These notes cover the first ten of the eleven dishes, Pad Thai being the last, and each names a concrete meal rather than a cuisine.
- Lasagna
- An hour of oven time and a large dish, so it suits a slow evening rather than a rushed one. The leftovers reheat better than almost anything else here.
- Stir-Fry
- The fastest result if you keep frozen vegetables and a sauce in. Landing here usually means dinner in fifteen minutes with whatever protein is nearest to hand.
- Ramen
- Runs from a proper shop bowl to a twenty-minute home version with stock, noodles and an egg. Good when you want something hot and liquid rather than a plate.
- Souvlaki
- Skewers, flatbread and salad, mostly assembly once the grilling is done. A fine draw when the weather suits eating outside or the grill is already on.
- Falafel
- The default when nobody at the table is eating meat. Shop-bought or homemade, it becomes a wrap or a loaded plate depending on how much effort you feel like.
- Tacos
- Everyone builds their own, which quietly solves the fussy-eater problem. It sets the table up as a spread rather than as plates you have to serve.
- Roast Chicken
- A long but low-attention cook: put it in, ignore it, carve. Worth drawing early in the week, because the leftovers and the carcass cover two more meals.
- Veggie Bowl
- Grains, roast vegetables and a dressing, built from whatever is already open. Keep this entry if you want the wheel to occasionally clear out the fridge.
- Paella
- One pan, one hob, and a dish that looks like an occasion. Best when you are feeding more than two and want the cooking itself to be the evening.
- Butter Chicken
- Rich, sauce-heavy and reliably popular with a table that cannot agree. It needs a real spice list, so check the cupboard before you commit to the result.
