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40 recipes
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.
Good To FreezeCreamy Tuscan Chicken with Sun-Dried Tomatoes
Render the skin hard before the sauce goes in, and put the chicken back skin-side up so it never sits in liquid — that is the difference between crisp skin and soggy skin.
Good To FreezeFudgy Dark Chocolate and Pistachio Brownies
The mixture wants three or four minutes of beating after the butter goes in - that is what builds the crackled paper top. Take them out while the middle still shakes; they set as they cool.
BudgetHomemade 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.
BudgetMarsala 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.
Packed LunchProper Tomato Soup
The tablespoon of vinegar at the end is what stops it tasting flat — long-simmered tinned tomatoes go sweet, and the acid brings the tomato flavour back into focus.
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 IngredientReal Vanilla Custard for Pouring
Five ingredients and no cornflour, so the only thing holding it together is the yolks. Keep it over simmering water rather than direct heat and whisk the whole time.
Good To FreezeRoasted Cauliflower Cheese with Gruyère
Roasting the cauliflower first, rather than boiling it, is what keeps this from going watery and adds a nutty edge. Cooking the roux until it smells toasty gives the sauce real depth.
Good To FreezeSichuan Mapo Tofu with Plant-Based Mince
A vegan take on the Sichuan classic: soft cubes of silken tofu in a numbing chilli-red sauce with plant-based mince and spring onion, served over rice.
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.
BudgetSouth Indian Tomato Chutney
A smooth, tangy South Indian tomato chutney finished with a tempering of mustard seeds, curry leaves and dried chilli.
Good To FreezeSticky Bourbon and Vanilla Chicken Wings
The cornflour is what crisps them in the oven rather than a fryer. Whisking cold butter into the glaze off the heat is what makes it cling instead of run.
BudgetTinned Tuna Tostada
Crisp tortillas piled with hot-sauce tuna, avocado and a grated tomato dressing.
BudgetToasted Rice Sweet and Sour Dressing
Toasted ground rice with chilli jam, fish sauce and lime — a dressing with grip.
Accessible IngredientToffee Vodka
Vodka infused with hard toffees, melted in fast with a dishwasher cycle.
BudgetTomato & Chicken Salad With Croissant Croutons
Salted tomatoes, pan-roasted chicken and basil, with torn croissants crisped in the oven as croutons.
SpeedyTomato & Chickpea Salad with Green Kefir Dressing
Tomatoes and chickpeas over a green avocado-kefir dressing, finished with a warm cumin and cashew chilli oil.
Accessible IngredientTomato & Mint Salad With Spicy Paprika Vinaigrette
Tomatoes and mint with crisp flatbread in a smoky paprika vinaigrette.