cuts.

How to tell it’s done

A toothpick in the centre should come out with a few moist crumbs attached. If it comes out clean, the brownies will be more cake-like; if it is coated in wet batter, bake for 2 to 3 minutes more.

Food safety: Do not eat the raw batter: it contains raw egg and raw flour.

Storage and reheating

Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months.

Substitutions and variations

  • Fold in 75 g (½ cup) chopped walnuts or chocolate chips with the flour.
  • Use light brown sugar for half of the granulated sugar for a slightly chewier, more caramel-flavoured brownie.
  • A gluten-free plain flour blend works well here because there is so little flour.

Common mistakes

  • Overbaking: brownies keep cooking from residual heat. Take them out while the centre is still slightly soft.
  • Adding eggs to hot chocolate: let the mixture cool for a few minutes first.
  • Cutting while warm: wait until fully cooled for clean squares.

Contains: Wheat (gluten), Milk, Eggs, May contain soy and nuts (check chocolate labels). Always check the labels of the specific products you use.

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A sliced loaf of banana bread with a golden crust on a wooden board, with ripe bananas beside it Desserts · Breakfast · Vegetarian Easy Banana Bread 2 hr 15 minServes 10

The browner and spottier the bananas, the better this loaf tastes: overripe bananas are sweeter and mash more easily. It is mixed in a single bowl with a fork and a spoon, no mixer needed.

It slices best once it has cooled completely, and it is even better the next day.

By Jordan Sammal Editorial · Published

Prep
15 min
Cook
1 hr
Cooling
1 hr
Total
2 hr 15 min
Serves
101 loaf, about 10 slices

Heat: Oven 175 °C / 350 °F (155 °C fan).

Ingredients

  • 3 very ripe bananas, about 350 g / 12 oz peeled
  • 75g (⅓ cup) unsalted butter, melted, plus extra for the tin
  • 150g (¾ cup) light brown sugar, packed
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda (bicarbonate of soda)
  • ¼ tsp fine salt
  • ½ tsp ground cinnamon, optional
  • 190g (1½ cups) plain (all-purpose) flour
  • 60g (½ cup) walnuts, chopped, optional

Method

  1. Prepare the tin. Heat the oven to 175 °C / 350 °F (155 °C fan). Butter a 23 × 13 cm / 9 × 5 in loaf tin and line the base and long sides with baking paper.
  2. Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
  3. Add the wet ingredients. Stir in the melted butter, then the brown sugar, egg, and vanilla until combined.
  4. Add the dry ingredients. Sprinkle the baking soda, salt, and cinnamon evenly over the mixture and stir in. Add the flour and fold gently until just combined; a few streaks are fine. Fold in the walnuts if using.
  5. Bake. Scrape the batter into the tin and level the top. Bake for 55 to 65 minutes, until well risen and deep golden, and a skewer inserted in the centre comes out clean. If the top browns too quickly, cover loosely with foil after 40 minutes.
  6. Cool. Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack before slicing.

How to tell it’s done

A skewer pushed into the centre should come out clean or with a few dry crumbs. The top should spring back when lightly pressed.

Food safety: Do not eat the raw batter: it contains raw egg and raw flour.

Storage and reheating

Wrap well and keep at room temperature for up to 3 days, or freeze whole or in slices for up to 3 months. Toast frozen slices straight from the freezer.

Substitutions and variations

  • Use granulated sugar instead of brown sugar; the loaf will be slightly paler and less moist.
  • Replace the walnuts with chocolate chips, or leave out the nuts entirely for a nut-free loaf.
  • Swap up to a third of the flour for wholemeal flour.

Common mistakes

  • Using yellow bananas: they lack sweetness and flavour. Wait until the skins are heavily speckled with brown.
  • Overmixing after adding flour: this gives a dense, tunnelled loaf.
  • Slicing too early: warm banana bread is gummy in the middle.

Contains: Wheat (gluten), Milk, Eggs, Tree nuts (walnuts, if used). Always check the labels of the specific products you use.

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