Salads & sides
Smashed cucumber and peanut salad with chilli oil
Fragrant chilli oil brings warmth to cold smashed cucumber without cooking away its snap.
Every recipe
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Page 5 of 13
Weeknight dinners
Coconut chickpea curry with greens for the freezer
Cook the coconut chickpea base now, freeze it in portions, and add fresh greens and lime after reheating so the curry still tastes alive.
Weeknight dinners
Kimchi fried rice with peas with pickled onions
Quick pickled onions cut through the savoury kimchi rice and bring a crisp, bright bite to the bowl.
Weeknight dinners
Roasted squash with lentils for a one-pan dinner
Cooked lentils, squash and greens finish together in one tray, with the edges catching colour and the middle staying saucy.
Weeknight dinners
Harissa aubergine with chickpeas with yogurt
Roast the aubergine until deeply browned and put cold yogurt underneath, where it cools each hot, spicy mouthful.
Weeknight dinners
Tomato butter beans with toast with tahini swirl
A loose lemon tahini swirl rounds out the tomato sauce and turns crisp toast into something worth dragging through the bowl.
Salads & sides
Zucchini ribbon salad with lemon
Raw zucchini is better than its reputation, but only if you shave it thin and give the salt ten minutes to work.
Soups & stews
White bean and leek soup with lemon and herbs
Soft leeks and creamy white beans make a gentle soup that wakes up with lemon, parsley and dill.
Weeknight dinners
Gochujang chicken with cabbage with toasted seeds
A mix of sesame and pumpkin seeds adds nutty crunch to sticky chicken and tender cabbage without needing a separate side dish.
Salads & sides
Courgette, mint and almond couscous with chilli oil
A mild couscous base lets sesame chilli oil bring the heat at the table, so everyone can choose their own spoonful.
Weeknight dinners
Crispy tofu with cucumber for the freezer
Freeze the cooked tofu and rice without cucumber, then reheat in a skillet and finish with fresh cucumber and vinegar.
Weeknight dinners
Coconut chickpea curry with greens with warm flatbread
Keep this coconut chickpea curry thick enough for flatbread to scoop, with greens folded through just before the pan leaves the heat.