After the first few minutes of boiling, spaghetti are just stringy strands that you really wouldn’t want to eat. But at about the seven-minute mark, things start to change: the strands begin to yield and soften, before, eventually, they give in and give way, ready to be sauced up and spruced up.

The past few months have felt a bit like this, too, as the world was thrown into hot water and told to change its form. We may not have reached that seven-minute mark quite just yet, but our ability to adapt and acclimatise gives me hope that we soon will. For now, though, the kitchen is our safe space, even if the question “What do I want for dinner?” has now changed to: “How do I make do with what I have?”

Remember, recipes aren’t sacred; they are only there to guide and support you on your mealtime journeys. The skills and confidence you’ll build along the way will stay with you for ever and in time will shape the new way we all eat in future.

Breathe new life into the French classic with a tin of chickpeas and a few spices from the drawer.

Weekday and weekend breakfasts may be hard to tell apart right now, but these work for both, or for an easy evening meal.

For breakfast, brunch or any time of day, really.

Take your fried rice to the next level with the addition of a few kitchen staples.

The Neapolitan favourite gets the one-pot treatment.

A Middle Eastern twist on Italy’s store-cupboard go-to.

Or how to swap southern Italy’s turnip tops for more familiar UK supermarket veg.

This Brazilian sweet treat is one to get the kids involved in.

A grown-up version of America’s favourite chocolate treat (and if you can’t get pecans, use shelled walnuts instead).

Crema catalana gets a spicy, fruity makeover.