Okra and tomato masala with chilli oil
Fragrant ginger chilli oil gives the tomato masala a hot, aromatic finish without making the whole pan fiery.
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Fragrant ginger chilli oil gives the tomato masala a hot, aromatic finish without making the whole pan fiery.
Freeze the cabbage without dressing or herbs, then reheat it hot and add a fresh miso brush and lemon at the end.
Roasted chickpeas make this cold, crunchy cucumber salad substantial enough for lunch without losing its freshness.
A handful of toasted seeds gives juicy peaches and tomatoes the contrast they need, alongside crisp country bread.
A spoonful of fragrant chilli oil wakes up the sweet squash and gives the lentils enough heat to feel like dinner rather than a side.
Warm the flatbread at the end and use it to scoop up crisp tofu, cucumber and the lemony soy dressing.
A quick pickle turns a red onion into the sharp, crunchy thing that ripe corn, tomatoes and peaches need. The onions do double duty as dressing.
Tomato butter beans and greens cook together in one saucepan, then go straight onto toast for a complete pantry dinner.
The cabbage roasts under a thin miso glaze while the yogurt stays cold, tangy and ready to catch the hot juices.
Dry-fried okra keeps its shape in a spiced tomato masala, then lemon and coriander lift the whole pan.
The cabbage gets a salty miso crust; the tahini stays cold and lemony, so the finished plate has both depth and lift.
Warm flatbread turns a crunchy cucumber salad into dinner, with every piece useful for scooping up the lemony dressing.