Every recipe and food inside Diat

Homemade 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.

89 kcal / serving15 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

Layered 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.

60 kcal / serving95 min

Lentil 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.

68 kcal / serving45 min

Little 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.

96 kcal / serving60 min

Marsala 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.

58 kcal / serving20 min

Speedy

Miso 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.

131 kcal / serving20 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

One-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.

12 kcal / serving25 min

One-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.

85 kcal / serving30 min

Pappa 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.

81 kcal / serving45 min

Packed Lunch

Proper 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.

45 kcal / serving70 min

Raspberry 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.

6 kcal / serving10 min

Real 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.

69 kcal / serving20 min

Roasted 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.

237 kcal / serving65 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

Sausages in Thyme Batter with Slow Onion Gravy

Two things decide how this turns out: resting the batter, and giving the onions the full hour. The tin and the oil both need to be properly hot before the batter goes anywhere near them.

179 kcal / serving65 min