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Page 7 of 8 · showing 145–168 of 174
Dinner · 60 min
Four small beef loaves with a soy-ketchup glaze, creamy wasabi potato mash and roasted carrots. The measured potatoes are weighed before cooking; each plate gets one quarter of the recipe.
Lunch · 30 min
Three generous portions from 320 g dry spaghetti, crisp pork bacon and a six-yolk Pecorino sauce. This bacon-based adaptation has no cream; its lightly cooked yolk sauce needs careful egg handling.
Dinner · 60 min
A measured, lighter beef-and-tomato Bolognese with 5%-fat mince and 350 g dry spaghetti divided into seven smaller portions.
Snack · 60 min
Baked hand pies filled with prawns, spring onion, chilli, garlic and feta. The short dough rests before rolling, while the prawn filling is cooled so the pastry stays crisp.
Dinner · 200 min
British steak-and-kidney pie with a slow-braised beef filling and puff-pastry lid; makes six portions.
Dinner · 35 min
Pan-seared beef fillet with mushrooms and a reduced mustard–brandy sauce.
Dinner · 45 min
Pan-browned aubergine with harissa-spiced chickpeas, tomatoes and cool cumin yogurt. This four-portion adaptation uses 400 g drained chickpeas, not the gross weight of one can.
Dinner · 570 min
Egyptian-style fava-bean patties with herbs and cumin. Soak peeled dried fava beans overnight and chill the coarse mixture before shaping. This measured home version uses a nonstick pan and 15 ml oil rather than the source's deep-frying method, so its crust will differ.
Lunch · 45 min
A large-batch green curry chicken soup with coconut milk, green beans and zucchini; chicken is cooked through before serving.
Dinner · 55 min
British sausages baked in a risen Yorkshire-pudding-style batter with cherry tomatoes and a little horseradish. A hot pan and uninterrupted baking help the batter puff.
Lunch · 35 min
A bright Thai-style prawn soup infused with lemongrass, galangal and makrut lime leaves, with oyster mushrooms and a measured coconut-milk finish. Add the prawns only at the end so they stay tender.
Snack · 35 min
Spanish-style milk-soaked baguette slices pan-fried in measured olive oil.
Snack · 55 min
Spanish-style egg-soaked bread cooked in a pan with a measured splash of sweet sherry. Soak the bread briefly, then fry in batches and finish with icing sugar and crème fraîche.
Dinner · 55 min
Uruguayan ham-and-cheese bake with a thin, pourable batter. Half the batter goes beneath the filling and the other half covers it before a short, hot bake.
Dinner · 210 min
Croatian-inspired beef and vegetable stew slowly simmered until the meat is tender.
Dinner · 55 min
Catalan-style potato-and-cabbage hash with crisp bacon and garlic.
Lunch · 45 min
Eight small, three-layer baked tuna-and-egg filo briks with tomato-cucumber salad and a measured apricot condiment; two briks per person.
Dinner · 40 min
Tuna Pasta Bake is a familiar, easy-to-cook recipe built from everyday supermarket ingredients such as Tuna in water, drained, Whole-Wheat Pasta, dry, Tomato Passata, Corn. It is written as a practical home version with measured portions and a dish-specific method rather than a generic template.
Lunch · 25 min
Wholegrain pasta, tuna, sweetcorn, peppers, and a sharp mustard-yogurt dressing.
Dinner · 70 min
Lean turkey and vegetables under a golden, yogurt-lightened potato topping.
Dinner · 35 min
Grilled oregano lamb steaks with a yogurt glaze, served in pita with mint yogurt, lettuce and onion. Four pitas make three substantial portions.
Breakfast · 40 min
Eggs gently set in spiced tomato and pepper sauce, with measured toast.
Dinner · 40 min
Venezuelan-inspired chicken gently simmered with tomato, warm spices and measured coconut milk.
Dinner · 115 min
Six generous bowls of Venezuelan-inspired beef-shank soup with corn, potato and yautia. This measured, simplified version omits the cassava, yam and squash present in some family recipes; the displayed macros cover only the listed ingredients.
