This ratatouille recipe cooks eggplant, zucchini, peppers and tomatoes separately first, so each vegetable keeps its own texture, then brings them together for a slow, fragrant simmer. One serving is about 400 g.
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Light & Vegetable-Rich
Slow-simmered summer vegetables in olive oil — light, fragrant and full of fibre.
swap_horizPairs Well With Crusty sourdough bread, grilled fish or a fried egg
This mushroom risotto recipe stirs Arborio rice slowly with hot stock, white wine and two kinds of mushrooms, then finishes it the Milanese way with cold butter and Parmesan. One serving is about 500 g.
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Comfort & Warmth
Creamy Arborio rice, slowly stirred with mushrooms, white wine and Parmesan.
swap_horizPairs Well With A rocket and Parmesan salad and a glass of dry white wine
This moroccan couscous recipe steams fine semolina until fluffy, then ladles over a slow-cooked stew of seven vegetables, chickpeas and warm spices. One serving is about 475 g.
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Comfort & Warmth
Fluffy steamed semolina with a slow vegetable stew and chickpeas.
swap_horizPairs Well With Harissa, mint tea and crusty bread
This harira soup recipe simmers lentils, chickpeas, tomatoes and lamb with ginger, cinnamon and fresh herbs, then thickens it the traditional way with a flour slurry. One serving is about 450 g.
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Comfort & Warmth
A thick, warming tomato and lentil soup, the soup Moroccans break their fast with.
swap_horizPairs Well With Dates, chebakia and mint tea
This spanish tortilla recipe slowly cooks potatoes and onion in olive oil, folds them into beaten eggs, and turns out a thick, golden cake that is soft in the middle. One serving is about 220 g.
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Comfort & Warmth
A thick, golden omelette of slow-cooked potatoes, onion and egg.
swap_horizPairs Well With Pan con tomate and a glass of red wine
The Dinner Gazette
Never wonder what’s for dinner again
One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.
France
1h 15m
Italy
Morocco
Spain