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14 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.
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.
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.
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.
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.
Good To FreezeTreacle and Mustard Glazed Air Fryer Roast Beef
The glaze goes on at the end, not the start. Treacle burns long before the middle of a 1kg joint is done, so it needs only the final 15 minutes to set into a dark lacquer.
Accessible IngredientTriple Chocolate Chip Muffins
Stop mixing while the batter still looks lumpy. Overworked muffin batter develops gluten and bakes dense instead of light.
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.
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.
Good To FreezeTwice-Roasted Pumpkin with Tahini and Maple Pecans
Roasting the pumpkin whole first means no wrestling with a raw one — the skin softens, the flesh steams in its own moisture, and tearing rather than slicing gives you ragged edges that catch and caramelise the second time round.
SpeedyVanilla Panna Cotta with Grilled Balsamic Figs
Barely-set panna cotta that wobbles when you tip the plate, cut through by sharp balsamic figs straight from the grill. Make the creams a day ahead.
BudgetWarm Tuna and New Potato Salad with Caper Dressing
Dress the potatoes while they are still hot and let a few break up. The broken edges soak up the dressing and thicken it, which is what makes this taste like more than the sum of its parts.
SpeedyÇılbır (Turkish Poached Eggs with Yoghurt)
Take the yoghurt out of the fridge before you start — fridge-cold yoghurt under hot eggs and hot butter kills the whole dish. Room temperature is what makes it work.