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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.
98 recipes
BudgetHarissa and Tomato Couscous Pots
Keep the harissa at the very bottom and the spinach at the top. The boiling water hits the paste first and carries it up through the couscous, while the leaves only wilt rather than stew.
BudgetHomemade Turkey Twizzlers
Blanch the sausages for a minute first so they firm up — raw sausage tears apart the moment you try to spiral-cut it around a skewer.
Accessible IngredientJuicy Turkey Burgers with Burger Sauce and Pickles
Mayonnaise in the mince is the trick — 3% fat turkey has almost nothing to keep it moist, and the fat in the mayo does that job without making the patties greasy.
BudgetLayered Lentil and Aubergine Moussaka
A full-afternoon bake worth the effort. The lentils and walnuts give the filling the depth a mince ragu would, and the bechamel goes on thick so it browns rather than sinks.
BudgetLentil and Rice Pilaf with Caramelised Onions
A Levantine store-cupboard classic. The onions take half an hour to caramelise properly, and that patience is what carries the whole dish.
Accessible IngredientLittle Gem Salad with Roasted Garlic Aquafaba Dressing
The dressing emulsifies on chickpea water instead of egg, and a whole bulb of roasted garlic gives it the depth. Chickpeas and croutons share the same tray, so it is one roast, not three.
Good To StoreMango & Pineapple Protein Smoothie
A five-minute tropical protein smoothie — mango, pineapple and banana with ginger and turmeric.
BudgetMarsala Tiramisu with Grated Dark Chocolate
No raw eggs and no separate whisking - the cream, mascarpone, sugar and marsala all go into one bowl. The only thing to get right is dipping the sponge fingers just long enough to soak but not collapse.
SpeedyMiso Butter Udon with Soy-Cured Egg Yolk
A carbonara built on miso instead of egg. The yolks need a few hours in soy first, but the noodles themselves come together in the time it takes to boil water.
Accessible IngredientMozzarella-Topped Turkey Steaks with Tomato and Caper Sauce
Turkey steak is lean and turns dry fast, so it goes into a properly hot pan for two minutes a side and finishes under the grill rather than cooking through in the sauce.
Accessible IngredientMushroom and Lentil Ragu with Rose Harissa
The food processor does most of the work here. A kilo of mushrooms cooks down to something deep and meaty, and the rose harissa keeps it from tasting like a compromise.
Accessible IngredientOne-Bowl Olive Oil Chocolate Chunk Cookies
No butter, no eggs and no mixer. Whisking the oil, water and sugar until thick is what gives them the crackled top and chewy middle.
BudgetOne-Pan Smoky Gnocchi with Plant-Based Sausage
A one-pan gnocchi supper: spiced plant-based sausage, bell peppers and cherry tomatoes in a creamy paprika sauce, finished with fresh basil.
BudgetPappa al Pomodoro (Tuscan Tomato and Bread Soup)
Trim the crusts and tear the bread rather than cutting it — ragged edges break down into the soup and thicken it, where neat cubes just sit there as cubes.
Packed LunchProper Tomato Soup
The tablespoon of vinegar at the end is what stops it tasting flat — long-simmered tinned tomatoes go sweet, and the acid brings the tomato flavour back into focus.
BudgetRaspberry Vegan Buttercream Frosting
Add the raspberries gradually rather than all at once — their juice is what tints the frosting pink, but too much moisture at once will split the butter.
Accessible IngredientReal Vanilla Custard for Pouring
Five ingredients and no cornflour, so the only thing holding it together is the yolks. Keep it over simmering water rather than direct heat and whisk the whole time.
Good To FreezeRoasted Cauliflower Cheese with Gruyère
Roasting the cauliflower first, rather than boiling it, is what keeps this from going watery and adds a nutty edge. Cooking the roux until it smells toasty gives the sauce real depth.
Good To FreezeSalmon and Creamed Spinach Pastry Parcels
Draining the spinach properly is the whole job - squeeze it dry through a sieve or the pastry goes soggy underneath. Everything else is assembly.
Accessible IngredientSalted and Rested Roast Beef, Medium Rare
Two ingredients, and everything rides on timing. Salt it an hour or two ahead, pull it out at 38C, and give it the full 30-minute rest - the rest is where it actually finishes cooking.