Every recipe and food inside Diat

Chilli-Rubbed Roast Chicken with Peach and Chickpea Salad

The whole peach and the scotch bonnet roast in the tin alongside the bird, then get mashed with vinegar into a dressing. Sweet, sour and hot, all from the same tray.

105 kcal / serving55 min

Cold Udon and Cucumber Salad with Chilli Oil

Scooping the watery seeds out of the cucumber is what keeps the dressing clinging instead of pooling. Rinsing the noodles cold stops them cooking and keeps the whole thing crisp.

335 kcal / serving25 min

Coronation Chicken Sandwiches

Toasting the almonds and cooking the curry powder out with the spring onion is what lifts this above a standard sandwich filler. Best made with leftover roast chicken.

121 kcal / serving20 min

Creamy Tuscan Chicken with Sun-Dried Tomatoes

Render the skin hard before the sauce goes in, and put the chicken back skin-side up so it never sits in liquid — that is the difference between crisp skin and soggy skin.

131 kcal / serving40 min

Dry-Brined Roast Turkey with Crisp Skin

Three ingredients and one long wait. Drying the skin out in the fridge is what separates a crisp bird from a pale one, and the 35-minute rest is part of the cooking, not an optional extra.

7 kcal / serving150 min

Gochujang Rigatoni with Plant-Based Sausage

A fast, spicy pasta: rigatoni in a creamy gochujang sauce with caramelised plant-based sausage and a crunchy coriander breadcrumb topping.

168 kcal / serving20 min

Juicy 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.

131 kcal / serving25 min

Mozzarella-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.

282 kcal / serving68 min

Mushroom 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.

126 kcal / serving60 min

Salmon 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.

121 kcal / serving80 min

Salted 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.

71 kcal / serving145 min

Seared Tuna Caesar with Roasted Butternut Squash

Scrunch the shredded cavolo nero with salt and lemon juice before dressing it. Raw kale stays tough and waxy otherwise, and a minute of squeezing does what cooking would.

209 kcal / serving60 min

182 kcal / serving190 min

Slow-Oven Beef and Pancetta Ragu with Spaghetti

The long oven time is what separates this from a weeknight bolognese, and the milk is what makes it silky. Better still made a day ahead so you can lift the set fat off the top.

Sticky Bourbon and Vanilla Chicken Wings

The cornflour is what crisps them in the oven rather than a fryer. Whisking cold butter into the glaze off the heat is what makes it cling instead of run.

121 kcal / serving40 min

Budget

Store-Cupboard Tuna and Olive Spaghetti

Give the onions the full 15 minutes to soften and catch — they are the only fresh aromatic in a tin-and-jar sauce, so they carry the sweetness the whole dish is built on.

143 kcal / serving35 min

The Full English Fry-Up with Bloody Mary

A proper fry-up is about timing more than technique: sausages low and slow, everything else staggered so it all lands hot at once. The homemade rosti and the bloody mary lift it above the everyday.

406 kcal / serving60 min

180 kcal / serving300 min

The Ultimate Breakfast Sandwich

Everything cooks low and slow in one pan, staggered so it comes together hot. The sauce - mayo, ketchup and hot sauce whisked together - is what ties it all in the bun.

301 kcal / serving25 min

Budget

The Whole Christmas Dinner

The whole point of the day on one page, timed so it all lands together. The turkey drives the schedule - baste it every 30 minutes and build everything else around its 3.5 hours plus a long rest.

Tortilla-Crumbed Fried Chicken Sandwich

Use the jalapeño brine as the slaw dressing rather than throwing it away. It seasons and lightly pickles the cabbage at the same time, so the slaw cuts through the fried chicken.

199 kcal / serving45 min