A Korean-style rice bowl that’s ideal for using up vegetables – and to leave you with enough for lunch the next day

I love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that’s dinner sorted.

Enrich corn’s natural sweetness in a creamy and earthy curry, and in a fresh, herby chutney

Inspired by a corn curry from Maharashtra, today’s recipe has the perfect umami flavour: a bit of heat from the chillies, some gentle sweetness from the sugar and lots of sourness from the lime juice, along with the creamy coconut milk and juicy corn. The sharpness of a fresh, herby chutney with salty butter, meanwhile, makes the perfect topping for barbecued corn on the cob. I often cook the corn straight on the hob, which is a bit tricky, but it’s how we did it when I was growing up in India.

This juicy poached dish packs in hearty flavours and pairs well with buttery potatoes, rice or couscous

Al cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber – it’s a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce. Fish with firm white or pink flesh that breaks into fat flakes is particularly well suited to cooking al cartoccio, both whole fish (cleaned and on the bone) and individual filets (estimate 110g-140g per person).

When choosing fish, keep in mind our collective default to cod and haddock, both members of the so-called “big five” that make up a staggering 80% of UK consumption. Instead, look out for other species, such as hake, huss or North Sea plaice, ASC-certified Scottish salmon, sea trout or farmed rainbow trout. For more detailed and updated advice, the Marine Conservation Society produces an invaluable, area-by-area good fish guide that uses a five-tiered system to rank both “best choice” and “fish to avoid” based on the species, location and fishing method. Also, don’t forget how well fish freezes, so always check the frozen food section, too.