Recipes

Squash is best when sautéed until sweet and golden or thrown onto a hot grill, oven, or BBQ for that perfect char. Crispy on the outside, soft and sweet on the inside—this will be your new favorite way to eat yellow squash. Just keep cooking until someone shouts, “Something’s burning!” That’s when you know it’s just right.

Tossed with parsley, lemon, and toasted almonds, this dish is full of flavour and texture. Serve it alongside grilled fish or lamb, or pile it onto toast with ricotta for something simple but seriously good.

When it’s tomato season you should eat tomatoes every day! This roasted tomato soup reminds us how simple ingredients can bring so much flavour and satisfaction to a dish. Roasting the tomatoes with garlic, onion and lots of olive oil brings a big depth of flavour and sweetness to the soup. If you’re looking to eat more vegetables and experiment with a more mediterranean style diet, give this simple recipe a go.

Make this risoni! Tangy, creamy and smoky – it’s a flavor sensation. Leeks, green olives, feta and smoked fish, all perfectly balanced in taste and nutrition. It makes a great dinner, and the leftovers are even better the next day for lunch. Hot smoked salmon, smoked trout or canned tuna can all be used in this recipe and one of the best things is that it makes use of the whole leek, green tops and all, so there’s no food waste!

As long-time lovers of a good satay sauce, we wanted to perfect a homemade version that we could whip up. We brush it over grilled

tofu, vegetables or chicken skewers, or make this satay bowl.

It is a substantial salad and a filling meal on its own. While you do need to cook the ingredients separately to avoid things going limp, it is well worth the extra effort. The pleasure of this dish is not just in the flavour but also the textures.

Use what’s on hand and change ingredients according to the seasons. You could swap the tofu out for a little poached chicken, baked fish or stir-fried pork mince.

Kafta is essentially lamb mince seasoned with spices and fresh onion and parsley. It’s really easy to make from scratch, and super versatile to cook with.

This recipe makes approximately 24 skewers which will feed 6-8 people. However, if you are feeding 4, just halve the recipe, or you can make the whole amount and freeze half for another time. Simply defrost and cook as you would regular mince.

Serve it with my Lazy Salad, Yogurt Flatbread, and homemade Baba Ghanouj.

A simple lentil stew is the ultimate vegetarian comfort food. Learn this one by heart and add it to your recipes on repeat. In this version, we’ve used dried lentils but feel free to replace with 2 cans of drained lentils. The main flavours in this stew are pepper and lemon, so be generous with these ingredients. Hearty and nourishing, this stew is best served with polenta, mash or brown rice on a cold night.

If you’re bored of plain rice, give this simple Tomato Red Rice a whirl. Perfect for taco bowls and burritos; it’s a great side with spicy chicken, a black bean dish, marinated skirt steak, or a fried egg and avocado. This version is super simple with a few staple ingredients—onion, garlic, tomato paste, and spices. The key to having perfectly fluffy Red Rice is to stick to the liquid-to-rice quantities in the recipe. While that liquid can be water, it will be even better if you use a great-tasting stock. A rich homemade chicken stock will make your Red Rice the hero of the table. Store-bought stock is absolutely fine to use; just get the best-tasting one you can find!

You can make this rice spicy with lots of fresh chilies, or leave them out to keep things mild. Serve as is, or garnish with lots of freshly chopped coriander and a squeeze of lime juice.

If you need a quick and healthy recipe that requires minimal effort, look no further than this eggplant pasta. The eggplant roasts in the oven while the sauce is simmering and the pasta is boiling, so it’s a stress-free cooking experience.

One of the biggest differences between this recipe and the more traditional “Pasta alla Norma” is that the eggplant is oven roasted instead of fried, making it simpler and also slightly healthier.

Having simple pasta recipes in your repertoire means less takeaway, less spending, and better health, so jump into the kitchen and give Clove’s eggplant pasta a go.

Hey newbies in the kitchen, this one is for you! This spag bol is cheap, nourishing, can feed you for a week and you can proudly make it for a dinner party.

Follow the steps, go slow, and keep tasting the sauce, adding more pepper and salt, until it’s perfect.

Once you’ve cooked this a few times you’ll feel confident to make this recipe your own and add in extra grated veggies, pancetta, or some leftover wine.