Loaded with cheese, spinach and creamy white sauce, this is the perfect side dish for slow-cooked meats.
Think of this layered eggplant bake as a low-carb lasagne of sorts.
Bolognese stuffed into giant rigatoni, topped with bubbling cheese. This dinner party show-stopper is fun to make and even more delicious to eat.
You won't miss the meat in this hearty bake that sings with the colours of Mexico. Tortillas layered with a spicy bean mixture, guacamole, spinach and cheese - meet the nacho cake!
Italian is the cuisine I always fall back on when cooking at home. Vanessa, my wife, has a background in Italian kitchens. This baked ricotta gnocchi is a favourite dish of hers.
Lasagne-making is ritualistic for me. I find the entire process – from slowly stirring, to rolling out the pasta, to layering – grounding, restorative and meditative. This is a recipe you must prepare ahead. It is time-consuming, but far from difficult. I like to cook the meat sauce for at least six hours but, often, I have it on low and slow for up to 24 hours. From the moment the sauce ingredients are combined, the whole house is filled with its delicious promise.
The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner. Just add a simple bitter-leaf salad or some blanched greens.
This creamy, crunchy, slippery, lemony one-pan situation is on the table in 30 minutes and barely requires a stir. It's the ultimate summer dinner that is simultaneously light and satisfying. For this I used tagliatelline nests – they are a little finer than the usual tagliatelle. Either is fine! For those seeking a salty-spicy chaser, add some fried capers and a pinch of chilli flakes.
Nanna's potato bake just got an upgrade. This is the love child of smoky Indian gunpowder potatoes and the French potato pave. I am here for it. And you should be too. The spices are subtle but present, but you can still expect the calm, creamy potato-bake goodness so many of us love, with just a hint of smokiness. This side dish lends itself to all manner of Christmas spreads and the labour is small for the outcome, which is nothing short of baked-crispy-potato spectacular.
Tip: you can make one large lasagne – use a 6-cup capacity dish.