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25 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.
BudgetCannellini 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.
Gut-FriendlyCharred Greens Platter with Anchovy Dressing
The whole dish rests on getting the pan properly, smokingly hot before the greens go anywhere near it - that char is the flavour. The anchovy dressing does the rest.
SpeedyCold 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.
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.
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 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 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.
BudgetSmoky Harissa Chickpea and Butter Bean Stew
A one-pan stew that leans on store-cupboard tins. The harissa and smoked paprika do the heavy lifting; the cool tahini dressing cuts through it at the end.
Accessible IngredientSpiced Turkey and Pearl Barley Soup
Give the vegetables the full 15 minutes to collapse before the spices go in — that slow start is what gives the broth its body, and no amount of simmering later makes up for rushing it.
Accessible IngredientTuna Niçoise with Air Fryer Boiled Eggs
Pour the dressing onto the platter first and pile the salad on top. It coats from below as you serve, so nothing goes soggy sitting in it.
BudgetTuna and Bean Salad with Green Beans
Blanch the green beans for one minute and refresh them under cold water straight away — that keeps them squeaky and bright green rather than dull and soft in the dressing.
Accessible IngredientTuna and Green Bean Chopped Salad
Chop everything together on the board rather than mixing it in the bowl. The pieces end up the same size, so every forkful gets tuna, bean and chilli instead of one at a time.
BudgetTuna and Sweetcorn Linguine with Crispy Capers
Pat the capers and sweetcorn properly dry before they hit the oil, or they steam instead of crisping and the topping never gets its crunch.
BudgetTuna, Celery and Miso Smash
Miso replaces most of the mayonnaise here — one tablespoon of mayo binds it while the miso brings the savoury depth, so it stays high protein without tasting austere.
BudgetTuna, Egg and Tomato Grain Salad
Grating the eggs rather than chopping them is what makes this work — the yolk breaks down into the vinegar and oil and thickens the dressing like a rough mayonnaise.
SpeedyTuna, Fennel and Tomato Spaghetti
Use jarred tuna in oil rather than tinned in brine if you can — it stays in meaty flakes instead of shredding into the sauce, and the oil carries flavour into the pasta.
Accessible IngredientTurkish Eggs with Confit Chickpeas and Tomatoes
The roasted garlic gets squeezed out of its skins into the yoghurt rather than thrown away — it goes sweet and mellow in the oven and seasons the whole base.
Accessible IngredientTurmeric Cauliflower and Halloumi Rice Bowls
Built for the fridge — everything roasts on one tray and the boxes keep for three days. Roasting the garlic whole in its skin and squeezing it into the rice is what carries the flavour through.