Main course

Roasted peppers and white beans come together in a rich, mellow sauce for short pasta. A squeeze of lemon, oregano and a pinch of chilli flakes add freshness and a little heat; some of the beans are left whole for a satisfying bite.

Crispy fried rice gives this main-course salad some bite; black beans make it hearty, while avocado, radishes and lime add creaminess and freshness. Mexican-inspired, without trying to imitate a traditional dish.

Fennel turns tender and golden in the oven, with the cod added near the end. Crispy breadcrumbs with garlic and lemon bring a fresh, savory bite.

Large pasta shells filled with creamy ricotta, chard and lemon zest, baked in a simple tomato sauce. The filling stays creamy while the pasta absorbs the sauce and the tops turn lightly golden.

Roast crushed potatoes until golden brown and crisp, then serve with pan-fried shrimp and a fresh sauce of parsley, dill, lemon and capers for a complete main course.

Thin, golden-brown potato cakes make a crisp base for tender smoked trout, fresh apple and a creamy horseradish and dill sauce. A hearty main course with just enough acidity and zing to balance the smoky fish.

Wide ribbons of pasta soak up a light sauce of fennel, lemon and pasta water; sweet crab meat and a pinch of chili finish the dish without overpowering its delicate flavor.

Tender brown beans, salted beef and celery come together in a savoury stew with plenty of sauce to spoon over white rice. Soaking and briefly blanching the salted beef first keeps its flavour full while bringing the saltiness into better balance.

Heri heri brings together tender cassava, green banana and sweet potato with savory salt cod and a boiled egg. It’s a hearty meal where each ingredient remains distinct; sambal and lime add heat and freshness at the table.

Golden-brown roasted smashed potatoes make a crisp base for tender pan-fried cod. The green olive salsa with parsley, capers and lemon adds saltiness, freshness and herbal notes, and settles between the potatoes.

Pork shoulder cooks slowly with achiote and citrus until the meat falls apart. Red onion with lime adds a tangy, fresh contrast; warm corn tortillas make it a hearty main course.

Roasted poblano peppers, filled with melting cheese and coated in a light egg-white batter: these chiles rellenos come with a simple, savory tomato sauce. Take your time peeling the peppers and fill them gently so they stay intact.

Roasted poblanos get a savory filling of corn, black beans, and melting cheese. A mild tomato sauce keeps the dish juicy; lime and cilantro add a fresh contrast when serving.

Orzo gets a lightly toasted flavor in the pan before simmering in broth until creamy. Fennel, lemon, and dill keep the dish fresh; the shrimp go in at the very end so they stay tender.

Salty, spiced salted cod with soft tomato and onion, tender-crisp yardlong beans and mild rice. Allow 8–24 hours to soak the fish in the fridge; the active cooking is simple.

Tender chicken, potatoes that soak up the spiced sauce and yardlong beans with a little bite: served with soft roti to scoop everything up, this is a complete meal. Letting the masala sizzle in oil first gives the stew a rich, warming flavour.

Corn tortillas filled with tender chicken, rolled and briefly baked under a fresh salsa verde made with tomatillo, green chili and cilantro. Finished with cream and thinly sliced onion: a colorful Mexican main course with a bright, tangy edge.

Warm potatoes soak up a fresh sauce of parsley, capers and lemon. Smoked mackerel makes the salad hearty and savoury, while radishes add a crisp, peppery contrast.

Moksi meti brings roasted pork and chicken together with fragrant rice, a savory ketjap sauce and tangy cucumber pickle. Roast the meat separately from the rice so the caramelized edges stay intact.

Thinly sliced potatoes, tender leek and white beans bake together in a light mustard cream sauce. A layer of breadcrumbs turns golden and crisp; a green salad with apple cider vinegar adds a fresh contrast.

Roasted pumpkin and sage butter make a smooth, glossy sauce for rigatoni. Hazelnuts add crunch, while lemon keeps everything fresh.

A golden-brown casserole with spiced chicken tucked between soft layers of pomtayer. Orange and lemon keep the filling fresh, while the top develops a firm, lightly toasted crust in the oven.

Thin slices of potato form a golden, crisp crust around tender leeks and creamy ricotta. Lemon zest and arugula with a tangy vinaigrette keep every bite fresh.

Pumpkin leaves turn soft and tender in a mild coconut curry sauce, with lime for freshness and roasted peanuts for crunch. Serve with rice to soak up the creamy sauce.