Remove the corned beef from its packaging and keep the spice packet. Put the beef and spices in a large pot. Add water until the meat is just covered. Peel, halve and add the onion.
Bring to a boil over high heat. As soon as it boils, reduce the heat until the liquid only gently bubbles. Cover and cook for 1 hour 30 minutes.
Wash the potatoes. Peel the carrots and cut them into thick pieces. Add both to the pot and continue cooking gently for 20 minutes.
Cut the cabbage into four wedges, leaving enough core on each wedge to hold the leaves together.
Italian-style chicken
Preparation
Cut the chicken into bite-sized pieces. Remove the pepper seeds and cut the peppers into strips. Halve the onion and slice it thinly. Finely chop the garlic.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and cook for 4 to 5 minutes until coloured all over. Transfer to a plate.
Add the remaining oil to the pan. Cook the onion and peppers for 6 minutes, stirring occasionally, until softening with a few browned edges.
Turkey herb loaf
Preparation
Heat the oven to 200 C / 400 F. Finely dice the onion and garlic. Peel the carrots and cut them into 2 cm pieces. Remove the seeds from the pepper and cut it and the courgette into 2 cm pieces.
Put the turkey, egg, breadcrumbs, onion, garlic, parsley, thyme, mustard, salt and pepper into a large bowl. Use clean hands to mix only until evenly combined; overmixing makes the loaf firm.
Shape the mixture into a loaf about 22 cm long on a baking-paper-lined tray. Spread the vegetables alongside and toss them with the olive oil.
Braised beef short ribs
Preparation
Heat the oven to 160 C / 325 F. Pat the ribs dry and season with salt and pepper. Cut the onion, carrots and celery into 1 cm pieces. Finely chop the garlic. Peel the potatoes and halve or quarter them depending on size.
Heat the oil in a heavy ovenproof pot over medium-high heat. Brown the ribs all over in two batches for 8 to 10 minutes per batch. Do not pile them up or they will steam. Transfer browned ribs to a plate.
Add the onion, carrots and celery to the pot and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
Sausage tomato pasta
Preparation
Put a large pan of water on to boil. Peel and finely dice the onion and garlic. Slit the sausage skins and squeeze out the sausage meat. Roughly tear the basil leaves.
When the water boils, add 1 teaspoon salt and the pasta. Cook until just shy of al dente according to the packet. Before draining, scoop out one cup of the cooking water.
While the pasta cooks, heat the oil in a large frying pan over medium-high heat. Add the sausage meat and break it into small pieces with a wooden spoon.
Chicken sauté with mushrooms
Preparation
Cut the chicken into 2 cm pieces. Brush the mushrooms clean with kitchen paper and slice them. Finely dice the shallot and garlic. Keep the peas ready beside the hob.
Heat the oil in a large frying pan over medium-high heat. Add the chicken, season with salt and pepper and cook for 4 to 5 minutes until coloured all over. Transfer it to a plate.
Add the butter to the same pan. Cook the mushrooms for 4 to 5 minutes, until browned and most of their released liquid has cooked away. Add the shallot and cook for 2 minutes until soft.
Lamb chops with spinach
Preparation
Wash the potatoes well and halve any large ones. Put them in a pan of cold lightly salted water, bring to a boil and cook for 12 to 15 minutes, until a knife slips in easily. Drain and let the steam evaporate briefly.
Meanwhile, finely chop the garlic. Finely grate the lemon zest and squeeze 1 tablespoon juice. Pat the chops dry and rub both sides with the oregano, salt, pepper, lemon zest and 1 tablespoon olive oil.
Heat a large frying pan over medium-high heat. Put in the chops with space between them and cook for 3 to 4 minutes without moving them.
Beef pot roast
Preparation
Heat the oven to 160 C / 325 F. Pat the beef dry and season it all over with salt and pepper. Peel and cut the onions into wedges. Peel the carrots and cut them into 3 cm pieces. Peel the potatoes and halve or quarter them, depending on their size. Finely chop the garlic.
Heat the oil in a heavy ovenproof pot over medium-high heat. Brown the roast for 3 to 4 minutes on each side until well coloured, then transfer it to a plate.
Add the onions and carrots to the pot and cook for 5 minutes. Add the garlic and tomato paste, stirring for 1 minute.
Pork tenderloin with apples
Preparation
Heat the oven to 220 C / 425 F. Quarter the apples, remove the cores, then cut each quarter into thick wedges. Peel the onion and cut it into wedges. Remove any visible sinew from the pork and pat it dry with kitchen paper.
Stir the vinegar, maple syrup and thyme together in a small bowl. Divide it between two small bowls: one portion will touch the raw pork, while the other stays aside for serving.
Spread the apples and onion on a baking tray.
Herb roast chicken
Preparation
Heat oven to 220C conventional. Cut potatoes into 3 cm pieces, halve carrots lengthways and cut into 4 cm pieces. Finely chop garlic.
Toss potatoes and carrots with 1 tablespoon oil, half the garlic, rosemary, thyme, salt and pepper on a deep baking tray. Spread in one layer and roast for 20 minutes.
Pat chicken thighs dry. Rub with remaining oil, garlic, herbs, salt and pepper. Remove tray, turn vegetables and place chicken skin-side up on top.
Lower oven to 190C and roast 30 to 35 minutes more.
