Weeknight dinners
Gochujang chicken with cabbage with crispy beans
Crisp butter beans bring a creamy centre and crackly edges to gochujang chicken and sweet roasted cabbage.
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Weeknight dinners
Coconut chickpea curry with greens with yogurt
A creamy chickpea curry is finished with cool lemon yogurt, which gives the coconut sauce contrast without taking over the bowl.
Weeknight dinners
Harissa aubergine with chickpeas with chilli oil
Keep the roasting gentle enough for the aubergine to turn silky, then bring the heat with chilli oil at the table.
Weeknight dinners
Okra and tomato masala for the freezer
Cook the tomato base until thick, cool it quickly and add lemon and coriander only after reheating for a brighter bowl.
Salads & sides
Miso-roasted cabbage with toasted seeds
Toast the seeds separately so they stay crisp, then scatter them over the miso cabbage after roasting instead of letting them burn on the tray.
Soups & stews
White bean and leek soup with crispy chickpeas
Crispy chickpeas bring the crunch that a smooth white bean and leek soup needs.
Salads & sides
Charred corn, tomato and peach salad with warm flatbread
Warm flatbread turns the lemony tomato and peach juices into part of the meal. Char the corn, tear the bread and let everyone build a bite.
Weeknight dinners
Roasted squash with lentils with tahini dressing
Tahini gives the warm lentils a creamy edge without dairy, while lemon keeps the roasted squash from tasting too sweet.
Weeknight dinners
Crispy tofu with cucumber for a one-pan dinner
Cook the rice first, push it aside, then crisp the tofu in the same pan so the grains pick up the soy glaze.
Weeknight dinners
Gochujang chicken with cabbage with pickled onions
Quick pickled onions cut through the sticky gochujang glaze and make a simple chicken-and-cabbage tray feel complete.
Weeknight dinners
Tomato butter beans with toast with yogurt
Cool lemony yogurt cuts through the rich tomato beans and gives crisp toast a creamy sauce to drag through.
Weeknight dinners
Harissa aubergine with chickpeas with lemon and herbs
Roast the aubergine until collapsed at the edges, then add the chickpeas so they stay crisp rather than turning to pebbles.