Cornetto al Burro (Italian Butter Croissant)
Italian butter cornetti baked golden and finished with icing sugar
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
Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
Chocoflan (Chocolate Cake with Vanilla Flan)
Caramel chocoflan with vanilla flan and chocolate sponge
Carne con Tomate Andaluza (Andalusian Pork in Tomato Sauce)
Pork simmered in a thick tomato and paprika sauce
Cantonese Roast Duck with Plum Sauce
Cantonese roast duck with crisp skin and plum sauce
Chicken and Mushroom Pie
Chicken and leek pie with mushrooms and puff pastry
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
Spezzatino di Manzo con Patate (Italian Beef and Potato Stew)
Beef and potatoes braised in red wine and tomatoes with rosemary and bay
Tagliatelle al Ragù Bianco di Coniglio (Tagliatelle with White Rabbit Ragù)
Tagliatelle tossed with rabbit ragù simmered in white wine and stock
Paneer Tikka Masala
Marinated grilled paneer simmered in a smooth tomato and cashew masala with cream
Gratin Dauphinois with Roast Chicken
Golden gratin dauphinois with garlic, cream and milk, served with thyme and lemon roast chicken
Venison Casserole with Root Vegetables
Slow-braised venison with carrots, parsnips and swede in a rich red wine sauce
Sarma (Vine Leaves Stuffed with Lamb and Rice)
Sarma parcels of lamb and rice simmered in a lemony tomato broth
Ziti al Forno (Baked Ziti with Beef Ragù and Provola)
Oven-baked ziti with slow-simmered beef ragù, provola and basil
Cocada (Mexican Coconut Sweet)
Mexican cocada are chewy coconut mounds cooked with condensed milk and vanilla
Gigot d’Agneau (Roast Leg of Lamb with White Beans)
Garlic and rosemary roast lamb with white beans simmered in stock and roasting juices
Zrazy Wołowe (Polish Beef Roulades with Buckwheat)
Beef roulades with mustard, bacon and gherkins in onion gravy
Shahi Tukda (Mughal Bread Pudding)
Shahi tukda topped with thickened saffron cardamom milk, almonds and pistachios
Crostata di Crema e Frutta (Italian Custard Tart with Fresh Fruit)
Italian crostata filled with vanilla custard, topped with fresh fruit and lightly glazed
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
Comfort Food Dinners
Lamb Rogan Josh with Basmati Rice
Kashmiri lamb curry with yoghurt, spices and basmati rice
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.
