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.
11 recipes
Good To FreezeBrothy Tom Yum with Pork & Shiitake Cabbage Rolls
Pork and shiitake cabbage rolls simmered in a hot and sour tom yum broth, served over rice.
SpeedyGarlic Prawns with Butter Beans & Blistered Tomatoes
Grilled king prawns on butter beans in a burst cherry tomato sauce, with griddled sourdough for scooping.
Good To FreezeSeared Tuna Caesar with Roasted Butternut Squash
Scrunch the shredded cavolo nero with salt and lemon juice before dressing it. Raw kale stays tough and waxy otherwise, and a minute of squeezing does what cooking would.
SpeedyTofu Poke Bowl
A ten-minute bowl for two: quinoa, gochujang tofu, mango, edamame and kimchi under sriracha yoghurt.
Packed LunchTofu Poke Bowl
A no-cook bowl of quinoa, gochujang-marinated tofu, mango, edamame and kimchi with sriracha yoghurt.
Packed LunchTraybake Orange Chicken Noodles
A one-tray roast of chicken and cabbage, finished with noodles in a sticky orange and soy glaze.
Good To FreezeTraybake Orange Chicken Noodles
Tossing the chicken in cornflour before it goes in the oven does two jobs — it protects the lean breast meat from drying out, and it thickens the sauce when the two meet later.
BudgetTuna and Bean Salad with Green Beans
Blanch the green beans for one minute and refresh them under cold water straight away — that keeps them squeaky and bright green rather than dull and soft in the dressing.
Accessible IngredientTuna and Green Bean Tonnato Salad
Drizzle the oil into the tonnato slowly while the processor runs. Poured in all at once it splits, and a split tonnato is a greasy puddle rather than a sauce.
Packed LunchTuna, Lentil and Butter Bean Salad with Feta
Dress the beans while you assemble rather than at the end — they sit in the fridge soaking up the vinegar, which is why this tastes better on day two than day one.
Good To FreezeTuna, Tomato and Courgette Gnocchi
Cook the basil stems in the sauce and pull them out before serving — they give a rounder basil flavour than the leaves alone, which you add at the end for freshness.