Caramelized Shallot Tarte Tatin with Thyme and Balsamic
Bake halved shallots in thyme-butter caramel under puff pastry, then flip. A savory tarte tatin for 6 that's ready in about 70 minutes....
Spiced Roasted Chickpea and Cauliflower Bowl with Tahini
Roast cumin-paprika chickpeas and cauliflower on two sheet pans, then pile over quinoa with tahini sauce. A vegan bowl that eats like a full meal....
Grilled Halloumi Fig Salad with Honey and Peppery Arugula
Grill halloumi until golden, then serve it warm over arugula and fresh figs with honey-lemon dressing. Comes together in 23 minutes with one grill pan....
Smoky Mushroom and Walnut Bolognese with Red Wine and Thyme
Simmer cremini mushrooms and toasted walnuts into a smoky vegan bolognese with smoked paprika. Serves six and freezes well for 3 months....
Charred Corn Tostadas with Avocado Salsa and Black Beans
Char corn in a cast-iron skillet, then pile it with avocado salsa and mashed black beans on oven-crisped tostadas. Ready in 35 minutes....
Roasted Squash Galette with Goat Cheese and Crispy Sage
Roast butternut squash until browned, then fold it into a flaky all-butter crust with goat cheese and sage. Serves 6 and eats like a full meal....
Spiced Red Lentil Dhal with Spinach and Coconut Milk
Simmer spiced red lentils with spinach and ginger, then finish with a mustard seed tadka. Vegan dhal in 40 minutes that reheats well for lunches....
Crispy Baked Cauliflower Wings with Tangy Buffalo Glaze
Bake cauliflower florets in a cornstarch batter at 220 C, then glaze with butter and hot sauce. Crisp edges, no fryer, ready in 55 minutes....
Creamy Roasted Beetroot Risotto with Feta and Dill
Roast 500 g of beetroot while arborio rice simmers in wine and stock, then finish with lemon and feta. A vegetarian risotto ready in about 55 minutes....
Oven-Baked Smoky Black Bean Sweet Potato Enchiladas
Roast sweet potatoes, fold them with smoky black beans, and finish these oven-baked enchiladas under chipotle sauce. Vegetarian and make-ahead friendly....
Charred Pepper Halloumi Traybake with Smoky Chickpeas
Roast sliced peppers, red onion and chickpeas at 220 C until blistered, then add halloumi for a charred pepper traybake that's a full meal on one pan....
Grilled Courgette Fritters with Feta and Lemon Yogurt
Grill courgette slices, fold them into feta batter, and pan-fry a dozen fritters with crisp edges. Eats like a full meal with lemon-garlic yogurt....
Spiced Pumpkin and Sage Risotto with Crispy Sage Butter
Stir pumpkin purée, smoked paprika and nutmeg into arborio rice for a risotto that comes together in about 45 minutes, with crispy sage butter on top....
Easy Crispy Polenta Squares with Roasted Ratatouille
Roast eggplant, zucchini and peppers while firm polenta squares crisp in the same oven. Vegan, make-ahead, and about 50 minutes on the day you cook....
Baked Wild Mushroom and Spinach Crepes with Gruyère
Bake wild mushroom and spinach crepes with Gruyère in a 9x13 dish: 8 thin crepes, a garlicky filling, and every part can be made 3 days ahead....
Roasted Tomato Lentil Bolognese with Garlic and Basil
Roast plum tomatoes at 220 C, simmer with green lentils, and pulse into a chunky vegan bolognese that feeds four and reheats well....
Charred Asparagus Salad with Poached Eggs and Parmesan
Char asparagus in a hot cast-iron skillet, then top it with soft poached eggs and lemon-Dijon dressing. A 30-minute salad that eats like a full meal....
Pan-Fried Smoky Sweetcorn Chili Fritters with Lime Yogurt
Pan-fry smoky sweetcorn and chili fritters with smoked paprika and a lime yogurt dip. Crisp-edged, ready in 35 minutes, and fully vegetarian....
Stuffed Mushrooms with Roasted Red Pepper and Feta
Roast cremini caps cavity-down first, then fill with feta, roasted red pepper and garlic. Crisp-topped, make-ahead, and ready in 50 minutes....
Grilled Aubergine Parmigiana with Basil Tomato Sauce
Grill 1 cm aubergine slices, layer with basil tomato sauce and mozzarella, then bake 25 minutes for a lighter parmigiana that holds its shape....