Explore routines.

Mexican rice and cinnamon drink: creamy, sweet and very refreshing over ice. Serves 6, in 15 minutes plus soaking.

1. Gather the ingredients
2. Soak the rice · 240 minutes
3. Blend · 2 minutes
4. Strain
5. Sweeten and chill · 60 minutes
6. Serve

An Indian street-style omelette with onion, tomato, chilli and coriander. Serves 1, in 10 minutes. Serve with buttered toast or a paratha.

1. Gather the ingredients
2. Mix
3. Cook the first side · 2 minutes
4. Flip and finish · 60 seconds

Thin slices of beef in a sweet soy and pear marinade, seared until caramelised. Serves 4, in about 1¾ hours, mostly marinating. Serve with rice, lettuce leaves for wrapping, and kimchi.

1. Gather the beef
2. Gather the marinade
3. Firm up the beef · 30 minutes
4. Slice the beef
5. Marinate · 60 minutes
6. Sear the first batch · 3 minutes
7. Sear the second batch · 3 minutes
8. Serve

A tall, airy focaccia with a crisp, olive-oil-fried base, and no kneading. Makes one 23 × 33cm tray, in about 3½ hours.

1. Gather the ingredients
2. Mix the dough
3. Rest · 30 minutes
4. First stretch and fold
5. Rest again · 30 minutes
6. Second stretch and fold
7. Rise in the tin · 60 minutes
8. Dimple
9. Bake · 22 minutes
10. Cool · 10 minutes

Crisp romaine, garlicky croutons and a punchy anchovy dressing made from scratch. Serves 4, in about 25 minutes.

1. Gather the dressing
2. Gather the salad
3. Bake the croutons · 10 minutes
4. Make the paste
5. Emulsify the dressing
6. Prepare the lettuce
7. Toss and serve

Proper chicken noodle soup, with a broth made from scratch. Serves 6, in about 1½ hours.

1. Gather the broth
2. Gather the soup
3. Make the broth · 45 minutes
4. Strain and shred
5. Sweat the vegetables · 8 minutes
6. Simmer the vegetables · 10 minutes
7. Cook the noodles · 6 minutes
8. Finish

A craggy, tender loaf with no yeast and no kneading. Makes 1 loaf, in about 1¼ hours. Work quickly: the bicarb starts reacting as soon as it meets the buttermilk.

1. Gather the ingredients
2. Heat the oven
3. Mix the dough
4. Shape
5. Bake hot · 15 minutes
6. Finish baking · 25 minutes
7. Cool · 20 minutes

Soft, sharp-sweet apples under a buttery oat crumble. Serves 6, in about 1 hour. Serve with custard or vanilla ice cream.

1. Gather the filling
2. Gather the crumble
3. Make the filling
4. Make the crumble
5. Top
6. Bake · 40 minutes
7. Rest · 10 minutes

Chewy-centred, crisp-edged cookies with toffee-ish brown butter and pools of dark chocolate. Makes 16, in about 2 hours, mostly chilling.

1. Gather the ingredients
2. Brown the butter · 5 minutes
3. Cool the butter · 15 minutes
4. Mix the dough
5. Chill the dough · 60 minutes
6. Scoop
7. Bake · 11 minutes
8. Cool · 10 minutes

Bakery-style muffins with tall, crunchy-topped domes. Makes 12, in about 40 minutes.

1. Gather the ingredients
2. Heat the oven
3. Mix the batter
4. Fold in the berries
5. Fill the cases
6. Bake hot · 5 minutes
7. Finish baking · 15 minutes
8. Cool · 5 minutes

Moist, deeply banana-flavoured loaf, mixed in one bowl. Makes 1 loaf, in about 1½ hours. The blacker the bananas, the better.

1. Gather the ingredients
2. Heat the oven
3. Mix the wet
4. Fold in the dry
5. Bake · 55 minutes
6. Cool · 15 minutes

Chicken in a fragrant green curry with lime leaves and Thai basil. Serves 4, in about 35 minutes. Don't shake the coconut milk: you want the thick cream on top. Serve with jasmine rice.

1. Gather the ingredients
2. Crack the coconut cream · 3 minutes
3. Fry the paste · 2 minutes
4. Seal the chicken · 3 minutes
5. Simmer · 8 minutes
6. Add the vegetables · 4 minutes
7. Balance and serve

Mercimek çorbası: a silky lentil soup finished with sizzling mint and chilli butter. Serves 4, in about 45 minutes.

1. Gather the soup
2. Gather the butter
3. Soften the vegetables · 8 minutes
4. Fry the paste and spices · 60 seconds
5. Simmer the lentils · 20 minutes
6. Blend
7. Sizzle the butter · 60 seconds
8. Serve

Fluffy basmati rice fragrant with cumin seeds fried in ghee. Serves 4, in about 45 minutes.

1. Gather the ingredients
2. Rinse the rice
3. Soak the rice · 20 minutes
4. Temper the spices · 45 seconds
5. Toast the rice · 60 seconds
6. Cook · 12 minutes
7. Rest · 10 minutes

A vivid, smooth iced matcha latte. Serves 1, in 5 minutes. Water straight off the boil scorches matcha and makes it bitter, so let the kettle cool for a few minutes first.

1. Gather the ingredients
2. Sift the matcha
3. Whisk · 30 seconds
4. Sweeten
5. Pour