Thin, elastic crepes made from raw potato blended with onion, garlic, plain yogurt and water, then whisked with olive oil, egg and flour. Each crepe is fried 3–4 minutes per side without touching, filled with ground meat that was left to form a crust before stirring and bound with melted cheddar, folded like an envelope, topped with more cheddar and finished in the air fryer for 5 minutes.
White cabbage and red onion are shaved paper-thin with a vegetable peeler, tossed with salt, pepper, paprika and olive oil, and air-fried at 180 °C / 350 °F for 15 minutes plus 10 more after a shake. The shreds shrink to half and go crisp and brown. They are folded into small tortillas over a sauce of thick yogurt, tahini, lemon, salt, pepper and a pressed garlic clove. Makes 2 tacos.
Four whole potatoes are sliced into coins a centimetre thick, restacked in order, and threaded onto skewers with a walnut-sized meatball between every slice. The meatballs are lean ground beef with red bell pepper, onion, parsley and finely chopped bacon for fat, kneaded until sticky. The skewers are wrapped tightly in foil and air-fried at 180 °C / 350 °F for 25 minutes, then unwrapped, brushed all over with barbecue sauce and given 10 more minutes so the sauce bakes on. A full dinner on a stick. Serves 4.
Roasted cherry tomato pasta lets the oven make the sauce: 600 g of whole cherry tomatoes roast at 200 °C for 30 minutes with a whole garlic head (bottom cut off), thyme and a generous pour of olive oil, then the roasted garlic squeezes out as a sweet paste and hot spaghetti stirs straight into the blistered tomatoes. Sweet, garlicky, with a rich jammy finish. Serves 3.
Tortilla de patatas turns 2 eggs and 2 potatoes into a golden, layered dinner that slices like a cake: 3 mm potato rounds are soaked, dried and slow-fried with onion and garlic until completely soft, folded off the heat into paprika-seasoned eggs (one egg per potato — that ratio is the whole point), then set in a small pan — 10 minutes covered, one committed flip, 5 more minutes. Serves 2.
Black garlic pasta builds a sauce from pantry basics: warm olive oil with chili flakes and sliced fresh garlic, add a splash of starchy pasta water and let it bubble two minutes until the oil turns into a sauce, then toss the spaghetti and stir a good handful of chopped black garlic through at the very end. Sweet up front, deep umami underneath — and it clings to every strand. Serves 2.