Week of July 27

Ingredients

• ·6 eggs, large
• ·2 tbsp unsalted butter
• ·2 oz cheddar, grated
• ·2 tbsp chives, thinly sliced
• ·2 tbsp whole milk
• ·salt and black pepper, to taste

Method

1. 1Beat the eggs with the milk and a good pinch of salt until the whites and yolks are completely uniform in colour.
2. 2Melt the butter in a nonstick skillet over low heat until it foams but has not begun to brown.
3. 3Pour in the eggs and wait about thirty seconds, then drag a silicone spatula slowly through them to form broad curds.
4. 4Keep folding gently every twenty seconds until the eggs look glossy and just barely set, roughly four minutes.
5. 5Pull the pan off the heat while the eggs still look slightly underdone, then fold in the cheddar so it melts from residual heat.
6. 6Scatter the chives over the top, season with pepper and serve straight away.

Ingredients

• ·6 slices white sandwich bread
• ·8 oz roast turkey breast, sliced
• ·4 rashers streaky bacon
• ·1 tomato, large, sliced
• ·4 lettuce leaves
• ·3 tbsp mayonnaise
• ·salt and black pepper, to taste

Method

1. 1Lay the bacon in a cold skillet, set it over medium heat and cook until the fat has rendered and the edges crisp, about seven minutes.
2. 2Drain the bacon on kitchen paper while you toast all the bread until golden.
3. 3Spread mayonnaise on one side of each slice, then season the tomato slices with salt and pepper.
4. 4Build the first layer with turkey and lettuce, cap it with a second slice of toast, then add bacon and tomato.
5. 5Close the sandwich with the third slice, press down gently, and cut it into quarters through two long diagonals.

Ingredients

• ·3/4 lb boneless chicken thighs, sliced into strips
• ·2 bell peppers, mixed colours, sliced
• ·1 onion, large, sliced
• ·1 1/2 tbsp olive oil
• ·1 tsp chilli powder
• ·1/2 tsp ground cumin
• ·1/2 tsp smoked paprika
• ·4 flour tortillas
• ·4 tbsp sour cream
• ·1 limes, cut into wedges
• ·salt and black pepper, to taste

Method

1. 1Heat the oven to 425F and slide a large rimmed sheet pan onto the middle rack while it comes up to temperature.
2. 2Toss the chicken, peppers and onion with the oil, chilli powder, cumin, paprika and a generous pinch of salt until everything is evenly coated.
3. 3Spread the mixture over the hot pan in a single layer, leaving space between the pieces so they roast rather than steam.
4. 4Roast for about twelve minutes, then stir and spread out again to expose fresh surfaces to the heat.
5. 5Return to the oven for another ten minutes, until the pepper edges have blackened in places and the chicken is cooked through.
6. 6Warm the tortillas directly on the oven rack for a minute, then serve with sour cream and lime wedges for squeezing.

Ingredients

• ·1 cup rolled oats
• ·2 cups whole milk
• ·1 cup blueberries, fresh or frozen
• ·2 tbsp brown sugar
• ·1 tbsp butter
• ·1/4 tsp salt
• ·1/2 tsp ground cinnamon

Method

1. 1Bring the milk and salt to a bare simmer in a small saucepan, watching that it does not catch on the base.
2. 2Stir in the oats and cinnamon, lower the heat and cook, stirring often, until the oats have swollen and the mixture thickens, about eight minutes.
3. 3Fold in the blueberries and cook for one more minute, just long enough for them to soften without collapsing.
4. 4Take the pan off the heat, stir through the butter and brown sugar, and let it stand for two minutes before serving.

Ingredients

• ·12 oz chicken breast
• ·2 romaine hearts, torn
• ·6 tbsp mayonnaise
• ·4 anchovy fillets, minced
• ·1 garlic clove, grated
• ·6 tbsp Parmesan, finely grated
• ·1 cup croutons
• ·1 tbsp lemon juice
• ·1 tbsp olive oil
• ·salt and black pepper, to taste

Method

1. 1Season the chicken well, then cook it in the olive oil over medium heat until deeply browned on both sides and firm to the touch, about twelve minutes.
2. 2Rest the chicken on a board for five minutes before slicing it across the grain into thick strips.
3. 3Whisk the mayonnaise with the anchovies, garlic, lemon juice and half the Parmesan until smooth and pourable.
4. 4Toss the romaine with the dressing, using tongs and turning from the bottom so the leaves are coated but not crushed.
5. 5Top with the chicken, croutons and remaining Parmesan, and finish with a heavy grind of black pepper.

Ingredients

• ·3/8 lb ground beef, 80/20
• ·1/4 lb ground pork
• ·4 tbsp breadcrumbs
• ·3 tbsp whole milk
• ·1 egg
• ·3 tbsp Parmesan, grated
• ·14 oz canned whole tomatoes, crushed by hand
• ·2 garlic cloves, sliced
• ·1 tbsp olive oil
• ·6 oz spaghetti
• ·1/2 handful basil leaves
• ·salt and black pepper, to taste

Method

1. 1Soak the breadcrumbs in the milk for five minutes until they swell into a soft paste, which is what keeps the meatballs tender.
2. 2Mix the beef, pork, soaked breadcrumbs, egg, Parmesan, salt and pepper with your fingertips, stopping as soon as it comes together.
3. 3Roll into balls about the size of a golf ball and brown them in the olive oil in batches until crusted on two sides, about six minutes.
4. 4Lift the meatballs out, add the garlic to the pan and cook until fragrant but not coloured, around thirty seconds.
5. 5Pour in the crushed tomatoes, scrape the browned bits off the base, and season, then return the meatballs and simmer partly covered for twenty-five minutes.
6. 6Boil the spaghetti in well salted water until it still has a little bite, then drain, reserving a cup of the water.
7. 7Toss the pasta with a ladle of sauce and a splash of the cooking water until it turns glossy, then serve with the meatballs and torn basil.

Ingredients

• ·1 1/2 cups whole milk Greek yoghurt
• ·1 cup granola
• ·1 1/2 cups mixed berries
• ·2 tbsp honey
• ·1 tsp vanilla extract

Method

1. 1Stir the vanilla and half the honey through the yoghurt until it is evenly sweetened and slightly loosened.
2. 2Spoon a third of the yoghurt into the base of the glasses and level it with the back of a spoon.
3. 3Add a layer of berries, then granola, and repeat until the glasses are full, finishing with granola so it stays crisp.
4. 4Drizzle the remaining honey over the top and serve within a few minutes, or chill overnight for a softer texture.

Ingredients

• ·10 oz tinned tuna in water, drained well
• ·6 tbsp mayonnaise
• ·1 celery stick, finely diced
• ·2 tbsp red onion, finely diced
• ·4 slices sourdough
• ·4 oz cheddar, sliced
• ·1 tbsp butter
• ·1 tsp lemon juice
• ·salt and black pepper, to taste

Method

1. 1Press the tuna against the side of a sieve to squeeze out as much water as you can, or the sandwich will go soggy.
2. 2Fold it together with the mayonnaise, celery, red onion, lemon juice and plenty of pepper.
3. 3Butter one side of each slice of sourdough and lay half of them butter side down in a cold skillet.
4. 4Pile on the tuna mixture, cover with cheddar and top with the remaining bread, butter side up.
5. 5Cook over medium-low heat until the underside is dark gold, about three minutes, then flip and press gently until the cheese runs at the edges.

Ingredients

• ·3/4 lb ground beef, 80/20
• ·4 slices American cheese
• ·2 soft buns
• ·1 lb russet potatoes, cut into batons
• ·1 1/2 tbsp vegetable oil
• ·1 onion, small, very thinly sliced
• ·4 dill pickle slices
• ·1 1/2 tbsp burger sauce
• ·salt and black pepper, to taste

Method

1. 1Heat the oven to 450F, toss the potato batons with two thirds of the oil and salt, and spread them out on a sheet pan.
2. 2Roast for thirty minutes, turning once halfway, until the edges are deep brown and the insides have gone fluffy.
3. 3Divide the beef into two loose balls per bun without compacting them, and season the outsides only.
4. 4Get a heavy skillet very hot with the remaining oil, add two balls at a time and press each flat with a stiff spatula for ten seconds.
5. 5Cook undisturbed until a dark crust forms and the edges look lacy, about two minutes, then flip and lay a slice of cheese on each.
6. 6Toast the cut sides of the buns in the same pan, then build each burger with sauce, two patties, onion and pickles.

Ingredients

• ·4 eggs, large
• ·6 oz breakfast sausage, casings removed
• ·2 flour tortillas, large
• ·2 oz cheddar, grated
• ·5 oz potatoes, diced small
• ·1 tbsp vegetable oil
• ·3 tbsp salsa
• ·salt and black pepper, to taste

Method

1. 1Fry the diced potato in the oil over medium heat until the pieces are tender and browned at the corners, about eight minutes.
2. 2Push the potato aside, add the sausage and break it up with a spoon, cooking until no pink remains.
3. 3Beat the eggs with salt and pour them in, folding slowly until just set but still soft.
4. 4Warm the tortillas in a dry pan for twenty seconds a side so they fold without cracking.
5. 5Spoon the filling down the centre of each, add cheese and salsa, fold in the sides and roll tightly.
6. 6Set each burrito seam side down in the hot pan for a minute to seal it shut.

Ingredients

• ·1 1/2 cups black beans, drained and rinsed
• ·1 onion, diced
• ·2 garlic cloves, minced
• ·1 tbsp olive oil
• ·2 cups chicken stock
• ·1 tsp ground cumin
• ·1/2 tsp smoked paprika
• ·4 tbsp sour cream
• ·1 lime, juiced
• ·1/2 handful coriander, chopped
• ·salt and black pepper, to taste

Method

1. 1Soften the onion in the olive oil over medium heat until translucent and sweet smelling, about six minutes.
2. 2Stir in the garlic, cumin and paprika and cook for a minute until the spices darken slightly and become fragrant.
3. 3Add the beans and stock, bring to a simmer and cook uncovered for fifteen minutes so the flavours settle together.
4. 4Blend about half the soup with a stick blender, leaving plenty of whole beans for texture.
5. 5Season, stir in the lime juice, and serve with a spoonful of sour cream and chopped coriander.

Ingredients

• ·3/4 lb ribeye, sliced paper thin
• ·2 tbsp soy sauce
• ·1 1/2 tbsp brown sugar
• ·1 Asian pear, grated
• ·2 garlic cloves, grated
• ·1/2 tbsp sesame oil
• ·1/2 tbsp vegetable oil
• ·2 spring onions, cut into lengths
• ·12 tbsp short grain rice
• ·1/2 tbsp toasted sesame seeds
• ·black pepper, to taste

Method

1. 1Freeze the beef for twenty minutes before slicing, which makes it far easier to cut thinly against the grain.
2. 2Whisk the soy sauce, brown sugar, grated pear, garlic, sesame oil and pepper into a marinade.
3. 3Turn the beef through the marinade and leave it for at least thirty minutes, or all day in the fridge.
4. 4Rinse the rice until the water runs clear, then steam it according to the packet while the pan heats.
5. 5Get a large skillet extremely hot with the vegetable oil and cook the beef in two batches, spread thin and left alone until the edges char.
6. 6Throw in the spring onions for the last thirty seconds, then serve over rice with sesame seeds scattered on top.

Ingredients

• ·4 slices seeded bread
• ·6 tbsp peanut butter
• ·2 bananas, sliced
• ·1 tbsp honey
• ·1/2 tsp flaky salt
• ·1/4 tsp ground cinnamon

Method

1. 1Toast the bread until it is firm and dry enough to hold the topping without going limp.
2. 2Spread the peanut butter over the warm toast so it softens and spreads thinly rather than tearing the surface.
3. 3Lay the banana coins over the top in overlapping rows, pressing them lightly so they stay put.
4. 4Drizzle with honey and finish with cinnamon and a pinch of flaky salt.

Ingredients

• ·6 rashers streaky bacon
• ·2 flour tortillas, large
• ·2 tomatoes, sliced
• ·4 romaine leaves, shredded
• ·3 tbsp mayonnaise
• ·salt and black pepper, to taste

Method

1. 1Start the bacon in a cold pan over medium heat so the fat renders slowly and the rashers finish flat and crisp.
2. 2Drain on kitchen paper and let the bacon cool for a minute so it does not wilt the lettuce.
3. 3Spread mayonnaise across each tortilla, leaving a clear border so it does not squeeze out when rolled.
4. 4Layer lettuce, seasoned tomato and bacon down the centre, keeping the pile narrow.
5. 5Fold in the two short sides, then roll tightly from the edge nearest you and cut in half on the diagonal.

Ingredients

• ·2 salmon fillets, 6 oz each, skin on
• ·3/4 lb baby potatoes, halved
• ·1 1/2 tbsp butter, melted
• ·1/2 tbsp olive oil
• ·1 lemon, half juiced, half sliced
• ·1 tbsp dill, chopped
• ·1 garlic cloves, minced
• ·salt and black pepper, to taste

Method

1. 1Heat the oven to 400F, toss the potatoes with the olive oil and salt, and roast them for twenty minutes on their own.
2. 2Stir the melted butter with the garlic, lemon juice, dill and a good pinch of salt.
3. 3Push the potatoes to one side of the pan, lay the salmon skin side down in the space and spoon the butter over each fillet.
4. 4Top each fillet with a lemon slice and return the pan to the oven for ten to twelve minutes.
5. 5Check the thickest part with a fork: it should separate into flakes while the very centre still looks slightly darker.
6. 6Rest for two minutes before serving so the fish firms up.

Ingredients

• ·1 cups plain flour
• ·1 cups buttermilk
• ·1 eggs
• ·1 1/2 tbsp butter, melted, plus more for the pan
• ·1 tbsp sugar
• ·1 tsp baking powder
• ·1/2 tsp baking soda
• ·1/4 tsp salt
• ·2 tbsp maple syrup

Method

1. 1Whisk the flour, sugar, baking powder, baking soda and salt together so the raising agents are evenly distributed.
2. 2Beat the eggs into the buttermilk with the melted butter until smooth.
3. 3Pour the wet into the dry and stir only until the flour disappears, leaving the batter visibly lumpy.
4. 4Let the batter rest for five minutes while a heavy pan heats over medium-low.
5. 5Cook in a lightly buttered pan, ladling out rounds and waiting until bubbles open across the surface and stay open, about two minutes.
6. 6Flip once and cook another minute until the second side is evenly gold, then serve with maple syrup.

Ingredients

• ·14 oz canned whole tomatoes
• ·1 onion, diced
• ·2 garlic cloves, sliced
• ·1 tbsp olive oil
• ·4 tbsp double cream
• ·1 cups chicken stock
• ·4 slices sourdough
• ·4 oz cheddar, grated
• ·1 1/2 tbsp butter, softened
• ·salt and black pepper, to taste

Method

1. 1Soften the onion in the olive oil over medium heat until it turns translucent and sweet, about eight minutes.
2. 2Add the garlic for a minute, then the tomatoes and stock, crushing the tomatoes against the side of the pan.
3. 3Simmer for twenty minutes until the soup has reduced and darkened, then blend smooth and stir in the cream.
4. 4Butter the outsides of the bread, fill each sandwich generously with cheddar and set them in a cold pan.
5. 5Cook over medium-low heat for four minutes a side, pressing gently, until the crust is deep gold and the cheese has run.
6. 6Cut the sandwiches diagonally and serve with the soup in bowls alongside.

Ingredients

• ·1 1/3 lb pork shoulder, boneless
• ·2/3 tbsp brown sugar
• ·1/3 tbsp smoked paprika
• ·2/3 tsp garlic powder
• ·6 tbsp barbecue sauce
• ·3 tbsp cider vinegar
• ·2 soft buns
• ·1 1/3 cups cabbage, shredded
• ·2 tbsp mayonnaise
• ·salt and black pepper, to taste

Method

1. 1Rub the pork all over with the brown sugar, paprika, garlic powder, salt and pepper and leave it at room temperature for twenty minutes.
2. 2Set it in a deep roasting dish with the vinegar, cover tightly with foil and cook at 300F for about four hours.
3. 3Test it with two forks: the meat should pull apart with almost no resistance, and if it does not, give it another thirty minutes.
4. 4Shred the pork in the dish so it soaks up the cooking juices, then fold through the barbecue sauce.
5. 5Dress the cabbage with the mayonnaise, a splash of vinegar and salt to make a sharp slaw.
6. 6Pile the pork onto the buns and top each with slaw.

Ingredients

• ·1/2 lb pork breakfast sausage, casings removed
• ·3/4 lb waxy potatoes, diced small
• ·1 onion, diced
• ·2 eggs, large
• ·1 tbsp vegetable oil
• ·1/2 tsp smoked paprika
• ·1 tbsp parsley, chopped
• ·salt and black pepper, to taste

Method

1. 1Heat the oil in a large skillet and add the potatoes in a single layer, leaving them undisturbed for five minutes so a crust forms.
2. 2Stir, add the onion and paprika and continue cooking until the potatoes are tender through and browned all over, about twelve minutes.
3. 3Push everything to the side, add the sausage and break it into small pieces, cooking until no pink remains.
4. 4Combine the sausage and potatoes, season well, and press the hash flat for two minutes to crisp the base.
5. 5Fry the eggs in a separate pan until the whites are set and the edges have gone lacy but the yolks still move.
6. 6Slide the eggs onto the hash and finish with parsley and black pepper.

Ingredients

• ·6 oz roast turkey breast, diced
• ·3 rashers streaky bacon
• ·2 eggs, hard-boiled, quartered
• ·1 avocado, sliced
• ·6 tbsp blue cheese, crumbled
• ·1 romaine hearts, chopped
• ·1 tomatoes, diced
• ·2 tbsp olive oil
• ·1 tbsp red wine vinegar
• ·1/2 tsp Dijon mustard
• ·salt and black pepper, to taste

Method

1. 1Cook the bacon in a cold pan over medium heat until crisp, then drain it and break it into shards.
2. 2Whisk the olive oil, vinegar, Dijon, salt and pepper together until the dressing thickens and stops separating.
3. 3Spread the chopped romaine across a wide platter as an even base.
4. 4Lay the turkey, bacon, egg, avocado, tomato and blue cheese in distinct rows across the leaves.
5. 5Bring the dressing to the table and toss just before eating so nothing goes soft.

Ingredients

• ·2 lb whole chicken
• ·1 1/2 tbsp butter, softened
• ·1/2 lb carrots, cut into chunks
• ·1/2 lb potatoes, halved
• ·1 parsnips, cut into chunks
• ·1 lemon, halved
• ·2 thyme sprigs
• ·1 tbsp olive oil
• ·salt and black pepper, to taste

Method

1. 1Take the chicken out of the fridge an hour ahead and pat the skin completely dry, which is what lets it crisp rather than steam.
2. 2Work the softened butter under the breast skin with your fingers, then season the bird heavily inside and out.
3. 3Put the lemon halves and thyme in the cavity and tie the legs together with string.
4. 4Toss the vegetables with the olive oil and salt and spread them in a roasting tin, then set the chicken on top.
5. 5Roast at 425F for twenty minutes, drop to 375F and continue for about an hour, basting the vegetables once with the pan juices.
6. 6Check the thickest part of the thigh: the juices should run clear with no pink.
7. 7Rest the chicken for fifteen minutes before carving, and return the vegetables to the oven while it rests if they need more colour.