The thing you notice first about Thomas Straker’s recipes is their simplicity.

Both at home, cooking for his young family, and at his London restaurant Straker’s, he advocates turning unassuming ingredients into something amazing by doing as little as possible to mess them up.

“More often than not, the simplest way is also the best way, at least when it comes to food,” Straker writes in the introduction to his aptly titled debut cookbook, Food You Want to Eat.

“The best dishes are those where you do as little as possible to the ingredients you’re serving and let them sing.”

Here are three guaranteed crowd-pleasers, which use readily available ingredients to stunning effect.

Meatballs

Meatballs come in many different forms: fried ones, poached ones, small ones, big ones, juicy ones … and then the best ones are my ones. These are big, they are juicy and they are covered in a fresh tomato sauce with basil pesto and mountains of parmesan.

INGREDIENTS

• 1 onion, roughly chopped
• 3 garlic cloves, peeled
• leaves from a 30g bunch of parsley
• 75g dried breadcrumbs
• 1 egg, lightly beaten
• 100ml whole milk
• 300g minced veal
• 300g minced pork
• 300g minced beef
• fine sea salt and freshly ground black pepper

For the tomato sauce

• 80ml extra virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 x 400g cans of good-quality tomatoes
• 1 basil sprig
• 2 tsp sugar

To serve

• 4 slices of sourdough bread
• 4 tbsp extra virgin olive oil
• ½ quantity basil pesto
• 20g parmesan cheese, finely grated

METHOD

1. Start by preparing the meatballs. In a food processor, chop the onion, garlic cloves and parsley leaves very finely with 1 teaspoon of fine salt. Once chopped, add the breadcrumbs, egg and milk and blend until it forms a paste; this will bind with the meat, holding the moisture and keeping the meatballs light. Transfer the paste to a large mixing bowl, then add all the meat, along with 50 grinds of black pepper. Mix well with your hands until very well combined. Divide into 12 large balls weighing about 100g each and place on a baking tray lined with baking paper. Chill in the fridge until ready to use.
2. Meanwhile, make the sauce. Put the olive oil in a medium-sized pan and add the garlic slices. Set over a medium heat and cook gently for 1-2 minutes until the garlic is translucent, being careful not to burn it. At this point, add the tomatoes, basil sprig and sugar and simmer for 30 minutes.
3. To cook the meatballs, transfer the tomato sauce to a large, wide-based pan with a lid and place the meatballs in to poach. Cover with a lid and simmer for 15-20 minutes, until cooked through.
4. At this point, set a griddle pan over a medium-high heat and brush the bread with the olive oil on both sides. Cook until nicely charred on both sides.
5. To serve, place 3 meatballs per person into warmed bowls and spoon over plenty of the tomato sauce. Add a dollop of pesto over the top, then grate over some parmesan. Serve with the grilled bread, to soak up the extra sauce.

Serves 4

Basil pesto

This world-famous Italian condiment has been around since the 16th century and it’s easy to see why it has stood the test of time. Who doesn’t love pesto pasta? Pesto can also use a variety of herbs and cheeses, so you could replace the basil with spinach, or the pine nuts with walnuts. I don’t use the herb stalks here, because I find using the leaves alone makes for a brighter green pesto.

INGREDIENTS

• leaves from a 200g bunch of basil
• 80g pine nuts, untoasted
• 1 garlic clove, finely grated
• 200ml extra virgin olive oil, plus more to seal
• 60g parmesan cheese, finely grated
• sea salt flakes and freshly ground black pepper

METHOD

1. Put the basil leaves in a food processor with the pine nuts, garlic, olive oil and a good pinch of salt. Blend until combined and you have reached your desired consistency; I like to keep mine slightly coarse in texture. Add the grated parmesan and pulse-blend briefly a couple more times, then season to taste with salt and pepper.
2. Put the pesto in a sterilised jar, pouring a little extra olive oil over the top to make a seal that will preserve it for longer. Store in the fridge until ready to use; if covered with oil, it should keep for up to 1 week.

Makes about 500g

Tip: To sterilise a jar, preheat the oven to 100C fan-forced (120C conventional) while you clean a jar and lid with hot soapy water. Place both the jar and lid on a baking sheet and put them into the oven for 10 minutes. Leave to cool before potting cold mixtures, or use hot if potting hot mixtures.

Chicken schnitzel, burnt salsa, fennel slaw

There is something quite special about a smashed chicken breast covered in breadcrumbs and fried in oil. This dish is crunchy, juicy and slathered in a sharp, spicy tomato salsa with a refreshing fennel slaw. It was the first recipe video I made during lockdown and it was something I always knew people would connect with.

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 100g plain flour
• 2 eggs, lightly beaten
• 200g panko crumbs, or a mix of fresh breadcrumbs and panko
• vegetable oil
• sea salt flakes and freshly cracked
• black pepper
• 1 lemon, cut into wedges, to serve

For the salsa

• 300g cherry tomatoes
• 1 onion, roughly chopped
• 5 garlic cloves, peeled and bashed with the side of a knife blade
• 1 long red chilli
• leaves from 30g bunch of coriander, finely chopped
• 80ml olive oil
• 60ml white wine vinegar

For the slaw

• 2 fennel bulbs, thinly sliced
• 3 tbsp mayonnaise
• juice of 2 lemons

METHOD

1. Start by preparing the chicken schnitzel. Use a sharp knife to cut each breast horizontally nearly in half, leaving a piece attached so it remains in a single piece, then open it out to butterfly the breasts. Place the first between sheets of cling film or baking paper. Gently bash them out one by one with a rolling pin to an even thickness of ½–1cm.
2. Put the flour, eggs and crumbs into 3 separate shallow bowls and season the flour well. Line 2 baking trays with baking paper ready for the breaded schnitzels to rest on later.
3. First, dip an escalope into the seasoned flour, shaking off any excess, before passing it through the eggs. Finally, press into the crumbs, applying a little pressure to ensure the whole escalope is coated. Try to keep 1 hand dry at all times by alternating between the wet and dry bowls. Put on to a lined baking tray until ready to cook, then repeat to coat all the schnitzels. If preparing them in advance, be sure to keep the escalopes separate; you can stack them on a plate if each is separated by a sheet of baking paper.
4. Next, make the salsa. Place a cast-iron or heavy-based pan over a high heat. Once hot, add the whole cherry tomatoes, onion, garlic and chilli and cook for 3–4 minutes until everything is well-charred all over. Remove from the pan and allow to cool, then finely chop. Put in a bowl with the coriander, olive oil, vinegar and salt to taste. Set aside at room temperature.
5. To make the slaw, mix the fennel, mayonnaise, lemon juice and a generous pinch of salt in a bowl. Taste for seasoning, adding more salt as needed.
6. Heat 2cm of vegetable oil in a large frying pan until hot (you want it to reach 180C). Gently lower in 1 schnitzel and cook for about 2 minutes until golden, turning to ensure it cooks evenly. Remove to a wire rack or baking tray lined with kitchen paper and season with sea salt flakes. Repeat until all the schnitzels are cooked.
7. Serve the chicken schnitzels topped with the tomato salsa and fennel slaw, with lemon wedges for squeezing.

Serves 4

An earlier version of this recipe omitted the final two steps. This has now been updated.

Spinach with lemon and parmesan

Simplicity at its finest. You never knew spinach could be so good.

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 2-3 garlic cloves, finely grated
• 400g bunch of spinach, larger leaves if possible
• 1 lemon
• 50g parmesan cheese, finely grated
• sea salt flakes and freshly cracked black pepper

METHOD

1. Set a frying pan over a medium heat and add 2 tablespoons of the olive oil. Add the garlic and cook gently for about 30 seconds until softened. Add your spinach to the pan; don’t worry if it is still a bit wet from washing, the water will help to steam it. Add a pinch of salt and increase the heat, because you want to cook the spinach quickly to retain its freshness. Cook for 1-2 minutes until wilted, then check the seasoning and add more salt if necessary.
2. Serve immediately, drizzled with the remaining 1 tablespoon of olive oil, a generous squeeze of lemon juice, the grated parmesan and some cracked black pepper.

Serves 4 as a side dish

This is an edited extract from Food You Want to Eat by Thomas Straker. Published by Bloomsbury Publishing. Photography by Issy Croker. RRP $49.99