Salads & sides
Charred corn, tomato and peach salad with yogurt
Lemony Greek yogurt turns the juices from corn, tomatoes and peaches into a cool sauce. Spoon the salad over it so the yogurt stays distinct.
Gluten free
45 pages tagged gluten free.
Weeknight dinners
Coconut chickpea curry with greens with toasted seeds
Toasted pumpkin and sesame seeds bring a dry, nutty crunch to a creamy coconut curry without adding another complicated dish.
Traybakes
Harissa roast chicken traybake
Chicken thighs roasted on top of chickpeas and red peppers, so the fat renders down into everything underneath. One tray, one wash-up.
Salads & sides
Miso-roasted cabbage for a packed lunch
Roast the cabbage until it can travel without collapsing, then pack it with rice and edamame while the sesame dressing stays separate.
Traybakes
Sheet-pan salmon with peppers and capers
The peppers get a fifteen-minute head start. Put them in at the same time as the fish and one of them will be wrong.
Weeknight dinners
Crispy tofu with cucumber with tahini dressing
Keep the tahini dressing loose and cold, then spoon it around the tofu instead of softening the crisp coating.
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.
Salads & sides
Charred corn, tomato and peach salad with pickled onions
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.
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
Gochujang chicken with cabbage with yogurt
Cool lime yogurt gives spicy gochujang chicken and cabbage a clean counterpoint without dulling the fermented chilli flavour.
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.
Salads & sides
Miso-roasted cabbage with chilli oil
The chilli oil stays raw and fragrant while the cabbage takes a long, hot roast under a thin miso glaze.
Weeknight dinners
Crispy tofu with cucumber with toasted seeds
Toast the seeds first and keep them dry, then use them to finish the tofu and cucumber bowl after the soy glaze.
Weeknight dinners
Roasted squash with lentils with yogurt
Cool lemony yogurt makes the roasted squash taste sweeter and the earthy lentils taste lighter, with toasted cumin tying the plate together.
Salads & sides
Charred corn, tomato and peach salad for a packed lunch
The salad travels well because the dressing, herbs and toasted seeds stay in their own corners until lunch. No soggy leaves, no leaking fruit.
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
Gochujang chicken with cabbage with tahini dressing
A sharp tahini dressing softens the heat of gochujang without making the roasted cabbage or chicken feel heavy.
Salads & sides
Smashed cucumber and peanut salad for the freezer
Cucumber can survive the freezer if you drain it hard and treat it as a thawed pickle, not a fresh salad.
Salads & sides
Miso-roasted cabbage with pickled onions
Start the onions before the oven. Their vinegar cuts through the browned miso cabbage and makes a plain grain bowl feel finished.
Weeknight dinners
Crispy tofu with cucumber with lemon and herbs
Press the tofu dry, leave it alone in the pan and finish it with lemon so the crisp coating survives the fresh cucumber.
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
Charred corn, tomato and peach salad with chilli oil
Chilli oil gives ripe peaches and tomatoes a sharp edge, while charred corn adds the savoury part. Keep the oil warm, not smoking.
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
Coconut chickpea curry with greens with tahini dressing
A coconut chickpea curry gets a second kind of creaminess from lemon tahini, which is spooned over the top rather than cooked into the pot.
Salads & sides
Smashed cucumber and peanut salad for a packed lunch
Drain the cucumber well and keep the peanuts separate: two small choices that make this salad work in a lunchbox.
Salads & sides
Miso-roasted cabbage with crispy chickpeas
The chickpeas roast beside the cabbage but finish with a separate blast of heat, so they stay crisp while the cabbage turns tender.
Weeknight dinners
Crispy tofu with cucumber with yogurt
Keep the yogurt thick and cold, then spoon it beneath the tofu so the crust stays crisp against a cool cucumber salad.
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.
Salads & sides
Charred corn, tomato and peach salad with lemon and herbs
Corn, tomatoes and peaches brought together by lemon, olive oil and a handful of herbs. The corn gets charred; everything else stays fresh.
Weeknight dinners
Coconut chickpea curry with greens with chilli oil
The curry is gently spiced and creamy; a cumin chilli oil made in the same pan adds heat without making every mouthful fiery.
Weeknight dinners
Coconut chickpea curry with greens with pickled onions
Make the onions first so they turn pink and sharp while the coconut chickpea curry simmers underneath them.
Salads & sides
Smashed cucumber and peanut salad with toasted seeds
Toasted pumpkin and sesame seeds add a second kind of crunch to the peanuts without making the salad heavy.
Salads & sides
Miso-roasted cabbage with tahini dressing
The cabbage gets a salty miso crust; the tahini stays cold and lemony, so the finished plate has both depth and lift.
Salads & sides
Miso-roasted cabbage with yogurt
The cabbage roasts under a thin miso glaze while the yogurt stays cold, tangy and ready to catch the hot juices.
Salads & sides
Smashed cucumber and peanut salad with crispy chickpeas
Roasted chickpeas make this cold, crunchy cucumber salad substantial enough for lunch without losing its freshness.
Salads & sides
Charred corn, tomato and peach salad with toasted seeds
A simple corn, tomato and peach salad with two kinds of toasted seeds for crunch. The seeds are seasoned while warm so they taste of more than oil.
Weeknight dinners
Coconut chickpea curry with greens with lemon and herbs
Chickpeas simmer in coconut milk with ginger, garlic and greens, then lemon and herbs keep the bowl from tasting heavy.
Weeknight dinners
Coconut chickpea curry with greens with crispy beans
The curry stays creamy and the chickpeas on top roast until dry and crisp, giving a one-pot dinner the crunch it usually misses.
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.
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.
Salads & sides
Miso-roasted cabbage with lemon and herbs
Roast the cabbage hard enough to brown the cut faces, then brush on the miso so it stays savoury rather than burning.
Salads & sides
Smashed cucumber and peanut salad with yogurt
Cool Greek yogurt makes the lemony cucumber feel creamy without taking away the peanuts or the snap.
Salads & sides
Smashed cucumber and peanut salad with tahini dressing
Lemon tahini gives smashed cucumber enough richness to stand beside bread or become lunch on its own.
Salads & sides
Smashed cucumber and peanut salad with chilli oil
Fragrant chilli oil brings warmth to cold smashed cucumber without cooking away its snap.
Salads & sides
Smashed cucumber and peanut salad with lemon and herbs
Smashed cucumber catches the lemon dressing in its cracks, while peanuts and herbs keep every bite crunchy and bright.