Image-empty-state.png

Braised pumpkin and chickpeas with zhoug

A spicy herb condiment from Yemen known as zhoug packs a mighty punch when it comes to adding flavour, zest and fragrance to any braised vegetable stew.

Prep 15 mins

Cook 20 mins

Serves 4

Image-empty-state.png

Cauliflower and fenugreek curry

Give vegetables the star treatment at your next dinner party with this cauliflower curry.

Prep 20 mins

Cook 2 hrs

Serves 4

Image-empty-state.png

Sweet potato curry

The love affair between sweet potato and curry is the romance you need in your life right now.

Prep 30 mins

Cook 6 hrs

Serves 6

Image-empty-state.png

Butter chickpeas

This clever vegetarian twist on butter chicken uses chickpeas as the hero, and it tastes just as good.

Prep 30 mins

Cook 4 hrs

Serves 4–6

Image-empty-state.png

Pine mushroom soup with speck and sour cream

When the weather demands it, it's time to make soup. This mushroom soup is made with seasonal pine mushrooms which add a lovely amber hue.

Prep 15 mins

Cook 30 mins

Serves 4-6

Image-empty-state.png

Lemon-yoghurt drizzle cake

Yoghurt and lemon add a lovely zesty note to this butter-enriched cake. Make this for your next Sunday picnic or afternoon tea.

Prep 20 mins

Cook 40 mins

Serves 8

Image-empty-state.png

Apple and jam cake

Eating a cake straight out of the oven is one of life’s simple pleasures. Nonna would agree.

Prep 20 mins (plus cooling)

Cook 1 hr

Serves 8

Image-empty-state.png

Cenci

These fried pastries are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

Prep time 20 mins (plus resting)

Cook 10 mins

Makes about 25

Image-empty-state.png

Roasted carrots with spices and labne

Turn a roasted vegetable dish into a show-stopping side using spices and creamy labne.

Prep 15 mins

Cook 30 mins

Serves 4 as a side

Image-empty-state.png

Labne

Making labne at home is so simple that after you've made it once, you’ll want to make it to serve with everything.

Prep 5 mins (plus hanging time ½ - 2 days)

-

Makes about 1 cup

Image-empty-state.png

Asparagus with burnt butter

Even the simplest of vegetable dishes is transformed by the nutty, fatty goodness of burnt butter.

Prep 20 mins

Cook 10 mins

Serves 6

Image-empty-state.png

Green curry paste

There’s nothing better than curry paste made by hand. Trust us, you’ll never use the jarred variety again.

Prep 20 mins

Cook -

Makes about 1 cup

Image-empty-state.png

Coconut milk

Making fresh coconut milk from scratch is easier than it seems, with the help of a few simple tips.

Prep 1 hr

Cook -

Makes 2 cups

Image-empty-state.png

Whole roasted cauliflower with harissa and yoghurt

For vegetarian roast inspiration, this whole roasted cauliflower with harrissa and yoghurt is the showstopper you’ve been searching for.

Prep 10 mins

Cook 1 ¾ hrs

Serve 6-8 as a side

Image-empty-state.png

Harissa

Tunisia’s spicy condiment is even better when made from scratch, so get ready to dollop it on everything.

Prep 15 mins

Cook 5 mins

Makes about ½ cup

Image-empty-state.png

Annette’s tomatoes and peaches with honey vinegar and burrata curds

There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!

Prep 30 mins

Cook 5 mins (plus setting, marinating)

Serves 4

Image-empty-state.png

Smoky eggplant for everything

With a stash of charred eggplant in the refrigerator, you can whip up a luxe meal at a moment’s notice – it enhances almost anything made with pulses, grains, lamb, beef, seafood or tomatoes.

Prep 5 mins

Cook 25 mins

Serves 4-6

Image-empty-state.png

Smoky eggplant with tahini and yoghurt

Vegetables have star billing on our tables these days, and this dish is a great example – it’s so flavoursome that you could serve some barbecued lamb as a side rather than the other way around.

Prep 5 mins

Cook 25 mins

Serves 4-6

Image-empty-state.png

Pickled honeydew

A simple pickle elevates whatever you serve it with, whether that’s a whole barbecued duck or a platter of cured meats. This honeydew version, though, is so gorgeous that it just might steal the whole show.

Prep 15 mins

Cook 15 mins

Makes 1 litre

Image-empty-state.png

Tadka Dal

Dal is synonymous with India, but its appeal is universal. If you’re looking for a comforting dish to nourish your body, ease your mind and soothe your soul, look no further than this perfectly seasoned version.

Prep 25 mins

Cook 1 hr

Serves 6

Image-empty-state.png

Chilled corn soup with crab meat

At the height of summer we crave cool, light, liquid refreshment, and this chilled soup fits the bill. Simple enough for a family meal, it’s easily luxed up for entertaining with the addition of sweet crab meat.

Prep 10 mins

Cook 30 mins

Serves 4

Image-empty-state.png

Watermelon and apple cucumber salad with Thai basil

Beat the heat with salad this summer. Watermelon and cucumber – crisp, thirst-quenching and refreshing – are natural allies in the fight to stay cool, and a Vietnamese-style dressing rounds out the collaboration.

Prep 10 mins

Cook 1 min

Serves 6 as a side

Image-empty-state.png

Heirloom tomato salad with sumac-spiced pickled shallots

Tomatoes are available all year round, but only summer tomatoes are truly worthy of the name – fragrant, juicy, popping with acidity and sweetness. This salad, accented with quick pickled shallots, highlights their seasonal perfection.

Prep 10 mins

Cook 20 mins

Serves 4 as a side

Image-empty-state.png

Strawberry and fennel seed trifle with almond-vanilla sponge

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Prep 15 mins

Cook 5 mins

Serves 8

Image-empty-state.png

Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

Image-empty-state.png

Buttermilk panna cotta with mangoes and caramelised white chocolate crumble

The do-ahead features of this panna cotta with our favourite tropical fruit are one of its biggest selling points, but do you know what seals the deal? Caramelised white chocolate shortbread crumble. Enough said!

Prep 30 mins (plus chilling)

Cook 15 mins (plus cooling)

Serve 8-10

Image-empty-state.png

Cured ocean trout

The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.

Prep 10 mins

3 days curing

Serves 10

Image-empty-state.png

Cannellini beans, mint, feta and blistered tomatoes

Sure, legume-based salads are a thing of virtue, packed with protein. But that’s not why we love them. Think of the cannellini beans in this recipe as a creamy blank canvas for daubs of big, big flavour.

Prep 20 mins (plus overnight soaking)

Cook 40 mins

Serves 4 as a light meal or side

Image-empty-state.png

Braised scapes and asparagus

This recipe is based on the classic reduction method: most of the stock evaporates during cooking, leaving behind tender garlic scapes and asparagus in a deeply flavoured buttery glaze.

Prep 5 mins

Cook 10 mins

Serves 4-6 as a side

Image-empty-state.png

Baba ghanoush with roasted spring onions, beetroot and green olive

Take your next barbecue to the next level with this easy platter. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.

Prep 20 mins (plus draining, cooling)

Cook 1 hr

Serves 6