Weeknight dinners
Roasted squash with lentils with lemon and herbs
Sweet roasted squash sits over earthy lentils, then lemon and herbs keep the whole plate bright enough for a second helping.
Every recipe
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Weeknight dinners
Harissa aubergine with chickpeas with toasted seeds
Toast pumpkin and sesame seeds separately while the tray cooks, then add them at the last second so they stay audible.
Salads & sides
Peach and tomato panzanella for a packed lunch
Pack the tomatoes and peaches with a lemon dressing underneath, then keep bread, herbs and seeds separate until lunch.
Salads & sides
Courgette, mint and almond couscous with warm flatbread
Warm flatbread turns this courgette couscous from a side into a generous table dish for tearing and sharing.
Soups & stews
White bean and leek soup with chilli oil
A mellow leek and bean soup gives smoky chilli oil room to smell fragrant rather than simply hot.
Weeknight dinners
Gochujang chicken with cabbage for the freezer
Cook the cabbage until silky and the sauce until thick, then add fresh toppings after reheating for a freezer meal with balance.
Salads & sides
Smashed cucumber and peanut salad with pickled onions
Quick pickled onions bring colour and bite to a cold cucumber salad that would otherwise be too gentle.
Weeknight dinners
Coconut chickpea curry with greens for a one-pan dinner
Everything for this coconut chickpea curry goes into one wide pan, including the greens, so dinner is on the table with very little washing up.
Weeknight dinners
Kimchi fried rice with peas with yogurt
Cool sesame yogurt softens the kimchi heat and gives the crisp rice a creamy contrast without making the pan wet.
Weeknight dinners
Roasted squash with lentils with crispy beans
Tender squash and earthy lentils get a second texture from white beans roasted until their skins split and crisp.
Weeknight dinners
Harissa aubergine with chickpeas with tahini dressing
Roast the aubergine hard, then loosen tahini with lemon and water until it pours instead of clumps.
Salads & sides
Peach and tomato panzanella with lemon and herbs
Juicy peaches and tomatoes soak into crisp bread while lemon, basil and red onion keep the bowl sharp.