“The orzo beautifully absorbs the flavour-soaked juicy lamb in this dish, which the little ones will love as much as the bigger ones.” - Nabula El Mourid

Succulent butterflied chicken… but make it flat! That’s what happens when you cook chicken under weights and no, you don't literally have to use bricks, although you could. We busted out cans of food from our pantry, totalling 3-4 kg in all. Cooking chicken under weights is a technique that gives you gorgeously juicy, crispy-skinned bird…

These are so satisfying to make. You simmer onions whole until they turn tender, carefully scoop out the innards, chop them up, mix them into a cheesy, bread-based stuffing, then pile this into the outer onion shells and bake until they’re deep golden and crusty on top. Yum. This is the kind of dish that comes from the Italian cucina povera tradition…

Mussels. So simple to cook, so delicious to eat and so darned good for you. An excellent source of lean protein, iron, selenium, iodine and omega-3 fatty acids, we should all be eating them more. There’s so much healthy stuff lurking in those shells…

We never met a meatball we didn’t like, We l-o-v-e meatballs. The global meatball repertoire is huge; think polpette (Italy), kofte (Turkey), keftedes (Greece), albondigas (Spain), bakso (Indonesia), bun cha (Vietnam), frikadeller (Germany, Scandinavia and Poland), bitterballen (Netherlands) and the like…

Use whatever sausages you darn well like here, although some are definitely better than others. The ones to avoid are the sort with super-smooth interiors, that cook to disappointing hardness and don’t really taste like much except maybe over-seasoned pureed meat. They’re full of fillers…