under 30 | Supper

Charred Broccoli with Anchovy Butter

Broccoli cooked hard enough to blacken at the edges, then finished in a butter that no one will identify as fish. Fifteen minutes, one pan.

A tin of tomatoes, a lot of butter, and one onion you throw away at the end. It is the shortest good pasta sauce there is.

Cold rice pressed into a hot pan until the underside turns to a crust. The eggs are the easy part; the crust is the reason.

Two tins, a lot of olive oil, and enough lemon to make it taste like a decision rather than a fallback.

Frozen butter, a light hand, and a very hot oven. Thirty minutes from cupboard to plate, and the dough should look undermixed when it goes in.

Sliced thin enough to be translucent, dressed while the citrus is still dripping. Fifteen minutes and no heat at all.

A cabbage cut into thick wedges, seared hard, then finished with butter cooked until it smells of hazelnuts. Cheap and completely disproportionate.

Feta, yogurt, and a food processor, under honey infused with chilli. Ten minutes, and it is the only thing that has to be ready before people arrive.

Eight minutes in a smoking pan, salt, lime, and nothing else. One pepper in ten is hot, which is most of the entertainment.

The most photographed breakfast of the last decade, made properly: bread toasted hard, avocado crushed not mashed, and a great deal of acid.

Cold butter on hot toast, ripe tomato on top, and enough salt to make it taste deliberate. Five minutes, four ingredients, no cooking.

Macerated strawberries, cream whipped soft, and enough black pepper to make somebody ask. Ten minutes and a two-ingredient trick.