Main Dishes

Toss ready-to-eat imitation crab with cucumber, drained tomato and lemon-garlic mayonnaise. This chilled seafood-style salad stays fresh and lightly creamy.

Fill thin savoury crepes with cooked turkey, mushrooms and carrot, then warm them in butter. These nalesniki make a tender meal with a sour cream spoonful.

Sear beef chuck, then slow-cook it with mushrooms, carrots and thyme until fork-tender. Thicken the cooking juices for a savoury gravy to spoon over the meat.

Stir-fry chicken with broccoli, carrot and peppers in an orange-ginger sauce. Fresh juice and a light cornflour thickener give the dish a glossy citrus finish.

Fold finely chopped cooked mushrooms into ground chicken, shape patties and pan-cook until golden. These tender kotlety have savoury mushrooms throughout.

Stir-fry cold cooked rice with pineapple, bell pepper, ginger and garlic. Soy sauce and sesame oil give this colourful meat-free rice dish a savoury finish.

Bake browned hash browns with eggs, ham, mushrooms and cheddar until the centre sets. Rest the breakfast casserole briefly before cutting generous slices.

Coat chicken strips in garlic-Dijon mayonnaise and breadcrumbs, then bake until golden. Serve the tender strips with a separately mixed honey mustard dip.

Marinate beef sirloin with lemon, garlic and dill, then grill with peppers and onion. These shashlik-style skewers have browned edges and a savoury centre.

Make pork and cabbage gyoza with crisp golden bases and tender tops. Includes wrapper sealing, pan-steaming steps and safe filling-temperature checks.

Shape turkey patties around browned mushrooms and onion, then pan-cook until golden and cooked through. Serve the stuffed kotlety with potatoes or greens.

Fill jumbo pasta shells with beef, ricotta and spinach, then bake in marinara beneath mozzarella. These stuffed shells bring lasagna flavours to the table.