Weeknight dinners
Kimchi fried rice with peas for a one-pan dinner
Spinach and a fried egg turn kimchi fried rice into a complete dinner without taking away the crisp rice at the bottom.
One pan
27 pages tagged one pan.
Dinner ideas
5 cabbage dinners that are not boiled cabbage
A cabbage head can become a roast wedge, a noodle-like skillet, a bean dinner, a chicken tray and a crisp topping without a pot of boiling water.
Buying guides
Cauliflower vs broccoli: which roasts better?
Cauliflower gives a more even roast and creamy centre. Broccoli browns faster and has better crisp tips, so the winner depends on the texture you want.
Traybakes
Harissa roast chicken traybake
Chicken thighs roasted on top of chickpeas and red peppers, so the fat renders down into everything underneath. One tray, one wash-up.
Weeknight dinners
Okra and tomato masala with lemon and herbs
Dry-fried okra keeps its shape in a spiced tomato masala, then lemon and coriander lift the whole pan.
Cooking technique
Why aubergines drink oil and how to stop it
Aubergine absorbs oil because its open cell structure takes it up while the flesh is cool. Heat, salt timing and measured brushing keep the result silky instead of greasy.
Weeknight dinners
Roasted squash with lentils with crispy beans
Tender squash and earthy lentils get a second texture from white beans roasted until their skins split and crisp.
Cooking technique
Why courgettes turn watery in a pan
A watery courgette pan is usually a heat and spacing problem, not a bad vegetable. Dry the cut surface, use a wide pan and wait before turning.
Buying guides
Why cabbage gets sweeter when its edges char
Charred cabbage is not burnt cabbage. A dry cut face and enough heat turn the edges savoury and sweet while the thick rib stays juicy.
Cooking technique
Why cauliflower can smell strong when it is overcooked
Cauliflower contains sulfur compounds that become more noticeable with prolonged wet cooking. Shorter, hotter cooking keeps the smell quieter and the texture firmer.
Weeknight dinners
Kimchi fried rice with peas with pickled onions
Quick pickled onions cut through the savoury kimchi rice and bring a crisp, bright bite to the bowl.
Traybakes
Sheet-pan salmon with peppers and capers
The peppers get a fifteen-minute head start. Put them in at the same time as the fish and one of them will be wrong.
Buying guides
Globe vs long aubergines: which is better for roasting?
Long aubergines roast with more browned surface and fewer large seeds, while globe aubergines give thick soft flesh for halves and stuffing.
Weeknight dinners
Crispy lemon potatoes with white beans and greens
The potatoes take the heat first, then the beans go in late so they stay creamy instead of collapsing into mash.
Dinner ideas
5 ways to turn cauliflower into dinner
Cauliflower becomes dinner when you give it a browned surface, a filling partner and a finish with contrast. Here are five routes from one head.
Buying guides
Green cabbage vs pointed cabbage: which one should you buy?
Green cabbage is the sturdier all-rounder. Pointed cabbage is sweeter, quicker to soften and better when dinner needs tender leaves without a long braise.
Salads & sides
Miso-roasted cabbage with crispy chickpeas
The chickpeas roast beside the cabbage but finish with a separate blast of heat, so they stay crisp while the cabbage turns tender.
Weeknight dinners
Kimchi fried rice with peas with chilli oil
Keep the fried rice savoury and balanced, then let sesame chilli oil bring the extra heat at the table.
Weeknight dinners
Okra and tomato masala for a one-pan dinner
Chickpeas and spinach make this okra masala substantial enough for dinner, all from the same wide pan.
Buying guides
Courgettes vs zucchini: does the variety change how you cook it?
Courgette is the British name for zucchini. The useful difference is not the label but the variety, size and moisture inside the skin.
Weeknight dinners
Gochujang chicken with cabbage with lemon and herbs
Gochujang brings heat and sweetness to chicken thighs, while lemon and herbs keep the cabbage from tasting heavy.
Weeknight dinners
Crispy tofu with cucumber for a one-pan dinner
Cook the rice first, push it aside, then crisp the tofu in the same pan so the grains pick up the soy glaze.
Weeknight dinners
Roasted squash with lentils for a one-pan dinner
Cooked lentils, squash and greens finish together in one tray, with the edges catching colour and the middle staying saucy.
Weeknight dinners
Kimchi fried rice with peas with toasted seeds
Toasted seeds add a dry, nutty layer to kimchi fried rice and keep their crunch against the soft peas.
Weeknight dinners
Kimchi fried rice with peas with crispy beans
Roasted butter beans add a dry, crisp contrast to kimchi fried rice and sweet green peas.
Weeknight dinners
Gochujang chicken with cabbage for a one-pan dinner
Chicken roasts over cabbage and carrots, so the juices make a sauce while the vegetables caramelise underneath.
Weeknight dinners
Kimchi fried rice with peas with lemon and herbs
Kimchi and peas bring heat and sweetness to crisp-edged fried rice, finished with lemon and fresh herbs.