Cooking for two, or for ten?
Choose one of our supper recipes, set the number of people and pick metric or US measurements. The ingredient list updates instantly, rounded to amounts you can actually measure.
Chicken, tomato and white bean braise
Larger batches may need a bigger pan and a little extra cooking time.
Target temperature
Is it done yet?
A thermometer takes the guesswork out of cooking meat and fish. Choose what you’re cooking and how you like it to see the internal temperature to aim for and how long to rest it.
Measure in the thickest part, away from bone and fat. Temperatures follow widely used food safety guidance.
“The best suppers are the ones you barely have to think about: a pot on the stove, the table set and everyone home.”
The Suppervique kitchen
Six habits for easy weeknight suppers
- Cook once, eat twice. Stews and braises taste even better the next day.
- Use one good pot. A heavy casserole goes from hob to oven to table.
- Brown properly. Colour on meat and onions is where the flavour comes from.
- Season in stages. Taste at the start, middle and end.
- Rest your meat. A few minutes keeps it juicy.
- Set the table. Even a simple supper feels special with plates and a candle.
Supper FAQ
What makes a good supper?
Supper is usually a relaxed evening meal: something warming, satisfying and not too fussy. One-pot braises, stews, bakes and simple roasts are classic supper dishes because they cook while you get on with your evening.
How do I scale a recipe without ruining it?
Ingredients scale well, but cooking times don’t always. A bigger stew may need a larger pot and a little longer to come to a simmer; seasonings and spices are best added gradually and tasted.
How long should meat rest after cooking?
Small cuts like chops need around 3–5 minutes; roasts need 10–20 minutes. Resting lets juices settle so they stay in the meat when you slice it.
Is a meat thermometer worth it?
Yes. It’s the most reliable way to know meat is safely cooked without overcooking it, and it takes the guesswork out of thicker cuts.
How do I store and reheat leftovers safely?
Cool leftovers quickly, refrigerate within two hours and eat within three to four days. Reheat until steaming hot throughout, and only reheat once.
The Sunday Supper
An occasional email with one cosy supper recipe, a make-ahead tip and an idea for using up the leftovers.
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