Every recipe inside Diat
Browse the recipes the app is built on. Each one lists what goes in it; download Diat free to open the amounts, the method and the full nutrition on your phone.
BudgetTuna and Sweetcorn Linguine with Crispy Capers
Pat the capers and sweetcorn properly dry before they hit the oil, or they steam instead of crisping and the topping never gets its crunch.
30 min
Good To FreezeTuna and Toasted Rice Chilli Crunch Bowl
Blending the cottage cheese is what turns it into a dressing — left as curds it sits in lumps, blitzed with lemon and sriracha it goes smooth and creamy without any mayonnaise.
BudgetTuna, Cannellini and Green Olive Spaghetti
Spaghetti with tuna, cannellini beans, green olives and capers, finished with lemon zest and chilli flakes.
BudgetTuna, Celery and Miso Smash
Miso replaces most of the mayonnaise here — one tablespoon of mayo binds it while the miso brings the savoury depth, so it stays high protein without tasting austere.
BudgetTuna, Egg and Tomato Grain Salad
Grating the eggs rather than chopping them is what makes this work — the yolk breaks down into the vinegar and oil and thickens the dressing like a rough mayonnaise.
SpeedyTuna, Fennel and Tomato Spaghetti
Use jarred tuna in oil rather than tinned in brine if you can — it stays in meaty flakes instead of shredding into the sauce, and the oil carries flavour into the pasta.
Packed LunchTuna, Lentil and Butter Bean Salad with Feta
Dress the beans while you assemble rather than at the end — they sit in the fridge soaking up the vinegar, which is why this tastes better on day two than day one.
Good To FreezeTuna, Tomato and Courgette Gnocchi
Cook the basil stems in the sauce and pull them out before serving — they give a rounder basil flavour than the leaves alone, which you add at the end for freshness.
Accessible IngredientTurkish Eggs with Confit Chickpeas and Tomatoes
The roasted garlic gets squeezed out of its skins into the yoghurt rather than thrown away — it goes sweet and mellow in the oven and seasons the whole base.
Good To FreezeTurkish Eggs with Spiced Butter and Herby Yoghurt
Strain each egg in a sieve for a minute before poaching. That drains off the loose outer white, which is what turns into wispy strands in the water.
Accessible IngredientTurmeric Cauliflower and Halloumi Rice Bowls
Built for the fridge — everything roasts on one tray and the boxes keep for three days. Roasting the garlic whole in its skin and squeezing it into the rice is what carries the flavour through.
Accessible MethodTurmeric Cod Curry with Crispy Coconut Quinoa
The cod steams on top of the sauce rather than being stirred in, so it stays in big flakes. It is ready when a knife meets no resistance — push it further and it goes chalky.
BudgetTurmeric Miso Udon with Blistered Tomatoes
A fifteen-minute noodle bowl built on store-cupboard basics. Whisking the miso and turmeric into the pan before the noodles go in is what gets the sauce clinging rather than sitting at the bottom.
Accessible IngredientTurmeric Roasted Cauliflower and Halloumi Rice Bowls
Roast the garlic cloves in their skins alongside everything else, then squeeze them into the rice — they turn sweet and mellow and season the whole bowl from the inside out.
Good To FreezeTurmeric Roasted Cauliflower with Dukkah and Jammy Onions
Searing the cut sides before roasting is what gets the colour and keeps the middle from going soft. The dukkah is worth making properly - toast the nuts and seeds together so the flavour comes through.
Good To FreezeTwice-Roasted Pumpkin with Tahini and Maple Pecans
Roasting the pumpkin whole first means no wrestling with a raw one — the skin softens, the flesh steams in its own moisture, and tearing rather than slicing gives you ragged edges that catch and caramelise the second time round.
BudgetUltimate Tofu Scramble
Crumbled tofu fried until golden, then folded off the heat into a creamy blitzed sauce of soy milk and nutritional yeast.
SpeedyVegan French Toast with Almond Butter and Raspberries
Thick-cut French toast soaked in a tofu and soy milk custard, fried until golden and topped with almond butter, maple syrup and raspberries.
