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9 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.
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.
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.
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.
Good To FreezeSlow-Oven Beef and Pancetta Ragu with Spaghetti
The long oven time is what separates this from a weeknight bolognese, and the milk is what makes it silky. Better still made a day ahead so you can lift the set fat off the top.
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.
Good To FreezeTraybake Tomato and Chicken Curry
Blitz the spices, ginger, garlic, purée and stock together rather than frying them in. It gives a smooth sauce in one step and means the pan is free for rendering the chicken skin.
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.