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, 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.
5 min
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.
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.
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.
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.
