Every recipe and food inside Diat

Bean 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.

103 kcal / serving50 min

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

Gut-Friendly

Charred 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.

30 kcal / serving40 min

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

Chocolate Courgette Loaf Cake

A dark, moist chocolate loaf made with grated courgette and non-dairy milk. Keeps for several days and freezes well by the slice.

23 kcal / serving65 min

Crispy Battered Palm Heart Tacos with Lime Slaw

Hearts of palm shred into something convincingly flaky, and a cold lager batter fries up light and craggy. The slaw is there to cut the fry, so do not skip the marinating time.

188 kcal / serving45 min

Custard and Jam Filled Doughnuts

The dough is deliberately wet, which is what makes the doughnuts light - resist adding flour and just keep your hands floured. An overnight prove in the fridge gives the best flavour.

21 kcal / serving60 min

Speedy

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

Goose Fat Roast Potatoes with Garlic and Herbs

Two things make these: shaking the drained potatoes until the outsides go fluffy, and turning them in the fat every 25 minutes. Skip either and you get pale, smooth potatoes.

81 kcal / serving90 min

Greek 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.

107 kcal / serving40 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

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

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

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

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

Sichuan Mapo Tofu with Plant-Based Mince

A vegan take on the Sichuan classic: soft cubes of silken tofu in a numbing chilli-red sauce with plant-based mince and spring onion, served over rice.

71 kcal / serving40 min

Smoky 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.

71 kcal / serving60 min