The library

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 cups / 480 ml vegetable stock or water
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 cup / 200 g cooked lentils (dried green or Puy, or canned, rinsed and drained)

140 g / 5 oz butter, softened, plus extra for the tin
140 g / 5 oz caster sugar
2 large eggs, beaten
140 g / 5 oz self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50 g / 1.75 oz icing sugar
handful dried banana chips for decoration

650 g / 1.4 lb chicken breast
1 red pepper (capsicum), deseeded and cut into wedges
1 yellow pepper (capsicum), deseeded and cut into wedges
1 green pepper (capsicum), deseeded and cut into wedges
2 large onions, peeled and cut into wedges
2 tsp oil
1 tsp chilli powder
1 tsp ground cumin
2 tsp paprika

1 cup / 240 ml white flour
1 cup / 240 ml spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp / 2.5 g salt
1 cup / 240 ml almond milk
3/4 cup / 150 g sugar
1/2 cup / 120 ml coconut oil, melted
juice and zest of one lemon (1/4 cup / 60 ml juice)

1 lb / 450 g chicken thighs, cut into bite-sized chunks
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ketchup
3 cloves garlic, minced
Sesame seeds (optional)
Scallions (optional)

500 ml / 500 ml melk
7 g instant droge gist
2 el / 25 g witte basterdsuiker
500 g / 500 g bloem
snuf zout
1 ei (M)
zonnebloemolie (om in te bakken)

2 1/4 cups / 270 g all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 cup / 230 g unsalted butter, room temperature
1/2 cup / 100 g granulated sugar
1 cup / 200 g packed light-brown sugar
2 tsp pure vanilla extract
2 large eggs
2 cups / 300 g white chocolate chips, divided

330 g / 11 oz thin white fish fillets, skinless, cut into 6 cm / 2.5" squares
1/4 tsp cooking/kosher salt
1/4 cup / 30 g rice flour
2 tbsp canola oil
2 tsp sesame oil
2 garlic cloves, finely minced with a knife
2 tsp ginger, finely minced with a knife
1 tsp chilli flakes / red pepper flakes
2 tbsp sriracha

1 1/2 cups / 210 g flour
1 tsp baking powder (preferably aluminum-free)
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup / 150 g sugar
2 tbsp / 30 g melted butter
1 large egg white
1 large egg (at room temperature)

2½ cups / 300 g all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1⅓ cups / 320 ml vegetable oil
1 cup / 220 g packed light brown sugar
1 cup / 200 g granulated sugar

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, chopped
500 g / 1 lb ground beef (lean)
800 g / 28 oz crushed canned tomato
420 g / 14 oz canned red kidney beans, drained
2 1/2 cups / 625 ml beef broth
250 g / 8 oz elbow macaroni pasta, uncooked

4 oz / 112 g dry rice noodles, medium (2 mm wide), soaked
3 Tbsp / 45 ml vegetable oil
¾ cup / 85 g pressed tofu, cut into small pieces
1 cup fresh shiitake mushrooms, stems removed, thinly sliced
3 Tbsp / 35 g palm sugar, finely chopped, packed
¼ cup chopped shallot
4 cloves garlic, chopped
¾ cup / 180 ml garlic chives, cut into 2-inch pieces
1 cup / 50 g bean sprouts, plus extra for serving

1 cup / 227 g unsalted butter
2 cups / 250 g all-purpose flour
1 tsp baking soda
¾ tsp Diamond Crystal or ½ tsp Morton kosher salt
1 cup / 215 g packed dark brown sugar
⅓ cup / 73 g granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 1.4-oz / 80 g chocolate toffee bars (preferably Skor), chopped into ¼" pieces

2 cups / 470 ml lukewarm water (80–100°F / 27–37°C)
2 tsp / 11 g salt
1 tbsp extra virgin olive oil, plus more for greasing and drizzling
7 g dried yeast
4 cups / 560 g bread flour or Italian 00 flour (12% protein)
rosemary
olives
2 tbsp olive oil
flaky sea salt

3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
4 tablespoons besan (gram flour)
1 tablespoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
4 cups / 950 ml water

2 cups / 270 g all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon baking powder
6 oz / 170 g cold unsalted butter, cubed
1/2 cup / 125 ml ice water
3 lbs / 1.3 kg Honeycrisp apples (about 8 medium), peeled, quartered, and cored
1/4 cup / 50 g granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

1.5 kg / 3 lb boned and butterflied leg of lamb

6 fresh bay leaves (snipped), plus whole leaves to serve (optional)

2 tsp / 10 g Maldon sea salt flakes, divided

4 tbsp / 60 ml olive oil

2 tbsp / 30 ml balsamic vinegar

3 cloves garlic, peeled and sliced finely