Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
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
Slow-Roasted Pork Shoulder with Crackling
Slow-roasted pork shoulder with crisp crackling and apple sauce
Côte de Veau à la Crème (Veal Chops with Mushroom Cream Sauce)
Veal chops with creamy mushroom sauce
Berenjenas con Miel (Fried Aubergine with Honey)
Crisp fried aubergine batons finished with honey and salt
Chicken and Mushroom Pie
Chicken and leek pie with mushrooms and puff pastry
Tarte à la Tomate (French Tomato Mustard Tart)
Puff pastry tart with Dijon mustard, tomatoes and Gruyère
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
Bandeja Paisa (Colombian Beans, Rice and Pork Platter)
Bandeja paisa with pinto beans and pork belly, rice, minced beef, plantain and egg
Potted Shrimp on Toast
Potted brown shrimp in mace and lemon butter, spooned over toast
Poulet Rôti à la Moutarde de Dijon (Roast Chicken with Dijon Mustard)
French-style roast chicken with Dijon mustard, thyme, and a white wine pan sauce
Costillas de Cerdo en Salsa de Chile Ancho (Braised Pork Ribs in Ancho Sauce)
Pork ribs braised until tender, then finished in a thick ancho chilli and tomato sauce
Lamb Ouzi with Saffron Basmati Rice
Tender spiced lamb spooned over saffron basmati rice with toasted almonds and parsley
Bruschetta al Pomodoro Fresco (Tomato Bruschetta on Toasted Bread)
Garlic-rubbed toasted bread topped with fresh tomatoes, basil and extra-virgin olive oil
Agnolotti dal Plin with Brown Butter and Sage
Beef and ricotta agnolotti finished with nutty brown butter, sage and Parmesan
Scotch Broth with Lamb and Pearl Barley
Scotch broth with lamb, pearl barley, leek, carrot and swede
Kolhapuri Mutton Curry
Kolhapuri-style mutton simmered in a spiced onion and tomato gravy with coconut
Clam Bake with Corn, Potatoes and Sausage
One-pot clam bake with baby potatoes, sweetcorn and smoked sausage in buttery broth
Braciole di Manzo al Sugo (Italian Stuffed Beef Rolls)
Browned beef rolls stuffed with breadcrumbs, parsley and Parmesan in sugo
Poached Salmon with Hollandaise and Asparagus
Gently poached salmon served with steamed asparagus and rich lemon hollandaise
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.
Winter
Tết Bún Bò Huế (Spicy Vietnamese Noodle Soup)
Spicy lemongrass beef noodle soup with beef and pork
Winter
Chicken Tortilla Soup
Chicken tortilla soup with black beans, sweetcorn and tortilla strips
Year-round
Tex-Mex Enchiladas with Red Chilli Sauce
Chicken enchiladas baked with red chilli sauce
Winter
Kongnamul Guk (Korean Soybean Sprout Soup)
Light soybean sprout soup with anchovy broth and garlic
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.
