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40 recipes
BudgetBean and Mushroom Chilli with Dark Chocolate
A meat-free chilli built on beans, mushrooms and tofu. A few squares of dark chocolate at the finish give it body and a bittersweet edge. Served with rice.
Accessible IngredientDry-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.
BudgetEdible Chocolate Chip Cookie Dough
Two things make it safe to eat raw: no egg, and toasting the flour briefly to kill anything off. Roll it into balls over vanilla ice cream.
Accessible IngredientGreek Salad with Garlicky Ciabatta Croutons
Two small steps do the heavy lifting: salting and draining the tomatoes so the bowl never goes watery, and marinating the raw onion to take its edge off. The croutons turn a side into something more substantial.
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.
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.
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.
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.
Accessible IngredientSilky Tahini Hummus with Za’atar
The trick to a silky texture is blitzing longer than feels necessary and loosening with the chickpea liquid rather than water, so the flavour stays concentrated.
BudgetSizzling Chilli Oil Udon with Pak Choi
The whole dish turns on the last step: the oil has to be shimmering when it hits the chilli and garlic, so it blooms rather than sits. Ten minutes start to finish.