Masala roast squash & red lentil bowls
Cumin-roast squash over quick red lentil dal with yogurt and crispy onions.
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Gut health, on a plate
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Jackfruit & three-bean campfire chilli
Pulled jackfruit and three beans in a smoky chilli; the vegan pot for the bonfire crowd.
Gut health Braised red cabbage with apples & chicken sausages
Slow vinegar-braised red cabbage and apples under grilled chicken sausages and mustard mash.
Briam: Greek roasted vegetables with feta
Slow-roasted potatoes, courgettes, tomatoes and onions in olive oil, finished with feta.
Freekeh, charred cauliflower & pomegranate bowls
Smoky green wheat under charred cauliflower, pomegranate, herbs and tahini.
Pear & cardamom bircher muesli
Bircher soaked with grated pear, cardamom and toasted hazelnuts; Alpine breakfast, luteal-week gentle.
Pumpkin, sage & ricotta lasagne
A golden autumn lasagne of roast pumpkin, ricotta and crisp sage under a light bechamel.
Roast cauliflower steaks with cheddar crumb & greens
Thick cauliflower steaks under a mustard-cheddar crumb with buttered greens and beans.
Two-kiwi bedtime yogurt bowl
The study snack: two kiwis over yogurt with pumpkin seeds and a little honey.
Bonfire night apple & cinnamon skillet oats
Caramelised apples over thick skillet oats with a toffee-adjacent date drizzle; fireworks fuel.
Creamy mushroom & thyme toasts with walnuts
Garlicky creme fraiche mushrooms on sourdough, scattered with walnuts.
Kale Caesar with chickpea croutons
Massaged kale Caesar with crunchy roasted chickpeas standing in for bread.
Fish pie with leek & celeriac mash
A lighter fish pie under a celeriac-potato mash with hidden leeks.
Cool & calm Ham hock, pear & Puy lentil salad with watercress
Shredded ham hock over Puy lentils with sliced pear, fennel, watercress and toasted walnuts in a cider vinegar and mustard dressing.
Squash & sage barley risotto
Roasted butternut folded through a slow barley risotto with crisp sage.
Metabolism support Cider pork & apple traybake with parsnips
Pork loin steaks roasted with apples, parsnips and a cider glaze; bonfire-season comfort.
Loaded vegetable ramen with marinated eggs
A proper bowl: miso-soy broth, noodles, corn, greens and soy-marinated jammy eggs.
Metabolism support Chicken sausages with celeriac-bean mash & onion gravy
Grilled sausages over celeriac and white bean mash with proper onion gravy.
Crispy gnocchi with mushrooms, kale & hazelnuts
The pan-crisp gnocchi trick with garlicky mushrooms, kale and toasted hazelnuts.
Roast garlic & squash soup with seedy croutons
Whole-roasted garlic squeezed into squash soup with rye croutons and pumpkin seeds.
Pearl barley with roast pears, blue cheese & walnuts
Nutty barley under caramelised pears, melting blue cheese and walnuts with bitter leaves.
Garlic thyme mushrooms on ricotta toast
Golden mushrooms with garlic and thyme piled over ricotta on sourdough.
Miso French onion soup with Gruyere toast
Deep caramelised onion soup fortified with miso, under a Gruyere sourdough lid.
Gut health Pork, barley & sauerkraut pot with dill yoghurt
Slow-simmered pork shoulder with pearl barley, mushrooms and caraway, finished with cold sauerkraut, live yoghurt and plenty of dill.
Celeriac schnitzels with caper butter & greens
Golden-crumbed celeriac steaks under lemon-caper butter with winter greens.
Grilled fish tacos with fermented slaw
Spiced grilled white fish in corn tortillas with sauerkraut-lime slaw and avocado.
Kimchi & tofu noodle stir-fry
Udon tossed with kimchi, crispy tofu and sesame; the double-ferment fifteen-minuter.
Five-a-day minestrone with pesto
A dense vegetable minestrone with borlotti beans and wholewheat pasta under a pesto spoonful.
Buttery masoor dal with spinach & yogurt
Red lentils simmered to silk with turmeric and garlic, folded with spinach and cool yogurt.
Better sleep Chicken meatballs in sesame-ginger broth
Ginger chicken meatballs poached in a miso-sesame broth with noodles and greens.
Proper chana masala with brown rice
Chickpeas simmered in a deeply spiced onion-tomato masala; the vegan curry that needs no defending.
Gut health Chicken with forty cloves of garlic & bread for mopping
Chicken thighs braised with whole garlic heads until sweet, with juices demanding bread.
Salmon burgers with miso slaw
Pan-fried salmon patties in buns with a crunchy miso-dressed slaw.
Squash & ricotta pasta bake with sage
Roast squash and ricotta layered through pasta with sage and a Parmesan top.
Metabolism support Fennel-crusted pork with white beans & apples
Pork loin steaks with crushed fennel seed, roasted over beans, apple and onion.
Caramelised onion & green lentil soup
French onion depth in a lentil soup that stands as dinner, with a Gruyere toast on the side.
Miso butter corn udon
Udon in a miso-butter glaze with charred corn and spring onions; the fifteen-minute umami bowl.
Banana, kefir & peanut butter smoothie
A three-minute gut-friendly blend of kefir, banana, oats and peanut butter.
Metabolism support Orecchiette with sausage, kale & chilli
Crumbled chicken sausage, kale and chilli through orecchiette with lemon and Parmesan.
Sauerkraut-topped green baked eggs
Eggs baked over leeks, courgette and peas, finished with cold sauerkraut and dill.
Stuffed baby pumpkins with wild rice & cranberries
Whole roasted baby pumpkins filled with wild rice, mushrooms, pecans and cranberries.
Spring vegetable & pearl barley stew
A light broth-based barley stew of leeks, carrots, asparagus and peas with lemon and parsley.
Spring nettle & potato soup
Foraged nettle tops blitzed with potato and leek into a deep green soup (spinach works too).
Cheat's miso ramen with jammy egg
A fifteen-minute ramen: miso stock, noodles, greens, sweetcorn and a soft egg.
Gut health Sausage, apple & sauerkraut traybake
Chicken sausages roasted with apples and red onion, sauerkraut folded through to serve.
Metabolism support Chicken souvlaki bowls with tzatziki
Lemon-oregano chicken skewers over bulgur, cucumber and a garlicky yogurt tzatziki.
Oatcakes, aged cheddar & quick apple chutney
The 4pm board: oatcakes, proper cheddar and a ten-minute apple chutney that keeps for weeks.
Braised butter beans with kale & tahini
Creamy butter beans braised with garlic and kale, finished with lemony tahini.
The 30-plant Sunday salad
One big salad that clocks fifteen-plus plant species; make Sunday, raid until Wednesday.
Wild mushroom & thyme barley risotto
Foraged-or-bought mixed mushrooms through a slow barley risotto with a Parmesan finish.
Soya yogurt & roasted berry parfait
Layers of vanilla soya yogurt, warm roasted berries and a flax-oat crumble.
Flax & apricot overnight oats
Oats soaked overnight in soya milk with flax, grated apple and chopped apricots.
Quick cucumber & ginger fridge pickles
A jar of same-day cucumber pickles with ginger and sesame for rice bowls and flush days.
Butternut & white bean soup with brown butter sage
Silky squash soup thickened with beans, finished with brown butter and crisp sage.
Carrot cake overnight oats
Grated carrot, raisins, cinnamon and walnuts soaked into creamy oats; cake for breakfast, technically.
Miso mushroom udon
A fifteen-minute bowl of udon in miso broth with garlicky mushrooms and pak choi.
Metabolism support Beef & broccoli black bean stir-fry
Lean beef strips, plenty of broccoli and a fermented black bean sauce over brown rice.
Seeded oat soda loaf
A no-knead oat and four-seed loaf; toast for every breakfast this week.
Gut health Chicken & mushroom stroganoff with yogurt
Stroganoff finished with live yogurt instead of soured cream, over rice and greens.
Mushroom & pearl barley gratin
Nutty pearl barley and mushrooms under a Gruyere crust; vegetarian comfort with structure.
Radishes with miso butter & flaky salt
The French bistro snack, umami edition: cold radishes dragged through whipped miso butter.
Better sleep Lemon chicken & pearl barley soup pot
The Greek-ish chicken soup: barley, carrots and shredded thighs finished with lemon and dill.
Baked aubergine parmigiana with extra beans
Parmigiana with grilled (not fried) aubergine and a white-bean layer for substance.
Mushroom & lentil shepherd's pie
The full plant shepherd's pie: mushrooms and lentils under olive-oil mash, deeply savoury.
Harissa carrot & red lentil soup
A warming blitzed soup of carrots and red lentils with a harissa-yogurt swirl.
Kale, white bean & garlic cream gratin
A bubbling gratin of cavolo nero and white beans in light garlic cream under crumbs.
Charred leeks with romesco & butter beans
Blackened whole leeks peeled to their silky hearts over romesco and garlicky beans.
Weeknight mushroom mapo tofu
A gentler mapo: silken tofu and mushrooms in a savoury bean sauce over rice, chilli to taste.
Leek, white bean & crumb gratin
Sweet leeks and white beans in a light mustard sauce under garlicky sourdough crumbs.
Sichuan-style aubergine & tofu
Silky aubergine and tofu in a garlicky, gently numbing sauce over jasmine rice.
Banh mi-style tofu baguette
Crispy tofu banh mi: pickled carrot, cucumber, coriander and sriracha-yogurt in a crusty roll.
Charred halloumi, freekeh & pomegranate salad
Smoky green freekeh under golden halloumi, herbs and pomegranate; a lunch that eats like a feast.
Savoury oat risotto with garlic mushrooms
Whole oat groats cooked risotto-style with mushrooms, thyme and a little creme fraiche.
Metabolism support Quick beef bulgogi bowls with kimchi
Thin-sliced sirloin in a pear-soy marinade, flashed hot, over rice with kimchi and cucumber.
Metabolism support Quick pork & pointed cabbage stir-fry
Pork mince and pointed cabbage flashed with garlic, soy and vinegar over rice; ten minutes flat.
Persian herb & walnut kuku with lemony Puy lentils
A deep green baked omelette packed with parsley, dill, coriander, spinach, walnuts and feta, cut into wedges over warm lemony Puy lentils.
Better sleep Chicken & freekeh pilaf with pistachios
A one-pot pilaf of chicken thighs, smoky freekeh, currants and pistachios.
Chipotle squash & black bean quesadillas
Roast squash mashed with chipotle and black beans, grilled crisp in tortillas with cheese.
Baked flaxseed falafel with tahini slaw
Oven-baked falafel bound with flax, tucked into pittas with a lemony red cabbage slaw.
Heart health Chicken thighs braised in caponata
Chicken thighs braised directly in sweet-sour Sicilian caponata; one pan, deep flavour.
Instant frozen yogurt with warm berry sauce
Frozen berries blitzed with yogurt into instant soft-serve, sauced with the rest of the bag.
Tomato & white bean galette with rough pastry
A free-form wholemeal galette of glut tomatoes over white bean mash and thyme.
Mushroom bourguignon filo pot pies
Red-wine mushroom bourguignon under individual scrunched-filo lids.
Slow black dal with roast squash
Overnight-style black dal, restaurant-deep but light on butter, with roast squash on top.
Squash & chickpea pasta with pumpkin-seed pesto
Roast squash and crisp chickpeas folded through wholewheat penne and kale with a rough, lemony pumpkin-seed pesto.
Olive oil braised beans, fennel & greens
White beans braised slowly in good olive oil with fennel, lemon and chard.
Shiitake & black bean sauce stir-fry with cashews
Shiitake, peppers and cashews in fermented black bean sauce over brown rice.
Metabolism support Turkey, apple & cheddar melt on rye
The sweet-sharp melt: turkey, apple slices and cheddar grilled on rye with chutney.
Baked gnocchi ratatouille with mozzarella
Gnocchi baked straight into a quick ratatouille under torn mozzarella.
Roast mackerel & squash traybake with walnut salsa
Blistered mackerel fillets over cumin-roasted squash, chickpeas and red onion, finished with a sharp parsley, walnut and caper salsa.
Bone & muscle strength Beef, mushroom & barley one-pot
Chunks of braising beef with barley and mushrooms in one deep pot; set-and-forget comfort.
Kimchi & tofu stew (jjigae-style)
A bubbling pot of kimchi, tofu and mushrooms; sour, warming and alive at the edges.
Better sleep Chicken & pearl barley broth
A deep bowl of pulled chicken, barley and root veg; the batch-cook that owns winter evenings.
Ribollita with cavolo nero & yesterday's bread
The Tuscan bean-and-bread soup: cavolo nero, cannellini and stale sourdough simmered thick.
Instant miso noodle jars (just add kettle)
DIY instant noodles: miso, vegetables and noodles layered in a jar, finished at the kettle.
Metabolism support Winter slaw with ham hock & mustard dressing
Shredded ham hock through a crunchy winter slaw of cabbage, apple and celeriac.
Leftover roast veg & feta frittata
Sunday's roast vegetables reborn in a Monday frittata with feta and herbs.
Desk minestrone with pesto swirl (flask lunch)
The flask minestrone: beans, veg and small pasta built to survive a commute and improve by noon.
Gut health Lighter chicken korma with live yogurt
A korma built on live yogurt and ground almonds rather than cream, finished off the heat.
Pear, Stilton & walnut salad with chicory
The cheeseboard salad: bitter leaves, ripe pear, Stilton and walnuts in honey-mustard dressing.
Spanakorizo: Greek spinach rice with feta & egg
The Greek spinach-and-rice pot with lemon, dill and feta, topped with a soft egg.
Spinach & butter bean sweet potatoes with cottage cheese
Soft baked sweet potatoes split and filled with garlicky butter beans and wilted spinach, topped with lemony cottage cheese and toasted pumpkin seeds.
Celebration rainbow slaw with citrus dressing
A huge jewelled slaw of three cabbages, citrus, herbs and seeds for gatherings.
Mushroom & onion toad in the hole with miso gravy
Field mushrooms and red onions baked into Yorkshire batter with a deep miso-onion gravy.
Master overnight oats, five ways
The base recipe: oats, milk, yogurt, chia and salt, plus five topping directions for the week.
Mushroom & chestnut ragu with pappardelle
A deep autumn ragu of mixed mushrooms and chestnuts over ribbons of pappardelle.
Chopped Greek salad & chickpea pittas
Everything chopped small: chickpeas, cucumber, tomato, feta and olives stuffed into pittas.
Miso sweet potato steaks with crispy chickpeas
Thick sweet potato slabs roasted under miso glaze with crunchy chickpeas and tahini yogurt.
Whole roast cauliflower with tahini & pomegranate
A burnished whole cauliflower over spiced chickpeas, tahini sauce and pomegranate.
Kale, kiwi & yogurt green smoothie
A green smoothie that skips the juice: kale, kiwi, yogurt and fortified milk with a spoon of almond butter.
Smoky tempeh burrito bowls
Chipotle tempeh crumbles over rice, black beans, corn and lime crema; the meat-free burrito night.
Weeknight red lentil dal makhani-style
Red lentils in a tomato-butter masala finished with yogurt; makhani depth in 35 minutes.
Mushroom & chestnut filo wellington
A filo-wrapped log of mushrooms, chestnuts, lentils and thyme; the vegetarian roast that isn't dry.
Smashed chickpea 'tuna' salad sandwiches
Chickpeas smashed with capers, celery and yogurt-mayo on seeded bread; the plant lunchbox classic.
Hoisin mushroom & walnut lettuce cups
The duck-pancake experience, plant-built: hoisin mushrooms and walnuts in crisp lettuce with cucumber.
Miso-glazed aubergine & crispy tofu rice bowl
Caramelised miso aubergine with golden tofu over sushi rice and quick-pickled radish.
Greek baked butter beans with tomatoes & dill
Gigantes-style butter beans baked in tomato, olive oil and dill; serve warm or room temperature.
Harvest minestrone with borlotti & cavolo nero
The autumn minestrone: borlotti, squash, cavolo nero and small pasta under Parmesan.
Miso butter mushrooms on barley
Pearl barley under a pile of miso-butter mushrooms and soft herbs.
Greens & ricotta white lasagne
A tomato-free lasagne: chard, leeks and ricotta between sheets under a light bechamel.
Green freezer smoothie packs (5 days)
Five freezer bags of spinach, mango, banana and flax, each a 60-second breakfast.
Chilled cucumber, yogurt & dill soup
The site's signature cooler: cucumber blitzed with yogurt, dill and a little garlic, served cold.
Roast veg & hummus bowls with za'atar
Warm roasted vegetables over lemony hummus with za'atar and pitta crisps.
Kimchi & mature cheddar toastie
The gut-health toastie: sharp cheddar and kimchi pressed in seeded sourdough.
Yellow dal with kefir tarka
Split pea dal finished with a spiced butter and a cooling swirl of kefir.
Hazelnut, mushroom & cranberry nut roast
A nut roast with structure: hazelnuts, mushrooms, chestnuts and cranberries that slices clean.
Slow confit tomatoes with garlicky beans & burrata
A tray of confit cherry tomatoes and garlic spooned over white beans and torn burrata.
Jerusalem artichoke & apple prebiotic slaw
A crunchy slaw of sunchokes, apple, cabbage and yogurt-kefir dressing.
Smoked tofu, leek & butter bean crumble
A savoury crumble: smoked tofu, leeks and beans in mustard sauce under an oat-walnut topping.
Gut health Spelt spaghetti with tomato, beans & a little nduja
Ancient-grain spaghetti in a tomato-bean sauce with a teaspoon of nduja doing the heavy lifting.
Five-veg smooth tomato pasta
A silky tomato sauce hiding five blitzed vegetables, over pasta with cheddar.
Aubergine katsu curry
Panko aubergine steaks baked crisp under proper katsu sauce with sticky rice.
Crunchy spiced roast chickpeas
Chickpeas roasted glass-crisp with smoked paprika and cumin; the desk drawer jar.
Metabolism support Picnic chicken & sesame slaw wraps
Tight-rolled wholemeal wraps of poached chicken, sesame slaw and herbs; made for a rug and a flask.
Miso-glazed hispi cabbage with butter beans
Charred hispi quarters under miso butter, on garlicky butter beans.
Leek & potato soup with chive yogurt
The quiet classic blitzed silky, finished with chive yogurt instead of cream.
Two-ingredient yogurt flatbreads with whipped feta
Live-yogurt flatbreads cooked on a dry pan, with whipped feta and quick chilli oil.
New year black-eyed bean & greens stew
Black-eyed beans stewed with smoked paprika, tomatoes and collard-style greens; the lucky new-year pot.
Tomato & rosemary white bean stew with focaccia
A ten-minute stew of white beans in garlicky rosemary tomatoes with torn focaccia.
Crispy gnocchi with sprouts, brown butter & walnuts
Pan-crisped gnocchi and shredded sprouts in nutty brown butter with walnuts and lemon.
Aubergine caponata on ricotta toasts
Sweet-sour Sicilian caponata spooned warm over ricotta toasts.
Tempeh & kimchi rice bowls with fried egg
Crispy tempeh, warm rice, kimchi and a fried egg; the double-ferment bowl.
Easy rolled pancakes with berries & yogurt
Thin pancakes spread with honeyed yogurt and crushed berries, rolled up tight and sliced into pinwheels; made for small hands.
Roast vegetable & farro bowl with green tahini
Charred seasonal veg over chewy farro with a green herb tahini.
Cardamom & mango lassi
A proper lassi: ripe mango, live yogurt, cardamom and ice.
Roast aubergine on garlic dal
Whole roasted aubergine halves collapsing over garlicky red lentil dal with crispy onions.
Courgette ribbon, white bean & parmesan salad
Raw courgette ribbons with white beans, lemon, mint and Parmesan; the no-cook glut lunch.
Charred corn & black bean bowls with avocado
Grilled corn, black beans, brown rice and avocado with lime crema; a meat-free barbecue plate.
Smoky roast parsnip & butter bean soup
Deep winter soup of roasted parsnips and butter beans with smoked paprika oil.
Black bean quesadillas with quick kraut salsa
Crispy bean-and-cheese quesadillas, sharpened by a sauerkraut-tomato salsa.
Warm lentil, sauerkraut & egg salad with kefir dressing
Warm Puy lentils tossed with crisp apple, celery and radish, topped with soft-boiled eggs, raw sauerkraut, walnuts and a mustardy kefir dressing.
Cocoa, prune & yogurt breakfast pots
Blitzed prunes layered with live yogurt, cocoa and toasted hazelnuts.
Kimchi fried brown rice with fried egg
The site favourite: funky kimchi rice with peas and a crispy fried egg on top.
Ratatouille with baked eggs & basil
A proper slow ratatouille of glut vegetables, finished with eggs baked into the pan.
Weekly reset green soup
The Sunday-night pot: whatever greens remain, blitzed silky with beans, garlic and lemon.
Apple, peanut butter & seed plate
Sliced apple, a peanut butter pool and toasted seeds; the snack template that never fails.
Sour cherry & almond overnight pots
Oats soaked in milk and kefir with sour cherries; the site's signature evening-friendly breakfast.
Metabolism support Gochujang chicken & sweet potato traybake
Chicken thighs and sweet potato in a gochujang-honey glaze with broccoli added late.
Metabolism support Pork tenderloin with roasted rhubarb & fennel
Lean pork roasted with sharp rhubarb, fennel and honey; spring's answer to apple sauce.
Parmesan-braised white beans with cavolo & egg
White beans braised with a Parmesan rind and cavolo nero, finished with a jammy egg.
Smoky beans & greens with lemon gremolata
Black-eyed beans, brown rice and greens in one pot with a bright lemon-garlic gremolata.
Harissa roast carrot & hummus plates
Blistered harissa carrots over lemony hummus with toasted seeds and flatbread.
Minestrone verde with pesto
A green spring minestrone: courgette, peas, asparagus, beans and small pasta under pesto.
Quick seeded soda bread (no yeast, one bowl)
A wholemeal seeded soda bread ready in under an hour; toast for the week.
Kale, feta & sesame filo crisp-bakes
Crackly filo parcels of kale, feta, ricotta and sesame; a spanakopita you can hold.
Gut health Pork steaks with apple & fennel vinegar slaw
Quick-seared pork loin steaks with a sharp raw apple, fennel and cider-vinegar slaw.
Mango & coconut chia pudding
Chia set overnight in coconut milk under fresh mango and toasted coconut; sunshine in a jar.
Gochujang tofu & vegetable rice bowls
Crispy tofu in a sweet-spicy gochujang glaze with charred veg over short-grain rice.
Garlicky greens & butter bean mash with crispy onions
A green-and-white plate: chard over lemony bean mash with shop crispy onions.
Miso-roasted roots with whipped tahini yogurt
Carrots and parsnips roasted in miso butter over a whipped tahini-yogurt swoosh.
Chilled beetroot & kefir soup
A rose-pink cold soup of beetroot, kefir and dill with cucumber crunch.
Kefir bircher with grated pear & walnuts
Oats soaked overnight in kefir with pear, cinnamon and toasted walnuts.
Kefir bowl with warm berries & granola
Tangy kefir under warm honeyed berries and a crunchy handful of seed granola.
Kimchi & cheddar quesadilla with sesame cucumber
The kimchi toastie's Mexican cousin: quick quesadilla with a cooling sesame cucumber side.
Black bean & mushroom smash burgers
Deeply savoury bean-mushroom patties smashed thin and crisp, in buns with all the layers.
Port & orange braised red cabbage
The make-ahead Christmas cabbage: braised with port, orange and spice; better on day three.
Charred sprouts with chestnuts, lemon & hazelnuts
Brussels sprouts charred hard, tossed with chestnuts, zest and hazelnuts; the side that converts sceptics.
Modern ploughman's board for two
The updated pub lunch: cheddar, oatcakes, apple, pickle, boiled eggs and a fennel-apple slaw.
BBQ miso aubergines with sesame rice
Whole aubergine halves grilled soft, lacquered with miso glaze, over sesame rice.
Crudites with beet-walnut & herby yogurt dips
A January board: raw vegetables with muhammara-adjacent beet-walnut dip and a green yogurt dip.
Veggie haggis with neeps, tatties & whisky sauce
Burns night, plant-forward: veggie haggis with swede and potato mashes and a light whisky-mustard sauce.
Veggie sausage rolls with fennel seed (picnic batch)
Flaky rolls of mushroom, chestnut and white bean filling with fennel seed; the picnic centrepiece.
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