Paprika Courtyard

A small plate of browned cremini mushrooms with garlic, smoked paprika and lemon, piled onto crisp baguette slices.

Juicy grated tomato over garlic white-bean mash and crunchy bread. A substantial little toast for the centre of the table.

Rough-edged roast potatoes with a late coating of smoked paprika, served around a cool lemon-and-garlic yogurt dip.

Soft roasted peppers, chickpeas and a little sharp red onion in a cumin and red-wine-vinegar dressing. Includes time to cool and peel the peppers.

A small warm bowl of chickpeas and spinach, thickened with a few crushed beans and sharpened with red wine vinegar.

Boneless chicken, red peppers and long-grain rice cook together in a paprika-scented skillet, with peas and lemon to finish.

Four cod portions gently cooked over white beans in a tomato, garlic and paprika sauce. The beans make this a complete bowl supper.

A whole pork tenderloin with an orange, rosemary and paprika pan sauce, served with golden potatoes, onions and roasted orange wedges.

A hearty vegetarian pot of lentils, soft peppers and potato with cumin and smoked paprika. Canned lentils keep it within a weeknight.

A meat-free rice skillet with browned mushrooms, peas and a lemon-thyme finish. Long-grain rice keeps the texture light and separate.

A tortilla-inspired potato and spinach supper, finished in the oven and served in wedges with a sharp tomato salad.

Juicy tomatoes and paprika-seasoned orzo topped with freshly sautéed garlic shrimp. A little lemon lifts the finished pan.

Lemon-garlic chicken thighs, roast potatoes and peppers with green olives tucked in near the end. A bright, generous tray supper.

A tender orange-zest cake with finely ground almonds, olive oil and a thin icing drizzle. Makes one 20 cm cake; total time includes cooling.