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.
High protein
32 pages tagged high protein.
Weeknight dinners
Gochujang chicken with cabbage with warm flatbread
Warm flatbread turns the sticky sauce and soft cabbage into a hands-on dinner that needs no separate starch to feel complete.
Cooking technique
Plant proteins, ranked by what you actually eat
Most protein rankings quietly compare dry lentils to cooked tofu. Measured the way food reaches the plate, the order changes.
Buying guides
Firm vs extra-firm tofu: which crisps best?
Extra-firm tofu is the reliable choice for crisp edges and turning. Firm tofu can still work when you press it gently, use larger pieces and avoid overhandling.
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.
Breakfast
Overnight oats with Greek yogurt
Equal parts oats, milk and yogurt by volume. Everything after that is a topping, and none of it changes whether it works.
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
Charred corn, tomato and peach salad with crispy chickpeas
Sweet late-summer produce with chickpeas roasted until their edges crackle. The salad stays fresh while the chickpeas bring the substance.
Weeknight dinners
Gochujang chicken with cabbage with chilli oil
The gochujang cooks into the chicken while chilli oil is saved for the table, so the heat stays fragrant instead of harsh.
Weeknight dinners
Zucchini fritters that actually hold together
Grated zucchini holds an astonishing amount of water. Get it out and you have crisp fritters; leave it in and you have green pancakes.
Cooking technique
How to build a filling tofu bowl
Build the bowl around crisp tofu, then add a base, a fresh vegetable and one strong sauce. Texture and portion balance make simple ingredients feel complete.
Cooking technique
How to get tofu crispy without deep-frying
Crispy tofu comes from removing surface water, using a thin starch coating and leaving gaps in the pan. Deep-frying is optional, not the requirement.
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 yogurt
Cool Greek yogurt makes the lemony cucumber feel creamy without taking away the peanuts or the snap.
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
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
Gochujang chicken with cabbage with lemon and herbs
Gochujang brings heat and sweetness to chicken thighs, while lemon and herbs keep the cabbage from tasting heavy.
Weeknight dinners
Crispy tofu with cucumber with chilli oil
Keep the chilli oil off the skillet so it stays fragrant, then spoon it over the tofu and cucumber at the table.
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.
Weeknight dinners
Crispy tofu with cucumber with crispy beans
Brown the tofu and beans separately so the beans dry out instead of steaming in the tofu's moisture.
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.
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 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.
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.
Weeknight dinners
Crispy tofu with cucumber with pickled onions
Pickle the onions while the tofu presses, then keep their brine away from the crust until the bowls are ready.
Weeknight dinners
Crispy tofu with cucumber with warm flatbread
Warm the flatbread at the end and use it to scoop up crisp tofu, cucumber and the lemony soy dressing.
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
Gochujang chicken with cabbage for a one-pan dinner
Chicken roasts over cabbage and carrots, so the juices make a sauce while the vegetables caramelise underneath.
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.
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
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.