Stuck in a rut in the kitchen? You’ll want to try out these recipes
You’ve decreed that 2024 is going to be the year you cook more and rely on Deliveroo and meal deals less but you’re already bored of your regular rotation of dishes and are struggling for inspo in the kitchen. Sound familiar? We hear you and we’ve got you.
We’ve rounded up some of the best recipes that deliver big flavour without requiring you to source obscure ingredients and use every single pot, pan and utensil you own. From dinners that are achievable after a long day at work (with leftovers that you can take in for lunch the next day) to big batch cooking recipes that you can prep on the weekend, here are five recipes to cook right now.
Sri Lankan-Style Beetroot Curry | Anna Barnett
There’s nothing like a warming curry during a chilly winter and this Sri Lankan-style beetroot curry from Anna Barnett is like a hug in a bowl. Not only is it a great way to make the most of in-season beetroot, this curry is also packed with spices and antioxidants (great for fending off colds) and it’s a great base for you to layer on pickles and herbs to really make it sing. Best of all, this is made for batch cooking so you can prep a big pot of it at the weekend and fill your fridge for the week ahead.
Serves: 8
Time: 10 mins prep, 45 – 60 mins cooking
Vibe: Vegan / Batch Cooking
Vegan Mushroom Stroganoff | John Gregory-Smith
John Gregory-Smith has put a vegan spin on a classic stroganoff, creating something that feels comforting but still light. The miso, porcini mushrooms and smoked paprika make this an umami bomb, so it’s a great one to try if you want those big meaty flavours without the meat, and you can pack it with whichever mushrooms you like best. Serve it with rice, mash, crusty bread – whatever will soak up all that sauce.
Serves: 4
Time: 10 mins prep, 50 mins cooking
Vibe: Vegan / Leftovers / Easy
Hidden Courgette & Spicy Prawn Pasta | Em The Nutritionist
Emily English, aka Em The Nutritionist, proves that eating healthily doesn’t have to mean compromising on taste or restricting portion size. The prawns in the recipe add protein and the courgette packs out the pasta, meaning you can have a big bowl without it being too carb-heavy. If you always reach for pasta for a quick weeknight dinner, this is one dish you’ll want to add to your repertoire.
Serves: 2
Time: 10 mins prep, 20 mins cooking
Vibe: Speedy / Healthy / Easy
Chocolate Banana Bread | Alexandra Dudley
Didn’t get into baking banana bread during lockdown? This recipe might just convert you. Alexandra Dudley has put a chocolately twist on the old fave, adding a shot of coffee to really amp up the flavour, but without overcomplicating what is a notoriously simple bake to make. Whip this up on the weekend for a little sweet treat to have with a cuppa and then you can slice off a piece for a grab-and-go breakfast during the week, if it lasts that long……
Serves: 8
Time: 10 mins prep, 50 mins cooking
Vibe: Easy / Baking / Batch Cooking
Spicy Miso Aubergines & White Bean Smush | Natalie Chassay
Looking to pimp up your veggies? Let Natalie Chassay show you the way. She’s got a series called ‘Sidekicks’, where she puts the spotlight on veg, loading them up with flavour (while still keeping it simple) to take them to the next level. These spicy peanut butter and miso roasted aubergines on a white bean, ginger and tahini smush is a breeze to make – all you have to do is mix up the marinade for the aubergine and blend the bits for the beans together – with store cupboard ingredients like miso paste, peanut butter, sesame oil, tahini, honey and soy sauce packing in the flavour. It’s been designed as a side dish (and you could even just prep the aubergines to have with something else) but we reckon it’s tasty enough to serve as a veggie main.
Serves: 2 – 4
Time: 10 mins prep, 30 – 40 mins cooking
Vibe: Vegetarian / Easy / Leftovers