RecipeBookManager · Public recipes

• Crispy sheet-pan tofu and broccoli — Cornflour-dusted tofu roasted until crackly beside charred broccoli, finished with a sesame-ginger dressing. The oven does the work.
• One-pot tomato basil orzo — Orzo cooked risotto-style in one pot with cherry tomatoes and a handful of basil. Twenty-five minutes, one pot to wash.
• Red lentil and coconut soup — A thick, gently spiced soup from red lentils, coconut milk and a tin of tomatoes. Freezes well; reheats better than it starts.
• Ten-minute garlic chilli noodles — Pantry noodles with a glossy garlic, soy and chilli sauce. The whole thing comes together in the time the water takes to boil.
• Skillet shakshuka — Eggs poached in a smoky pepper and tomato sauce. Breakfast, lunch or dinner, with bread for the sauce.
• Weeknight lemon garlic chicken thighs — Crisp-skinned chicken thighs roasted on a sheet pan with lemon, garlic and whatever vegetables are closest to expiring. One pan, forty minutes, no fuss.
• Brown butter banana bread — The usual way to use three blackening bananas, with the butter browned first for a nutty depth. Keeps for four days and freezes sliced.
• Overnight oats with stewed apple — Oats soaked in milk and yoghurt, topped with warm cinnamon apples. Make four jars on Sunday and breakfast is handled until Thursday.