Who: Ellie Auton, Communications Assistant What I made: Byzantine Spiced Prawn Spaghetti What I thought: This was so yummy! I loved that it was packed with fresh and healthy ingredients, but still felt very moreish. I can’t wait to work my way through the rest of the cookbook. Who: Morgana Chess, Campaigns Officer What I made: Salt and Pepper Aubergine What I thought: I was already a tempeh fan, but this delicious dish took its flavour to the next level. The meaty chunks worked well with the aubergine and mushrooms, and I loved the flavours of garlic, ginger and chilli combined with the crunchy peanuts. This was so easy and super quick to pull together and only uses one pot, so minimal washing up is needed. I also liked having the full confidence that it was a balanced and healthy meal too. Definitely one to repeat for a speedy weeknight dinner! Who: Francesca Thomson, Campaigns Assistant What I made: Ginger Peanut Curry with Roasted Broccoli What I thought: As a meat eater who’s battling through Veganuary, this recipe really cheered me on! I loved the way Dr Rupy suggests preparing the broccoli, acting as a lovely centrepiece for the dish and a great substitute for meat. A cheap and fast dish that feels indulgent and is packed with healthy flavour, the fragrant spices, fresh greens and creamy peanut butter sauce make for a delicious bowl of food, perfect for those colder nights when you want to be kind to yourself. Who: Ru Merritt, Senior Commissioning Editor What I made: Crispy Spicy Mushrooms with Sweet Greens What I thought: This was such a flavour-packed dinner and amazingly simple to make. There’s a delicious smokiness to the mushrooms, which is complemented by the sharpness of the pickled cabbage and sweet greens. I only realised after cooking that it is completely vegan too, so it would be a great option for feeding a plant-based crowd without any fuss. Who: Celia Palazzo What I made: Easy Noodles What I thought: This was such a tasty way to start the week and I found it so easy and quick to make that that it is definitely going to become a midweek staple. I couldn’t find choi sum but Rupy had already thought of that and suggested pak choi as a substitute. Warming and super savoury, this is one of those great plant-based dishes you don’t realise is vegan until after you’ve eaten it. Delicious! Who: Sam Crisp, Commissioning Editor What I made: Chilli Corn Chowder What I thought: This was a really quick recipe to make and was very filling as a nice thick soup for a delicious veg-heavy lunch. Perfect for a cosy afternoon, paired with a warm crusty roll and a nice kick of spice from the chilli oil. I’ll definitely be making this again in a bigger batch so that I can have it for lunch throughout the week. Who: Alice King, Senior Campaigns Manager What I made: Crispy Seabass with Mashed Peas What I thought: This was such a delicious and nutritious weeknight dinner, taking just 15 minutes from start to finish. The miso and garlic bring a lovely punch to the mashed peas and beans, and the spice blend for the sea bass is really flavoursome. Definitely a new favourite! Who: Emily Brickell, Lifestyle/Food Editor What I made: Chestnut and White Bean Stew with Cavolo Nero What I thought: I couldn’t believe the incredible depth of flavour in this dish, considering how quickly it came together. This is a really simple recipe for when you want something warming and hearty – basically the perfect winter weeknight dinner. Beans and chestnuts make for a filling dish without going too heavy on carbs, although I did also use crusty bread to mop up the saucy bits! Who: Abby Watson, Head of Campaigns What I made: Sticky Baked Beans and Vegetarian Sausages What I thought: This was a super simple weeknight one-pot meal. I switched in spinach for the cavolo nero and because I had a six-pack of veggie sausages, I split the meal into three generous portions, which meant that I had leftovers for lunch the next day. Thanks to the ease and delicious flavour I think this will be a new weeknight staple.
