American and Thai plates with honey garlic chicken and panko shrimp cakes, plus two breakfasts

Pesto gnocchi under burrata is a restaurant plate rather than a traditional one, and the version that fails is always the one where the burrata went into the oven. Here the gnocchi are crisped in a pan, tossed with pesto off the heat so the basil keeps its colour, and the burrata is laid on cold with a sprig over it. The pesto will darken a shade by day three. That is oxidation, not spoilage, and it still tastes the way it should.

Two breakfasts, and no added sugar in either one. The ham and cheese scrambled eggs travel with the mashed avocado in its own cup and the sourdough toasts kept dry and apart, so nothing turns rubbery or soft against the eggs. The berries and yogurt fluffy bun bake is carried entirely by the strawberries and blueberries on top of it. The bbq sauce beside the beef sirloin kebobs is sugar free too, which counts for more than it sounds when a sauce turns up on a plate every single week.

Strawberries and blueberries are cheap and genuinely good at the market right now, which is the only reason that bun bake carries more fruit than batter. Reheating: honey garlic chicken breasts want 8 minutes at 350°F covered, the crispy baked thai shrimp cakes 6 minutes in an air fryer, and the garlic roasted mixed sweet potatoes 5 minutes in a dry pan. Pull the beef sirloin kebobs off the skewer first, then 3 minutes in a hot pan. All of it went out to Houston, TX 77070 that afternoon.