This works as well as a speedy supper as it does as a brunch dish. I like to eat this with a tomato and avocado salad on the side, but anything fresh and green will tick the boxes, too. Serves four.

serves 4
You might need to buy:
  • 90ml olive oil
  • 100ml whole milk
  • nigella seeds
  • Salt and freshly ground black pepper

This is more savoury bread pudding, but the bread and cheese come together so seamlessly that it feels a lot like a lasagne in the mouth. It’s inspired by an old Sardinian dish designed to use up stale bread, but you can also use well-toasted fresh bread. I love the intense, smoky flavour of scotch bonnet, but use another type of chilli if need be, or leave it out altogether if you don’t like heat. This is a rich dish, so needs only a green salad alongside.

ready in about an hour and 40 minutes; serves 4
You might need to buy:
  • olive oil
  • Salt and black pepper
  • 800g lamb mince
  • ground nutmeg
  • tomato paste
  • 150ml dry white wine
  • chicken stock

This is a perfect brunch or easy family dinner. Apart from quickly wilting the spinach, everything is cooked in the oven. I’ve used 200g chorizo, because many packets come in that size, but feel free to add more – even up to 300g. Serve with a simple green salad.

ready in about an hour and 5 minutes; serves 4
You might need to buy:
  • 60ml olive oil
  • thyme leaves
  • Salt and black pepper
  • 250g cherry tomatoes
  • 250g baby spinach
  • large eggs

These baked beans are warm, comforting and ideal as a hearty brunch on toast or as a side dish to an epic barbecue spread. Just remember to soak the dried beans overnight. The smoky chipotle adds a robust flavour that makes this taste meaty despite it being vegan. The beans will keep for several days in the fridge: just reheat with a splash of water to loosen. The salsa is a great accompaniment, but a dollop of yoghurt or soured cream would work, too.

serves 4
You might need to buy:
  • vegetable oil
  • ground cumin
  • ground cinnamon
  • 40g tomato paste
  • soft light brown sugar
  • apple-cider vinegar
  • Salt
  • For the salsa
  • olive oil
  • lime juice

Many moons ago, my colleague Noor Murad worked at Spice Market in New York, which has since sadly closed its doors. This rice dish, conceived by its genius chef, Jean-Georges Vongerichten, is as simple as it is delicious, so we’ve left it more or less alone. It’s a good idea to make more of the fried ginger and garlic than you need here, because it’s lovely sprinkled over salads, rice dishes and grilled meat. The excess will keep for up to two weeks in an airtight container at room temperature (ie, not the fridge).

ready in about 35 minutes; serves 1
You might need to buy:
  • olive oil
  • ⅛ tsp aleppo chilli
  • 30g unsalted butter
  • Salt
  • soy sauce
  • toasted sesame oil
  • large egg

Sweet potato cooks quickly, so it’s ideal for a speedy supper for one. Feel free, however, to swap it for another vegetable, such as aubergine or courgette. This serves one, but the sauce can be easily scaled up if you’re cooking for more, or batch cooking. Serve with rice, couscous or a bowl of greens.

ready in about 45 minutes; serves 1
You might need to buy:
  • olive oil
  • Salt and black pepper
  • 200g tomato passata
  • caster sugar

This take on French onion soup features hawaij, a Yemeni spice blend that complements the sweet onions, and brings with it extra complexity and warmth. The cheesy bread is optional. If you prefer to keep the soup vegan, use vegetable stock instead of chicken and extra oil instead of butter.

ready in about two hours and 20 minutes; serves 4
You might need to buy:
  • coriander seeds
  • cumin seeds
  • whole cloves
  • fenugreek seeds
  • ground turmeric
  • 250g tomato passata
  • vegetable or chicken stock
  • Salt and black pepper
  • dijon mustard
Belongs to xombi Chicken chasseur 
serves 4
You might need to buy:
  • 40grams plain flour
  • 1kg chicken
  • Base Ingredients
  • 30grams butter
  • For the Brown Chicken Stock
  • 500grams chicken bones
  • 50grams carrots
  • 50grams yellow onions
  • 500ml veal stock
  • 10grams tomato paste
  • 1clove garlic
  • bouquet garni
  • For the Sauce
  • 25grams Shallots
  • 100grams mushroom
  • 25ml cognac
  • 50ml white wine
  • chicken stock
  • butter
  • tarragon
  • parsley
  • salt
  • pepper
Belongs to xombi Fish Stew 

This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it’s cooked perfectly and by making the base you get massive amounts of flavour.

serves 2
You might need to buy:
  • tin of chopped tinned tomatoes
  • fillets of red mullet
  • 200g small clams
  • picked thyme leaves
  • lobster cut into pieces
  • 100ml dry white wine
  • tbls olive oil
  • tbls chopped flat leaf parsley
  • garlic finely chopped
  • 300ml fish stock
serves 4
You might need to buy:
  • For the curry:
  • Vegetable oil – 5 Tbsp
  • large green chillies whole
  • heaped tsp nigella seed
  • cauliflower cut into small florets
  • tinned chopped tomatoes
  • frozen petit pois
  • turmeric
  • chilli powder
  • water 450 ml
  • Coriander powder 1 tbsp
  • English mustard paste- 1 heaped tbsp loosened with a little water
  • salt and add to taste
  • brown sugar to taste
  • skinless salmon fillets 650 g cut into 5 cm chunks
  • small bunch fresh coriander stalks and leaves finely chopped
  • Juice 1/2 lemon
  • For the black cardamom rice:
  • builders mug of white basmati rice
  • builders mugs of water
  • black cardamom pods
  • cumin seeds
  • veg oil