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Chorizo releases its fat over everything, tomatoes collapse, mushrooms concentrate. Then pasta water turns it all glossy. Eaten directly from the sheet pan. Still in a towel after my shower.
Two generously stuffed parathas with an onion-ginger-coriander dough, blue potato filling, and a toasted spice crust. Small batch, big flavour. Don't forget the salt.
Lamb mince, herbs, spices, and a rice cooker. Walk away. Come back to deeply flavoured green keema that tastes like you spent far more effort on it than you actually did.
If you've already made the Rice Cooker Green Keema, you're most of the way here. Caramelised onions, saffron water, partially cooked basmati, and patience. Don't peek.
Lamb kefta, harissa tahini, sumac onions, blistered tomatoes and homemade lavash — all on one tray. Messy. Delicious. Exactly as much effort as it should be.
Nearly 450g of fresh clams, garlic, butter, coriander and pasta. Dinner in under 30 minutes. The clams create their own broth, the garlic perfumes the butter, and the pasta absorbs all of it.
