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21 recipes
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.
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.
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.
Packed LunchProper 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.
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 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.
Accessible MethodThree-Ingredient Salted Coconut Caramel
A dairy-free salted caramel made from just coconut milk, muscovado sugar and sea salt. Good over ice cream, brownies or warm banana bread.
BudgetTriple Chocolate Gloop
Rim and swirl the glass before you blend, and chill it if you can. Once the mixture is made it starts softening straight away, so the glass wants to be ready and waiting.
BudgetTriple Tomato Salad with Lemongrass and Sesame Saté
Salt the big tomato wedges in a sieve while you make the saté. They shed their watery juice instead of releasing it onto the plate and diluting the oil.
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 Ragù
Stir the tuna in only once the sauce is off the boil and thickened. Simmering it breaks the flakes down into mush and the whole thing loses its texture.
BudgetTuna Salad with Spicy Mayo and Crispy Garlic
Fry the garlic chips first and drain them on paper while everything else comes together — they only stay crisp if they cool completely before they hit the salad.
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, 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.
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.
Accessible MethodTurmeric Cod Curry with Crispy Coconut Quinoa
The cod steams on top of the sauce rather than being stirred in, so it stays in big flakes. It is ready when a knife meets no resistance — push it further and it goes chalky.
BudgetTurmeric Miso Udon with Blistered Tomatoes
A fifteen-minute noodle bowl built on store-cupboard basics. Whisking the miso and turmeric into the pan before the noodles go in is what gets the sauce clinging rather than sitting at the bottom.
Accessible IngredientTurmeric Roasted Cauliflower and Halloumi Rice Bowls
Roast the garlic cloves in their skins alongside everything else, then squeeze them into the rice — they turn sweet and mellow and season the whole bowl from the inside out.