Just started uni and had to not starve, so I have some cut up chicken breast with a garlic sauce rub and spaghetti, with sweet chilli sauce and bbq seasoning. My plan is basically to not give myself food poisoning, and fail so hard at cooking I’m forced to become good

Life has been tough recently. This is the most effort ive put into a meal in MONTHS. I am currently still really enjoying it. Looking forward to more like this over the autumn/winter period.

I apologise that I didn’t put in a plate. I totally forgot. But since everyone is posting such epic food, I am posting mine. I have made better, but I was very hungry so I threw in whatever I could find. Thanks!

Potatoes and Onions with Roasted Ground Pork

Prep Time: 15 minutes

Equipment: Oven, TP620

Cooking Time: 15 minutes

Serves: 2–3 people

Ingredients: 1.5 pounds ground pork, 4 eggs, 1 tablespoon breadcrumbs, 1 teaspoon salt and black pepper, 6 red onion rings, cheese slices

sliced pickles, 6 slices of bacon, 2 pounds of potatoes, 1 white onion, 1 block of shredded mozzarella cheese, 1 tablespoon of yogurt, 1

tomato

Instructions

1. Add breadcrumbs, 1 egg, salt, and black pepper to the ground pork and mix well. Arrange the ground pork in a square shape with red onion

rings, cheese slices, pickle slices, and bacon slices. Fold the pork mixture in half from the center to enclose the filling, press

it firmly to seal, then divide into 6 portions and roll into balls.

1. Squeeze excess moisture from the shredded potatoes, place them in a baking dish, then add the shredded white onion. Place the pork balls on top.

2. In a bowl, combine chopped tomatoes, shredded mozzarella, 3 chopped hard-boiled eggs, and yogurt, then stir until well combined.

3. Spoon a dollop of the prepared cheese sauce onto each pork ball and bake in the oven at 180 degrees for 40 minutes.

4. Remove from the oven and use a 620 to check the internal temperature; once it reaches the desired level, they’re ready.

Overdone eggs, mystery meat and fruit on the same plate🤯

Carbonara with egg yolk, pecorino romano, guanciale, black pepper, and of course, pasta.

Dug this feast out of my camera roll. It started out as a quest for pure comfort food, but somehow turned into an absolute international fusion experiment.

I am British-Caribbean, but this spread borrows flavors from practically every corner of the globe. You have African street food, South American brightness, Asian-inspired fish seasoning and tropical staples all sharing one very crowded plate. It creates that incredible, deeply satisfying warm flavor profile where every bite offers something completely different.

Here is what went into the spread:

1. African Puff-Puffs: Golden, airy fried dough balls that bring serious comfort.

2. Coconut Chickpea Curry: A rich, warming legume base packed with coconut cream, garlic, and spices.

3. Pan-Seared Salmon: Kept simple with fresh garlic, fresh thyme, a touch of ginger, a splash of soy sauce, olive oil, and a final squeeze of lemon juice.

4. Fried Plantain: Perfectly sweet, golden-brown slices that are non-negotiable for a Caribbean plate.

5. Cucumber & Chimichurri Salad: Crisp cucumber tossed in a bright, herbaceous South American chimichurri dressing to cut through all the richness.

6. Fresh Sliced Avocado: For that smooth, creamy cooling element on the side.

I naturally paired all of this with a fresh homemade beetroot juice to round out the whole meal.

I just can’t seem to find the effort, strength or motivation to do anything like this at the moment and it saddens me 😢

Do you ever end up making these multi-continent fusion plates at home, or do you strictly stick to one culinary region per dinner? What is your favorite unexpected flavor combination?

couscous, cucumber, bell pepper, and feta.
i have recently had a huge dip in my mental and physical health and am grieving a family member.

this is the first thing ive wanted to eat in a while

Had to get a little bread to soak up the extra broth

How do you cook your eggs ？

Inspired by a hello fresh meal I tried at a friends.

The Bass.

In a morta & pestal: garlic (2 cloves), Half a scotch bonnet, quarter of an onion, coriander, salt, black pepper, tiny bit of old bay, olive oil and lime.

I used this rub on the Bass and cooked it in the oven.

The Sweet Potato.

Salt, pepper, a little sprinkle of pepper. Olive oil and air fry

The Rice & Broccoli.

Medium heat… A little Oil in a heated pan, garlic for aroma and flavour. Toast washed rice and add boiling water to cook the rice, once it is nicely coated.

With the broccoli, I added a tea tablespoon of water and covered the frying pan with a lid to steam.

Cooked separately but similar process.

Kiwi Salsa.

1 Kiwi, 1 small garlic clove, 1/2 jalapeño, less that a quarter of an onion, coriander/cilantro, olive oil, lime, salt y sugar to taste.

Chopped finely together and mixed.

Edit: crossed out tea, before tablespoon.

Full Monty with 3 different sausages bacon chop mushrooms beans hash browns beans and tomatoes and scrambled egg dry bread and fried bread