Baking
Olive Oil Banana Bread
This olive oil banana bread is extra moist, stays soft for days and needs just one bowl and no mixer. Very ripe bananas and a crackly sugar top make it.
Season
Fall recipes
What we cook in fall: recipes built around the produce and the mood of the season.
10 recipes
Desserts
Apple Crumble Bars
A buttery shortbread base, a layer of cinnamon apples and an oat crumble on top. Everything good about apple crumble, in a bar you can hold.
Soups
Roasted Butternut Squash Soup
Deep, caramelised squash flavour from roasting first, blended silky with coconut milk and a hint of ginger. Naturally vegan.
Dinner
Crispy Sheet Pan Gnocchi with Tomatoes
Shelf-stable gnocchi roasted straight on the pan until golden and crisp, with jammy cherry tomatoes and red onion. One pan, 30 minutes.
Breakfast
Chickpea Shakshuka
Eggs gently poached in a smoky, cumin-spiced tomato sauce with chickpeas for extra heft. A one-pan breakfast that easily becomes dinner.
Baking
Chewy Brown Butter Oatmeal Cookies
Toasty, caramel-edged oatmeal cookies with chewy centres. Browned butter and a short chill do the heavy lifting.
Soups
Creamy White Bean Soup with Rosemary
A silky, cream-free white bean soup from pantry staples, finished with rosemary oil and lemon. Ready in 35 minutes.
Sides
Crispy Smashed Potatoes
Boiled baby potatoes, smashed flat and roasted until the craggy edges shatter. Served with a quick garlic yogurt dip.
Salads
Warm Farro Salad with Roasted Vegetables
Chewy farro, caramelised sweet potato and kale with a maple-mustard dressing and pomegranate. Hearty enough for lunch all week.
Dinner
20-Minute Honey Garlic Salmon
Pan-seared salmon with a sticky honey, garlic and soy glaze that reduces in the same pan. Dinner in 20 minutes.