Browse Recipes

British

Green Pea & Mint Soup

Vibrant spring soup — blended peas with fresh mint and a squeeze of lemon.

20 minEasy180 cal

Italian

Polenta with Mushroom Ragù

Creamy polenta topped with a rich, earthy mushroom ragù.

45 minEasy320 cal

Iberian

Spanish Omelette (Tortilla Española)

The iconic Spanish potato and egg tortilla — impossibly simple, deeply satisfying, and perfect warm, at room temperature, or cold the next day.

40 minMedium380 cal

Italian

Vegetarian Arancini

Golden, crispy fried rice balls filled with creamy risotto and vegetables.

50 minHard380 cal

Mexican

Mexican Street Corn Salad (Esquites)

Charred corn kernels with cotija cheese, lime, chilli and a tangy crema dressing.

20 minEasy360 cal

Middle Eastern

Green Shakshuka

Eggs nestled in a vibrant green sauce of spinach, tomatillos, jalapeño and fresh herbs — a stunning, nutrient-packed twist on the classic that you'll love.

25 minMedium300 cal

Greek

Greek Salad

The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.

10 minEasy310 cal

Mediterranean

Quinoa Power Salad

Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.

35 minEasy410 cal

Italian

Caprese Salad

Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.

8 minEasy340 cal

British

Leek & Potato Soup

Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.

35 minEasy250 cal

Chinese

Egg Fried Rice

The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!

15 minEasy420 cal

Italian

Pappa al Pomodoro

Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.

30 minEasy320 cal