This flavour-packed, fuss-free dish uses a shortcut curry paste to create a fragrant pie in under 1 hour. Add a squeeze of lime to the filling for a fresh lift
Recipe by Spencer Lengsfield
Let the oven do all the work for this one-tin, Chinese-inspired brisket. Slow-roasted with hoisin and Chinese five spice until pull-apart tender, it's piled into pancakes on night one and added to a quick egg-fried rice the next day. See Cook's Tip for what to add to make that egg-fried rice
Recipe by Abigail Spooner
Recipe by Tamsin Burnett-Hall
Juicy burgers best served straight from the barbecue with plenty of napkins on hand. Leftover whipped feta makes a great picnic dip with pitta or crudités over the following days
A summery spin on meatballs and pasta that tastes even better if you cook the meatballs on the barbecue. Serve any leftovers for lunch the next day
These meat-stuffed pockets are perfect for picnics and can be air-fried from frozen. Ideal for when the sun unexpectedly makes an appearance
Skip the bun for this fresher take on a fast-food favourite, packed with spiced beef mince, potato wedges, a lighter burger sauce and an array of toppings
Galbi-jjim, or braised short ribs, is a celebratory dish in Korea. Traditionally, it combines a sweet soy-based sauce with fruit and Korean vegetables
An echo of Italy’s colonisation, Somalia’s take on spaghetti bolognese includes a spice blend called xawaash, which adds a gentle heat to the meat sauce. For true authenticity, serve with a chopped ripe banana – the sweet fruit balances the meaty ragù
Recipe by Nadine Brown
