Vegetable

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Water infused with cucumber and mint gets a bit of natural sweetness from ripe honeydew melon. The salt in the drink helps with rehydration, while lime juice and club soda balance it out.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

This recipe warms the heart of my big sister, Omolola. She insists that she can’t make it like I can, but I reckon she just likes being pampered once in a while. Don’t we all. Yam can be a little dry on its own but this mash is silky smooth, with the coconut giving it a richness.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!