Fresh inspiration for every craving
A little inspiration for your next homemade meal.
Find pasta dishes, comforting soups and stews, fresh salads, cozy desserts and easy snacks. Choose a recipe below, or explore another corner of the kitchen.
From the recipe collection
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White Bean Soup with Tomatoes and Greens
A comforting pot of white beans, tomatoes and leafy greens, with simple ideas for another meal.
Something sweet, something savory
Apple crumble for two
Serves 2 · Prep 15 minutes · Bake 25–30 minutes
Ingredients
- 2 medium apples, peeled, cored and cut into small pieces
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar, divided
- ¼ teaspoon ground cinnamon
- 3 tablespoons rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons cold butter, diced
- A pinch of salt
Method
- Heat the oven to 180°C / 350°F. Place two 250 ml ovenproof ramekins on a baking tray.
- Toss the apples with lemon juice, 1 tablespoon sugar and cinnamon. Divide between the ramekins.
- Rub the butter into the flour, oats, remaining sugar and salt until clumpy. Scatter over the apples.
- Bake for 25–30 minutes, until golden and the apples are tender when pierced. If needed, bake a little longer. Rest for 10 minutes before serving.
Refrigerate cooled leftovers within 2 hours and eat within 3–4 days. Reheat in the oven until hot throughout.
Roasted paprika chickpeas
Makes 2–3 snack portions · Prep 10 minutes · Roast 30–40 minutes
Ingredients
- 1 × 400 g can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon fine salt, or to taste
Method
- Heat the oven to 200°C / 400°F. Pat the chickpeas thoroughly dry with a clean towel; discard any loose skins.
- Toss with olive oil and spread in a single layer on a rimmed baking tray.
- Roast for 30–40 minutes, shaking the tray halfway through, until golden and crisp outside. Watch closely toward the end.
- Toss with paprika and salt while warm. Let cool slightly before eating; they crisp further as they cool.
Best eaten the day they are made. Refrigerate leftovers within 2 hours for up to 3–4 days; re-crisp in a hot oven and cool slightly before serving.
A few kitchen notes
Read the recipe first, measure ingredients and prepare your vegetables. Keep washed salad greens dry and dressing separate. For pasta, prepare the sauce ahead and cook the pasta just before serving.
Swap spinach for kale in soup, allowing firmer greens a little longer to soften. Use a similar pasta shape if needed. In salad, replace orange with another sweet citrus and adjust the lemon dressing to taste. Baking substitutions can change texture, so keep the crumble’s flour, oats and butter proportions the same.
Cool cooked food promptly in shallow containers and refrigerate within 2 hours. Keep refrigerated cooked leftovers for 3–4 days and reheat until steaming hot throughout. Store salad components separately and add dressing just before eating. Freeze soup in individual portions, leaving room for expansion.