Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you can find everywhere and often in the back of my fridge, neglected. This recipe was originally published in my third cookbook, Smitten Kitchen Keepers, a sort of odd man out recipe I didn’t expect anyone but me to love, and was delighted to be proven wrong.
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There are three key things to keep in mind here. The first is char: Do not be afraid to take these vegetables to the edge of burnt. Both cauliflower and cabbage taste amazing with very dark edges; don’t skimp on them. The second is speed: The moment you mix the vegetables with the dressing, it will begin to soften. It’s still crazy good but the magical moment is when it just begins to soften and each bite is both crackly and tender. The third is yield. This doesn’t make a lot, in the end, because the vegetables shrink so much when they cook. But you’re still limited to what you can fit on a sheet pan. That works out to one generous or two moderate portions. You’ll likely lop off part of your cabbage and cauliflower and wrap the rest up in the fridge for another day, but since this is so good, that day will probably be tomorrow.
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This protein-packed, flavour-rich power bowl combines Parma Ham, creamy burrata, roasted sweet potato, avocado and sun-dried tomatoes, on a bed of herby brown rice.
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This beetroot, pear, feta and mint salad recipe from TV presenter Kate Humble is ideal when you want a light but filling salad to enjoy at home or pack up and take to work.
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Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour. Toasting the tinned tomatoes without their liquid introduces gentle caramelisation; cooking the basil stalks and reserving the leaves at the end provides a double layer of fragrance and adding a knob of butter at the end ensures a glossy, rich finish.
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You’ve probably sliced fennel paper thin to use as the star ingredient in a sophisticated Mediterranean salad, but there’s plenty more you can do with fennel bulbs – like this golden fennel tarte tatin.
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This chicken salad is refreshing and totally fit for summer. The recipe comes from food writer Debora Robertson, who says: “I have been making this salad, and versions of this salad, for decades, ever since I shared a flat with a Southern Belle from Virginia in my second year at university. Once she made it for a lunch with some fellow Americans. One took a bite and declared ‘Mary Martha, I believe you must have been to a lot of debutante lunches this summer’. Whether you’re a southern debutante or not, it’s entirely appropriate for the season.”
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This stuffed picnic loaf looks amazing but is easy to assemble. It’s stuffed with oozy mozzarella, whipped spinach butter and juicy tomatoes. Just slice and share.
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For a classic snack that really fills a hole, make these yummy bagels filled with smoked salmon and cream cheese (or schmear) and a quick homemade pickle.
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This smoked mackerel niçoise salad is easy to scale up and its mix of fish, vegetables, eggs and potatoes is tasty, healthy and hearty.
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This healthy vegan avocado salad is packed with the flavours of south east Asia – think mango, coriander, mint, ginger, and nuts for crunch and texture.
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There’s nothing fancy about our ultimate club sandwich recipe, just good quality ingredients brought together in perfect quantities. This layered creation combines crispy bacon, chicken, avocado, mayonnaise, tomatoes and lettuce, plus its famous triple bread layer. Make this beauty when you’ve got a good hunger on!
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Muffuletta is a classic New Orleans meat, cheese and pickle sandwich. It was created in 1906 at Central Grocery Co on Decatur Street by an Italian immigrant called Salvatore Lupo. It’s a mainstay on the menu at Cochon Butcher and can be served toasted or cold.
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Soft roasted sweet potato, tangy feta and crunchy chickpeas combine in this knockout veggie salad. Drizzle it all in the dreamy tahini dressing for extra richness!
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This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a textured mix of crunchy red cabbage, nutty quinoa and creamy avocado, all drizzled in a herby peanut pesto.
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Whip up this vegan black rice salad in just 20 minutes and enjoy as a nutritious summer side or wholesome lunch at work the next day.
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This fill-you-up salad is gluten-free, vegan and jam-packed with tasty Asian flavours. The bang bang sauce is made with peanut butter, sweet chilli and sesame oil – you’ll go nutty for it.
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Cut this cauliflower, kale and cheese frittata into slices and pack into tupperware for an easy on-the-go lunch.
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Our vegetarian soba noodle and edamame salad is a great take-to-work option. It would work well with crispy fried tofu too, if you want to add some extra protein.
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This smoky tomato soup recipe, served with cheesy cornbread muffins, is inspired by the flavours of the deep American south. Both the soup and the muffins can be frozen ready for defrosting when a hearty, warming, quick lunch is called for.
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