Recipes for 'cooking from scratch' please

[LittleMissLego]

I wish i was an amazing cook, but I've just realised that actually i only have a very small limited number of recipes i can cook from scratch (bolognese/chilli/a few curries). For things like lasagna or steak pies i tend to buy them ready made in the supermarket and just bung them in the oven to heat up.

I have an instant pot pressure cooker/slow cooker, an oven and a microwave.

So if you have a foolproof 'cook from scratch' amazing recipe please could you share it with me?

Get chopped Mediterranean vegetables from Tesco (as they have no seasoning). M&S and Sainsburys do them too but have seasoning (which is fine). Two 400gr trays for three people. Or get a three pack of peppers, a couple red onions, few handfuls of cherry tomatoes, couple courgettes and roughly chop.
Whole garlic worth of cloves
Skinned chicken thighs - two to three per person.
Hot and smoked paprika.
Olive oil and balsamic vinegar.
Rice.

Spread the vegetables in a roasting tray pour generous amount of oil and balsamic vinegar and toss. Sprinkle in the slightly crushed but skin on garlic. Add the chicken and liberally sprinkle the hot and smoked paprika - add some more don't be shy!
Stick in oven for about an hour.

Serve over long grain and wild rice. Squeeze the garlic from their skins - yum!

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This is really tasty and incredibly simple, it’s great for a quick dinner. Can also make/buy and fry some meatballs first and add back into the sauce close to the end.

www.bbcgoodfood.com/recipes/super-smoky-bacon-tomato-spaghetti/amp

This a nice salmon tray bake

thehappyfoodie.co.uk/recipes/sticky-soy-and-honey-roasted-salmon-with-asparagus-and-sugar-snap-peas/

this bimibap is popular in our house. It works with rice or quinoa. I sometimes egg fry the rice for dc who is not fussed on fried egg but will eat egg fried rice.

www.acouplecooks.com/vegetarian-bibimbap-quinoa-bowls/

@FelicityFlops
Could give OP a list of her meals.

I'm in danger of turning into an Instant Pot fanatic.

I love the book "Modern Pressure Cooking" by Catherine Phipps.

What sort of food do you think you would like recipes for?

If you want to cook big bits if meat/bread/lots of other stuff it is worth investing in a temperature probe until you figure out what it should look like/feel to the touch.

So,e great recipes here. Thanks