Explore routines.

Three ingredients, one glossy pecorino and black pepper sauce. Serves 2, in about 20 minutes. The trick is temperature: add the cheese off the heat, or it clumps instead of melting.

1. Gather the ingredients
2. Boil the pasta · 8 minutes
3. Toast the pepper · 60 seconds
4. Make the cheese paste
5. Finish the pasta in the pan · 2 minutes
6. Toss in the cheese

Creamy, no-cook oats that are ready when you wake up. Serves 2, in 5 minutes plus overnight.

1. Gather the ingredients
2. Mix
3. Chill overnight · 480 minutes
4. Top and serve

Sweet, smoky soup from oven-roasted tomatoes and garlic. Serves 4, in about 1¼ hours. Serve with a grilled cheese sandwich.

1. Gather the ingredients
2. Heat the oven
3. Roast the vegetables · 40 minutes
4. Simmer · 10 minutes
5. Blend and serve

Bright homemade lemonade, made with a zest-infused syrup. Makes about 1.5 litres, in about 1 hour.

1. Gather the ingredients
2. Make the syrup · 3 minutes
3. Steep the zest · 15 minutes
4. Juice the lemons
5. Mix and chill · 30 minutes
6. Serve

Tall, fluffy American-style pancakes. Makes about 10, in about 35 minutes. Serve with butter and maple syrup.

1. Gather the ingredients
2. Mix the batter
3. Rest the batter · 10 minutes
4. Cook the first side · 2 minutes
5. Flip · 60 seconds
6. Repeat and serve

Strong, milky tea simmered with whole spices and fresh ginger. Serves 2, in 10 minutes.

1. Gather the ingredients
2. Simmer the spices · 3 minutes
3. Brew the tea · 60 seconds
4. Add the milk · 2 minutes
5. Strain and serve

A slow Bolognese ragù of beef, pork, wine and milk. Serves 6, in about 3 hours, mostly simmering. It's even better the next day, and freezes well.

1. Gather the ragù
2. Gather to serve
3. Render the pancetta · 5 minutes
4. Soften the soffritto · 10 minutes
5. Brown the meat · 10 minutes
6. Reduce the wine · 3 minutes
7. Simmer in milk · 10 minutes
8. Slow simmer · 120 minutes
9. Cook the tagliatelle · 8 minutes
10. Toss and serve

Deeply caramelised onions in beef broth under a bubbling Gruyère crouton. Serves 4, in about 2 hours. The onions take an hour. Don't rush them.

1. Gather the soup
2. Gather the topping
3. Caramelise the onions · 60 minutes
4. Add the garlic and flour · 2 minutes
5. Deglaze · 3 minutes
6. Simmer · 30 minutes
7. Toast the bread · 8 minutes
8. Grill the cheese · 4 minutes

A thick, cold mango and yoghurt drink with a hint of cardamom. Serves 2, in 5 minutes. Tinned Alphonso mango pulp is often better than fresh mangoes out of season.

1. Gather the ingredients
2. Blend · 60 seconds
3. Taste and serve

Fluffy, buttery popcorn with barely any unpopped kernels. Serves 2–3, in 10 minutes.

1. Gather the ingredients
2. Test the heat · 3 minutes
3. Rest the kernels · 30 seconds
4. Pop · 3 minutes
5. Season

Sweet, cumin-spiced roast carrots on lemony yoghurt. Serves 4 as a side, in about 40 minutes.

1. Gather the ingredients
2. Heat the oven
3. Roast · 20 minutes
4. Glaze · 10 minutes
5. Serve

Eggs poached in a spiced tomato and pepper sauce, served straight from the pan. Serves 4, in about 35 minutes. Have plenty of bread ready for mopping up.

1. Gather the ingredients
2. Soften the onion and pepper · 10 minutes
3. Toast the spices · 60 seconds
4. Simmer the sauce · 10 minutes
5. Poach the eggs · 6 minutes
6. Serve

Ligurian pesto tossed with pasta, potatoes and green beans, the way it's served in Genoa. Serves 4, in about 30 minutes. Never cook the pesto: heat turns basil dark and bitter.

1. Gather the pesto
2. Gather the pasta
3. Toast the pine nuts · 3 minutes
4. Make the pesto
5. Start the potatoes · 2 minutes
6. Add the pasta · 6 minutes
7. Add the green beans · 5 minutes
8. Toss with the pesto

The Roman way: guanciale, eggs, pecorino and pepper, with no cream. Serves 2, in about 25 minutes. Put a pot of salted water on to boil before you start.

1. Gather the ingredients
2. Whisk the eggs
3. Render the guanciale · 8 minutes
4. Boil the spaghetti · 9 minutes
5. Temper the eggs
6. Toss it together
7. Serve

Sicily's fried aubergine and tomato pasta, finished with salty ricotta salata. Serves 4, in about 1¼ hours.

1. Gather the ingredients
2. Salt the aubergine · 30 minutes
3. Fry the aubergine · 10 minutes
4. Start the sauce · 60 seconds
5. Simmer the tomatoes · 20 minutes
6. Cook the pasta · 11 minutes
7. Bring it together