Beef and broccoli stir-fry
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.

In the Aegean villages around Ödemiş and Bodrum, women gather courgette flowers at dawn while they are still open, and by lunchtime they have been stuffed with a fragrant rice of tomato, mint, dill and pine nuts and gently simmered in olive oil. Served at room temperature as part of a summer meze spread, they are delicate and almost sweet. Pick (or buy) the male flowers on long stems, and use them the same day. Chef's tip: twist the petal tips closed rather than folding them; a gentle twist holds the filling better in the pot.
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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.
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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.
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
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