The Kitchen
Kitchens
Shepherd's Pie with a Cheddar-Mustard Mash Crust
The ultimate comfort, with a sharp golden top
Roasted Carrots with Honey, Cumin and Yoghurt
Sweet, spiced and blistered, over a cool garlicky pool
The Full English, Timed So Nothing Goes Cold
A reverse-order timeline that gets everything onto warm plates together
Tahini Sauce: The Ratio, the Method, the Variations
The one sauce that makes everything better
Chicken Tikka Masala with Charred Tomato and Cashew Cream
The nation's favourite, made luxuriously smooth
Stuffed Peppers with Rice, Feta and Herbs
Sweet roasted peppers, herby rice and a lemon-crumbled feta lid
Butter Chicken with Smoked Paprika and Fenugreek
A silky murgh makhani with a gently smoky depth
Cauliflower Cheese with a Mustard Crumb
A proper cheese sauce, roasted florets and a crunchy Dijon topping
Quick Kimchi (Mak-kimchi): Fermented in Two Days
The everyday kimchi that doesn't make you wait
Chicken Karaage, Double-Fried, Ginger-Soy
A second dip in hot oil is what gives karaage its glassy, shattering crust
Gremolata: The Three-Ingredient Garnish That Lifts Everything
Lemon, garlic and parsley, finely chopped
Halloumi and Vegetable Traybake with Harissa
One tin, roasting-hot, squeaky cheese and honeyed harissa
Malawach: The Yemeni Flaky Flatbread
A coiled, laminated dough that unrolls into dozens of buttery layers
Chole Bhature with Fluffy Fried Bread
Dark, tea-stained chickpea curry and balloons of fried dough
Chilli Oil with Crispy Shallots and Sichuan Peppercorn
Crunchy, numbing and dangerously good
Louisiana Chicken and Andouille Gumbo
A dark, patient roux built by hand, loaded with chicken, andouille and the holy trinity
Labneh from Scratch: Strained Yoghurt, Olive Oil, Za'atar
Thick, tangy and almost effortless
Coronation Chicken, Reconsidered
The 1953 buffet classic, rebuilt with bloomed spice and less claggy mayonnaise
Tteokbokki with Gochujang and Brown Butter
Brown butter takes the raw edge off gochujang without dulling the heat
Baingan Bharta with Smoked Aubergine
Charred over a live flame, mashed rough, finished with browned ghee
Sunomono: Japanese Cucumber and Wakame
A cool, glassy salad of pressed cucumber and seaweed in a sweet-sharp dressing
Jamaican Beef Patties with a Turmeric Crust
Golden, flaky pastry crescents packed with peppery, scotch-bonnet-spiked beef
Ful Medames: Spiced Fava Beans for a Proper Egyptian Breakfast
Slow-simmered, garlicky and lemon-bright
Kısır: Turkish Bulgur Salad with Pomegranate Molasses
The Anatolian bulgur salad, deepened with a roasted pepper paste
Alfajores with Dulce de Leche and Coconut
Cornflour-tender shortbread rounds sandwiching thick dulce de leche, edges rolled in toasted coconut
Smashed Avocado with Dukkah, Feta and Chilli Flakes on Sourdough
The café classic rescued by a homemade hazelnut-and-spice dukkah
Malai Kofta in a Cashew-Tomato Gravy
The dinner-party curry worth the effort, made manageable
Buckwheat Crêpes with Ham, Gruyère and a Fried Egg
Nutty Breton galettes folded around melting cheese and a crisp-edged egg
Aloo Tikki Chaat with Yoghurt and Tamarind
Crisp spiced potato patties buried under yoghurt, tamarind, chutney and a snowfall of sev
Mixed Vegetable Pakoras with Chaat Masala
A monsoon plateful of spiced, twice-fried vegetable fritters, dusted with tangy chaat masala
Halloumi, Watermelon and Za'atar
Salty griddled cheese, cold sweet melon and a herb-and-sumac hit
Turkish Eggs (Çılbır) with Chilli Butter and Yoghurt
Soft poached eggs over garlicky yoghurt under a slick of foaming Aleppo butter
Lemongrass Pork Banh Mi with Quick Pickle
Vietnam's sandwich, built on chilli-lemongrass pork and a ten-minute pickle
Whole Roasted Mackerel with Gooseberry
An old English pairing that still knows exactly what it is doing
Sweet Potato and Peanut Stew (West African Style)
A deeply savoury groundnut stew with a backnote of smoked paprika and lime
Onion Bhaji with Green Chutney
A craggy tangle of sweet fried onion, shatteringly crisp, with a bright green herb chutney
Ceviche with Leche de Tigre
Raw fish cured fast in ají-spiked citrus, served with the "tiger's milk" you'll want to drink by the spoonful
Injera: The Sourdough Flatbread That Is Also the Plate
A three-day teff ferment that turns bubbly, sour, and does the washing-up for you
Burrata with Charred Peaches and Basil
A summer plate that lives or dies on the ripeness of the fruit
Nepali Chicken Momos with Tomato Achar
Hand-pleated steamed dumplings and a tomato-sesame dip lit up with timur
Tuscan White Bean and Cavolo Nero Soup
A peasant ribollita-style bowl thickened with bread and finished with charred garlic oil
Char Siu Bao: Steamed BBQ Pork Buns
Cloud-white steamed buns split to show glossy, sweet-savoury barbecue pork
Yam Nua: Thai Grilled Beef Salad with Lime and Chilli
Charred steak, raw shallot and a dressing that hits every corner of the tongue
Sardines on Toast with Charred Lemon
The five-minute supper that eats like a small holiday
Suya with a Peanut-Spice Crust
Char-grilled beef skewers packed in a dry peanut yaji crust, Northern Nigerian street food at home
Chicken Congee with Crispy Shallots and Ginger Oil
Silky rice porridge, the ultimate quiet comfort
Chraimeh: Libyan-Jewish Spiced Fish in Tomato
A fiery, garlicky tomato braise for the Friday-night table
Watermelon, Feta and Mint with Black Olive
The classic summer salad, sharpened with a salty black-olive crumb
Har Gow: Prawn and Chive Dumplings
The translucent crescent of dim sum, with a snappy prawn filling and a wheat-starch wrapper you make from scratch
Pork and Chive Potstickers
Juicy pan-fried Chinese dumplings with a lacy crisp base, thanks to a splash of flour-water slurry
Laksa: Rich, Spicy, Coconut-Scented and Worth the Paste from Scratch
A bowl of Southeast Asian comfort from the ground up
Roasted Squash, Farro and Pomegranate
A warm autumn grain salad lifted by a brown-butter and sage dressing
Pan-Seared Duck Breast with Cherry and Port Sauce
Crisp skin, blushing pink, and a glossy fruit sauce
Vada Pav: Mumbai's Potato Burger
A fried potato dumpling, a soft bun, and three chutneys doing the arguing
Grilled Octopus with Smoked Paprika and Potato
Tender inside, charred at the tips, dressed while it steams
Sausage Rolls with a Flaky Puff and Fennel
Proper pork sausage rolls with toasted fennel seed in the meat and a shatteringly crisp all-butter puff
Mushroom Bourguignon (the One That Makes Vegetarians Smug)
All the depth of the classic, none of the beef
Scallops with Black Pudding and Pea Purée
The great British starter, three elements timed to the second
Sinigang with Charred Tomato and Tamarind
The Philippines' great sour soup, given a smoky backbone by charring the tomato before it hits the pot
Beetroot, Goat's Cheese and Candied Walnut
Roasted beets, tangy cheese and walnuts candied with rosemary and black pepper
Cranberry Sauce with Port and Orange
The Christmas classic given depth with ruby port and orange, cooked just enough to keep the fruit bright
Crab Cakes with Old Bay and Remoulade
Mostly crab, barely bound, fried until the edges catch
Black Bean Tacos with Charred Corn Salsa and Lime Crema
A meat-free taco night that nobody misses the beef at
Sesame-Ginger Soba Noodle Salad
Cold buckwheat noodles in a ground-sesame dressing with a miso backbone
Banh Xeo: Vietnam's Sizzling Crepe
A turmeric-rice batter poured screaming-hot, rested overnight for a crust that shatters like glass
Bacalhau à Brás: Salt Cod, Egg and Potato
Lisbon's late-night tangle of cod, crisp potato and softly set egg
Adjaruli Khachapuri: The Georgian Cheese Boat
An enriched dough boat, a molten cheese lake, and a runny egg stirred through with butter
Brown Sauce, Homemade
The tangy, spiced fruit sauce of the greasy-spoon café, made properly at home with a date-and-tamarind backbone
Gỏi Gà: Vietnamese Chicken and Cabbage Salad
Poached chicken, shredded cabbage and a fish-sauce dressing with real backbone
Quince Membrillo for the Cheeseboard
Amber, sliceable quince paste, warmed with orange and star anise
Chicken Shawarma: Spiced, Stacked, Better Than the Takeaway
Oven-roasted, charred at the edges, no rotisserie required
Aubergine Parmigiana: Properly Layered, Properly Good
The vegetarian bake worth the patience