Main Dishes

Toss romaine and tomatoes with a lemon mayonnaise dressing, then add crisp bacon and croutons. This BLT salad keeps its crunch when assembled before eating.

Fill boneless chicken thighs with cooked rice and cheese, then roast with cauliflower. Check the stuffing is hot through before serving this one-pan dinner.

Shape cooked salmon with breadcrumbs, egg, lemon and dill into patties. Pan-fry these salmon cakes until golden outside and warm, tender and flaky inside.

Bake chicken drumsticks until cooked through, then brush with a honey, soy and garlic glaze. The sticky finish balances sweetness with savoury soy and vinegar.

Brown mushrooms with onions and thyme, pile onto toasted bread and melt cheddar over the top. These open-faced mushroom melts stay crisp around the edges.

Layer smoked salmon, potatoes, carrots, eggs and beets with mayonnaise. Chill this shuba salad until the layers settle, then serve cold in neat portions.

Roast chicken thighs with potatoes, carrots and garlic on one tray. The vegetables soften in the pan juices while the chicken skin turns crisp and golden.

Slow cook beef brisket with onions, garlic and stock until fork tender. Reduce the cooking juices into a savoury gravy for sliced beef or sandwich fillings.

Cook chkmeruli, Georgian chicken in a garlicky milk sauce, with a simple thigh-based method. Includes browning tips, gentle sauce heat and safe chicken doneness cues.

Make vitello tonnato with thin chilled veal and tuna-caper sauce using cooked eggs. Includes gentle poaching, temperature checks and prompt chilling steps.

Cook Korean tteokbokki with chewy rice cakes, gochujang and fish cakes. Includes soaking firm cakes, controlling the sauce and reheating with added water.

Make Japanese takoyaki with cooked octopus, dashi batter and classic toppings. Includes pan turning, temperature checks and advice for the hot soft centers.