Salads & sides
Courgette, mint and almond couscous for a packed lunch
Cool seared courgettes and couscous travel well when the almonds and lemon dressing stay in separate corners of the box.
under-45
77 pages tagged under-45.
Weeknight dinners
Tomato butter beans with toast for a one-pot dinner
Tomato butter beans and greens cook together in one saucepan, then go straight onto toast for a complete pantry dinner.
Soups & stews
White bean and leek soup with yogurt
Cool lemon yogurt gives the creamy bean soup a fresh contrast and makes the leeks taste sweeter.
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.
Weeknight dinners
Kimchi fried rice with peas with chilli oil
Keep the fried rice savoury and balanced, then let sesame chilli oil bring the extra heat at the table.
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.
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
Courgette, mint and almond couscous with pickled onions
Quick pickled onions cut through the nutty couscous and make the soft courgettes taste sharper and more vivid.
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.
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
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
Kimchi fried rice with peas with warm flatbread
Warm flatbread gives the crisp-edged rice somewhere to go and makes a small pan feel generous at the table.
Soups & stews
White bean and leek soup with toasted seeds
Toasted seeds give creamy leek soup a dry, nutty edge and make each spoonful more interesting.
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.
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
Okra and tomato masala with crispy beans
Crispy butter beans give the soft tomato masala a roasted contrast while the okra stays tender and intact.
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.
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
Kimchi fried rice with peas for a one-pan dinner
Spinach and a fried egg turn kimchi fried rice into a complete dinner without taking away the crisp rice at the bottom.
Weeknight dinners
Harissa aubergine with chickpeas with warm flatbread
Make the tray saucy enough for flatbread, then warm the bread directly on the oven rack while the aubergine rests.
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
Courgette, mint and almond couscous with lemon and herbs
Courgettes are seared until their edges catch, then folded through fluffy couscous with mint, parsley and lemon.
Weeknight dinners
Okra and tomato masala with chilli oil
Fragrant ginger chilli oil gives the tomato masala a hot, aromatic finish without making the whole pan fiery.
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
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
Kimchi fried rice with peas for the freezer
Freeze the kimchi rice in flat portions, then bring back its aroma with sesame oil and spring onions after reheating.
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.
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.
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.
Weeknight dinners
Okra and tomato masala with pickled onions
Quick pickled onions cut through the tomato masala and bring a fresh crunch to the tender okra.
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
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
Kimchi fried rice with peas with crispy beans
Roasted butter beans add a dry, crisp contrast to kimchi fried rice and sweet green peas.
Weeknight dinners
Harissa aubergine with chickpeas for the freezer
Cook the sauce thick and leave the fresh finishes until reheating, so a freezer portion comes back glossy rather than watery.
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.
Salads & sides
Courgette, mint and almond couscous with toasted seeds
Pumpkin and sesame seeds add a savoury crunch to almond couscous without making the plate feel busy.
Weeknight dinners
Okra and tomato masala for a one-pan dinner
Chickpeas and spinach make this okra masala substantial enough for dinner, all from the same wide pan.
Weeknight dinners
Roasted squash with lentils with warm flatbread
Warm flatbread turns roasted squash and lentils into a generous dinner, with every browned lentil and drop of dressing worth scooping 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.
Weeknight dinners
Kimchi fried rice with peas with lemon and herbs
Kimchi and peas bring heat and sweetness to crisp-edged fried rice, finished with lemon and fresh herbs.
Weeknight dinners
Harissa aubergine with chickpeas with pickled onions
Pickle the onions while the tray roasts; their vinegar and crunch keep the soft aubergine from feeling too rich.
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
Courgette, mint and almond couscous with yogurt
Cool lemony yogurt gives the warm couscous a creamy contrast while mint and almonds keep the finish fresh.
Weeknight dinners
Okra and tomato masala with toasted seeds
Toasted seeds add a dry, nutty contrast to the soft tomato masala while the okra keeps its seared edges.
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.
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
Kimchi fried rice with peas with tahini dressing
A loose lemon tahini dressing cools the kimchi without hiding its fermented tang or the rice crust.
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.
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.
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
Okra and tomato masala with yogurt
Cool cumin yogurt takes the edge off the tomato masala and makes the seared okra feel generous beside rice or bread.
Weeknight dinners
Roasted squash with lentils with toasted seeds
Toasted pumpkin and sunflower seeds add the crunch that soft squash and lentils need, without turning the dinner into a salad.
Salads & sides
Miso-roasted cabbage with warm flatbread
Roast the cabbage until its edges are dark, warm flatbread in the last five minutes and use it to catch the miso and lemon juices.
Salads & sides
Courgette, mint and almond couscous with tahini dressing
A thin lemon tahini dressing settles into the couscous without hiding the seared courgette or toasted almonds.
Weeknight dinners
Harissa aubergine with chickpeas for a one-pan dinner
Add tomatoes for moisture, chickpeas for substance and spinach at the end, so the whole dinner still comes from one pan.
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
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
Tomato butter beans with toast with chilli oil
The beans stay mellow while a spoonful of fragrant chilli oil gives each plate its own level of heat.
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.
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.
Weeknight dinners
Okra and tomato masala with tahini dressing
Lemon tahini softens the spice and adds richness to the tomato masala without turning the okra into a heavy stew.
Weeknight dinners
Harissa aubergine with chickpeas with crispy beans
Roast the aubergine low on the tray and give the chickpeas their own hot corner, where they turn crisp and nutty.
Weeknight dinners
Kimchi fried rice with peas with toasted seeds
Toasted seeds add a dry, nutty layer to kimchi fried rice and keep their crunch against the soft peas.
Weeknight dinners
Roasted squash with lentils with pickled onions
Quick pickled onions cut through the sweetness of roasted squash and make a simple lentil plate feel properly finished.
Weeknight dinners
Tomato butter beans with toast with lemon and herbs
Tomato-braised butter beans become dinner with crisp sourdough, lemon zest and a handful of herbs at the end.
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
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 with warm flatbread
Keep the masala thick enough to sit on warm flatbread, then let everyone tear and scoop at the table.
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.
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 chilli oil
A spoonful of fragrant chilli oil wakes up the sweet squash and gives the lentils enough heat to feel like dinner rather than a side.
Weeknight dinners
Tomato butter beans with toast with pickled onions
Quick pickled onions cut through the thick tomato sauce and give buttery beans and toast a clean, crunchy contrast.
Weeknight dinners
Okra and tomato masala with lemon and herbs
Dry-fried okra keeps its shape in a spiced tomato masala, then lemon and coriander lift the whole pan.
Weeknight dinners
Tomato butter beans with toast with toasted seeds
Toasted pumpkin and sesame seeds add a dry, nutty crunch to the soft tomato beans and crisp sourdough.
Weeknight dinners
Tomato butter beans with toast with warm flatbread
Thick tomato butter beans are served with warm flatbread, so every person can tear, scoop and catch the sauce at the table.
Weeknight dinners
Tomato butter beans with toast with crispy chickpeas
Crispy chickpeas bring a salty, crackly layer to saucy butter beans and toast without adding another complicated pan.
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.