Every recipe inside Diat

Quick Fresh Tomato Curry

Fresh tomatoes cooked briefly with popped cumin, garlic and warm spices — ready in minutes, for rice or chapati.

36 kcal / serving10 min

Raspberry 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.

6 kcal / serving10 min

Real 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.

69 kcal / serving20 min

Roasted 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.

237 kcal / serving65 min

Roasted Squash, Tomato & Feta Gnocchi

A one-tray roast of gnocchi, butternut squash, chickpeas and burst tomatoes around a block of baked feta.

176 kcal / serving45 min

116 kcal / serving110 min

Roasted Tomato Spaghetti

Tinned tomatoes rinsed and slow-roasted with confit garlic into a dark, concentrated sauce for spaghetti.

Salmon and Creamed Spinach Pastry Parcels

Draining the spinach properly is the whole job - squeeze it dry through a sieve or the pastry goes soggy underneath. Everything else is assembly.

121 kcal / serving80 min

Salted and Rested Roast Beef, Medium Rare

Two ingredients, and everything rides on timing. Salt it an hour or two ahead, pull it out at 38C, and give it the full 30-minute rest - the rest is where it actually finishes cooking.

71 kcal / serving145 min

Sausages in Thyme Batter with Slow Onion Gravy

Two things decide how this turns out: resting the batter, and giving the onions the full hour. The tin and the oil both need to be properly hot before the batter goes anywhere near them.

179 kcal / serving65 min

Seared 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.

209 kcal / serving60 min

Sichuan 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.

71 kcal / serving40 min

Silky 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.

166 kcal / serving10 min

Sizzling 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.

168 kcal / serving10 min

182 kcal / serving190 min

Slow-Oven Beef and Pancetta Ragu with Spaghetti

The long oven time is what separates this from a weeknight bolognese, and the milk is what makes it silky. Better still made a day ahead so you can lift the set fat off the top.

Slow-Roasted Tomato & Aubergine Linguine

Linguine with slow-roasted cherry tomatoes, aubergine and capers, finished with lemon and parmesan.

131 kcal / serving30 min

Smoky 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.

71 kcal / serving60 min

South Indian Tomato Chutney

A smooth, tangy South Indian tomato chutney finished with a tempering of mustard seeds, curry leaves and dried chilli.

23 kcal / serving25 min

107 kcal / serving180 min

Spiced Tea-Soaked Hot Cross Buns

Steeping the dried fruit in tea plumps it and carries flavour through the crumb. The dough is very sticky at first - keep kneading and it comes good rather than adding more flour.