Every recipe inside Diat

Baked Feta & Cherry Tomato Gnocchi

Gnocchi, cherry tomatoes and a whole block of feta roasted together in one dish, then stirred into a creamy tomato sauce.

130 kcal / serving45 min

Bean 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.

103 kcal / serving50 min

Brothy Tom Yum with Pork & Shiitake Cabbage Rolls

Pork and shiitake cabbage rolls simmered in a hot and sour tom yum broth, served over rice.

106 kcal / serving50 min

Cannellini 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.

141 kcal / serving30 min

Gut-Friendly

Charred 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.

30 kcal / serving40 min

Chilli-Rubbed Roast Chicken with Peach and Chickpea Salad

The whole peach and the scotch bonnet roast in the tin alongside the bird, then get mashed with vinegar into a dressing. Sweet, sour and hot, all from the same tray.

105 kcal / serving55 min

Chocolate Courgette Loaf Cake

A dark, moist chocolate loaf made with grated courgette and non-dairy milk. Keeps for several days and freezes well by the slice.

23 kcal / serving65 min

Crispy Battered Palm Heart Tacos with Lime Slaw

Hearts of palm shred into something convincingly flaky, and a cold lager batter fries up light and craggy. The slaw is there to cut the fry, so do not skip the marinating time.

188 kcal / serving45 min

Custard and Jam Filled Doughnuts

The dough is deliberately wet, which is what makes the doughnuts light - resist adding flour and just keep your hands floured. An overnight prove in the fridge gives the best flavour.

21 kcal / serving60 min

Speedy

Gochujang Rigatoni with Plant-Based Sausage

A fast, spicy pasta: rigatoni in a creamy gochujang sauce with caramelised plant-based sausage and a crunchy coriander breadcrumb topping.

168 kcal / serving20 min

Goose Fat Roast Potatoes with Garlic and Herbs

Two things make these: shaking the drained potatoes until the outsides go fluffy, and turning them in the fat every 25 minutes. Skip either and you get pale, smooth potatoes.

81 kcal / serving90 min

Greek Salad with Garlicky Ciabatta Croutons

Two small steps do the heavy lifting: salting and draining the tomatoes so the bowl never goes watery, and marinating the raw onion to take its edge off. The croutons turn a side into something more substantial.

107 kcal / serving40 min

Hand-Rolled Trofie with Basil Pesto & Green Beans

Fresh semolina trofie rolled by hand, tossed with basil pesto, green beans and parmesan.

141 kcal / serving40 min

Homemade Turkey Twizzlers

Blanch the sausages for a minute first so they firm up — raw sausage tears apart the moment you try to spiral-cut it around a skewer.

89 kcal / serving15 min

Little Gem Salad with Roasted Garlic Aquafaba Dressing

The dressing emulsifies on chickpea water instead of egg, and a whole bulb of roasted garlic gives it the depth. Chickpeas and croutons share the same tray, so it is one roast, not three.

96 kcal / serving60 min

Marsala Tiramisu with Grated Dark Chocolate

No raw eggs and no separate whisking - the cream, mascarpone, sugar and marsala all go into one bowl. The only thing to get right is dipping the sponge fingers just long enough to soak but not collapse.

58 kcal / serving20 min

Mushroom 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.

126 kcal / serving60 min