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.
Vegetarian
135 pages tagged vegetarian.
Soups & stews
White bean and leek soup for a one-pot dinner
Kale and white beans give leek soup enough substance for dinner, with toast to catch the thick broth.
Dinner ideas
5 summer dinners for green beans
Use green beans as the vegetable that carries dinner: blister them with tomatoes, fold them through noodles, pair them with eggs or build a warm white-bean skillet.
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.
Cooking technique
Why leeks hide grit between every layer
Leeks grow by adding leaves around a central shaft, so soil can sit in the folds. Cut them before washing and let the grit sink away from the rings.
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.
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.
Salads & sides
Courgette, mint and almond couscous for the freezer
Freeze the couscous base in flat portions, then bring back its brightness with fresh lemon, mint and almonds at serving time.
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.
Cooking technique
Why green beans go squeaky when they are undercooked
That squeaky bite means the bean is still too firm for the dish. Give it more heat and moisture, then stop as soon as the pod bends and the centre loses its raw resistance.
Salads & sides
Peach and tomato panzanella with yogurt
Thick yogurt turns the tomato juices into a cool, creamy dressing for crisp bread, ripe peaches and fresh herbs.
Dinner ideas
5 dinners that make leeks the point
These five dinners use leeks as the vegetable you notice: slowly softened, browned, folded through pasta, layered into a gratin or paired with beans and lemon.
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.
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.
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.
Soups & stews
White bean and leek soup with chilli oil
A mellow leek and bean soup gives smoky chilli oil room to smell fragrant rather than simply hot.
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
Peach and tomato panzanella for a packed lunch
Pack the tomatoes and peaches with a lemon dressing underneath, then keep bread, herbs and seeds separate until lunch.
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.
Buying guides
Fine beans vs runner beans: which cooks more evenly?
Fine beans are the easier choice for quick, even cooking. Runner beans have more character and a broader texture, but their width means you need to cut and test them carefully.
Cooking technique
How to turn leftover rice into a crispy tofu bowl
Leftover rice gives a tofu bowl a head start. Warm the grains separately, crisp the tofu in a clear skillet and add cucumber after the heat is off.
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.
Soups & stews
White bean and leek soup with warm flatbread
Blend some of the beans into the stock so the soup is thick enough for warm flatbread to dip without collapsing.
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
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.
Buying guides
Leeks vs onions: when does the softer flavour matter?
Use onions when you want a strong savoury base; use leeks when you want a tender, sweet allium that can remain visible in the finished dish.
Storage and keeping
How to keep cucumber crisp in a tofu bowl
Cucumber stays crisp when it is cut with purpose, kept cold and dressed late. Treat it as a fresh counterpoint, not another pan ingredient.
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.
Soups & stews
White bean and leek soup for the freezer
This white bean and leek soup freezes well when the fresh lemon and herbs are saved for the reheated bowl.
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.
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.
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
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.
Cooking technique
Tofu sauces that stay crisp
Crisp tofu lasts longer when the sauce is thick, added late or served underneath. Build contrast with cucumber, lemon, tahini or chilli oil at the table.
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.
Soups & stews
White bean and leek soup with tahini swirl
A loose lemon tahini swirl adds richness to this gentle bean soup without needing cream.
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.
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.
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
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.
Cooking technique
Cornstarch on tofu: how much coating is enough
A thin, even dusting of cornstarch gives tofu a crisp shell. Too much leaves powdery patches and makes the coating fall off in the pan.
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.
Soups & stews
White bean and leek soup with pickled onions
Quick pickled onions cut through the creamy beans and make the quiet leek flavour feel more vivid.
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.
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.
Weeknight dinners
Tomato butter beans with toast for the freezer
The tomato butter beans freeze well when kept slightly loose, so dinner only needs fresh toast and a squeeze of lemon later.
Salads & sides
Two-ingredient yogurt flatbread
No yeast, no proving, no oven. Flour and yogurt in a bowl, and hot bread twenty minutes later.
Storage and keeping
Can you freeze crispy tofu?
Crispy tofu can be frozen, but the crust softens. Freeze a cooled tofu and rice base, reheat it in a dry skillet and add cucumber and dressing after.
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.
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
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.
Salads & sides
Smashed cucumber and peanut salad with chilli oil
Fragrant chilli oil brings warmth to cold smashed cucumber without cooking away its snap.
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
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.
Cooking technique
Why tofu sticks to the pan and how to stop it
Sticking usually comes from wet tofu, a cool pan, early turning or a thin pan surface. Fix the sequence and the crust releases on its own.
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.
Soups & stews
White bean and leek soup with crispy chickpeas
Crispy chickpeas bring the crunch that a smooth white bean and leek soup needs.
Weeknight dinners
Roasted squash with lentils for the freezer
Squash and lentils freeze well when kept saucy, then get their fresh finish from lemon and herbs after reheating.
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.
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
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.
Cooking technique
How to press tofu without a tofu press
You can press tofu with a tea towel, plate and heavy pan. The aim is a drier surface, not a perfectly flat block or a long kitchen project.
Salads & sides
Peach and tomato panzanella with lemon and herbs
Juicy peaches and tomatoes soak into crisp bread while lemon, basil and red onion keep the bowl sharp.
Salads & sides
Courgette, mint and almond couscous with crispy chickpeas
Roasted chickpeas bring a crackly top to warm courgette couscous while mint and lemon keep the bowl fresh.
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
Smashed cucumber and peanut salad with warm flatbread
Warm flatbread turns a crunchy cucumber salad into dinner, with every piece useful for scooping up the lemony dressing.
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
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
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.
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.
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.
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 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
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
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
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.
Salads & sides
Peach and tomato panzanella with chilli oil
Chilli oil gives the sweet fruit a savoury edge, while toasted bread catches every drop of tomato and lemon juice.
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.
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 for the freezer
Freeze the cooked tofu and rice without cucumber, then reheat in a skillet and finish with fresh cucumber and vinegar.
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
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.
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.
Salads & sides
Peach and tomato panzanella with tahini dressing
Lemony tahini gives the juicy fruit a creamy savoury backdrop and turns this bread salad into a more filling side.
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.
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.
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.
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.
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.
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.
Salads & sides
Peach and tomato panzanella with pickled onions
Quick-pickled red onions cut through ripe fruit and tomato juice in a panzanella with crisp bread and basil.
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
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.
Salads & sides
Miso-roasted cabbage for the freezer
Freeze the cabbage without dressing or herbs, then reheat it hot and add a fresh miso brush and lemon at the end.
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
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 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.
Salads & sides
Peach and tomato panzanella with warm flatbread
A juicy peach and tomato panzanella with toasted bread, plus warm flatbread for scooping up every last drop.
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.
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 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.
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
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
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.
Salads & sides
Peach and tomato panzanella for the freezer
A practical freezer base of roasted tomatoes and crisp bread, finished later with fresh peaches, herbs and lemon.
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
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
Smashed cucumber and peanut salad with crispy chickpeas
Roasted chickpeas make this cold, crunchy cucumber salad substantial enough for lunch without losing its freshness.
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.
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
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.
Salads & sides
Peach and tomato panzanella with toasted seeds
A handful of toasted seeds gives juicy peaches and tomatoes the contrast they need, alongside crisp country bread.
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
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.
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.
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.
Salads & sides
Charred corn, tomato and peach salad for the freezer
Tomatoes and corn can be frozen after roasting; peaches and herbs cannot. Freeze the cooked base, then finish it with fresh fruit when you need dinner.
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 crispy chickpeas
Crispy chickpeas bring a salty, crackly layer to saucy butter beans and toast without adding another complicated pan.
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
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.
Salads & sides
Peach and tomato panzanella with crispy chickpeas
Roasted chickpeas bring salt and crunch to a juicy peach-and-tomato panzanella that is substantial enough for dinner.
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.
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
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
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
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.
Salads & sides
Charred corn, tomato and peach salad with tahini dressing
The smoky sweetness of corn and peach against a lemon tahini dressing. Creamy without dairy and substantial enough beside flatbread.
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
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.
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
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
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.
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.