Slow-Cooked Pork Shoulder with Crackling
Slow-roasted pork shoulder with crisp crackling and roasting juices
What ‘weekend’ implies for recipe choice
Weekend recipes are not defined by a single cuisine or meal. The common thread is flexibility: food that can be made when you have a little more time, or food that can be carried and eaten away from the table. That might mean a bake that needs cooling before slicing, a salad that improves after a short rest, or a batch of snacks that can be grazed on through the afternoon. Weekend cooking can also involve shared eating, where dishes are served from boards, trays and big bowls rather than plated individually. When you are choosing, notice whether a recipe is happiest straight from the pan, or whether it is designed to sit, travel or be served at room temperature.
Top picks in Weekend
Uova in Purgatorio (Eggs in Tomato Sauce)
Eggs poached in garlicky tomato sauce with chilli and basil
Gluten-Free Torta di Mandorle (Italian Almond Cake)
Gluten-free almond cake with lemon zest and icing sugar
Fesenjan (Persian Chicken with Walnut and Pomegranate Sauce)
Persian chicken stew with walnut and pomegranate molasses sauce
Kleftiko (Slow-Baked Lamb in Parchment with Potatoes)
Slow-baked lamb in parchment with potatoes, lemon and oregano
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Choose by destination: home table, day out or someone else’s kitchen
If you are staying home, you can lean into recipes that take a little longer or use the oven for extended periods, because timing is less tight. For day trips and picnics, prioritise foods that are robust: sandwiches that do not soak through, salads with sturdy vegetables, and bakes that do not crumble into dust. If you are taking food to someone else’s house, choose dishes that are complete in their own container and do not require special equipment to finish. Desserts that slice cleanly and snacks that can be picked up without plates are often the easiest to share. In all cases, think about how the food will be served before you commit to a recipe that needs careful plating or last-minute garnishing.
All recipes in Weekend
Crêpes with Ham, Mushrooms and Béchamel
Folded crêpes with sautéed mushrooms and ham, finished with béchamel
Involtini di Melanzane con Ricotta (Aubergine Rolls with Ricotta)
Roasted aubergine involtini filled with ricotta and basil, baked in tomato passata
Slow-Cooked Beef Short Ribs with Red Wine
Slow-cooked short ribs in red wine and stock with vegetables and reduced sauce
Tian de Légumes Provençal (Baked Vegetable Gratin)
Provençal vegetable tian layered with potatoes, baked with garlic, thyme and breadcrumbs
Daube Provençale (Slow-Braised Beef with Olives and Orange)
French beef daube braised in red wine with olives and orange zest
Lamb Nihari (Slow-Braised Spiced Stew)
Lamb nihari stew with onions, ginger, garlic and spices, thickened lightly with atta
Quiche Lorraine (Classic Bacon and Cream Tart)
Buttery pastry tart filled with bacon, sautéed onion and a rich egg custard
Roast Chicken with Sage and Onion Stuffing
Crisp-skinned roast chicken served with golden sage and onion stuffing and roasting juices
Bauernbrot mit Schmalz (Farmhouse Rye Bread with Dripping)
Farmhouse rye bread with pork dripping, fried onions and dried marjoram
Malabar Fish Biryani
Basmati rice layered with spiced fish and caramelised onions, finished with herbs and yoghurt
Brioche Perdue (French Toast with Caramelised Peaches)
Golden brioche French toast served with butter-caramelised peaches and icing sugar
Fraisier (French Strawberry Cream Cake)
Chilled fraisier cake with strawberries, génoise sponge and vanilla crème mousseline
How to keep texture and flavour intact when food travels
Separate what softens from what stays crisp. Keep dressings, sauces and juicy components in their own container until serving, and add crunchy toppings at the end. Choose containers that match the food: shallow tins for bars and traybakes, wide tubs for salads, and leakproof jars for dips. If you are packing warm food, allow steam to escape briefly before sealing, otherwise condensation can make crusts and coatings go limp. For chilled dishes, keep them cold until you leave and transport in an insulated bag. Weekend food is at its best when it arrives looking like itself, not like it has been shaken on the journey.
Where to look next
Season is a helpful companion for weekend cooking, because it nudges you towards weather-appropriate choices: chilled salads and fruit desserts in summer, or bakes and warm puddings when it is cold. Collections can also point you towards recipe groupings that suit sharing and packing, such as picnic-style dishes or batch bakes.
Year-round
Saengseon Jeon (Korean Pan-Fried Fish)
Korean pan-fried cod in flour and egg coating
Year-round
Focaccia Barese with Olives and Cherry Tomatoes
Olive oil focaccia topped with cherry tomatoes and olives
Winter
Middle Eastern Lentil Rice with Caramelised Onions
Lentil rice topped with caramelised onions and lemon
Summer
Turkish Stuffed Courgettes with Minced Lamb and Rice
Courgettes stuffed with minced lamb and rice in tomato sauce
Comfort Food Dinners
Massaman Beef Curry
Massaman beef curry with potatoes, peanuts and coconut milk
Elevated Weeknight Meals
Magret de Canard (Duck Breast with Cherry Sauce)
Pan-seared duck breast with a cherry and red wine sauce
Comfort Food Dinners
Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
Chocolate Lovers Collection
Gelato al Cioccolato Fondente (Dark Chocolate Gelato)
Dense dark chocolate gelato made with milk and double cream
Frequently asked questions
Does ‘weekend’ mean longer, more complicated recipes?
Not automatically. Weekend recipes can be slow-cooked projects, but they can also be simple foods chosen because they travel well or serve a group easily.
What foods are best for taking out of the house?
Dishes that hold their shape and texture: sturdy salads, sliceable bakes, sandwiches that do not get soggy, and snacks that can be eaten without cutlery.
How do I stop packed food from going limp?
Let hot food vent before sealing, keep sauces separate, and add crunchy elements at the last moment. Container choice matters as much as the recipe.
Are weekend recipes always for sharing?
No, but many suit casual, help-yourself serving. Even for a small household, that style can make the day feel more relaxed.
What is an easy weekend dessert to transport?
Sliceable desserts such as traybakes and bars are usually straightforward, because they portion neatly and do not require delicate plating.
Let the plan lead the menu
Weekend cooking is easiest when you choose recipes that match where you will eat and how you will serve. Decide whether the food needs to travel, then pick dishes that stay tidy, tasty and easy to share.
