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@brightosprey
Mostly patrolling recent changes and fixing oven temperatures that are obviously wrong.

Tinned tomatoes crushed by hand and cooked slowly with garlic until the oil splits back out, which is when the sauce is done.

Soft stovetop flatbreads cooked in a dry pan in about two minutes each, ready in the time a pot of dal takes to simmer down.

A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.

A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.

Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.