Berry overnight oats
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.

A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
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Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Comfort in a bowl. Split pigeon peas and red lentils are simmered until creamy, then finished with a tadka: whole spices, garlic and chilli sizzled in hot ghee and poured over at the last moment.
Proper masala chai is simmered, not steeped: whole spices and fresh ginger are boiled with black tea, then milk is added and brought to a rolling boil to make it rich and creamy.
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
Roasting the tomatoes with onion and garlic concentrates their sweetness and gives the soup a gentle smokiness you can't get from a tin. Lovely with a grilled cheese sandwich.
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.