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80 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.
Good To FreezeChilli-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.
BudgetChocolate 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.
Good To FreezeCoconut Butternut Curry Udon with Crispy Tofu
The soup blends smooth and creamy from the squash and coconut alone - no cream needed. The tofu is fried separately and added at the end so it keeps its crisp edges against the soft noodles.
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.
SpeedyCoronation 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.
BudgetCreamy Sun-Dried Tomato Tagliatelle with Chicken Meatballs
Working sun-dried tomato and Italian herbs into the mince gives the meatballs flavour all the way through. It splits neatly for a family: plain pasta and meatballs for kids, everything tossed together with spinach for the adults.
Good To FreezeCreamy Tuscan Chicken with Sun-Dried Tomatoes
Render the skin hard before the sauce goes in, and put the chicken back skin-side up so it never sits in liquid — that is the difference between crisp skin and soggy skin.
Good To FreezeCrispy 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.
BudgetCustard 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.
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.
Good To FreezeFudgy Dark Chocolate and Pistachio Brownies
The mixture wants three or four minutes of beating after the butter goes in - that is what builds the crackled paper top. Take them out while the middle still shakes; they set as they cool.
SpeedyGochujang 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.
Good To FreezeGoose 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.
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.