Every recipe and food inside Diat

Cannellini Bean and Cavolo Nero Pasta

A brothy, high-fibre pasta: cannellini beans and cavolo nero with fennel and lemon, topped with vegan yoghurt and a spicy toasted pumpkin seed drizzle.

141 kcal / serving30 min

Charred Brussels Sprout Pad Thai

A vegetarian pad Thai built on charred Brussels sprouts and smoked tofu, finished with beansprouts, peanuts, lime and coriander.

141 kcal / serving30 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

Edible 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.

60 kcal / serving10 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

Harissa 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.

141 kcal / serving10 min

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

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

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

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

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

Silky 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.

166 kcal / serving10 min

Sizzling 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.

168 kcal / serving10 min

Spicy 'Nduja Rigatoni with Cherry Tomatoes

A fiery tomato pasta: rigatoni in a rust-red 'nduja sauce with burst cherry tomatoes, grated parmesan and plenty of basil.

141 kcal / serving15 min