Explore routines.

A sweet, savoury rolled omelette, built up in thin layers. Serves 2, in about 15 minutes. A rectangular tamagoyaki pan is ideal, but a small 20cm frying pan works.

1. Gather the ingredients
2. Mix the eggs
3. Heat the pan
4. Cook the first layer · 60 seconds
5. Build the layers · 4 minutes
6. Shape and rest · 5 minutes
7. Slice and serve

Coffee-soaked savoiardi layered with a light mascarpone cream. Serves 8, in 30 minutes plus at least 6 hours chilling. The eggs aren't cooked, so use pasteurised eggs if you're serving anyone pregnant, very young or elderly.

1. Gather the ingredients
2. Whisk the yolks · 4 minutes
3. Beat in the mascarpone
4. Fold in the whites
5. Dip and layer
6. Chill · 360 minutes
7. Dust and serve

Charred bread rubbed with garlic and piled with ripe tomatoes. Serves 4, in about 25 minutes. It's only as good as your tomatoes, so make it in summer.

1. Gather the ingredients
2. Season the tomatoes · 15 minutes
3. Char the bread · 4 minutes
4. Rub with garlic
5. Top and serve

A barely set vanilla cream with a quick berry compote. Serves 6, in 20 minutes plus 4 hours chilling.

1. Gather the panna cotta
2. Gather the compote
3. Soak the gelatine · 5 minutes
4. Infuse the cream · 5 minutes
5. Melt in the gelatine
6. Cool · 15 minutes
7. Set · 240 minutes
8. Make the compote · 5 minutes
9. Unmould and serve

Charred, marinated chicken in a rich tomato and butter sauce. Serves 4, in about 1½ hours. Serve with basmati rice or naan.

1. Gather the marinade
2. Gather the sauce
3. Marinate the chicken · 30 minutes
4. Char the chicken · 8 minutes
5. Soften the onion · 8 minutes
6. Toast the aromatics · 60 seconds
7. Simmer the tomatoes · 15 minutes
8. Blend the sauce
9. Simmer with cream · 10 minutes
10. Finish and serve