Every recipe
inside Diat
Browse the recipes the app is built on. Each one lists what goes in it; download Diat free to open the amounts, the method and the full nutrition on your phone.
42 recipes
BudgetBean and Mushroom Chilli with Dark Chocolate
A meat-free chilli built on beans, mushrooms and tofu. A few squares of dark chocolate at the finish give it body and a bittersweet edge. Served with rice.
BudgetBeef Tomato and Whipped Miso Bean Sandwich
Toasted sourdough layered with whipped miso butter bean hummus, ripe beef tomato, red onion and crispy chilli oil.
BudgetCannellini Bean and Cavolo Nero Pasta
A brothy, high-fibre pasta: cannellini beans and cavolo nero with fennel and lemon, topped with vegan yoghurt and a spicy toasted pumpkin seed drizzle.
Gut-FriendlyCharred Greens Platter with Anchovy Dressing
The whole dish rests on getting the pan properly, smokingly hot before the greens go anywhere near it - that char is the flavour. The anchovy dressing does the rest.
SpeedyCold Udon and Cucumber Salad with Chilli Oil
Scooping the watery seeds out of the cucumber is what keeps the dressing clinging instead of pooling. Rinsing the noodles cold stops them cooking and keeps the whole thing crisp.
Good To FreezeHand-Rolled Trofie with Basil Pesto & Green Beans
Fresh semolina trofie rolled by hand, tossed with basil pesto, green beans and parmesan.
BudgetHarissa and Tomato Couscous Pots
Keep the harissa at the very bottom and the spinach at the top. The boiling water hits the paste first and carries it up through the couscous, while the leaves only wilt rather than stew.
BudgetLayered Lentil and Aubergine Moussaka
A full-afternoon bake worth the effort. The lentils and walnuts give the filling the depth a mince ragu would, and the bechamel goes on thick so it browns rather than sinks.
BudgetLentil and Rice Pilaf with Caramelised Onions
A Levantine store-cupboard classic. The onions take half an hour to caramelise properly, and that patience is what carries the whole dish.
Accessible IngredientMushroom and Lentil Ragu with Rose Harissa
The food processor does most of the work here. A kilo of mushrooms cooks down to something deep and meaty, and the rose harissa keeps it from tasting like a compromise.
BudgetQuick Fresh Tomato Curry
Fresh tomatoes cooked briefly with popped cumin, garlic and warm spices — ready in minutes, for rice or chapati.
BudgetRoasted Squash, Tomato & Feta Gnocchi
A one-tray roast of gnocchi, butternut squash, chickpeas and burst tomatoes around a block of baked feta.
Accessible IngredientSilky Tahini Hummus with Za’atar
The trick to a silky texture is blitzing longer than feels necessary and loosening with the chickpea liquid rather than water, so the flavour stays concentrated.
BudgetSmoky Harissa Chickpea and Butter Bean Stew
A one-pan stew that leans on store-cupboard tins. The harissa and smoked paprika do the heavy lifting; the cool tahini dressing cuts through it at the end.
Accessible IngredientSpiced Turkey and Pearl Barley Soup
Give the vegetables the full 15 minutes to collapse before the spices go in — that slow start is what gives the broth its body, and no amount of simmering later makes up for rushing it.
BudgetTikka Tofu Skewers with Rice & Chopped Salad
Yoghurt and tikka marinated tofu, grilled until charred and served over rice with a fresh tomato and cucumber salad.
Good To FreezeTofu Satay Skewers
Griddled tofu skewers in a lemongrass and turmeric marinade, with a slow-simmered peanut satay sauce and quick pickles.
Accessible IngredientTofu Spinach Saag Curry
Spinach blitzed to a coarse paste with coconut milk and tofu, finished with a hot garlic and curry-leaf tarka.
Accessible MethodTomato & Butter Bean Bake with Herby Salsa
Butter beans simmered creamy in their own liquid under burst roasted tomatoes, soft cheese and a herby salsa.
BudgetTomato & Chickpea Chaat Salad
A no-cook chaat salad — tomatoes and chickpeas in tamarind dressing over herby yoghurt, finished with Bombay mix.