David promises a “beautiful flavor but dead, dead simple” Greek-inspired crispy filo tart with spinach, feta, and cheddar, doable in under half an hour but looking like hours of work. The Rich Filling:  Start by toasting 100g of pine nuts in a dry pan on medium-high heat for about a minute until golden.For the filling: … Read more

Jamie tackles a “fast food favorite but not as you know it”: a tofu burger, stacked with cheese, pickles, and homemade sauce, on a bed of crunchy rainbow salad. “Tofu is great value, really high in calcium, protein, and low in fat.” Crafting the Tofu Patty: First, press out about four tablespoons of liquid from … Read more

“Sometimes you want a recipe that is so unbelievably simple,” Jamie muses, where the oven does the heavy lifting. He presents a “most beautiful warm aubergine salad” with a homemade pesto. The Magic of Roasted Aubergine: Aubergine, or eggplant, is a favorite of Jamie’s. He aims for a texture that’s “meaty and Moorish, and really … Read more

Let’s introduces a “beautiful homemade warm salad” featuring shredded Brussels sprouts, bacon, spinach, sliced orange, an amazing dressing, and homemade croutons. “Come on, it’s beautiful, delicious, and it’s really fun to make!” Crispy Bacon & Next-Level Croutons: The flavor base starts with bacon. “You don’t have to go mad on the bacon,” Jamie advises, advocating … Read more

Let’s kicks things off with a bang, aiming to “celebrate veggies with a meal that you feel excited by.” The star? An incredible Super Greens Falafel, a vegan delight served with flatbreads, homemade hummus, a zesty salad, and pickles. The Hummus Revolution: First, let’s tackle the hummus, but not just any hummus. Jamie encourages us … Read more