Spaghetti Bolognese, a classic Italian dish, holds a special place in the hearts of food enthusiasts worldwide. Known for its hearty flavors and comforting appeal, it has become a staple on dinner tables everywhere. In this blog post, we embark on a delightful culinary journey to uncover the origins, traditional recipes, and exciting variations of spaghetti Bolognese. Join us as we dive into the rich history of this iconic dish and explore the endless possibilities it offers for delicious dining experiences.
Origins of Spaghetti Bolognese
Spaghetti Bolognese, often misunderstood in terms of its origin, has a fascinating history deeply rooted in Italian culinary tradition. Despite its name, the dish’s true birthplace isn’t directly associated with the city of Bologna, as commonly assumed. Instead, it finds its origins nestled in the charming Emilia-Romagna region of Italy, where the city of Bologna plays a significant role in its culinary heritage.
Delving into the historical context reveals a tale of evolution and cultural exchange. The dish evolved from traditional Italian meat sauces, gradually transforming into the hearty, tomato-based Bolognese sauce we know today. Its journey through time reflects not only changes in culinary techniques and preferences but also the diverse influences of Italian regional cuisines.
Throughout its evolution, Spaghetti Bolognese has become more than just a dish—it’s a symbol of cultural unity and gastronomic creativity. Its widespread popularity transcends borders, making it a beloved staple in households across the globe. This culinary masterpiece serves as a testament to the enduring legacy of Italian cuisine and its ability to captivate hearts and palates worldwide.
Traditional Recipe
To truly savor the essence of Spaghetti Bolognese, it’s essential to master the art of crafting the authentic Bolognese sauce. Here’s a detailed breakdown of the ingredients and preparation method:
Ingredients:
Ground beef: Provides richness and depth of flavor.
Onion, carrot, and celery (known as soffritto): Forms the aromatic base of the sauce.
Garlic: Adds a savory aroma and depth of flavor.
Tomato paste: Concentrates the tomato flavor and adds richness.
Canned tomatoes: Use high-quality canned tomatoes or tomato passata for a vibrant sauce.
Red wine: Enhances the complexity of the sauce with its acidity and depth.
Beef or chicken stock: Adds depth and richness to the sauce.
Milk or cream: Balances acidity and adds creaminess.
Preparation:
Start by sautéing the soffritto (onion, carrot, and celery) in olive oil until softened and fragrant.
Add minced garlic and cook until aromatic.
Brown the ground beef in the same pan, breaking it apart with a spoon until evenly cooked.
Stir in tomato paste and cook until it darkens in color.
Deglaze the pan with red wine, scraping up any browned bits from the bottom.
Add canned tomatoes or tomato passata, along with beef or chicken stock, and simmer gently.
Stir in a splash of milk or cream to balance the acidity and add richness.
Simmer the sauce over low heat for at least an hour, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Tips for Perfect Texture and Consistency:
Use a mix of ground beef and pork for a richer flavor profile.
Opt for a long, slow cooking process to develop deep, complex flavors.
Allow the sauce to simmer uncovered to reduce and thicken properly.
Season the sauce with salt and pepper to taste, adding gradually and tasting as you go.
For an extra luxurious texture, stir in a knob of butter at the end of cooking.
Mastering the traditional Bolognese sauce requires patience, attention to detail, and a willingness to let the flavors develop over time. By following these steps and incorporating these tips, you’ll be well on your way to creating a masterpiece that will delight your taste buds and impress your guests.
Exciting Variations
Spaghetti Bolognese is a versatile dish that lends itself well to creative experimentation. Here are some exciting variations to explore, allowing you to tailor the dish to your preferences and dietary needs:
1. Alternative Protein Options:
Turkey Bolognese: Swap out the traditional ground beef for lean ground turkey to create a lighter, healthier version of the classic dish. Turkey adds a deliciously different flavor profile while still delivering the satisfying texture you crave.
Vegetarian Bolognese: Embrace the plant-based trend by substituting meat with hearty ingredients such as lentils, mushrooms, or textured vegetable protein (TVP). These alternatives offer a meaty texture and absorb the rich flavors of the sauce beautifully, making for a satisfying and nutritious meal.
2. Dietary-Friendly Variations:
Gluten-Free Spaghetti: For those with gluten sensitivities or celiac disease, opt for gluten-free spaghetti made from rice, quinoa, or chickpea flour. Pair it with your favorite Bolognese sauce recipe for a comforting meal that’s safe and delicious for everyone to enjoy.
Dairy-Free Bolognese: Make the dish dairy-free by omitting the milk or cream from the traditional sauce recipe. Instead, use a splash of vegetable broth or coconut milk to achieve a creamy texture without sacrificing flavor.
3. Experimentation with Herbs, Spices, and Pasta Types:
Herbal Infusion: Elevate the flavor profile of your Bolognese sauce by experimenting with different herbs and spices. Try adding fresh basil, oregano, thyme, or rosemary for a fragrant and aromatic twist. Red pepper flakes or chili powder can also add a subtle kick of heat to the sauce.
Pasta Varieties: While spaghetti is the traditional choice for Bolognese sauce, don’t be afraid to venture beyond. Experiment with other pasta shapes such as penne, rigatoni, or fettuccine to change up the texture and presentation of the dish. Each pasta variety offers a unique eating experience, allowing you to customize your meal to suit your taste preferences.
By embracing these exciting variations, you can breathe new life into the classic Spaghetti Bolognese recipe and create a culinary masterpiece that’s sure to impress even the most discerning palates. So, roll up your sleeves, unleash your creativity, and get ready to embark on a delicious culinary adventure!
Conclusion
In conclusion, Spaghetti Bolognese is more than just a dish—it’s a culinary journey filled with rich history, diverse flavors, and endless possibilities. From its humble origins in the Emilia-Romagna region of Italy to its widespread popularity across the globe, this iconic dish continues to captivate food enthusiasts and bring joy to dinner tables everywhere.
By exploring the traditional recipe, exciting variations, and creative adaptations, you have the opportunity to make Spaghetti Bolognese uniquely your own. Whether you’re a meat lover, a vegetarian, or following a gluten-free diet, there’s a version of this classic dish to suit your tastes and dietary preferences.
So, why not roll up your sleeves, gather your ingredients, and embark on your own culinary adventure? Whether you’re cooking for yourself, your family, or your friends, Spaghetti Bolognese is sure to delight and satisfy. From its savory aroma to its hearty flavors, it’s a dish that brings people together and creates cherished memories around the dining table.
So go ahead, embrace the magic of Spaghetti Bolognese, and let your taste buds be your guide. Bon appétit!
In America, eating insects has mostly been relegated to a stunt game show (of the early aughts) and the occasional grasshopper taco on the menu of a more authentic Mexican restaurant. For centuries, though, bugs have been an integral part of diets around the world, providing a sustainable, economical source of protein in cultures from South America, Africa, Australia, and beyond. While the thought of choking down a tarantula, its hairy legs squirming wildly in protest, might seem offensive to some (all), restaurants across the globe are elevating the insect to gourmet status. Read on for some intriguing bug dishes that are helping to squash the stigma of edible insects.
Queen Ant Egg Tostada, Noma, Mexico
Jason Loucas Photography
René Redzepi of the world-renowned Danish restaurant Noma is no stranger to cooking (or in this case, not cooking) with insects. At his 2012 London pop-up, the legendary chef served crème fraîche dotted with live ants, and in Japan in 2015, Redzepi’s shrimp sushi also came crawling with the tiny black insects. At his two-month turn in Tulum, Mexico, the 14-course menu showcased the chef’s signature innovative interpretations of regional cuisine. One such course was a tostada with grilled espolon beans and creamy escamoles (ant eggs), prepared with grilled habanero oil and garnished with beach greens and flower petals.
Bug Tapas, Bugs Cafe, Cambodia
Courtesy of Bugs Cafe
Fried insects are a common snack in Cambodia, for sale at stalls throughout the country’s markets, but at the now-shuttered Bugs Cafe in Siem Reap they got a gourmet upgrade. The tapas menu featured traditional Cambodian dishes like wild spring rolls stuffed with ants, green papaya salad with grilled marinated scorpions and kaffir lime, and tarantula doughnuts, dipped in tempura, deep fried, and served with sweet chile sauce and mango chutney.
Insect Ramen, Ramen Nagi, Japan
Courtesy of Ramen Nagi
In Japan, bowls of hot, salty ramen might be topped with sliced pork, boiled eggs, dried seaweed, and in at least one Tokyo shop, bugs. According to Reuters, Ramen Nagi in Tokyo held a popular pop-up, serving insect tsukemen with crickets and mealworm-peppered noodles in a cricket, grasshopper, or silkworm powder-flavored broth. The full-course meal sold out within four hours and included the bowl of ramen, fried worm spring rolls, cricket rice, and ice cream flavored with insect powder.
Cricket, Mealworm, and Grasshopper Burger, Grub Kitchen, UK
Courtesy of Grub Kitchen
Situated on a traditional Pembrokeshire farm, this charming restaurant in Wales is doing its part to make insect-eating mainstream. While fresh, locally sourced options abound for non-adventurous eaters, chef Andy Holcroft seamlessly blends bugs into both traditional British pub fare and international cuisine. Bug Wellington with mixed bugs and chestnuts wrapped in cricket crêpes and puff pastry, toasted cumin mealworm hummus, and Welsh cakes with cinnamon mealworms all get rave reviews, but one favorite is the signature bug burger. Made with toasted crickets, mealworms, and grasshoppers topped with spinach and sun-dried tomato and served with polenta fries and tzatziki sauce, think of it as an exotic version of a veggie burger.
Queso del Rancho, Xochi, Houston
Paula Murphy
Chef Hugo Ortega has been serving lime and salt-cured chapulines (grasshoppers) from Oaxaca at his eponymous Houston restaurant since 2007, but his latest spot offers even more opportunity to sample insect-based dishes common in his native Mexico. At Xochi, the James Beard Award finalist features grilled prime Black Angus rib eye served atop an ant mole; cocktails garnished with gusano (worm) salt; and Queso del Rancho, with housemade queso de cincho (cheese), chicharrones (fried pork rinds), and a trio of insects that includes worms, ants, and grasshoppers.
Love-Bug Salad, Archipelago, London
Courtesy of Archipelago
Bugs aren’t the only thing on the menu requiring an adventurous palate at Archipelago. The romantic candlelit restaurant in London’s Fitzrovia neighborhood serves up python carpaccio, marinated kangaroo skewers, and crispy zebra jerky, among other global delicacies. Try a side dish of Love-Bug Salad, made with worms and locusts, and save room for insect-focused desserts like chocolate-covered locusts and the Bushman’s Cavi-Err — blinis topped with coconut cream, vodka jelly, and caramelized mealworms.
Black Ant Guacamole, The Black Ant, NYC
Paul Wagtouicz
Though the name might suggest an all-bug menu, the popular East Village restaurant serves innovative spins on traditional Mexican fare, both with and without insects. To go all in on bugs, though, try a smoky jalapeño margarita rimmed with black ant salt, the Croquetas de Chapulin (yucca-Manchego and grasshopper croquettes), and an order of the house guacamole. The recipe changes with delicious additions like diced mangoes, pomegranates, or fried chickpeas, but it’s always topped with a sprinkling of tangy, nutty ant salt. When asked, you definitely want to add guac here.
After a heavy dose of rich food during the Eid holidays, the body craves something simpler. Here are some recipes that you could try after the holiday season.
MANGO STICKY RICE
Ingredients ½ cup glutenous rice 1 cup coconut milk ½ cup coconut cream 2 tbsp sugar 1 tsp salt For the topping — Fried lentils (can be altered with toasted sesame seeds) Mango slices, as per need
Method First, cook the glutenous rice properly following the regular method (steaming or in water). Then mix in the salt, sugar, and coconut milk. Cook for another two minutes. Slice up your mangoes and keep them in the refrigerator to be able to serve cold. Once the rice cools down, on a plate, serve the rice, top with coconut cream, and mango slices. Then top with choice of crisps for texture. Add extra coconut cream on the side for extra goodness.
SUSHI BAKE
Ingredients 3 sheets fried nori (regular ones used for sushi) 3 cups cooked glutenous rice 15-17 pieces large prawns, de-veined and cleaned 2 tbsp cream cheese 1½ tbsp mayo 1 tbsp sriracha 1 tsp soy sauce A pinch of black pepper 2 tsp vinegar
Method First, marinate the prawns with soy sauce and pepper, for 10 minutes. Prepare rice by mixing vinegar to the cooked rice. In a bowl, mix the cream cheese, mayo, and sriracha properly. Pour that cheese mix into the prawns and mix well.
Cut the whole large nori sheets into four. Brush hands with oil, then in the nori sheets, place in 1 tablespoon of the cooked rice in the middle of the sheet. Then using your hands, place the rice properly spreading it through the corners, but leave gaps in the corners. Take your muffin mould, brush oil in it. Then, press the nori with rice in them into the mould — they will look like flowers. After that, place in one tbsp of the prawn cheese mix into the rice cups. Bake in pre-heated oven for 18-20 mins at 175° C. Serve topping with spicy mayo/kewpie mayo, and soy sauce dip mixed with wasabi.
STREET STYLE THAI BASIL CHICKEN
Ingredients ½ chicken breast (around 200g) 5 cloves of garlic, if you like it garlicy Red chilli, as per preference 3 tsp soy sauce, light 1½ tsp oyster sauce 1½ tsp sugar (better if adjusted as per taste) 1 tsp soy sauce (dark) Oil Thai basil, as per taste (Fresh mint leaves can also be used, but it will not be basil chicken by name. However, it will not differ much in terms of flavour or taste. Just make sure the mint is fresh)
Method Cut your chicken into bite-sized pieces. Roughly crush together garlic and red chillies.
In a hot pan, add oil. Now, add the crushed garlic and chilli. This is my favourite part of the cooking, for the aroma it sets around. Stir fry that for just about a few seconds until flavours come out, and add in your chicken.
Fry the chicken for about a minute or so, and then pour in your light soy sauce, oyster sauce, sugar, and finally, the dark soy sauce. The reason for using both soy sauces is because of the depth of flavours they add individually and also to hit intricacy right! Stir it all, and cook for about a few minutes. Right during the end, add in your basil, and give it just one stir and get off heat, because we do not want to overcook the leaves.
I highly recommend the dish with steamed rice, and oozing yolky fried egg; the yolk gives a silky texture to rice.
CRISPY FISH TACO WITH PICKLED CARROTS
Ingredients 1 fillet dory fish 1 tsp soy sauce 2 tsp oyster sauce ½ tsp pepper 1 tsp lemon juice A pinch oregano Tempura (A classic regular tempura batter made with ice-cold water for crispiness) Flour, for regular tortilla 2 tbsp mayo 5-7 mint leaves, crushed ½ tsp lemon juice ½ carrot ½ cup vinegar
Method First, slice the carrots using a peeler for a finer finish. Leave them to be pickled by taking in small glass bowl, and drenching in vinegar, a pinch of ground black pepper. Rest for at least 25 minutes.
Prep the fish by cleaning and cutting. Marinate using soy sauce, oyster sauce, pepper, lemon juice, and leave for 15 minutes. Make the tempura batter with ice cold water. Now, on the side make the tortilla with flour, water, and salt (regular taco tortilla). Once done toasting the tortillas, make the lime-mint aioli by mixing in mayo, lemon juice, and the mint with little bit of ground pepper.
Finally, fry the fish dipping in tempura batter in deep fry. Then assemble the tacos by placing first the fish, then the pickled carrots, and finally the aioli on top.
Enjoy hot and crispy.
DATE FRAPPE
Ingredients 1 cup liquid milk 1 cup vanilla Ice cream 4-6 dates, depending on sweetness preferred 2 tsp coffee
Method First cup the dates into smaller pieces and get rid of the seeds. Blend all the ingredients together, and serve cold.
Fatty liver has become a growing cause of concern due to the increasingly inactive lifestyle we all are leading and indulging in comfort food in between the meals – thus eating more than our body requires. While our liver needs some amount of fat to carry on its operations, more than 5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of fat weight could be deadly. Around 40{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of Indians have non-alcoholic fatty liver but most of them remain unaware due to lack of symptoms in initial stages. Continuing with the unhealthy habits could worsen liver health to the extent that it can cause life threatening health conditions like cirrhosis on cancer. Fatty liver can be reversible until it is too advanced to cure. (Also read: World Liver Day 2023: Signs of fatty liver on your face, eyes and skin)
Around 40{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of Indians have non-alcoholic fatty liver but most of them remain unaware due to lack of symptoms in initial stages.(Khushboo Jain Tibrewala)
“Fatty liver is completely reversible for a long time. Only once the damage transforms into actual physical scarring and cirrhosis, does the damage become irreversible. Nearly 40{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of Indians have some or the other Non-Alcoholic fatty liver stage today. The key reason for such high numbers is quite simple really. It’s our lifestyle. We are eating more than ever before, our food is more processed than ever before, we are seated most of the day, our sleep schedules are not in sync with our circadian rhythm anymore, and we are putting in more toxins through pollution, chemical-laden body products, food additives and more. All of this coupled with the increased prevalence of insulin resistance, type 2 diabetes, obesity, and dyslipidaemia have come together to cause this alarming rise in fatty liver,” says Khushboo Jain Tibrewala.
On the occasion of World Liver Day, Khushboo Jain Tibrewala has launched Fatty Liver Guide, a guide with all the information for better liver health. Here are 6 recipes that can help you reverse fatty liver.
1. Moong Dal Idli
Moong Dal Idli
Idli is traditionally made using rice and black gram. The grains are soaked, ground into a paste, and then kept for fermentation for 8-10 hours. This traditional recipe itself is quite nourishing. However, for those of us who are trying to curb our carbohydrate intake, this version of the recipe is a great choice.
The overnight soaking and fermentation improve the nutritional content as well as the bioavailability of the nutrients present in the dals. Also, legumes are notorious for their lectin content (anti-nutrients). However, the processing in this recipe will reduce their lectin content considerably, making it easy to digest as well as richer in protein content.
Serves: 4 | Lunch, Dinner
Ingredients
1 cup Moong Dal
1/3 cup Urad Dal
Salt, to taste
Ghee
Method:
– Wash and soak the dals separately for 12 hours.
– During this time change the water once.
– Grind the two dals separately and then mix.
– Mix in salt.
– Keep them to ferment for 8-10 hours.
– Steam them in an Idli maker.
– Once done, rub some ghee on the hot Idlis, remove it from the Idli maker, and serve.
2. Raw Garlic Chutney
This recipe is one of the simplest, quickest and most delicious ways of eating garlic. It goes really well with dhokla, rice, idli, etc.
Ingredients
8-10 cloves Garlic
1 tsp Red Chilli Powder
1 tsp Filtered Groundnut Oil
Method:
– Peel and crush raw garlic in a mortar and pestle.
– Add chilli powder and continue grinding.
– Once it becomes a fine paste, transfer the paste to a serving bowl and mix in the oil.
– The chutney is ready to use.
3. Antioxidant salad
Antioxidant salad
Ingredients
Fistful of Baby Spinach
Fistful of Arugula
1/2 cup Steamed Beetroot
1/2 cup Roasted Pumpkin
1/2 cup Cucumber
1/4 cup Pickled Onions
1/4 cup Crushed Walnuts
1/2 cup boiled Chickpeas
Dressing:
1 tbsp Olive Oil
3 tbsp Balsamic Vinegar
Salt
Pepper
Basil leaves
Method:
– Toss everything together and your salad is ready.
4. Liver-friendly green chutney
This chutney is good for the entire family. Coriander, celery, garlic, curry leaves and ginger provide nutrients that support natural detoxification processes of the liver. Sesame is a great source of calcium. The herbs all provide lots of iron. Amla, as well know, is the best source of Vitamin C.
Ginger is anti-inflammatory and stimulates the release of gastric juices in the stomach. Kala namak is a digestive. Chillies boost metabolism. Long story short, this recipe is like a multinutrient supplement but tasty and unprocessed.
Ingredients
1 small bunch Coriander leaves, with stalks
Handful of Mint Leaves
Handful of Curry Leaves
3 tbsp Sesame seeds, soaked overnight
2-3 stalks Celery leaves
Lime juice or 3 Amla or Raw Mango
1 inch pc of Ginger
3-4 cloves of Garlic
Kala namak
2-3 green chillies
Method:
– Soak the sesame seeds overnight.
– Cut amla into small wedges.
– Blend everything together, you can add a little water for consistency.
– Adjust the taste for salt, spicy and tangy.
– Keep this in an airtight container and finish within 3-4 days. If you can make it fresh daily, then that will be the best.
If you want to improve your cooking and baking skills, but don’t know where to start, look no further. Here are the top recipes everyone should know how to cook.
Our collection includes a variety of different recipes, both savoury and sweet – from spaghetti Bolognese to roast chicken, and chocolate fudge cake to a classic rhubarb crumble – all ideal for beginners. These basic recipes everyone should know how to cook include tray bakes (opens in new tab), delicious brunch ideas (opens in new tab), and popular side dishes like our roast potatoes (opens in new tab).
“Cooking is a life skill and, with practice, can be an enjoyable way to spend time, whether cooking for yourself or family and friends. A few basic skills will set anyone on the path to producing delicious, simple meals with ease. Eating well doesn’t have to be complicated – not many of us have time for complicated!” says Michaela Hanna (opens in new tab), a chef, who gives private cooking lessons.
“My top recommendations include basic knife skills, roasting vegetables, having a few tasty salad dressings, understanding the simplicity of slow cooking, a few different ways with eggs, and knowing how to make a tomato sauce, a white sauce, and a meat-based sauce/gravy. That knowledge will get you a long way in the cooking world because having a solid foundation of knowledge and mastering a few basic recipes will give you the confidence to play around with them, adding different ingredients and flavours. Hence, you have more dishes in your repertoire. Most important of all – practice, practice, practice.”
How to cook: Simple recipes for beginners
The most classic of British cakes, beloved of its royal namesake
(Image credit: TI Media Limited)
1. Victoria sandwich
Skill level: Easy | Prep time: 10 mins | Cook time: 20 mins
This is the most basic, all-in-on cake sponge, the springboard for all other cake recipes, if you like. Containing those mainstays of baking – eggs, flour, sugar, butter – and absolutely nothing else, once you’ve learnt to make a classic Victoria sandwich, you can go on to add other cakes to your repertoire, whether that be cocoa for a chocolate sponge, lemon or orange for a fruit sponge – you get the idea.
The main lesson you need to learn about baking is that it is a science and you have to be pretty precise with your measurements, unlike cooking, where you can freestyle with your ingredients rather more.
Once you’ve mastered a Victoria sponge, have a play around with the recipe with these Victoria sponge recipes with a twist (opens in new tab).
Skills gained: Measuring, beating, whisking
Get the recipe: Victoria sponge (opens in new tab)
Could there be a more comforting sight for dinner on a cold, wet day?
2. Cottage pie
Skill level: Easy | Prep time: 20 mins | Cook time: 30 mins
Smothered with a creamy mash topping and packed full of tender meat and gravy, cottage pie is classic British comfort food at its best.
Once you’ve got to grips with a traditional cottage pie, try adding chilli powder to the mix to spice things up a bit, or Indian spices to turn it into a keema pie. Replacing the beef with lamb transforms the dish into a shepherd’s pie (opens in new tab) and you could swap the mash for sweet potato and/or swede or throw some carrots or squash into the mix. Or making a completely vegetarian version (opens in new tab) with added mixed beans for protein.
Skills gained: Sauteing vegetables, browning meat, making mashed and creamed potatoes
Get the recipe: Cottage pie (opens in new tab)
Simple, gooey and very moreish
(Image credit: TI Media Limited)
3. Chocolate chip cookies
Skill level: Easy | Prep time: 10 mins | Cook time: 20 mins
A batch of freshly made chocolate chip cookies will beat a pack of shop-bought any day. Just cream the butter and sugar, chuck in the rest of the ingredients and mix – it really is that simple. You can get the kids to help you make them too.
It’s a good idea to make up a big batch of cookie dough, wrap in cling-film and freeze – then bake up a batch of cookies whenever you fancy them.
Adapt the recipe by swapping the chocolate chips for Smarties, white chocolate chunks or even bashed-up Maltesers. And away from the choc, try chopped nuts and fruit, such as raisins or dried apricots.
This recipe will help you learn how to adapt your cooking times to achieve your desired effect – if you like your cookies soft and gooey (we recommend this outcome) then bake for slightly less time than if you prefer them crisp and crunchy.
Skills gained: Measuring, sifting, kneading, rolling, judging oven times
Get the recipe: Chocolate chip cookies (opens in new tab)
Comfort food at it’s finest, and a balanced one-pot dish
(Image credit: TI Media Limited)
4. Lasagne
Skill level: Medium | Prep time: 35 mins | Cook time: 2 hrs
A lasagne is perfect for preparing in advance, in fact it usually tastes better when made the day before as the flavours have had a chance to develop (the same is true of many dishes). The first time you make one, focus on doing the meat sauce first, and then the white sauce, as the multitasking of two sauces on the go might be a bit too much.
You can also turn your lasagne into a meat-free feast (opens in new tab) for the whole family or a healthy option (opens in new tab) packed with plenty of veggies and much less fat. You could even top with mozzarella balls and pesto for a fancy finish.
Skills gained: Making a roux for a classic bechamel sauce, browning meat, cooking pasta sheets
Get the recipe:Lasagne (opens in new tab)
What is a Sunday without a roast chicken?
(Image credit: TI Media Limited)
5. Roast chicken
Skill level: Easy | Prep time: 20 mins | Cook time: 1 hr 40 mins
There’s nothing quite like a traditional roast chicken with all the trimmings to get the whole family round the table on a Sunday. Streaks of bacon, a smidge of butter and homemade stuffing is all you need to add a mass amount of flavour to your bird. Just remember to keep an eye on the clock when it comes to cooking.
“The secret to a perfect roast chicken is rest and seasoning,” says chef Michaela Hanna. “Chickens are always seasoned well with sea salt and freshly ground black pepper in my kitchen, and always have half a lemon and a sprig of rosemary in the cavity. If your budget allows, free-range is the way to go for flavour and animal welfare. Allowing the bird time to relax after it’s been cooking is essential for juicy meat. The proteins need time to relax, the juices need time to flow through the meat, and you’ll probably need time to finish the gravy and vegetables! A tablespoon of flour cooked into the roasting tin for a couple of minutes, a glug of white wine and a pint of chicken stock will set you up for yummy gravy. And roast chicken leftovers are perfect for sandwiches, salads, noodles, soup, pasta sauces – strip it down and make good use of what, if anything, remains.”
Once you’ve mastered this classic roast chicken recipe, up the anté. Stud with cloves of garlic (opens in new tab) , smother with a balsamic glaze (opens in new tab) and get experimenting with flavours.
Skills gained: Making gravy, preparing and roasting meat
Get the recipe: Roast chicken (opens in new tab)
Creamy filling, crispy lid, all the flavours in this classic pie
Pies are far easier to make than you may think – especially if you cheat a wee bit and use ready-made pastry. Making the filling from scratch is the most important part of the pie – you can control what goes in, using fresh veggies and good quality meat.
Once you’ve mastered this classic chicken and mushroom pie, expand and make other pies from cheese pie (opens in new tab) to the Hairy Bikers’ favourite steak and ale pie (opens in new tab) and even teach yourself how to make the pastry from scratch using our simple puff pastry recipe (opens in new tab).
Skills gained: Chopping, peeling, learning about good flavour combinations, pastry skills
Get the recipe: Chicken and mushroom pie (opens in new tab)
Gooey, delicious and a wee bit naughty
(Image credit: TI Media Limited)
7. Chocolate fudge cake
Skill level: Easy | Prep time: 30 mins | Cook time: 20 mins
Everyone should know how to bake a chocolate cake, especially if you have kids in the house, and this one comes to you courtesy of the one and only Queen Bee of baking, Mary Berry.
Once you’ve mastered the recipe, try to experiment. Melted chocolate or cocoa powder make the base of most chocolate cakes so play around with different varieties of both. Smother your chocolate cake in a spread like Nutella, melted chocolate or make your own chocolate ganache (opens in new tab), top with M&Ms, sprinkle with sugar strands or even turn it into a chocolate fingers cake (opens in new tab) (shhh, don’t tell anyone, but this is a great way of disguising a less-than-perfect bake).
Skills gained: Mixing, making and using icing
Get the recipe: Chocolate fudge cake (opens in new tab)
Healthy, tasty and anything goes (within reason) in a stir fry
8. Stir-fry
Skill level: Easy | Prep time: 10 mins | Cook time: 10 mins
We all need a good stir fry in our cooking arsenal. They’re quick and easy to make, great for the whole family and well balanced nutritionally. All you need is some veggies, your favourite meat, some stir-fry sauce (be it soy sauce, black bean or sweet and sour, for example) and last but not least, a wok. Cook your meat first, add in the veggies and sauce and stir until combined and delicious.
Chillies, ginger and garlic are your flavour friends here, as is soy sauce. Other sauces, like oyster, Sriracha and even fish sauce work well too, as there are no rules. Serve with noodles or rice.
Swap the chicken for different meats such as beef (make sure you opt for a quick cook variety, like sliced steak) or pork, use prawns or fresh salmon, or go for a vegan option with some tofu. You can also add more spices to the mix or try a different variety of vegetables. We recommend Ken Hom’s beef and orange stir-fry (opens in new tab) and this spicy Thai prawn stir-fry (opens in new tab).
Skills gained: Stir frying
Get the recipe: Chicken stir-fry (opens in new tab)
Good ol’ mac n’ cheese, a simple pleasure
(Image credit: TI Media Limited)
9. Macaroni cheese
Skill level: Easy | Prep time: 10 mins | Cook time: 32 mins
Packed with a creamy, cheesy sauce and a crunchy topping, macaroni cheese is hard to beat on a cold winter’s day. It’s also an absolute triumph with kids.
“A quick and comforting supper. You can serve straight from the pan, or pour into a baking dish and top with breadcrumbs mixed with a little cheese for a nice crunchy topping. I always make a little more cheese sauce than I need and freeze for future mac n cheese dishes, or to spread on top of a lasagne,” says chef Michaela Hanna.
You can add in some veggies for a vegetable macaroni cheese (opens in new tab) – broccoli and cauliflower work well. Or turn it into a lower fat version (because, whatever else it is, mac and cheese is no health food) by swapping cream for reduced-fat creme fraiche or semi skimmed milk, and use reduced fat cheese instead like in our low-calorie macaroni (opens in new tab)
Skills gained: Making a cheese sauce, baking pasta
Get the recipe: Macaroni cheese (opens in new tab)
A wholesome apple pie. Now pass us the custard
(Image credit: TI Media Limited)
10. Apple pie
Skill level: Medium | Prep time: 45 mins | Cook time: 1 hr
This recipe teaches you how to make shortcrust pastry, but you can opt for shop bought, which makes life much easier as a novice baker (because, baby steps).
Once you’ve mastered an apple pie, try adding in other fruits – plums or pears work well, and our particular favourite is a blackberry when they’re in season (around September). You could equally add in dry fruits such as raisins or sultanas. It’s an idea to experiment with different types of pastry as your topper – puff or filo pastry can be super effective. And then how about you learn how to make your own custard (opens in new tab)?
Skills gained: Making pastry, stewing fruit
Get the recipe: Apple pie (opens in new tab)
A great one for rhubarb season, crumble is super easy to make
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Rhubarb crumble
Skill level: Easy | Prep time: 20 mins | Cook time: 45 mins
Nothing beats a delicious, buttery crumble packed with fresh fruit and topped with a crisp combination of flour, oats, butter and sugar. And it’s way easier to master than making a pie – the topping is super simple, so it’s the ultimate dessert for an amateur baker.
This recipe is made with deliciously tart rhubarb – in season during early summer, though you could equally use tinned or frozen varieties. Or instead, try apple, blackberry or plum crumble, and serve with all-essential custard (opens in new tab) or vanilla ice cream.
“I like to add chopped hazelnuts and a handful of jumbo porridge oats to the crumble topping for extra crunch and flavour – a sprinkle of ground cinnamon doesn’t go amiss either,” says Michaela Hanna.
Crumble can also be a savoury dish – try out this sausage and bean crumble recipe (opens in new tab) for size.
Skills gained: Stewing fruit, making a crumble topping
Get the recipe: Rhubarb crumble (opens in new tab)
A good risotto is a labour of love
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12. Mushroom risotto
Skill level: Easy | Prep time: 10 mins | Cook time: 20 mins
The key to risotto is stirring, stirring, stirring. It’s simple, but involves a bit of time at the stove, so pour a glass of wine, put on some tunes and see it as leisure time. Give it some love, basically. The key ingredients are risotto rice and stock and the crucial thing is to cook, slowly, on a low heat, gradually adding the stock and wine (if you’re using it to cook, not just drinking it…).
Mushroom risotto is a veggie classic, and is particularly wonderful with a mix of the more exotic kind of ‘shroom – shiitake and enoki, for example (most supermarkets sell packets of them fresh), but it’ll be just as pleasing with the more common, crowd pleasing chestnut mushroom. Porcini mushrooms, the ultimate in umami flavour, are key as well – make sure you soak them for 30 mins first and reserve the water to mix with your stock.
If you are hankering after meat, chicken breast is the best choice, while veggies like spinach, leeks and asparagus work really well, as does a pea risotto (opens in new tab)– an excellent choice if you’re out of the fresh stuff and trying to put together a freezer and store cupboard dinner.
Risotto can also be used as a stuffing in peppers – just top with Parmesan cheese and cook in the oven. A great way of avoiding food waste (opens in new tab) if you have leftovers.
Skills gained: Rice cooking, learning about flavour combinations
Get the recipe: Mushroom risotto (opens in new tab)
Super simple for the novice baker, muffins are a great treat
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13. Muffins
Skill level: Easy | Prep time: 15 mins | Cook time: 30 mins
Even we didn’t realise quite how easy it was to make muffins… Just cream the butter and sugar, add all of the other ingredients, whisk together, pop into muffin cases and bake.
Excellent for a breakfast treat or as a mid-afternoon pick-me-up, the basic blueberry muffin recipe can be tweaked to include raspberries, strawberries, nuts or chocolate chips, or you could add some lemon zest and throw some poppy seeds in the mix for taste and texture. They’re so easy, even the kids can get involved in making them.
Skills gained: Measuring, creaming, whisking
Get the recipe: Blueberry muffins (opens in new tab)
Mastering a good ragu is always worthwhile
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14. Spaghetti Bolognese
Skill level: Easy | Prep time: 10 mins | Cook time: 40 mins
A good ragu, as the Italians would term it, spag bol is a must in most people’s recipe repertoire, and kids love it.
You could swap the beef mince for pork or turkey mince, and the spaghetti for linguine or tagliatelle – or even penne or fusilli if you’re a real spaghetti rebel. Add small chunks of carrot and celery for a well balanced meal, and a veggie option is good to have in your armour, too, for a healthy, budget dinner – try this meat-free spag bol (opens in new tab). Ingredients like Worcestershire sauce, beef stock cubes, tomato puree and dried herbs like oregano are all store cupboard essentials that will help bring the flavour in this and many other recipes too.
Skills gained: Cooking pasta, learning good flavour combinations, cooking mince
Get the recipe: Spaghetti Bolognese (opens in new tab)
No two cheesecakes are made alike – some can be really simple to make and don’t involve baking, while others will develop those baking skills that little bit further.
Once you’ve mastered the art of making a no-bake and a baked cheesecake, experiment with different flavour combinations like blueberry and chocolate or white chocolate and cream. Try an Easy Malteser cheesecake (opens in new tab) or have a go at cheesecake cupcakes (opens in new tab). Top with fresh berries, curls of chocolate or spoonfuls of whipped cream and – most importantly – enjoy.
Skills gained: Making no-bake desserts, making biscuit crumb bases, experimenting with flavours and toppings
Get the recipe: American baked cheesecake (opens in new tab)
A classic Caesar salad is always a good idea
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16. Caesar Salad
Skill level: Easy | Prep time: 15 mins
OK, so it’s not so much cooking, but a damn good salad is a meal in itself nowadays, and not just in the summer months – there are lots of wonderful winter salad recipes (opens in new tab) out there too. Knowing how to put good flavour combos together, adding protein to a salad base, and including everything from griddled veggies to olives to nuts, is a good skill, as is mastering a tasty dressing.
“Salad offers up a world of possibilities. Thankfully we’ve moved on from shredded iceberg, a quarter of a tomato and a few slices of cucumber. I like to combine a grain like bulgur wheat, with roasted aubergine, red onion and figs, add some green salad leaves, goats cheese and a good dressing,” says chef Michaela Hanna. “Salad doesn’t just have to be a garnish, it can be a whole meal – warm or cold. Whatever ingredients are in your salad, having a few delicious dressings up your sleeve will really make it. Try mixing up a crushed clove of garlic, two tablespoons of sherry vinegar, six tablespoons of extra virgin olive oil, a teaspoon of honey and half a teaspoon of Dijon mustard – add sea salt to taste.”
A good place to start is a classic Caesar salad – crisp lettuce, croutons, anchovies, Parmesan and the king of all dressings. Add grilled chicken, salmon or crispy tofu for protein, and up the veggie count by getting creative with some griddled sprouts or roasted beetroot.
Skills gained: Making salad dressing, learning about flavour combinations
Get the recipe: Caesar salad (opens in new tab)
Just the thing with an afternoon cuppa
17. Flapjacks
Skill level: Easy | Prep time: 10 mins | Cook time: 20 mins
A gooey, sticky flapjack is pretty foolproof, and these delights from Mary Berry are made with just four ingredients. Simple.
Once you’ve mastered your flapjack-making skills, take the creativity to the next level. Try out different flavours like apple, cinnamon, orange or even carrot, or add some sweet treats like dried apricots, white chocolate chips or raisins. Great for kid’s lunch boxes – you could actually make flapjack healthy with this energy-boosting bar (opens in new tab) recipe, which throws banana and mixed seeds in the mix.
Skills gained: Weighing, measuring, basic baking
Get the recipe: Flapjack (opens in new tab)
A gooey, sticky brownie is always a good choice
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18. Chocolate brownies
Skill level: Easy | Prep time: 10 mins | Cook time: 20 mins
Another straightforward, crowd pleasing bake to add to your repertoire. Just melt the chocolate, add all the ingredients together, pour into a tin and stick in the oven. What sets a brilliant brownie apart from a mediocre one, though, is all in the bake – you want a gooey consistency, so don’t over do the time in the oven and make sure you take them out when they’re firm but still a bit fudgy – no one wants a dry, dusty brownie, right?
Jazz them up by adding mini Creme Eggs on top at Easter, or red and green Smarties at Christmas. Try chopped nuts – pecans or walnuts work especially well – or add some peanut butter to the mix to make our peanut butter swirl brownies (opens in new tab).
Skills gained: Weighing, measuring, basic baking
Get the recipe: Brownies (opens in new tab)
It’s Gordon Ramsay’s recipe, and you know what he would say about overcooking the beef – this one is perfectly pink
(Image credit: TI Media Limited)
19. Beef Wellington
Skill level: Medium | Prep time: 20 mins | Cook time: 50 mins
This is a rare meal indeed – a proper showstopper that isn’t actually that tricky to make, so even an amateur can pull it off, whether it’s for Christmas, another special occasion, or even just for Sunday lunch. Beef wrapped in a mushroom paté and Parma ham, before encasing in puff pastry (yes, you can buy it ready made), it’s all in the quality of the meat and the cooking time – the golden rule of beef, of course, is not to over-do it, you want a nice pink centre when you slice the Wellington – remember, this is Gordon Ramsay’s recipe and he will never forgive you otherwise.
Extend those pastry skills to other recipes like steak and vegetable pasties (opens in new tab) and teach yourself to make shortcrust pastry (opens in new tab) from scratch.
Skills gained: Pastry work, meat cooking
Get the recipe: Beef Wellington (opens in new tab)
These salmon cakes are a great source of healthy oils
20. Fish cakes
Skill level: Easy | Prep time: 15 mins | Cook time: 10 mins
An excellent recipe to have under your belt for a mid-week dinner and for getting your kids to eat more fish – because breadcrumbs always help. This recipe uses salmon, so a good source of omega 3 fatty acids for all the family, and is made super tasty with lemon zest, Parmesan and spring onions.
You could add capers, too, to this or any other fish – cod and haddock are good white fish alternatives, and smoked haddock adds a different dimension (excellent served with a poached egg on a bed of spinach). Tuna is a good option too, and try adding spices – a few pinches of Cajun seasoning, for example, will give your fishcakes zing. Be sure to have a lemon to hand to squeeze over once they’re cooked.
Skills gained: Preparing, coating and cooking fish, shallow frying
Get the recipe: Salmon and Parmesan fish cakes (opens in new tab)
A basic sponge foundation from which to create all kinds of wonders
(Image credit: TI Media Limited)
21. Cupcakes
Skill level: Easy | Prep time: 15 mins | Cook time: 25 mins
Once you’ve got the basic cupcake recipe – essentially sugar, flour, eggs, butter – down pat, there’ll be no stopping the creative bakes, as the places you can go with your cakes from here are endless.
There are myriad ways of decorating them (opens in new tab). Start off simply by making good use of a dusting of icing sugar, or use food colours, icing pens and sugar strands. Then move onto fondant and sugar paste and really begin to get crafty with those designs. This sponge can also be adapted easily, adding flavours to create everything from fruity to chocolate cupcakes.
Skills gained: Basic baking, cake decoration
Get the recipe: Basic cupcakes (opens in new tab)
Because, sometimes, you just need steak
22. Steak
Skill level: Easy | Prep time: 5 mins | Cook time: 3 mins (for medium rare, depending on the thickness of your steak)
Steak is all about timings when it comes to the cooking, and whether you want it rare, medium or well done (trust us, you do not want it well done). Budget allowing, the best cuts to choose are sirloin or fillet steak, but a good rump steak is perfectly delicious too. The key is to get the pan very hot first.
A good steak needs very little to go with it because it can do all the singing and dancing all by itself – just salt and pepper and a dollop of dijon mustard. Though a nice peppercorn sauce, some garlic mushrooms or, for something a little different, a chimichurri salsa (opens in new tab), can all elevate it to a next-level special dinner.
Or slice your steak and add it to your salad (opens in new tab) or stir fry.
Skills gained: Meat prep and cooking, sauce making
Get the recipe:Steak (opens in new tab)
The ultimate British pudding, perfect for a celebration
This trifle is the perfect starter recipe if you’ve never made one before – it’s essentially sponge, custard and cream, with a sprinkling of raspberries and some raspberry jam.
Once you’ve mastered a basic trifle, step it up a gear and make something a little bit more complicated with different layers using jelly, fresh fruits and blancmange (how very retro).
Christmas is a jolly traditional time to crack out your best boozy trifle (opens in new tab) or try a continental riff on a classic with Gordon Ramsay’s Italian trifle (opens in new tab).
Making your own bread is far less of a faff than you might think
(Image credit: TI Media Limited)
24. Bread
Skill level: Easy | Prep time: 1 hr 10 mins | Cook time: 20 mins
Nothing beats the smell of warm bread baking in the oven. For those of us who didn’t nurture our sourdough starters through lockdown, baking bread seems a daunting task, what with all the kneading and proving and yeast action going on, but bread is actually rather simple to make, you just need a wee bit of patience.
Give Paul Hollywood a run for his money with individual bread rolls, soda bread (opens in new tab) or even a delicious Italian focaccia (opens in new tab). You may never need to bother the bakery counter in Tesco ever again.
Skills gained: Working with yeast, kneading, proving
Get the recipe: White bread (opens in new tab)
Pure and simple, the best pizzas don’t need to be all bells and whistles with gimmicky flavours
25. Pizza
Skill level: Easy | Prep time: 20 mins (plus proving time) | Cook time: 10 mins
Pizza dough (opens in new tab) is easy to make and far more satisfying and delicious than shoving a frozen supermarket pizza in the oven, not to mention way fresher and healthier.
Experiment with different toppings and flavour combinations. This tomato base is super simple, made with just tinned plum tomatoes, sugar and olive oil (you could add some oregano and tomato puree for depth of flavour).
Try different cheeses; swap mozzarella for goat’s cheese or a rich burrata, add fresh veggies like peppers, mushrooms, onions or even asparagus or artichoke, or make a Florentine with spinach and a cracked egg in the middle. Try ham or pepperoni, or scatter over olives, capers and anchovies. It’s a good idea to add flavour like a hint of rosemary or basil to the base too when making the dough.
Oh, and top tips, a) roll out your dough so it is thin and crispy (no deep pan travesties here) and get your oven very hot first – the pizza will take only a few minutes to turn to its crispy, bubbly best.
Skills gained: Dough making, tomato sauce making
Get the recipe: Margherita pizza (opens in new tab)
Perfect with a roast, or just as it is
(Image credit: TI Media Limited)
26. Cauliflower cheese
Skill level: Easy | Prep time: 20 mins | Cook time: 25 mins
Cauliflower cheese is the perfect side dish for a Sunday roast, but it’s also every bit good enough to take centre stage. Mastering a bechamel sauce – the same as you would for lasagne or mac and cheese, for example – is the key skill here, and remembering not to overcook the cauli, as no one needs soggy veggies in their lives.
Adding other veggies such as tomatoes or broccoli works well, and the sauce can be adapted as well – try swapping out the Cheddar for Stilton or Parmesan cheese, and adding a couple of pinches of nutmeg. A layer of mozzarella on top would be the icing on the, erm, cauli.
Skills gained: Making a bechamel sauce, cooking veggies
Get the recipe: Cauliflower cheese (opens in new tab)
Mash potato
Creamy mash, perfection if made well
(Image credit: TI Media Limited)
27. Mashed potato
Skill level: Easy | Prep time: 10 mins | Cook time: 15 mins
It’s hard to get perfection in mashed potato, but this simple recipe is pretty foolproof. “Ensuring your raw potato chunks are an even size and cooking them thoroughly is key to avoiding lumps. Investing in a potato ricer will also help ensure your mash is super smooth. Great with butter and milk, you can vary it by adding a dollop of horseradish sauce or grain mustard. Fantastic served as is, or for topping fish, cottage or shepherd’s pies,” says chef Michaela Hanna.
Make your mash more decadent with a swirl of double cream or less decadent by stirring through a tablespoon of reduced-fat creme fraiche. Make sure you add plenty of salt and white pepper. Finely chopped spring onions or even olives are lovely additions too.
Skills gained: Mashing and creaming root vegetables
Get the recipe: Mashed potato (opens in new tab)
A classic bake with a delicious, moreish frosting
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28. Carrot cake
Skill level: Medium | Prep time: 20 mins | Cook time: 1 hr
Moist, full of spices, raisins and, somewhat obviously, carrots, and topped with a sweet cream cheese frosting. A classic carrot cake is always a winner. And it’s a pretty simple sponge to put together – weigh everything out, pop it in a mixing bowl, and stir. Fondant carrots (you can buy these in the supermarket, let’s not get ahead of ourselves) make a cute topping.
A carrot sponge can be morphed into cupcakes, transformed into muffins, or have other flavours added for a tropical twist – like this Caribbean carrot cake with desiccated coconut and tinned pineapple in the mix.
Skills gained: Making sponge, making frosting, adapting ingredients in bakes
Get the recipe: Carrot cake (opens in new tab)
An omelette is the most nutritious, easiest meal going
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29. Omelette
Skill level: Easy | Prep time: 5 mins | Cook time: 2 mins
Because there couldn’t be a quicker, more nutritious meal. “With practice, omelettes (opens in new tab) offer so many possibilities, not just for delicious fillings, but they tick the breakfast, lunch and dinner box. They’re quick to make and a good source of protein,” says chef Michaela Hanna. “Three eggs is the minimum I’d use for an omelette for one, and don’t be afraid to practise if it’s not quite right first time – even if it doesn’t look like the perfect omelette, it will still taste great. A non-stick frying pan will help prevent sticking.”
A classic filling is ham and cheese – try deviating from the usual cheddar with crumbly cheeses like Lancashire, or even feta. Caramelised onions are a winner too, or how about spring onions? And up the veggie count with finely chopped peppers, mushrooms or, when in season, asparagus works well.
Skills gained: Cooking with eggs
Get the recipe: Omelette (opens in new tab)
A fabulous family meal that feels like a proper treat
30. Burritos
Skill level: Easy | Prep time: 10 mins | Cook time: 25 mins
Tortilla wraps packed with spiced meat, rice, beans, guacamole, salsa and sour cream, they’re a fun, family dinner, easy enough for mid-week, yet feel somewhat treat-like. This recipe is the classic made with minced beef, but it can be traded for pork, chicken or vegetarian burritos. The pinto beans give an extra protein hit, and add some peppers and sweetcorn to hike up the veg count. Adapt the spice levels to however chilli tolerant you are (or aren’t), and, if it’s all too much at once, buy yourself some dips – homemade guacamole (opens in new tab) is always worth the effort though, as is salsa (opens in new tab).
Skills gained: Flavouring meat, combining flavours, making dips
Get the recipe: Burritos (opens in new tab)
A twist on the classic recipe, with Maltesers and ginger nuts
When you’re not much of a baker, even doing it with your kids can feel a tad daunting – which is where this easy, fun fridge cake comes in, as you don’t need to stress about messing up your baking times. A classic rocky road features biscuit, glacé cherries and marshmallows in melted chocolate, but there are no hard and fast rules, and this version includes Maltesers and ginger biscuits. The only hard part is waiting patiently for it to set in the fridge.
Try making white chocolate rocky road (opens in new tab), push the boat out on a rocky road cheesecake (opens in new tab), or make a more ‘adult’ version with raisins, chopped nuts – pecans or brazil nuts work well – and crushed amaretti biscuits.
Skills gained: Melting chocolate, making a fridge cake
Get the recipe: Rocky road (opens in new tab)
A wonderful winter warmer
(Image credit: TI Media Limited)
32. Toad in the hole
Skill level: Medium | Prep time: 15 mins | Cook time: 50 mins
Could it get more British than toad in hole? This is the ultimate comfort food, perfect for a Sunday lunch. Yorkshire puddings can be a tricky thing to master – the most important part being getting the oil super hot before you pour in the batter, and not opening the oven door until it’s done (if you do, it is more likely to resemble thick, stodgy pancakes). Brown the sausages first so they’re golden and crispy, but tender on the inside.
There are all kinds of twists on a classic too – wrap your sausages in bacon (or use veggie sausages – we like the Quorn ones) or season your Yorkshire pudding mix with herbs (sage and rosemary work well). And don’t forget the gravy – onion gravy with a dash of balsamic for depth of flavour works well here.
Get the recipe: Toad in the hole (opens in new tab)
The ultimate roast dinner companion
(Image credit: TI Media Limited)
33. Roast potatoes
Skill level: Easy | Prep time: 5 mins | Cook time: 55 mins
The best part of any roast dinner is a crunchy, perfectly cooked roast potato, if you ask us. Crisp, crunchy outside, light and fluffy inside, a drizzling of gravy and a dash of salt and pepper. Yes please.
King Edward potatoes, parboiled first, are the spud of choice for these classic roasties, and the trick is to heat the oil in the oven tray first to make your potatoes extra crisp.
Add other veggies to the dish, like onions and bashed cloves of garlic (no need to peel) for more flavour, and add some herbs (rosemary or thyme are good choices). Try goose fat in place of olive oil, if you’re feeling extra decadent (don’t make it a weekly occurrence or your heart won’t thank you).
You’ll also be needing a good gravy to pour over the top. Essential, we’re sure you’ll agree.
Skills gained: Perfect roasties!
Get the recipe: Roast potatoes (opens in new tab)
The ultimate pud, just pass us the ice cream
34. Sticky toffee pudding
Skill level: Medium | Prep time: 15 mins | Cook time: 1 hr
An icon of British puds, and a perfect dessert after a Sunday roast or for a dinner party. Making it from scratch, you will be rewarded with a soft, moist sponge and a light, golden toffee sauce. Just don’t forget the vanilla ice cream (no, you don’t need to make that, too) to cut through the hot, steaming pudding.
You’ll even learn how to make a toffee sauce to drizzle over the top (pop the rest in a jug on the table in case anyone wants extras).
Once you’ve mastered the classic, get fancy and make apple and sticky toffee mini puds (opens in new tab) or, if you’re looking for more of a cake, try sticky toffee brownies (opens in new tab) or sticky toffee cupcakes (opens in new tab).
Skills gained: Preparing dates for cooking, baking puddings, making toffee sauce
Get the recipe: Sticky toffee pudding
An icon of family mid-week dinners
35. Chicken and tomato pasta bake
Skill level: Easy | Prep time: 10 mins | Cook time: 40 mins
When it comes to feeding a lot of hungry people, a pasta bake (opens in new tab) is the saviour of mid week meals. It’s friendly on the old wallet, too.
This one is made with chicken, but tuna is another classic protein choice, or just leave out the meat and fish altogether for a veggie option. Add in olives, and mix in some roasted or stir-fried courgettes, broccoli and/or aubergine to help with the old 5 a day. Try different sauces too, like a rich cheese and tomato sauce, a cream sauce or pesto based sauce, and different types of pasta – macaroni, penne, or fusilli are the classics, but orecchiette or rigatoni work well too – anything that isn’t a strand pasta like spaghetti, basically.
Skills gained: Cooking pasta, making a classic tomato sauce
Get the recipe: Chicken and tomato pasta bake (opens in new tab)
Learn to make chilli, meat or no meat, and your family will thank you endlessly
36. Chilli con carne
Skill level: Easy | Prep time: 10 mins | Cook time: 1 hr 40 mins
Chilli is the ideal winter warmer. You can add in as much or as little spice as you like when making the sauce from scratch.
Beef is the classic but why not use turkey mince for a lower-fat option, or try a veggie (opens in new tab) option? Or bake your chilli in the oven with thin slices of potato and plenty of cheese on top. Serve with guacamole, sour cream, and grated cheese and your carb of choice wise – mop up with crusty French bread, dip with toasted pitta bread, top an oven-baked jacket potato or serve with rice.
Skills gained: Cooking with mince, cooking with chillies, cooking rice, baking potatoes
Get the recipe: Chilli con carne (opens in new tab)
On pasta, served IKEA style with chips, or even in a sandwich, all hail the meatball
(Image credit: TI Media Limited)
38. Meatballs
Skill level: Easy | Prep time: 20 mins | Cook time: 10 mins
Meatballs are a classic, and very versatile. All you need is tomato sauce, fresh herbs and pasta to serve, but they also work well on top of mashed potatoes, with chips (think IKEA style) or even in a decadent panini style sandwich.
This recipe uses pork mince, but you can also use beef, turkey or Quorn mince, or riff on the traditional recipe by making chilli con carne meatballs (opens in new tab) or a meatball pasta bake (opens in new tab). Just be prepared to get your hands messy sticking it all together and rolling. It’s a good recipe for slightly older kids to get involved with, too.
Skills gained: Cooking with mince, shallow frying
Get the recipe: Meatballs (opens in new tab)
A homemade chicken tikka masala is always a winner
(Image credit: TI Media Limited)
38. Chicken curry
Skill level: Easy | Prep time: 15 mins | Cook time: 20 mins
A chicken tikka masala is that most classic curry (among us Brits anyway) and one made at home is far healthier and less greasy than most takeout versions. This recipe uses a cooking hack with a shop-bought paste, and can be made with chicken breast or thigh (we often think thigh is a better option for curries – it’s cheaper too).
Another delicious curry to sample is a lamb jalfrezi (opens in new tab) and try your hand at side dishes like these onion bhajis (opens in new tab). You’ll save yourself a fortune on takeaways and know exactly what you’re eating.
Skills gained: Using spices, making curry sauces, cooking with chicken.
Get the recipe: Chicken tikka masala (opens in new tab)
39. Beef stew with dumplings
Skill level: Medium | Prep time: 20 mins | Cook time: 2 hr 30 mins
An absolute essential in the colder months, a rich beef stew with dumplings is the heartiest of winter warmers. Our favourite recipe, courtesy of telly’s James Martin, combines tender chunks of beef with a rich stock and homemade dumplings.
Slow-cooked meat is the winner for this dish, so beef is king, but lamb works wonderfully too, or take the meat out of the recipe and add in heaps of mushrooms and veggies to make a vegetarian option (and use a vegetarian suet for the dumplings). Most of us have no idea how to make old-school dumplings, a staple of many a 70s and 80s childhood, so it’ll be an impressive yet easy skill for your cooking repertoire.
Skills gained: Slow cooking meat, dumpling making
Get the recipe: Beef stew with dumplings (opens in new tab)
Yes, it’s even better than Heinz
40. Tomato soup
Skill level: Easy | Prep time: 10 mins | Cook time: 45 mins
Step away from the tins, folks. We all love a bowl of the iconic Heinz tomato soup, but homemade is a different level – and a far bigger nutrient hit to boot. Excellent for using a glut of tomatoes, this recipe is bursting with flavour from the paprika, garlic and onions and has a comforting, creamy texture (you can swap out the cream for reduced-fat creme fraiche, should you wish).
Give the recipe a twist by adding a sprinkling of chilli powder for spice or some chopped tomatoes for a thicker texture. Then try other classic soups – leek and potato (opens in new tab) and mushroom (opens in new tab) are winners.
Skills gained: Soup making, cooking with tomatoes
Get the recipe: Cream of tomato soup (opens in new tab)
Baking, without the actual baking. Easy
41. Chocolate banoffee pie
Skill level: Easy | Prep time: 10 mins | Cook time: 30 mins
An icon of puddings, this is an excellent choice for amateur dessert makers because there’s no need for the science of actual baking. You’ll learn how to make a simple base that also works for cheesecake, as well as mastering the art of caramel. Plus, it’s got fruit in it, so it’s practically healthy, right?
Skills gained: Making caramel, dessert preparation
Get the recipe: Banoffee pie (opens in new tab)
So much more nutritious and tasty than the processed meat of burger joints
42. Homemade burgers
Skill level: Easy | Prep time: 20 mins | Cook time: 10 mins
Mince, herbs, breadcrumbs, egg, simple (it’s also the same principle as a meatball, so you can use this recipe for those too, should you wish). Add loads of different flavours and fillings to the basic mix, like spices to give a kick or chopped mushrooms to get some more veggies into your kid’s diet. Swap the mince for turkey for a leaner option, or Quorn for the veggie option, and top with whatever you fancy – grilled cheese, bacon, tomato, avocado, jalapenos, a fried egg. Treat yourself to brioche buns too if you’re feeling fancy, and a side of sweet potato fries would go down a treat.
Skills gained: Working with mince, using flavour combinations
Get the recipe: Homemade burgers (opens in new tab)
No better way to start a day
43. Porridge
Skill level: Easy | Prep time: 2 mins | Cook time: 5 mins
Give yourself a Ready Brek glow with added smugness by making homemade porridge of a morning – a far better start to the day than all those sugary cereals (and yes, even those ones that don’t appear obviously sweet have a ton of sugar in them – we’re looking at you, granola). The slow-release carbs in oats really do keep you full until lunch, and it is for sure the most nutritious way to kick off the morning, especially in the winter. Top with banana, berries, seeds for protein and fibre, and a drizzle of honey, should you need a sweet hit.
Skills gained: Making your own easy and nutritious breakfast
Get the recipe: Porridge (opens in new tab)
Pimped up baked beans, you say? Why not.
(Image credit: TI Media Limited)
44. Homemade beans on toast
Skill level: Easy | Prep time: 5 mins | Cook time: 15 mins
Pimp your baked beans for a quick and easy dinner for the whole family. This recipe adds butter beans, cherry tomatoes, baby tomatoes, garlic and onion to a classic can of Heinz Beans (though you could omit these and make them entirely fresh). It’s a protein-packed delight, and a meat-free meal, but they’re also great on the side of homemade burgers with potato wedges. Otherwise, serve on a baked potato or have with good ol’ buttered granary toast as a lunch.
Skills gained: Cooking with beans, making meat-free meals
Get the recipe: Homemade beans on toast (opens in new tab)
Just like your grandma (probably) used to make
(Image credit: TI Media Limited)
45. Lemon meringue pie
Skill level: Medium | Prep time: 30 min | Cook time: 35 mins
It looks tricky, but learning hacks to baking helps make desserts easier (and no, we don’t think it’s cheating). Sure, you could make your own pastry, but why would you when there’s perfectly good stuff on the shelves? This recipe is ideal for amateurs, using ready-made shortcrust, though there’s still the need to make your own meringue, which essentially involves egg whites, sugar and a lot of elbow grease. The sharp lemon filling isn’t too tricky, and there’s always the option to buy a jar of curd instead if you’re so inclined.
While there’s no need to mess with a classic, changing the lemon for lime or orange in a citrusy twist works well too.
Skills gained: Making meringue
Get the recipe: Lemon meringue pie (opens in new tab)
A Russian classic, and a speedier than usual stew
(Image credit: TI Media Limited)
46. Beef stroganoff
Skill level: Easy | Prep time: 20 mins | Cook time: 20 mins
Stroganoff is a simple and tasty Russian stew – and what the Russians don’t know about winter warmers isn’t worth knowing. It’s way faster to prepare than most casserole type dishes too. Using quick cook cuts of beef – sliced steak works well here – added to mushrooms and onions, a classic stroganoff has a sauce made from sour cream (swap for creme fraiche if you wish) and mustard. And we think a generous sprinkling of paprika is needed too.
Mushroom stroganoff (opens in new tab) is another classic meat-free alternative (and the sauce works marvellously on pasta too). Typically served with rice, it’s also a delight with mashed potato and a side of greens.
Skills gained: Cooking with mushrooms, making sauces, using steak in different ways
Get the recipe: Beef stroganoff (opens in new tab)
Simple, creamy, comforting, delicious
(Image credit: TI Media Limited)
47. Spaghetti Carbonara
Skill level: Easy | Prep time: 5 mins | Cook time: 10 mins
It’s a staple pasta dish, but how often do you have it at home? A creamy carbonara with bacon and Parmesan is comfort food at its finest, and it’s one the kids love just as much as the big kids.
Try adding chicken and mushroom (opens in new tab) in to the mix, or turn your carbonara into a cheese-topped pasta bake (opens in new tab).
Use lardons or pancetta ideally, though smoked streaky bacon works perfectly well, and don’t by shy with the garlic or Parmesan. Linguine or tagliatelle is the perfect pasta match for this sauce and a fresh salad on the side compliments well – this is a main dish somewhat lacking in the greenery, after all
Skills gained: Quick pasta dishes, making sauces
Get the recipe: Spaghetti carbonara (opens in new tab)
(Image credit: TI Media Limited)
48. Fish pie
Skill level: Easy | Prep time: 15 mins | Cook time: 1 hr 5 mins
A buttery mashed potato topping and a creamy, white sauce turns a simple piece of fish or two into a cosy, comforting, downright delicious dinner. And top tip – go to the fish counter or fishmongers rather than buying prepared fish pie mix – it’ll be both cheaper and fresher. Alongside the white fish, prawns and salmon work a treat, as does any smoked fish.
Add veggies into the sauce – spinach, asparagus or mushrooms work well, as do courgettes, tomatoes and even olives. That way, it’s a balanced one-pot dinner. Add cheese and/or breadcrumbs to the top of your mash and pop under the grill for the last 5 minutes of cooking for an extra crispy finish. Delicious.
Skills gained: Cooking with fish, making a bechamel sauce, making mashed potato
Get the recipe: Fish pie (opens in new tab)
Even the Colonel would approve, surely
(Image credit: TI Media Limited)
49. Kentucky style fried chicken
Skill level: Easy | Prep time: 20 mins | Cook time: 25 mins
Trying to avoid takeouts for health or budget reasons? Or both, realistically? This is a far healthier version of a classic with this a crunchy, spiced coating (we couldn’t possibly comment if the Colonel divulged his secret recipe), and is baked rather than deep fried, to save on clogging the old arteries. It’s very tasty too. Pair with sweet potato wedges, coleslaw, a green salad and homemade baked beans. Better than the real thing.
Skills gained: Flavouring chicken, frying meat
Get the recipe: Kentucky-style fried chicken (opens in new tab)
50. Eggs Benedict
Skill level: Medium | Prep time: 30 mins | Cook time: 30 mins
One for lazy starts at weekends, or even for dinner, most of us only treat ourselves to eggs cooked Benedict style in a hotel or restaurant, but mastering a good Hollandaise sauce opens up a whole new world of home brunching.
A classic eggs benedict is made with ham or bacon on top of a toasted English muffin, but this one is a fusion with eggs florentine as it also has spinach in the mix, make it more of a fully rounded meal. Or switch out the bacon for smoked salmon and turn it into an eggs royale. We’d invite friends over for this one, if we were you.
Once you’ve got your egg cooking confidence up, try this poached egg and bacon salad (opens in new tab) or make your own Scotch eggs (opens in new tab)
Skills gained: Cooking with eggs, making a Hollandaise sauce
Get the recipe: Eggs Benedict (opens in new tab)
(Image credit: TI Media)
51. Eton Mess
Skill level: Easy | Prep time: 5 mins | Cook time: 10 mins
Eton Mess is a classic British recipe made with broken meringues, strawberries and whipped cream. It’s super simple and pretty rustic yet somehow almost posh. Sure, it’s summery in vibe, but works a treat any time of year, and can be made with any combo of berries – blackberries, raspberries and blueberries work a treat, as do peaches and nectarines. Swap out the cream for Greek yoghurt should you prefer, just make sure it is served in a tall glass. Melted white chocolate on top works wonderfully too.
Skills gained: Whipping cream, making simple but effective desserts
Get the recipe: Eton Mess (opens in new tab)
The poster dish for classic French cookery
52. Coq-au-vin
Skill level: Easy | Prep time: 15 mins | Cook time: 1 hr 45 mins
Perfect for when friends come over or for a change from a Sunday roast, this icon of French cooking has been rocking dinner tables since the 70s, when it was quite rightly the height of sophistication. Using chicken on the bone slow cooked until it falls off the bone, the sauce uses a whole bottle of red wine (don’t waste the good stuff, any old plonk will do for cooking) with shallots, button mushrooms and bacon.
Omit the bacon if you wish, and, if you prefer not to use vino, there are great red wine stock pots available to cook with these days. Serve with rice or your potato of choice, and a side of green beans.
Skills gained: Slow cooking chicken, cooking with wine
Get the recipe: Coq au vin (opens in new tab)
The ultimate pub grub pie
(Image credit: TI Media Limited)
53. Steak and kidney pie
Skill level: Medium | Prep time: 30 mins | Cook time: 1 hr 30 mins
A champion of pies. This recipes teaches you how to make your own shortcrust pastry, but you can totally use shop bought should you wish. Though lamb’s kidneys (ask your butcher) are what make this filling unique, you can, of course, opt out if they don’t float your boat.
Another great, classic filling to learn how to cook is a steak and ale pie (opens in new tab). Serve with chips and buttery mash (because this isn’t a time for worrying about calories and fat grams) and peas or other green veggies.
Skills gained: Making pastry, mastering pie fillings, cooking with offal
Get the recipe: Steak and kidney pie (opens in new tab)
With just 4 substances, Joel Robuchon’s deluxe puree de pomme definitely provides the wow element.
Buttery mashed potatoes. Photograph, Erik Putz.
In an era of complex, elaborate elements, it is amazing when a chef can take the simplest recipe and elevate it without the need of changing its essence. On a excursion to Las Vegas, I had the chance to read dozens and dozens of menus from famed chefs.
Between them was the late chef Joel Robuchon, a highly decorated French chef who was named ‘Chef of the Century’ by guide Gault Millau in 1989. With a title like that, Robuchon has no question labored with elaborate ingredients and ready very complex dishes, however a single of his most well known has just four simple ingredients: potatoes, butter, milk and salt. The revered dish I discuss of is his “purée de pomme.” These are silky, creamy, smooth and luxurious pureed potatoes that will certainly knock your socks off.
These mashed potatoes are all about the butter. Image, iStock.
So what is it that sets this dish apart from your and my mashed potatoes? Probably it is that he boiled the potatoes pores and skin-on, then peeled them and ran them by way of a food mill. Possibly it’s the way he stirred cold cubed butter into the steaming incredibly hot potatoes. Perhaps it was the jaw-dropping quantity of butter (2 lbs potatoes to 1 pound butter), or perhaps it’s the vigorous stirring necessary though incorporating the butter. Whichever it was… his recipe is mad-wonderful! Very best of all — I can guarantee you that you are comfy operating with each and every of these substances.
Be aware: Chef Robuchon utilised a variety of potato termed “la ratte.” These potatoes are extremely en vogue (I’m sure Chef Robuchon has served with that), and they are similarly difficult to occur by. They are yellow fleshed, waxy in texture and are claimed to have a nutty flavour. In Canada, our finest substitution is large yellow fingerlings or Yukon golds.
Right here is the recipe for Chef Joel Robuchon’s Puree de Pomme—and my finest attempt at accomplishing it justice.
Puree de Pomme
Ingredients
1 kg Yukon gold or golden fingerling potatoes, all of similar dimensions
454 g unsalted butter, chilly, lower into small cubes
1/4 cup milk
Salt to taste
Instructions
Spot unpeeled potatoes in a pot and include with water. Carry to a boil, then minimize heat to a rapid simmer and cook for 35 to 40 minutes or till tender. Drain and peel. Transfer to a bowl and enable potatoes awesome slightly.
Change potatoes as a result of a foodstuff mill on the best location, back into the cooking pot. Heat pot over medium heat stirring right until heated as a result of and steam starts to come off the base of the pot. Insert butter in 5 additions, allowing just about every addition of butter to be just about melted right before introducing the upcoming right up until it all has been included.
STIR in heat milk right up until blended. Applying a whisk, vigorously stir potatoes until fluffy. Season with salt.
Clean the major of the potatoes with the again of a spoon or an offset spatula.
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