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22 recipes
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.
BudgetEdible Chocolate Chip Cookie Dough
Two things make it safe to eat raw: no egg, and toasting the flour briefly to kill anything off. Roll it into balls over vanilla ice cream.
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.
Accessible IngredientOne-Bowl Olive Oil Chocolate Chunk Cookies
No butter, no eggs and no mixer. Whisking the oil, water and sugar until thick is what gives them the crackled top and chewy middle.
BudgetQuick Fresh Tomato Curry
Fresh tomatoes cooked briefly with popped cumin, garlic and warm spices — ready in minutes, for rice or chapati.
BudgetRaspberry Vegan Buttercream Frosting
Add the raspberries gradually rather than all at once — their juice is what tints the frosting pink, but too much moisture at once will split the butter.
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.
BudgetSizzling Chilli Oil Udon with Pak Choi
The whole dish turns on the last step: the oil has to be shimmering when it hits the chilli and garlic, so it blooms rather than sits. Ten minutes start to finish.
Accessible IngredientTofu With Blistered Tomato & Pesto Lentils
Pan-fried tofu over puy lentils stirred with pesto, blistered cherry tomatoes and wilted spinach.
Accessible IngredientTomato & Mint Salad With Spicy Paprika Vinaigrette
Tomatoes and mint with crisp flatbread in a smoky paprika vinaigrette.
Accessible IngredientTomato Salad With Jalapeño Caesar Dressing
Salted tomatoes and courgette ribbons under a pickled-jalapeño caesar dressing.
BudgetTomato, Mozzarella & Avocado Tricolore
Tomato, mozzarella and avocado in a sharp chilli and red wine vinegar dressing, with plenty of basil.
BudgetTomato, Peach & Mozzarella Salad
A no-cook summer salad of ripe tomatoes, sweet peaches and torn mozzarella, dressed in olive oil and basil.
BudgetTriple Chocolate Gloop
Rim and swirl the glass before you blend, and chill it if you can. Once the mixture is made it starts softening straight away, so the glass wants to be ready and waiting.
BudgetTriple Lemon Chickpeas
Chickpeas braised with charred, preserved and fresh lemon, finished with creme fraiche, parmesan and spinach.
BudgetTuna Melt Enchiladas
Pack the tortillas in snugly, seam-side down. Left loose they unroll in the oven and the filling escapes into the sauce.
BudgetTuna and Egg Fried Rice with Avocado
Scramble the eggs in a cleared corner of the pan rather than over the rice — they set into proper curds instead of coating every grain and going rubbery.
Accessible IngredientTuna and Green Bean Chopped Salad
Chop everything together on the board rather than mixing it in the bowl. The pieces end up the same size, so every forkful gets tuna, bean and chilli instead of one at a time.
BudgetTuna, Cannellini and Green Olive Spaghetti
Spaghetti with tuna, cannellini beans, green olives and capers, finished with lemon zest and chilli flakes.
BudgetTuna, Celery and Miso Smash
Miso replaces most of the mayonnaise here — one tablespoon of mayo binds it while the miso brings the savoury depth, so it stays high protein without tasting austere.