Our homemade main course recipes: curries, dals, vegetarian dishes, spiced chicken and everyday meals, easy and balanced.
How to make aloo methi, the Indian vegetarian dish of potatoes with fenugreek leaves: spices, tips to tame the bitterness, fresh fenugreek or dried kasuri methi, and what to serve it with.
Aloo methi, potatoes with fenugreek leaves Read More »
Basque piperade with Espelette pepper, the traditional recipe: soft peppers, tomatoes and onions, with eggs or Bayonne ham, plus our tips for preserving it.
Basque piperade with Espelette pepper Read More »
Musakhan, roast sumac chicken on flatbread with meltingly soft onions, the great Palestinian festive dish: our homemade recipe, the secret of the onions and our tips.
Sumac chicken with onions (musakhan) Read More »
Vegetable curry with coconut milk, a mild and fragrant vegetarian dish ready in 50 minutes: the recipe, the seasonal vegetables to use and our tips.
Vegetable curry with coconut milk Read More »
Real homemade falafel with soaked raw chickpeas, baked with very little oil: the secret of soaking, our tips for crispy falafel, and a tahini sauce.
Baked chickpea falafel (the authentic way) Read More »
A thick, tender kidney bean and oat veggie burger ready in 30 minutes: the secret of a patty that holds together, that smoky flavour, and our burger ideas.
Kidney bean and oat veggie burger Read More »
Herby chickpea croquettes, the easy cousins of falafel, ready in 35 minutes: how they differ from falafel, how to make them hold together, and a tahini sauce.
Herby chickpea croquettes with tahini sauce Read More »
Chickpea, spinach and turmeric pan-fry, a complete vegan dish ready in 25 minutes: crispy golden chickpeas, the turmeric and pepper duo, and our variations.
Chickpea, spinach and turmeric pan-fry Read More »
Crispy, tender sweet potato rösti with cumin, ready in 35 minutes: the squeezing secret, a yoghurt sauce and our gluten-free and vegan variations.
Sweet potato rösti with cumin Read More »
Crispy, tender oat and vegetable patties ready in 45 minutes: the recipe, the trick to stop them falling apart and our favourite variations to try.
Oat and vegetable patties Read More »
From vegetable coconut curry to red lentil dal, by way of piperade with Espelette pepper or musakhan, a sumac chicken from Palestine, these dishes put spices to work for flavour. Many are vegetarian and rely on pulses: baked falafel, kidney bean veggie burgers, chickpea and spinach skillet. Others make the most of vegetable tops and leftovers, like the carrot top quiche. Each recipe card gives quantities, detailed steps, calories and macronutrients per serving, so you can cook with confidence on weekdays and weekends alike.
