Here’s what we’re cooking this week:

1. One Pan Greek Chicken and Rice with Olive Salsa Drizzle and Dilly Yoghurt

   This is a total lifesaver for all those “bung-it-in-the-oven” cooks out there who love a dinner that’s bold on flavour and light on the washing up. The olive salsa and herby yoghurt bring a lot of punch to one of my favourite combinations — crispy chicken thighs and rice.

2. Creamy Courgette Pasta with Crispy Sausage

   This is the love child of two of my absolute favourite pasta dishes, combining crispy sausage and golden courgettes with a gorgeously creamy sauce. Frying the courgettes directly in the sausage fat is where the magic happens, before a portion is blended with crème fraiche and plenty of parmesan. Trust me, it is entirely worth dusting off your blender for this one.

   

   3. 10-minute Tomato Giant Couscous with Prawns, Basil and Feta

   Born out of my private chef days when the last thing I wanted to do after a long shift was cook, this speedy dish delivers massive flavour with zero effort. It has the summery feel of a classic Greek prawn saganaki, using giant couscous to soak up the garlicky, tomatoey goodness, though orzo or rice work beautifully too.

   
   Before you head to the shops, here’s how to mix and match your basket leftovers across the week to make sure absolutely nothing goes to waste:

   • Fennel: Any leftover fennel from the chicken dish would work well in the prawn couscous too — just soften it in the olive oil before adding the tomatoes.

   • Feta: A sprinkle of feta wouldn’t go amiss on top of the chicken and rice, too.

   • Lemons: Save a few lemon wedges to serve alongside the prawn dish —a squeeze or two brings some extra zing.

   • Olives & Herbs: Toss any stray olives from the chicken salsa straight into the prawn couscous, or tear any remaining basil over the chicken and rice.

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Which of these three are you going to add to your menu first? Let me know in the comments and please report back once you’ve cooked them. I love hearing from you!

There’s something so lovely about taking a moment to look back at what we’ve been cooking together over the past month. When we look at the dishes you’ve cooked on repeat, it’s easy to see why they were such a hit: they are the ultimate combination of maximum flavour and minimal faff.

From five-minute prep to one-pan wonders that save you from the washing up, these are the four standout recipes that brought the most joy to Dinner Tonight subscribers’ kitchens this month.

The Midweek Saviour

1. Easy Chicken Satay Rice Bowls

This is total midweek magic — the flavourful marinade doubles as the sauce for drizzling, meaning half the prep and double the flavour. Serve it simply with rice for a fuss-free family winner, or dress it up with crunchy salad-y bits if you have the evening energy. It’s so good either way.

The Sunshine Dinner

2. Baked Mediterranean Cod with Cherry Tomatoes

This is maximum flavour for absolute minimal faff — and best of all, practically no washing up. You spread a quick harissa butter over the cod and nestle it into a bed of cherry tomatoes and beans to bake until perfectly tender. It’s a completely delicious, fool-proof way to cook white fish. Serve with sourdough or a simple green salad to mop up all those incredible juices.

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The One-Tray Wonder

3. Easy One Tray Chickpea, Red Pepper & Sausages

Is there anything better than a one-pan supper on a busy weeknight? Reader, there is not. This takes just five minutes to assemble — a tiny bit of chopping, then everything goes into one tray. The fennel, red peppers, and tomatoes absolutely sing together as the tomatoes burst in the oven into a juicy, gorgeous sauce. Any leftovers make the ultimate next-day lunch.

The Comfort Classic

4. Tomato butter pasta: The only pasta dish you need in your life

Don’t let the name fool you — there’s no butter in this recipe, but it tastes unbelievably rich, velvety, and sweet. This is the ultimate "simple is best" dish that comes together in the time it takes to boil your pasta. Glossy with olive oil, sweet cherry tomatoes, garlic, and plenty of parmesan, it is quite simply the only pasta recipe you will ever need.

Which one of these was your personal favourite? Or, if you missed any of these the first time around, consider this your weeknight inspiration for the coming month.

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When it’s been one of those days where ordering a takeaway feels all too easy, it can take a lot to resist. We all know that feeling. On those nights, I rely on easy, 15-minute suppers like this one.

First, I always keep pre-cooked pouches of grains and pulses on hand. In the UK, Merchant Gourmet make fantastic ones, but any supermarket mix of grains you can find where you are — quinoa, rice, lentils — are all great. They are the easiest way to elevate simple plates in seconds, bringing instant texture and flavour with no faff.

My second little trick is these thin, meaty sea bream fillets (or sea bass, but bream is my favourite) which are also a fabulous speed hack, as they take all of 5 minutes to get on the plate. You can pick them up in most supermarkets and I love having them in the freezer.

Even if you’re nervous of cooking fish, I promise these are hard to get wrong.

Serves 2. Easily doubled.

You will need:

For the fish & grains:

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When it’s been one of those days where ordering a takeaway feels all too easy, it can take a lot to resist. We all know that feeling. On those nights, I rely on easy, 15-minute suppers like this one.

First, I always keep pre-cooked pouches of grains and pulses on hand. In the UK, Merchant Gourmet make fantastic ones, but any supermarket mix of grains you can find where you are — quinoa, rice, lentils — are all great. They are the easiest way to elevate simple plates in seconds, bringing instant texture and flavour with no faff.

My second little trick is these thin, meaty sea bream fillets (or sea bass, but bream is my favourite) which are also a fabulous speed hack, as they take all of 5 minutes to get on the plate. You can pick them up in most supermarkets and I love having them in the freezer.

Even if you’re nervous of cooking fish, I promise these are hard to get wrong.

Easy Mediterranean Fish Parcels with Basil Couscous and Pesto Drizzle

Crispy Sea Bream with Lentils and Herby Green Sauce

Simple Creamy Lemon Feta Orzo with Salmon

Serves 2. Easily doubled.

You will need:

For the fish & grains:

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Dinner Tonight is written with the sole purpose of making your life easier. So when deciding what to cook is just one more thing to think about, let me help.

We’re dipping into the collection to bring you three seasonal meals that need next to no cooking time but still feel like a total treat.

Here’s what we’re cooking this week:

1. Sesame Noodle Salad with Hot Honey Salmon

   There’s “barely” any cooking involved which means this is a great one for hot days. You need to cook the salmon and boil the noodles but the rest is just chopping and mixing. Even without the salmon, this is heaven, but the hot honey salmon is a delicious addition...Oh, and did I mention it all comes together in 20 minutes?

2. Easy Steak Tagliata with Balsamic Dressing

   I love this for a weeknight when it’s just us, but I also love making it for friends. Minimum effort but it doesn’t look like that, so people are always impressed. You bung the tomatoes in the oven, cook the steak, and then it’s just a case of assembling it... it really couldn’t be easier!

   

   3. Crispy Halloumi Salad with Kale & Pomegranate

   Not all salads are created equal, and this is an absolute favourite in our house. I mean, it has crispy halloumi as the main ingredient, so what’s not to love?

   You can prep this ahead for weekday lunches—the kale just gets more flavourful as it sits. Just keep the toasted seeds, pomegranate, and halloumi separate until you eat it so everything stays beautifully crisp.

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Which of these three are you going to add to your menu first? Let me know in the comments and please report back once you’ve cooked them. I love hearing from you!

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Dinner plans tonight? Could this be the ultimate easy weeknight win of the summer? Quite possibly. It’s utterly delicious and so easy to throw together. Exactly my kind of cooking!

The real game-changer here? The chicken-fat croutons. Simply tear your sourdough into little hunks (no knife required), scatter them in your roasting tray, and nestle in the chicken thighs with olive oil, salt and pepper. As the chicken roasts, the fat renders down into the bread, making it unbelievably flavourful. Give everything a quick shuffle halfway through so you get a mix of super-crunchy edges and softer, juice-soaked middles. (You can always pop the croutons back in for a few minutes at the end to get them extra golden if you prefer.)

One of the simplest ways to up your cooking game with no effort is to use gorgeous, seasonal produce. The tomatoes are brilliant at the moment, meaning they need very little doing to them to taste amazing.

I love the technique used here: salting them over a colander first. It intensifies their flavour and leaves you with a gorgeous tomato juice to use as the base for a very simple dressing.

So so good. Give it a go!

Serves 2-3. Adjust the number of chicken thighs, depending on whether you’re one or two-chicken-thigh kind of people.

You will need:

For the roast chicken & croutons:

4–6 chicken thighs (skin-on, bone-in for maximum flavour)
2–3 thick slices sourdough bread
olive oil, for drizzling
salt and pepper

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Could this be the ultimate easy weeknight dinner of the summer? Quite possibly. It’s utterly delicious and so easy to throw together. Exactly my kind of cooking!

The real game-changer here? The chicken-fat croutons. Simply tear your sourdough into little hunks (no knife required), scatter them in your roasting tray, and nestle in the chicken thighs with olive oil, salt and pepper. As the chicken roasts, the fat renders down into the bread, making it unbelievably flavourful. Give everything a quick shuffle halfway through so you get a mix of super-crunchy edges and softer, juice-soaked middles. (You can always pop the croutons back in for a few minutes at the end to get them extra golden if you prefer.)

One of the simplest ways to up your cooking game with no effort is to use gorgeous, seasonal produce. The tomatoes are brilliant at the moment, meaning they need very little doing to them to taste amazing.

I love the technique used here: salting them over a colander first. It intensifies their flavour and leaves you with a gorgeous tomato juice to use as the base for a very simple dressing.

So so good. Give it a go!

………….

Sticky Chicken with Aubergine, Tomato and Chickpeas and Zesty Couscous

Easy Salmon Traybake with Golden Potatoes, Asparagus and Pesto

Slow Cooked Courgettes with Easy Parmesan Orzo, Crispy Chicken and Ricotta

Serves 2-3. Adjust the number of chicken thighs, depending on whether you’re one or two-chicken-thigh kind of people.

You will need:

For the roast chicken & croutons:

4–6 chicken thighs (skin-on, bone-in for maximum flavour)
2–3 thick slices sourdough bread
olive oil, for drizzling
salt and pepper

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This is quite possibly the most delicious dish I’ve made in a long time. So full of flavour, every mouthful is truly a delight and yet it’s really so simple to make. Really astonishingly good. If you got this in a restaurant, you would be over the moon and yet you’re going to pull this together after a long day in just 30 minutes. Let’s go.

Start by roasting the aubergine, tomatoes and chickpeas in the oven. So far, so simple. While you wait for them to cook, you mix the lamb mince with various spices and crumble in the feta. Fry this until crispy - the feta melts as you do this and you’re just left with a mellow feta flavour - you’ve got to try it! The lamb will produce quite a bit of liquid, don’t panic, use a larger pan than you think you need so that it can evaporate - you need it to evaporate so you can get the lamb nice and crispy and wait until the pan is really hot before you start cooking the lamb. If there is too much liquid, just scoop it out, don’t panic.

And I LOVE serving this all piled high on swirls of hummus. Store bought is more than okay - it’s a busy weeknight after all. Genuinely I can’t wait for you to make this.

Crispy Lamb Mince Bowl with Couscous and Salady Bits

Grilled Chicken with Very Herby Couscous and Tahini Yoghurt

Crispy Mince with Orzo, Tomatoes, Garlicky Yoghurt and Paprika Butter

2 generously but easy to double and I also never complain about having leftovers for lunch

You will need:

1 aubergine, cut into chunks

250g cherry tomatoes

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A classic for a reason and surprisingly easy to make at home. On the table in less than 30 minutes!

Easy Gnocchi alla Norma with Aubergine and Basil

Crispy Halloumi Salad with Kale & Pomegranate

Golden Turmeric Coconut Chicken Noodle Soup

Serves 2.

You will need:

For the soup:

1 L chicken stock

1 small onion, roughly chopped

1 tomato, chopped

2 lemongrass sticks, ends trimmed and lightly bashed

4 lime leaves (do not stress if you cant find these)

1 tsp red chilli paste

2 tsp fish sauce

1/2 lime, juiced

2 chicken thighs, boneless & skinless, cut into strips

165 g raw peeled jumbo prawns

100 ml full-fat coconut milk

To serve:

2 spring onions, thinly sliced

1 red chilli, thinly sliced

Sprigs of fresh coriander

2 tsp crispy chilli oil

Lime wedges

Method

Pour 1L chicken stock into a large heavy-based pan and set over a medium heat. Add 1 small onion, 1 tomato, 2 lemongrass sticks, 4 lime leaves, 1 tsp red chilli paste, 2 tsp fish sauce and 1/2 lime, juiced. Bring to the boil then reduce the heat and simmer gently for 15 minutes to allow the flavours to infuse.

Add 2 chicken thighs, sliced, to the simmering broth, then allow to poach for 7-10 minutes – or until cooked through and no pink remains.

Add 165g prawns and 100ml coconut milk, stir gently, then leave to simmer for 3-4 minutes – or until the prawns are cooked and pink. Taste and adjust the flavours – adding more chilli if you prefer a spicier soup, a squeeze of lime for more acidity or fish sauce for more salt (you could also add a pinch of salt).

Spoon into bowls and garnish with sliced spring onions and chillies, sprigs of fresh coriander and a drizzle of crispy chilli oil. Serve with lime wedges on the side.

Easy Fragrant Chicken And Prawn Tom Yum Soup

5.35MB ∙ PDF file

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Herbs: if you aren’t a fan of coriander you can swap for parsley, thai basil, regular basil or leave it out.

Chilli: I leave the seeds in my chillies as I like spicy food. However, you can deseed them if you prefer (or omit entirely).

Noodles: you can make this chicken and prawn tom yum soup more substantial by adding some dried noodles. Rice, egg, wholewheat, buckwheat, soba – whatever you fancy!

Make ahead: you can make this chicken and prawn tom yum soup up to the stage where the chicken thighs are cooked through. Then pour into a tupperware, cool quickly, cover and chill in the fridge for up to 3 days. When ready to eat, pour into a saucepan and bring to a simmer. Add the prawns and continue with the recipe. Don’t be tempted to cook the whole recipe in advance. The prawns will overcook when you reheat and become rubbery.

What to do with leftovers: any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until piping hot (check the chicken is fully hot all the way through too).

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I have a mild obsession with coconut milk in soups. It lends such a gentle fragrant creaminess, almost undetectable except for the delicious flavour it brings. My favourite way of adding creaminess to a soup and it works so well with the light spices here.

Slow cooked courgettes with easy parmesan orzo, crispy chicken and ricotta

Easy Gnocchi alla Norma with Aubergine and Basil

Crispy Halloumi Salad with Kale & Pomegranate

Serves 2.

You will need:

For the soup:

2 tbsp olive oil

1 large onion, diced

400 g carrots, peeled and chopped

2 garlic cloves, crushed

2 tsp curry powder

½ tsp ground turmeric

¼ tsp ground cinnamon

75 g dried red lentils

600 ml vegetable stock

100 ml full-fat coconut milk

Salt and freshly ground black pepper, to taste

For the feta crumble:

30 g feta

1 tbsp parsley, roughly chopped

1 tbsp chives, thinly sliced

25 g pumpkin seeds

To serve:

Warm bread of your choice

Butter or plant-based spread

Method

Heat 1 tbsp oil in a large non-stick heavy-based pan and place over a medium heat. Add 1 chopped onion and sauté for about 10 minutes, stirring occasionally, until softened.

Add the remaining oil, followed by 400g carrots, 2 garlic cloves, 2 tsp curry powder, 1/2 tsp turmeric and 1/4 tsp cinnamon. Sauté for 2-3 minutes then add 75g dried red lentils. Mix well to coat before pouring in the stock.

Bring to the boil, then reduce the heat and simmer for 15-20 minutes – or until the lentils are cooked and the carrots are soft.

Meanwhile, make the herby feta crumble: mix together 30g feta and 1 tbsp each of chopped parsley and chives in a small bowl to allow the flavours to mingle. Set aside.

Toast 25g pumpkin seeds in a dry frying pan until golden. Remove from the pan and set aside.

Pour 100ml coconut milk into the soup and simmer for 2-3 more minutes. Remove from the heat and blitz with a handheld stick blender until smooth. Alternatively, carefully pour into a food processor and blitz until smooth before returning to the pan. Season to taste (remember it will be topped with a salty feta crumble) and reheat if necessary.

Spoon the soup into bowls and sprinkle with the herby feta crumble and toasted pumpkin seeds. Serve with warm bread and butter. Enjoy!

Spiced Carrot And Lentil Soup With Feta Crumble

3.39MB ∙ PDF file

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Herbs: feel free to switch up the parsley for roughly chopped coriander.

Chilli: if you like a more fiery soup, add a finely chopped chilli or generous pinch of chilli flakes with the carrots. Sometimes I drizzle with chilli oil at the end.

Bread: you can serve this lentil soup with all sorts of bread. Toasted sourdough or muffins are delicious. Warm flatbread and naan also work really well.

Make it vegan: if making for vegans, simply skip the feta or use a plant-based cheese.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 5 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.

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When you need supper in a hurry, nothing beats a bowl of ramen. I’ve used pork here but you can easily substitute with any kind of mince you like, or top with a sliced poached chicken breast or crispy tofu! Its very adaptable so use whatever veg you have in the fridge.

Sticky glazed salmon bowls

Golden turmeric coconut chicken noodle soup

Sticky Hoisin Duck Rice Bowls with Diced Cucumber and Spring Onion

Serves 2.

You will need:

For the sauce:

20 g sriracha

10 g honey

20 g soy sauce

20 g sesame oil

20 g mirin

1 tbsp peanut butter

For the ramen:

200 g pork mince

2 garlic cloves, crushed

1 inch ginger, grated

1 spring onion, finely chopped

700 ml chicken stock

200 ml milk

150 g egg noodles

Veg oil

To garnish:

Pak choy

Bamboo shoots

Mange tout

Sesame seeds

1 carrot, finely sliced

Spring onion, chopped

Chilli oil, for drizzling

Shredded seaweed

1 egg, soft boiled for 6 1/2 minutes

Method

In a small bowl, simply mix together all the sauce ingredients: 20 g sriracha, 10 g honey, 20 g soy sauce, 20 g sesame oil, 20 g mirin, 1 tbsp peanut butter.

The add a veg oil to a large frying pan and fry 200g pork mince over medium-high until crispy. You want it to go lovely and crispy, so just leave it alone for a minute or so and don’t stir too much. Once it’s golden and crispy, add 2 tbsp of the sauce. Cook for another 30 seconds.

Remove the mince from the pan, tip into a bowl and set aside. In the same pan, add a little more veg oil and then the 2 garlic cloves, 1 inch ginger and 1 spring onion and fry until soft. This will take a few minutes. Once soft, add 700ml stock, 200ml milk and the rest of the sauce. Bring to a gentle simmer then add 150g egg noodles.

Add the chosen vegetables (e.g. pak choy, bamboo shoots, mange tout) into the pan and cook for the final few minutes.

Once the noodles and veg are cooked, divide into bowls and top with the crispy pork mince and any other chosen toppings such as a jammy egg or seaweed.

Quick And Easy Shin Ramen With Crispy Pork

3.68MB ∙ PDF file

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Peanut butter: if you don’t have any peanut butter, use tahini.

Pork: if you are a veggie, try crisping up tofu when you would crisp up the pork. It should turn golden brown and then you can add in the sauce.

Mirin: if you don’t have mirin, add a 1 tbsp rice wine vinegar and a dash more of sugar to balance it out.

How to get your children to eat it too: they actually like this, but I make sure to include veg they like and don’t add as much soy (if your children are older, then do as you wish!)

If you want to double the recipe: double everything and continue.

What to do with leftovers: if you can, store the broth separately to the veg and the noodles as they can get a little soggy otherwise. If you have them mixed together, don’t worry it’ll still be delicious. It’ll last up to 4 days. Reheat in a pan until piping hot, adding a splash of water if the broth feels a little thick/dry.

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When I was a teenager at the first tickle in my throat or sound of a sniffle, my mum would march me down to Wagamama and we would order this. It’s the kind of dish that just feels good for the soul and can ward off any potential lurgies. I had to learn to make it at home and really it’s so simple. Don’t be put off by the ingredients list, you’ll likely have most of these in the cupboard and if not, there’s lots of things you can use them for. Nothing obscure that will loiter in the cupboard for ever more - plus when you make this it will be something you come back to time and time again.

Sticky glazed salmon bowls

Golden turmeric coconut chicken noodle soup

Sticky Hoisin Duck Rice Bowls with Diced Cucumber and Spring Onion

Serves 1.

You will need:

For the chicken:

1 chicken breast, skin-on if possible

Salt

For the broth:

15 g butter

2 tbsp cornflour

1 tbsp fish sauce

400 ml chicken stock

For the chilli katsu sauce:

50 ml sriracha sauce

50 ml sweet chilli sauce

1 tsp smoked paprika

2 tsp malt vinegar

For the filling:

1 pak choi, sliced in half lengthways

40 g beansprouts

100 g soba noodles

½ red onion, very thinly sliced

2 spring onions, finely sliced

1 chilli, deseeded and finely sliced

Small handful of coriander, roughly chopped

1 lime

Method

Preheat the oven to 180C/200C Fan.

Season 1 chicken breast generously with Maldon salt and leave to sit for 5 minutes.

Add a little oil to an oven-proof frying pan and set over a medium heat. Once hot, add the chicken skin-side down and leave to cook for 5 minutes.

Turn the chicken over and pop in the oven for 10 minutes – or until cooked through and no pink remains inside. (If using skinless chicken, cook for 2 minutes skin-side down, flip it over, and pop in the oven for 10 minutes – or until cooked through and no pink remains inside). Remove from the oven and leave to rest for 5 minutes.

Meanwhile, prepare your stock: mix together 15g butter and 2 tbsp cornflour to form a paste. Stir in 1 tbsp fish sauce. Heat 400 ml chicken stock in a medium-sized saucepan over a gentle heat and add 1 tbsp of the butter-cornflour paste to make it lovely and rich.

Next, make the chilli katsu sauce: mix together 50ml sriracha, 50ml sweet chilli sauce, 1 tsp paprika and 2 tsp malt vinegar until combined. Add a little to your broth and taste. Gradually add a little more until you are happy with the flavour – remember to go slow and steady, you can always add but you can’t take away!

Add 1 sliced pak choi and 40g beansprouts and continue to simmer for a few minutes – until al dente.

Meanwhile, cook 100g noodles according to packet instructions. Drain well and place in a bowl.

Pour the broth over the top, then top with the red onion, spring onion, coriander and chilli.

Slice the rested chicken and gently place on top. Garnish with a wedge of lime and serve.

Wagamama Chilli Chicken Ramen

3.64MB ∙ PDF file

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Prep your ingredients: I always recommend prepping all your veggies first (what we called ‘mise en place’ when I was training) when making dishes that cook quickly. It means you don’t have to worry about overcooking anything.

Start with the chicken: starting with the chicken allows it to rest whilst you prepare the broth and noodles – this helps give it the most succulent texture.

Taste as you go: taste, taste and TASTE again! A good recipe relies on the perfect balance of flavours so keep tasting to make sure you are happy with the sweetness, saltiness, acidity and heat. You can easily adjust as you go!

Be flexible: use this recipe as a guide. I have deseeded the chilli so this isn’t too fiery (you can easily add a sprinkling of chilli flakes at the end). However, if you know you like a spicier dish, you can leave the chillies in.

What to do with leftovers: if you can, store the broth separately to the veg and the noodles as they can get a little soggy otherwise. If you have them mixed together, don’t worry it’ll still be delicious. It’ll last up to 4 days. Reheat in a pan until piping hot, adding a splash of water if the broth feels a little thick/dry.

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I don’t know who first discovered that a toasted cheese sandwich is the perfect partner for a beautiful tomato soup but really we owe them a lot. A decadently delicious feast that’s so simple to put together. I love making this on a cold winter day. Serve everyone their soup at the table scooped into bowls and just add a platter of hot toasted cheese sandwiches for everyone to dig into. It’s also something I love making when I know I’m eating supper alone. Any occasion!

Golden turmeric coconut chicken noodle soup

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

Crispy Lamb Mince Bowl with Couscous and Salady Bits

Serves 2.

You will need:

For the soup:

2 tbsp olive oil

1 large onion, chopped

700 g fresh tomatoes, roughly chopped

2 garlic cloves, sliced

250 ml vegetable stock

75 ml double cream

Salt and freshly ground black pepper, to taste

For the grilled cheese toasties:

4 slices thick white bread

Softened butter, for spreading

50 g Cheddar, grated

50 g grated mozzarella

To serve:

Double cream, for drizzling

Method

Heat 2 tbsp olive oil in a large non-stick heavy-based pan and place over a medium heat. Add 1 chopped onion and sauté for about 10 minutes, stirring occasionally, until softened.

Add 700g tomatoes and 2 garlic cloves and simmer for about 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.

Pour in 250ml veg stock and bring to a simmer. Simmer gently for 10 minutes.

Pour in 75ml double cream, stir well, and simmer for 5 minutes.

Remove from the heat and carefully blitz with a handheld stick blender until smooth. Alternatively, pour into a food processor and blend until smooth (take care, it will be hot). Season to taste and keep warm over a low heat.

Meanwhile, make the grilled cheese toasties: lay the slices of the bread on a board. Spread both sides with butter (yes, both sides). Mix together 50g grated Cheddar and 50g grated mozzarella in a bowl, then divide equally between 2 slices of bread. Top with the other slices to make 2 cheese sandwiches.

Place a large non-stick frying or griddle pan over a medium heat. Once hot, add the sandwiches. If your pan isn’t big enough to cook them both at once, cook one at a time. Use the back of a spatula to press down firmly onto the sandwiches. Fry for about 2-3 minutes, or until golden and crisp underneath. The exact time will depend on the heat of your pan so watch closely. Flip and repeat on the other side. The grilled cheese toastie is ready when the cheese is melting and oozing on the inside, and the bread is crisp and golden on the outside.

Spoon the tomato soup into bowls and drizzle with a swirl of cream. Slice each toastie in half and serve with the tomato soup. Enjoy!

Grilled Cheese And Tomato Soup

4.01MB ∙ PDF file

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Herbs: feel free to add a sprinkling of dried herbs or freshly plucked thyme with the tomatoes for a delicious herb twist.

Chilli: if you like a spicy tomato soup, add a finely chopped chilli or generous pinch of chilli flakes with the tomatoes.

Cheese: you can use all sorts of different cheeses for the grilled cheese toastie. I recommend a combination for the perfect taste and texture. Mozzarella provides that all-important cheesy pull but needs a stronger cheese for flavour.

What to do with leftovers: Keep the tomato soup in an airtight container in the fridge for 4 days. I like to reheat in a saucepan over medium heat until bubbling and hot. You could also place in the microwave for 2 minutes or so.

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This is so simple and delicious and a great way to use up leftover roast chicken. Or save it for those odd days after Christmas when you don’t know what day it is and you’re thinking of what to do with the leftover turkey. The recipe calls for leftover rice, which I admit I don’t often have accidentally. Either I purposely cook too much the day before to make this, or I just use those pre cooked pouches which work beautifully. Let’s not make life harder than it needs to be!

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

Chicken Chow Mein in 20 minutes

One Pan Creamy Lemony Salmon Orzo

Serves 2.

You will need:

For the soup:

1 tbsp olive oil, about

1 onion, finely diced

5-6 medium tomatoes, chopped

1 red chilli, deseeded and finely chopped

3 garlic cloves, crushed

1 tsp smoked paprika

1 x 400g tin chopped tomatoes

400 ml hot chicken stock

250 g leftover roast chicken or turkey, shredded

125 g cooked basmati rice

Salt and freshly ground black pepper

About 2 tbsp crème fraîche

Handful of parsley, finely chopped

Handful of chives, finely chopped

Juice of ½ lemon, or to taste

Pinch of dried red chilli flakes, or to taste

To serve: optional

Crème fraîche

Freshly chopped parsley and chives

Warm crusty bread and butter

Method

Drizzle 1 tbsp olive oil into a large non-stick heavy-based pan set over a low-medium heat. Add 1 onion and 1 red chilli and sauté for about 10-12 minutes, stirring occasionally, or until the onion has softened.

Add 3 garlic cloves, 5-6 fresh tomatoes, and 1 tsp smoked paprika and continue to cook for 1-2 minutes, stirring. Pour in the chopped tomatoes and bring to a simmer.

Simmer for 2 minutes before pouring in 400ml chicken stock.

Add 250g roast chicken or turkey and 125g cooked rice, stir well and bring back to a simmer. Season to taste with salt and freshly ground black pepper. Continue to simmer for 5 minutes.

Stir in a couple of generous dollops of crème fraîche along with a generous handful of finely chopped parsley and chives. Add the juice of half a lemon and dried chilli flakes to taste.

Spoon into bowls, add an extra spoonful of crème fraîche and a sprinkling of fresh herbs. Serve hot with warm crusty bread and butter, if desired.

One Pot Turkey And Rice Soup

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Turkey: this recipe is perfect for using leftover roast chicken or turkey – both work equally well.

Herbs: I love the combination of parsley and chives in this turkey and rice soup. You can switch up the herbs for whatever you fancy. Coriander, thyme and rosemary all work well. You can even add finely chopped spring onions.

Parmesan rind: if you have a Parmesan rind leftover in your fridge, pop it in with the chicken stock. It will add a delicious umami flavour as it simmers away.

Rice: If you don’t have leftover rice or don’t have time to precook the rice, just use rice from a pouch, microwave it for a few minutes before adding

What to do with leftovers: Since this turkey and rice soup uses leftover turkey and rice, it is best served straight away as you don’t want to keep reheating leftovers, particularly with rice. And it should be piping hot before serving too.

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I love this soup. I love roasting the butternut squash even though it takes a bit more time, as then you get the gorgeous caramelised flavour from the butternut. You can also do it in a pan on the hob and speed the whole thing up a bit. Or boil in a pan with the vegetable stock until soft - you lose a little of the depth of flavour but it still works! You can also buy pre chopped squash for days when tackling a butternut squash is actually just a step too far.

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

Chicken Chow Mein in 20 minutes

One Pan Creamy Lemony Salmon Orzo

Serves 2.

You will need:

1 tbsp olive oil

1 butternut squash

1 white or brown onion

1 red chilli

400 ml vegetable stock

100 ml coconut milk

50 g pumpkin seeds

Crusty bread, to serve

Dried chilli flakes, to serve

Method

Preheat the oven to 180C fan/200C.

Peel, core and dice 1 butternut squash. Rough chop 1 onion. Halve and deseed the chilli. Place in a baking tray and toss with a generous amount of olive oil and some sea salt. Roast for around 45 minutes turning halfway until the veg is soft and slightly caramelised.

While the veg is roasting; toast 50g pumpkin seeds in a dry pan until they start popping and set aside.

Tip the veg into a blender with 400ml vegetable stock and 100ml coconut milk and blend until silky.

Pour the soup into bowls and swirl a little extra coconut milk on top. Top with the pumpkin seeds and a little dried chilli.

Roasted Butternut Squash And Chilli Soup

4.64MB ∙ PDF file

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Butternut squash: this recipe will also work with any other sort of winter squash that roasts well.

Red chilli: you can use a pinch of dried chilli flakes on the roasting tray instead if you don’t have one to hand.

Coconut milk: full fat or low fat will work in this recipe.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 5 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.

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I think soups are often thought of as not very exciting, but I would beg to differ. They make such a gorgeous weeknight supper on a chilly day. Here I’ve used the carrot tops to make a lovely pesto for the top, of course if you cant find carrot tops, you can just whizz up a basil or rocket pesto, or indeed store bought is fine. I love the bright punchiness of the pesto asa contrast to the earthy sweetness of the carrot soup. So simple but really great.

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

Chicken Chow Mein in 20 minutes

One Pan Creamy Lemony Salmon Orzo

Serves 2.

You will need:

1 bunch of carrots with tops, 500g approx

2 white onions

3 garlic cloves

olive oil

1 tbsp rose harissa

500 ml vegetable stock

100 ml double cream

For the Carrot Top Pesto:

1 bunch of carrot tops

35 g toasted flaked almonds

25 g parmesan

75 ml olive oil, approx

1/2 lemon, juiced

1 garlic clove

pinch of salt

For the Parmesan Croutons:

2-4 slices sourdough

olive oil

parmesan

Method

Preheat oven to 200C/180C fan.

Cut the tops off 500g carrots and set aside. Peel the carrots and slice into chunks. Rough chop 2 onions and add to a baking tray with the carrots and 3 whole garlic cloves.

Drizzle generously with olive oil, season well and roast for 45 minutes turning half way. Stir through 1 tbsp harissa for the last 5 minutes.

Squeeze the garlic cloves from their skins then add the veg to a blender along with the 500ml veg stock and 100ml double cream and blend until smooth.

For the pesto: either, blitz together 1 bunch of carrot tops, 35 g toasted flaked almonds, 25 g parmesan, 75 ml olive oil, approx, 1/2 lemon, juiced, 1 garlic clove and a pinch of salt in a blender.

Or for a chunkier pesto, finely dice the carrot tops, finely grate the parmesan, mince the garlic and grind in a pestle and mortar along with the almonds, lemon juice and olive oil

For the croutons, cut 2-4 slices of sourdough into chunks and toss in a bowl with a drizzle of olive oil, a grating of parmesan and some salt. Toast in a dry pan until crisp and golden.

Serve the soup topped with a swirl of cream, a little harissa oil, some of the pesto and the croutons.

Roasted Carrot And Harissa Soup

4.21MB ∙ PDF file

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Butternut squash: this recipe will also work with butternut squash instead of carrot.

Harissa: for something milder, swap the harissa for red pesto.

Carrot top pesto: this is entirely optional as I know carrots with tops aren’t always easy to find in the supermarket. Swap for green pesto or leave out.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 5 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.

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This is a soup from my childhood and it’s one that stands the test of time. It’s gorgeously silky and so simple to make. For days when you want something uncomplicated, beautifully comforting. It’s the edible version of a warm hug on a cold day. Highly recommend the croutons, or at the very least hot buttered sourdough for dunking.

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

Chicken Chow Mein in 20 minutes

One Pan Creamy Lemony Salmon Orzo

Serves 2.

You will need:

130 g diced bacon

1 large leek, washed, patted dry and diced

2 garlic cloves, sliced

2-3 medium-sized potatoes, peeled and diced into cubes

500 ml chicken stock

75 ml double cream

Salt and freshly ground black pepper

For the croutons:

4 slices sourdough bread

1 tbsp olive oil

To serve:

Chives, thinly sliced

Method

Preheat the oven to 180C Fan and line a baking sheet with non-stick baking paper (alternatively, preheat the air fryer to 200C).

Add 130g diced bacon to a dry pan and set over a medium heat. Render down until crisp, stirring occasionally. Remove from the pan and tip into a bowl. Set aside.

Add 1 diced leek to a pan and sauté off in the bacon fat for about 5-7 minutes, stirring often, or until softened (add a drizzle of olive oil, if necessary). Add 2 garlic cloves and cook for 1 minute, stirring, until fragrant. Tip in 2-3 diced potatoes and stir well.

Pour in 500ml chicken stock and bring to the boil. Reduce the heat and simmer for about 15 minutes – or until the potatoes are soft and falling apart (the exact time will depend on how small you diced the cubes.

Meanwhile, make the croutons: dice 4 slices of bread into chunks and tip into a bowl. Drizzle with 1 tbsp olive oil and season with salt and freshly ground black pepper. Toss well to coat. Tip onto the prepared baking sheet and spread in an even layer (or tip into the air fryer in an even layer). Roast for about 10 minutes (or air fry for about 5-7 minutes) until golden and crisp, turning half-way through.

Once the potatoes have softened, pour in 75ml double cream. Stir well, then simmer for 2-3 minutes.

Remove from the heat and blitz with a handheld stick blender until smooth. Alternatively, carefully transfer to a food processor and blitz until smooth before returning to the pan. Take care not to over blitz as you don’t want the starch in the potato to make it gloopy. Season to taste – bacon is already quite salty so you are likely just to need freshly ground black pepper.

Return to the heat to reheat, if necessary.

Spoon the warm soup into bowls. Sprinkle with the crispy bacon and thinly sliced chives. Scatter with the crunchy croutons and season generously with freshly ground black pepper. Enjoy!

Creamy Potato And Leek Soup With Bacon Croutons

3.51MB ∙ PDF file

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Bacon: streaky bacon has the best fat content and crisps up very well. However, back bacon is a good alternative. Whether you use smoked or unsmoked is down to personal preference. You can also use diced pancetta. Or sprinkle the soup with diced cooked ham or shredded cooked ham hock.

Herbs: finely chopped rosemary or sprigs of fresh thyme are delicious with the potatoes. You could pop in a bay leaf too.

Croutons: sourdough absorbs the oil really well and goes nice and crispy. However, you can use whatever crusty bread you like. You can even use wholemeal or seeded loaves if that is what you have.

Dairy: sometimes I add a dollop of crème fraîche or sour cream for a bit of tang. A spoonful of Boursin is delicious for a garlicky flavour.

What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 5 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.

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This is one of those recipes that requires so little effort. The only thing required is a little forethought as it needs time in the oven. I like to get it done the day before or even at the weekend and it kind of keeps getting better with time. Nothing better than knowing this is in the fridge waiting for you. It also freezes beautifully - just defrost and toss with hot buttery pasta when you’re ready.

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

One Pan Creamy Lemony Salmon Orzo

Creamy Fennel, Sausage & Tomato Pasta with Cavolo Nero

Serves 4.

You will need:

500 g beef shin

2 large carrots, peeled and diced

1 white onion, diced

2 celery stalks, diced

4 garlic cloves

1 small bunch of fresh thyme

1 Parmesan rind

2 bay leaves

2 tbsp tomato paste

100 ml red wine, something you would drink but nothing expensive

350 ml beef stock

1 x 400g tin of tinned chopped tomatoes, or passata

½ tsp sugar, or 1 tsp balsamic glaze

To serve:

400 g tagliatelle or pappardelle

Parmesan

Fresh parsley or basil, to top

Method

Pat 500g beef shin dry to help them brown nicely. Season generously with salt and, if possible, leave them uncovered in the fridge overnight to dry brine. If you don’t have time, just move on to searing.

Heat a large Dutch oven pot (you want an ovenproof dish with a lid and heavy bottom) over high heat. Add a drizzle of oil then sear the beef shin until they’re well browned but definitely not cooked, then set aside. You just want some colour.

I like to blitz 2 carrots, 2 celery stalks, 4 garlic cloves and 1 onion in my food processor for a quick fine dice. But you can also do by hand. Add the diced veg to the same pan in which you seared the shin, with a little salt and pepper. Cook for about 5 minutes.

Stir in 2 tbsp tomato paste and 100ml red wine. Let it cook for a couple of minutes. Heat the oven to 160°C fan/180°C conventional/355°F.

Add 2 bay leaves, 1 bunch of thyme, 1 parm rind, and 1 tin of chopped tomatoes, 1/2 tsp sugar to the pot and 350ml beef stock. You want enough stock to almost cover the beef shin – around 350 but could be more (e.g. 500ml), depending on your pan. Bring everything to a gentle simmer, then nestle the beef shin back into the sauce. Cover with a lid.

Cook low and slow for about 2.5 hours in the oven. If you’d rather, you can do it on the stove on a really low simmer for 2 hours, until the meat is falling-apart tender.

Shred up the meat and add back to the sauce.

At this stage, you can refrigerate the ragu for up to 3-4 days and reheat when needed.

Then boil 400g pasta in well-salted boiling water and then drain. Add the pasta to the pan of ragu. Add a few spoons of pasta water and toss together. Top with parmesan and fresh parsley or basil.

Slow Cooked Beef Shin Ragu

4.04MB ∙ PDF file

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If you want to freeze: Once cooled completely, portion into airtight containers with some of the sauce. Freeze for up to 3 months. Defrost overnight in the fridge before reheating gently.

Make Ahead: I find the flavour often improves after a night or two in the fridge. Cook the ragu fully, let them cool, then refrigerate overnight. Skim any solidified fat from the surface before reheating.

Parmesan rind: If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!

Wine: if you can’t use wine, add 100ml more beef stock with a tablespoon of balsamic vinegar for the acidity. It may need a splash more balsamic vinegar at the end to mimic the acidity.

Thyme: swap for rosemary if you prefer, or fresh oregano sprigs.#

Other cuts of beef: I prefer beef shin in this but you could also swap for ox cheek, or beef short ribs.

What to do with leftovers: Keep leftover ragu in an airtight container in the fridge for up to 3-4 days. Gently reheat the ragu either on the stove over low heat (covered) until warmed through. Add a splash of stock or water if the sauce has thickened too much.

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I truly believe there is nothing more comforting than mashed potato. Here I’ve added parmesan which just takes it up a notch. This is utterly delicious and on the table in less than 30 minutes. Decadent and delicious!

Roasted Honey and Harissa Chicken with Warm Pearl Cous Cous Salad

Easy Steak Tagliata with Balsamic Dressing

Prawn Chorizo Pasta

Serves 2.

You will need:

For the garlic butter steak bites:

2 good-quality beef steaks of your choice, such as sirloin or rump

Salt and freshly ground black pepper

2 tsp garlic powder

1 tbsp olive oil

100 g butter, salted or unsalted

2 garlic cloves, grated or finely minced

15 g Parmesan cheese, grated

A handful of fresh parsley, chopped

For the parmesan mashed potato (optional):

500 g potatoes

50 ml milk, approx

2 tbsp butter, salted or unsalted

30 g Parmesan, grated

Method

Start with the potatoes. Peel and chop 500g potatoes. Place in a large saucepan and cover with cold water and salt generously.

Bring to a simmer and cook for 8 to 12 minutes (depending on the size of the potatoes). They should be completely tender when you poke them with a fork. Remove from heat and drain.

Add 2 tbsp butter to the potatoes and use a potato masher or ricer to mash the potatoes.

Add 50ml milk and 30g grated parmesan and stir until incorporated. Add salt, pepper, and more milk to taste.

Mix everything well, taste then and add more salt and some pepper, if needed. Want creamier potatoes? Add more liquid. Not buttery enough, add more butter.

Then you can fry the steak bites.

Chop 2 steaks into bite-sized pieces. Pat dry with kitchen paper. Season generously with salt, pepper, and 2 tsp garlic powder.

Heat 1 tbsp olive oil in a large frying pan over a high heat. You want it ripping hot. Add the steak pieces and fry for about 2 minutes on each side until well seared. Remove from the pan and set aside on a clean plate to rest.

In the same pan, reduce the heat slightly and add 100g butter. Once melted, stir in 2 grated garlic cloves, 15g grated Parmesan, and a handful of chopped parsley. Cook for 1–2 minutes until fragrant.

Return the steak bites to the pan and toss well in the garlic butter until coated and warmed through.

Serve immediately, ideally with creamy mashed potatoes or your favourite side dish.

Easy Garlic Butter Steak Bites With Creamy Parmesan Mashed Potatoes

3.31MB ∙ PDF file

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Make it spicy: add dried chilli flakes or fresh chilli, finely chopped, when adding the garlic to the melted butter.

Other meats: you could do this with other protein options, such as prawns (my garlic butter prawns may help) or with chicken. Just cook chicken for longer as it takes longer than steak and you want it to be fully cooked.

Serving suggestions: I’ve served with creamy mash but you could do gnocchi, creamy polenta or pasta too.

Dry the steak: Pat the steak cubes dry with kitchen paper before seasoning. Moisture on the surface will steam the meat instead of searing it, preventing that golden crust from forming.

Avoid tough steak bites: Avoid overcooking or overcrowding the pan. Cook in small batches and always err on the side of under-done, rather than over-done, as the steak keeps cooking as it rests. Also, always slice against the grain when prepping.

What to do with leftovers: store leftovers in the fridge for up to 3 days but I would only do that if really needed, as when you reheat the steak, it will lose its pinkness in the middle. I would avoid reheating as it will overcook the steak. But if needed, you could flash fry in a really hot pan for 1 minute to warm through.

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Now I love a quick and easy weeknight supper as you know, but that can come in many forms. Some dishes you quickly whip up there and then, others can still be done in 30 minutes but they are a little more needy. And then there are those that require mere minutes of your time and then you bung it in the oven and forget about it while you get on with your life. This recipe is the latter.

Ideal if you’re working from home, get this done at lunchtime and you’ll be rewarded with the most delicious supper with so little effort on your part, you won’t believe it. OR you could get it cooked the night before and keep in the fridge until supper the next day. OR do it on a lazy Sunday afternoon and reheat for supper during the week.

Utterly delicious. I love it with creamy mashed potato, but also excellent with pasta or polenta.

Spicy Penne Amatriciana (aka Tomato & Bacon Pasta)

One Pan Creamy Lemony Salmon Orzo

Creamy Fennel, Sausage & Tomato Pasta with Cavolo Nero

Serves 4.

You will need:

6 bone-in short ribs, usually about 1.5kg

2 large carrots, peeled and roughly chopped

1 red onion, roughly chopped

2 celery stalks, roughly chopped

3 tbsp tomato paste

100 ml red wine

1 whole head of garlic, halved through the middle (skins on is fine)

1 small bunch of fresh thyme

4 bay leaves

500 ml beef stock, OR ENOUGH TO COVER THE SHORT RIBS! Top up with water, stock or wine for this.

To serve:

Creamy mashed potatoes

Chives

Method

Pat 6 short ribs dry to help them brown nicely. Season generously with salt and, if possible, leave them uncovered in the fridge overnight to dry brine. If you don’t have time, just move on to searing.

Heat a large dutch oven pot (you want an ovenproof dish with a lid and heavy bottom) over high heat. Add a drizzle of oil then sear the ribs until they’re well browned but definitely not cooked, then set aside. You just want some colour. Add 2 chopped carrots, 2 chopped celery stalks, and 1 chopped red onion to the same pan with a little salt and pepper. Cook for about 5 minutes.

Stir in 3 tbsp tomato paste and 100ml red wine. Let it cook for a couple of minutes. Heat the oven to 160°C fan/180°C conventional/355°F.

Add 4 bay leaves, 1 bunch of thyme, 1 head of garlic and 500ml beef stock. You want enough stock to almost cover the ribs – around 300 but could be more (e.g. 500ml), depending on your pan. Bring everything to a gentle simmer, then nestle the ribs back into the sauce. Cover with a lid.

Cook low and slow for about 3.5 hours in the oven. If you’d rather you can do it on the stove on a really low simmer for 3 hours, until the meat is falling-apart tender.

Once out of the oven, there will likely be a nice layer of fat in the pot. I like to remove some of it (keep some as fat is flavour) but if there is a lot, you don’t want it to feel too greasy. I use a large spoon to skim the fat off the surface and discard it.

Take out the ribs, then strain the sauce over a bowl to remove the vegetables and herbs.

Then return the sauce to the same pan and bring to a gentle simmer on medium-high heat. Reduce the sauce until thickened, it will depend how much sauce is leftover after you’ve cooked the meat so this could take a range of time. Look for visual cues to see how thick it is, it should nicely coat the back of a spoon once reduced. Return the ribs to the sauce.

Pull the bones out of the short ribs and then return the meat to the sauce (or leave bone-in if you prefer). If there is some jellified fat on the short ribs, you can trim this off before serving as it’s not always a nice texture to eat.

At this stage, you can refrigerate them for 1–3 days and reheat when needed.

Otherwise, serve straight away with creamy mashed potatoes and a scattering of fresh chives.

Red Wine Braised Beef Short Ribs

3.82MB ∙ PDF file

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If you want to freeze: Once cooled completely, portion into airtight containers with some of the sauce. Freeze for up to 3 months. Defrost overnight in the fridge before reheating gently.

Make Ahead: I find the flavour often improves after a night or two in the fridge. Cook the short ribs fully, let them cool, then refrigerate overnight. Skim any solidified fat from the surface before reheating.

Parmesan rind: If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind is just used here!

Wine: if you can’t use wine, add 100ml more beef stock with a tablespoon of balsamic vinegar for the acidity. It may need a splash more balsamic vinegar at the end to mimic the acidity.

Serving suggestions: I’ve served with creamy make-ahead mash but you could do gnocchi, creamy polenta or pasta too. It’s also delicious (bear with me) on toast (something like a baguette or ciabatta) with some more parmesan on top.

Asian-inspired: Add soy sauce, star anise and ginger; swap wine for Shaoxing rice wine for an Asian twist.

Leftover Sauce: If you have extra sauce, don’t throw it away – it’s packed with flavour. Stir it into soups, use as a base for a stew, or even toss with pasta for a rich ragù-style dish.

What to do with leftovers: Keep leftover ragu in an airtight container in the fridge for up to 3-4 days. Gently reheat the ragu either on the stove over low heat (covered) until warmed through. Add a splash of stock or water if the sauce has thickened too much.