Dinner

This Crispy Pan-Fried Tofu recipe is delicious and simple to make.

Tofu has been gaining popularity in recent years as a delicious and healthy alternative to meat.

However, tofu is often disliked because it can be dry, bland, and tasteless. The problem here is that people cook tofu like they would a piece of meat, which isn’t necessarily the ideal way. Tofu needs to be cooked differently from meat.

In plenty of Asian cultures, tofu is a staple in people’s diets and not necessarily used as a meat substitute. It is often braised, used in soups, or pan-fried with sauce.

This recipe is on high rotation at our house!

Whether you’re serving this with baked potatoes and veggies, or slicing it up and making bahn mi with crispy bread… it’s always a hit with family and friends.

Whilst I roasted the belly in a wood fired oven, you can get the same results in a conventional oven.

To get the skin super crispy, it’s best to prep the belly the day before the cook. This will give the meat the opportunity to soak in the marinade and let the skin dry up to give you that crispy delicious crackling!

This healthier version of fried chicken is a personal favourite of mine. The sweetness from the Crunchy Nut Cornflakes makes this dish a bit of a banger! If you can find un-crumbed chicken schnitzel at the shop use that to save time and fuss. Otherwise get the meat mallet out and start thinking about your ex lover whilst you smash the chicken breast.

Sometimes it’s the simplest of dishes that are the most memorable. This is our absolute favourite way to cook green beans – steamed in a splash of water, then richly flavoured directly in the frypan. It only takes 10 minutes, but delivers restaurant-quality vibes.

The classic flavours of garlic, lemon and thyme make these beans shine, but also ensure they pair well with most mains. You can use this same method to cook broccolini, thinly sliced carrots, or snow peas.

Glazing a ham for Christmas is not as hard as it looks! It’s an impressive centrepiece, and so much easier than roasting a turkey. Because the ham is already cooked, all you’re doing is glossing it in the oven with the glaze.

Here, we’re using a simple marmalade and mustard glaze, but you can fancy it up with a splash of whiskey or some cayenne pepper.

To make things easier on Christmas morning, you can make the glaze in advance, storing it in the fridge for a few days. You can also remove the rind and score the fat the day before; just make sure to re-cover it with the skin and a slightly damp tea towel to stop it from drying out.

Bringing a glazed ham to Christmas lunch gives you a special kind of kudos. So go on, be the ham guy this year!

This moussaka recipe is the ultimate comfort meal, with delicious layers of roasted eggplant and rich spiced meaty sauce, topped with cheesy béchamel. It takes a bit of time to come together but it is definitely worth it – a true labour of love! Keep in mind you need to salt the eggplants, if you skip this step you’ll end up with a very wet dish. The minimum salting time is 30 minutes, although you can leave them salting overnight if it makes things easier.

We’ve used beef mince here but you could swap out for lamb mince for a more authentic moussaka.

Zesty, spicy, zingy prawns for Summer celebrations. Serve them with a quick chilli mayo or fancy them up with our delicious pineapple and avocado salsa (see Clove recipes). Just add a squeeze of lime, some awesome bread and a glass of bubbles on the side.

Once the prawns are peeled this recipe comes together so easily. You can grill the prawns on the BBQ, on a griddle pan or even just a hot fry pan.

If you’re feeling a little under the weather or if you need a big hug, give our immune boosting soup a try. Chicken soup soothes the soul while fresh ginger, turmeric and coriander roots are anti-inflammatory and packed with antioxidants, making this soup a true flu-buster.

Feel free to use whatever noodles you have on hand, and replace the spinach with thinly sliced green beans, snow peas or corn.

This fish curry is a winner for dinner, and the best part? It all cooks in one pan, making it perfect for those days when you crave something wholesome and interesting but don’t want to spend hours in the kitchen. With a nod to Southern Indian flavours, this curry combines warm spices, ginger, tomatoes, and coconut milk to create a creamy yet light base that simmers white fish fillets to perfection.

We’ve used green beans in this recipe, but feel free to mix it up with baby spinach, broccolini, or even small cauliflower florets. Serve it over steamed rice or alongside warm naan, this curry will definitely hit the spot!

Quite simply, porchetta is a large boneless suckling pig which is rolled with garlic and fennel and then roasted in a wood-fired oven. While few of us have wood-fired ovens at home, attempting to roast a whole boneless suckling pig at home is slightly daunting, so I’ve taken the flavour profile of a curbside porchetta and used a much more manageable 6kg pork shoulder which you’ll find much easier at home.

Fennel really is the star of a porchetta, but unlike most fennel recipes, this one omits the fennel bulb altogether and uses fennel fronds and stalks to sit the porchetta on. You can save the bulbs for a fennel and orange salad to accompany the meal. You’ll need to buy fennel with the stalks and fronds attached, so it is probably best to buy from a market or local grocer if your supermarket removes these parts.

Sweet, salty, a lil’ spicy—these Korean beef bowls are a dead-easy weeknight win. Juicy, saucy beef mince cooked in a garlicky Korean-style marinade with sweet pear and goghujang paste, piled over fluffy rice and loaded up with fun stuff like kimchi, crunchy cucumber, and pickled ginger. It’s packed with flavour, protein-rich (about 30g per serve), and perfect for meal prep. If you love bulgogi but don’t want to mess around with slicing steak, this mince version is your new best mate.

This delicious slow-cooked lamb ragu will become a staple in your kitchen. Simple ingredients, easy to prepare, then allow to cook low and slow until the magic happens. This ragu makes enough for 8 serves, so invite your pals over for dinner or do a Sunday batch cooking session and set yourself up for a week of hearty, nourishing dinners. Serve with pappardelle pasta, polenta, mashed potatoes, or with good quality bread and salad.