Updated April 6, 2026
The Tuesday evening meals. Sausages and mash, pan-fried fish, fishcakes, chops with buttered vegetables, a simple pasta. The unfussy cooking that a home cook actually does when nobody is watching.
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Chef Thomas
Chicken breasts pounded thin, pressed into coarse breadcrumbs, and fried in butter and oil until the coating is golden and the kitchen smells of toast. The Tuesday night version of something the whole table reaches for.
Chef Thomas
A fat garden marrow, halved and filled with savoury mushrooms, rice, and herbs, baked until the cheese goes golden and the kitchen smells like late summer settling into something warm and good.
Chef Thomas
Good sausages, slow-cooked to a deep bronze, a pile of buttery mash, and an onion gravy that has been given the time it deserves. The kind of supper that makes you glad you came home.
Chef Thomas
A cold evening carbonara made with good smoked back bacon, eggs, Parmesan, and more black pepper than seems reasonable, tossed together in the time it takes to boil the pasta.
Chef Thomas
Whole mackerel scored and smeared with a sharp mustard dressing, blistered under a fierce grill and finished with lemon. A ten-minute supper for a warm evening when the fish is good and the appetite is honest.
Chef Thomas
Crisp, golden Welsh sausages of cheese and leeks and breadcrumbs, no meat needed, with buttery mash and a dark, slow onion gravy that makes the whole plate worth sitting down to.
Chef Thomas
Thick bacon chops, bronzed in butter and slicked with a mustard and honey glaze that catches and caramelises under a hot grill. Twenty minutes, two plates, a very good Tuesday.
Chef Thomas
Plaice dusted in flour and fried in foaming butter until the edges go golden and the kitchen smells of something worth sitting down for, finished with lemon and not much else.
Chef Thomas
Courgettes fried golden in butter, set in eggs and cheddar, and finished under the grill until the top blisters and the kitchen smells like a summer evening worth sitting down for.
Chef Thomas
Lamb loin chops, seared fast in a smoking pan until charred outside and blushing within, with a sharp mint sauce made properly from the garden and buttered new potatoes that need nothing else.
Chef Thomas
Grilled mackerel with blistered, golden skin laid alongside a sharp, barely sweetened gooseberry sauce. A midsummer meal that records itself in the notebook without being asked.
Chef Thomas
A chicken breast stuffed with garlic and parsley butter, breaded twice and baked until the crust turns golden and the butter inside pools out when you cut in. The kind of meal worth sitting down properly for.
Chef Thomas
Fat leeks laid in a dish, blanketed in a mustard-spiked cheese sauce, and baked under golden breadcrumbs until the whole thing blisters and bubbles and the kitchen smells like the evening you needed.
Chef Thomas
Parsnip, celeriac, and potato layered in garlicky cream and baked under a crust of golden cheese. A winter gratin for the evenings when the cold gets in and you want the oven on.
Chef Thomas
Eggs bedded into leek-flecked mash under a blanket of sharp cheese sauce, baked until golden and bubbling. A Welsh supper dish that proves the simplest things are usually the best.
Chef Thomas
Fresh cod or haddock in crisp, golden beer batter with proper twice-cooked chips, mushy peas, and a sharp homemade tartare sauce. The Friday evening ritual, done right in your own kitchen.
Chef Thomas
Pasta shells folded through a leek-flecked cheese sauce with broccoli, baked until the top blisters gold and the whole kitchen smells like the kind of evening you want to sit down to.
Chef Thomas
Poached cod in a sauce thick with parsley, made from the milk the fish cooked in, served with plain boiled potatoes. The kind of meal that asks for nothing except a cold evening and someone to feed.
Chef Thomas
Linguine tossed with king prawns, garlic, chilli, and white wine, the kind of supper that takes less time to cook than it does to decide what to eat, and tastes like you knew all along.
Chef Thomas
A baked potato split open and filled with butter, warm beans, and a pile of sharp cheddar, the meal that half the country comes home to when the evening asks for nothing more than comfort and a warm plate.
Chef Thomas
A thin frying steak, sixty seconds a side in a furious pan, then a quick cream and green peppercorn sauce built from the brown bits left behind. Fifteen minutes, start to plate.
Chef Thomas
Bone-in pork chops, fried until the fat crisps and the kitchen fills with the smell of browned butter, served with a sharp Bramley apple sauce and Savoy cabbage that's seen just enough heat to soften but not surrender.
Chef Thomas
Chicken thighs browned to a biscuit-gold crispness, settled into a pan of soft leeks and a quietly punchy mustard cream sauce that wants nothing more than bread and a cold evening.
Chef Thomas
Chicken thighs browned in butter, then settled into a gentle pan sauce of mushrooms, cream, and white wine. The sort of supper that makes an ordinary Tuesday feel like it was worth getting home for.
Chef Thomas
A thick gammon steak, golden from the pan, a fried egg with a yolk that runs when you cut into it, and proper twice-fried chips. The meal that says more about home than any recipe book ever could.
Chef Thomas
The British spaghetti bolognese, built on Worcestershire sauce and patience, simmered until the kitchen smells like a weeknight worth remembering, and finished with a hill of grated cheddar because that's how it's done here.
Chef Thomas
A store-cupboard pasta bake of tinned tuna and sweetcorn folded through cheese sauce and baked under a cheddar crust, the kind of supper that asks nothing of you except a tin opener and twenty minutes of patience.
Chef Thomas
Tinned corned beef and potatoes, pressed and fried until golden and crisp in a heavy pan, with a fried egg on top whose yolk runs into everything when you break it. Store-cupboard cooking at its most honest.
Chef Thomas
Pork liver and belly shaped with sage and mace, braised in a dark onion gravy until the kitchen smells of something your bones remember, with mushy peas spooned alongside in bright green contrast.
Chef Thomas
Smoked haddock flaked through buttery mash with chives and lemon zest, crumbed and fried to a deep golden crust that cracks when you cut into it. Proper cold-weather cooking.
Chef Thomas
A fillet of haddock poached in milk and baked under a bubbling cheese sauce until golden and blistered, the kind of supper that turns a Tuesday into something worth sitting down for.
Chef Thomas
Trout fried in foaming butter until the skin goes golden and crisp, a handful of almonds toasted in the same pan, a squeeze of lemon, and the kind of quiet weeknight supper that makes you wonder why you ever bother with anything more complicated.
Chef Thomas
Salmon and potato fishcakes, golden and crisp on the outside and soft within, scented with dill and lemon, the kind of supper you can shape in the morning and fry when you walk through the door.
Chef Thomas
Salmon wrapped in foil with butter, dill, and a squeeze of lemon, baked until the flesh turns pale and yielding. A midweek supper that asks almost nothing and gives back everything.
Chef Thomas
King prawns turned quickly in garlic butter, sharpened with lemon and white wine, scattered with parsley, and brought to the table in the pan with bread torn for mopping up every last drop.
Chef Thomas
A tin of sardines, a tin of tomatoes, some garlic, and a handful of spaghetti. A store-cupboard supper that tastes like someone cared, because someone did.
Chef Thomas
Three eggs, a knob of butter, a handful of good cheddar and whatever herbs are growing by the back door, folded into the quickest, most honest supper you can put on a plate.
Chef Thomas
Lemon sole fried quickly in butter that has been cooked past gold to something deeper and nuttier, with capers crisped in the fat and a squeeze of lemon to cut through it all. Ten minutes. Two plates. A good evening.
Chef Thomas
Dark, golden mushrooms in a sauce of soured cream, mustard, and smoked paprika, spooned over rice on the kind of evening when you need dinner to do some of the work of looking after you.
Chef Thomas
Lamb's liver, seared fast in bacon fat and laid over mash with a dark, sweet onion gravy. The kind of meal that costs almost nothing and tastes like someone has been thinking about you all afternoon.
Chef Thomas
Poached smoked haddock resting on a bed of soft, creamy leeks beside a mound of buttery mash made loose with the smoky poaching milk. A proper winter plate for a cold Tuesday.
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