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.
Good To FreezeTreacle and Mustard Glazed Air Fryer Roast Beef
The glaze goes on at the end, not the start. Treacle burns long before the middle of a 1kg joint is done, so it needs only the final 15 minutes to set into a dark lacquer.
95 min
BudgetTriple Honey Mustard Dressing
A sharp, sweet dressing built on Dijon, hot English and wholegrain mustard with honey and cider vinegar.
BudgetTriple Tomato Salad with Lemongrass and Sesame Saté
Salt the big tomato wedges in a sieve while you make the saté. They shed their watery juice instead of releasing it onto the plate and diluting the oil.
BudgetTuna Ragù
Stir the tuna in only once the sauce is off the boil and thickened. Simmering it breaks the flakes down into mush and the whole thing loses its texture.
BudgetTuna Salad with Spicy Mayo and Crispy Garlic
Fry the garlic chips first and drain them on paper while everything else comes together — they only stay crisp if they cool completely before they hit the salad.
BudgetTuna and Bean Salad with Green Beans
Blanch the green beans for one minute and refresh them under cold water straight away — that keeps them squeaky and bright green rather than dull and soft in the dressing.
SpeedyTuna and Cannellini Beans with Crispy Chilli Capers
Keep the liquid from the bean tin. A splash of it loosens the sauce far better than water — the starch in it helps the sauce cling rather than thinning it out.
Accessible IngredientTuna and Green Bean Chopped Salad
Chop everything together on the board rather than mixing it in the bowl. The pieces end up the same size, so every forkful gets tuna, bean and chilli instead of one at a time.
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.
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.
SpeedyÇılbır (Turkish Poached Eggs with Yoghurt)
Take the yoghurt out of the fridge before you start — fridge-cold yoghurt under hot eggs and hot butter kills the whole dish. Room temperature is what makes it work.
