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18 recipes

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Arroz de Pato

Arroz de Pato

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of crisped chouriço at the end. You poach a whole duck for two hours with onion, bay, cloves and lemon peel until the meat falls apart, then strip the meat off the bones and put the bones back to extract another half hour of flavour from the stock. The strained duck stock cooks the rice, the shredded meat folds back in, and the whole thing goes into a baking dish under a layer of paper-thin chouriço slices. Twenty minutes in a hot oven and the top emerges deeply burnished, the chouriço slices crisp at their edges and slick at their centres. Sunday lunch, ideally with a heavy red from the Douro.

Portuguese 3 hours 25 minutes Serves6
Gimbap

Gimbap

Rice cooks, dresses with sesame oil and salt while still warm. Fillings prep separately: carrots julienne and stir-fry briefly with salt; spinach blanches, drains, dresses with garlic, salt and sesame oil; egg cooks as a thin omelette, slices into strips; pickled yellow radish (danmuji) cuts into long strips; protein (ham, beef bulgogi, tuna mayo, fishcake) preps to size. Each gim sheet (toasted seaweed) lays on a bamboo mat; rice spreads thin over two-thirds of the sheet; fillings line in the centre; the mat rolls everything tightly. Cut into 12 slices per roll. Brushed with sesame oil; sprinkled with sesame seeds.

Snacks 1 hour 25 minutes Serves4
Kanom Jeeb

Kanom Jeeb

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.

Snacks 40 minutes Serves4
Lentejas Chilenas

Lentejas Chilenas

A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter. You render smoked bacon in a heavy pot until the fat runs clear, then soften onion, garlic and carrot in the rendered bacon fat. Tomato and a generous scatter of dried oregano build the base. Green or brown lentils go in with stock and simmer for forty-five minutes until tender. Potato chunks join for the last twenty minutes. A splash of red wine vinegar at the end brightens the whole stew and pushes it from heavy to balanced. Eaten with crusty bread, a chopped salad on the side, and a glass of red.

Sides 1 hour 30 minutes Serves4
Restaurant-Style Ragù

Restaurant-Style Ragù

True ragu demands patience, precision, and respect for the process. Ground beef (or a beef and pork mix) browns deeply in batches to build caramelization without steaming. Aromatic vegetables soften slowly until sweet. Tomato paste darkens and concentrates its flavor through caramelization. Red wine deglazes and cooks off. Then comes the long, gentle simmer, 1 hour 45 minutes to 2 hours, where flavors meld and deepen into something far greater than the sum of its parts. This is not a quick sauce; it is an investment in excellence.

Italian 24 minutes Serves4
Shoyu Ramen

Shoyu Ramen

Of the four main ramen styles, shoyu (soy) is the cleanest and most aromatic, leaning on a clear roasted-chicken broth rather than the milky richness of tonkotsu or the heavy punch of miso. The technique splits the work: a long, gentle simmer with kombu and shiitake builds the broth, and a separate seasoning sauce called tare goes in bowl by bowl at the end. That last step is what lets you tune the saltiness without compromising the broth's clarity.

Japanese 4 hours 45 minutes Serves6
Tomato Soup

Tomato Soup

The British weeknight classic, the soup that arrives in a mug with a buttered slice of bread on a damp afternoon. You soften onion, garlic and celery in butter, then drop in fresh ripe tomatoes (or a generous tin if winter is being unhelpful), stock, a sprig of basil or thyme, and simmer for twenty minutes until the tomatoes have collapsed and the kitchen smells like a Mediterranean greengrocer. From there you can leave it chunky and rustic or blitz it smooth in a blender, with a slick of cream stirred in at the end if you want it richer. Eaten with a grilled cheese sandwich, fresh bread torn alongside, or a scatter of croutons on top. A simple, forgiving recipe; the only thing that matters is the quality of the tomatoes.

British 1 hour 5 minutes Serves6-8
Vietnamese Pork Bun Cha

Vietnamese Pork Bun Cha

Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture, then char-grilled fast over high heat to keep them juicy. They land in bowls of warm fish-sauce dressing alongside cooked rice vermicelli, fresh mint, Thai basil, lettuce, pickled green papaya and a sprinkle of garlic and chilli. Diners assemble each spoonful at the table from the components, lifting noodles and herbs into the broth.

Vietnamese 1 hour 15 minutes Serves6