It's safe to say a lot of people will have eating out way down the priority list this month, with all the over-spending, over-socialising and over-stuffing ourselves in December. If you're attempting to cut back on costs and calories, and cook more at home in January, we've pulled together 10 of our favourite, never fail recipes, that are inexpensive to make, fit in with a month of healthier eating, and massively over-deliver on flavour...
Kimchi udon with scallions - Bon Appetit
There are few recipes cooked (and loved) as universally among the ATF team as Bon Appetit's kimchi udon - otherwise known as one of the greatest recipes on the internet. This spicy, creamy, chewy creation topped with peppery spring onions and a raw egg yolk could not be improved upon, and we come back to it over and over. See why we're so obsessed here.
Grill halloumi and mango slaw with coconut tahini dressing - Madeline Shaw
If you're looking for a salad that will blow your tiny mind, here it is. We've been fans of Madeline Shaw's super-charged on flavour recipes for a long time, and this salad from her book Ready, Steady, Glow, will have every taste receptor in your mouth firing. The squeaky cheese, the sweet slaw, the Thai inspired dressing, the chilli and cashew nut toppings - the whole thing is inspired, and packed with good stuff your body will thank you for. The recipe says it feeds four, but we would split it between three as a lunch or dinner. Find it here.
Lentils with caramelised onion aioli and crispy chilli oil - Ixta Belfrage
Another recipe we lie awake at night thinking about is Ixta Belfrage's lentils with caramelised onion aioli from her book Mezcla. The onions are a bit of a pain, and involve standing over the hob for a very specific (and accurate) 22-26 minutes, but the rest is easy peasy, and just wait till you try the finished product (please don't skip any of the additions like lemon juice or crispy chilli oil, they're all vital). Find it here.
Chicken and lentils - Hugh Fearnley-Whittingstall
Sounds boring right? We first tried this from River Cottage Light and Easy as we had chicken thighs in the fridge, red lentils in the press, and a rosemary bush in the garden, and were not expecting what emerged from the oven. Who knew red lentils could get so crispy that we'd be fighting over the scrapings around the dutch oven. The juicy chicken with its crispy skin that stays above the stock is also key to its deliciousness, and it is one of the least laborious in our repertoire - just cook the onions, fling it all into the pot and into the oven for an hour while you get on with other stuff. We like it with a green salad. Find it here.
Grilled courgette, tomato and bean salad - Riverford
We first made this from one of veg-focused Riverford's brilliant cookbooks as a barbecue buffet side, and haven't stopped making it since. Griddled courgettes are the best courgettes, and between their smokiness, the juicy pops of tomato, the creamy beans and that lick your fingers basil dressing, it's also a perfect lunch or dinner in its own right when you're trying to up your nutrients with no sacrifice on taste. Add some chicken or fish if you want to increase the protein. Try it here.
Braised aubergine with pork - Gok Wan
You might not expect a former fashion stylist to be pumping out the best recipes, but we were bowled over by the dishes in Gok Wan's first and only Chinese Gok Cooks Chinese. Every one we've cooked has been knockout good, but one we come back to over and over is this braised aubergine with pork. It's cheap, it's fast, and we always make a double portion to have it over a few days - it seems to taste even better after a day in the fridge. Check it out here.
Almost empty peanut butter jar overnight oats - Hazel Wallace
We find it very hard to break the habit of Hazel Wallace's overnight oats from her book The Food Medic, made in an almost empty peanut butter jar (and while it's satisfying to use up a jar, you can make it in any container and swirl the peanut butter in the next morning). The recipe doesn't seem to be online but it's just 50g oats, 1 tbsp flax or chia seeds (we use plenty of both), 1 tbsp vanilla protein powder, 1 tbsp honey or agave (we use less if using sweetened protein powder), and 250ml of any milk. Top with banana, peanut butter, cinnamon, frozen fruit, nuts or anything else you want in the morning. It's up there with our favourite breakfasts, and ideal if you're running out the door in the morning and need something on the go.
Gochujang-glazed celeriac with black beans & green salsa
Celeriac season lingers on into April, and we've found few better uses for the root veg than this gochujang-glazed version from Rosie Birkett c/o BBC Good Food. It was an unlikely addition to our batch cook repertoire in 2024, with that fresh and punchy apple salsa giving it just the lift most leftovers lack.
Roast chicken with sumac and red onions (Mussakhan) - Yasmin Khan
The national dish of Palestine has become one of our most tried and trusted things for feeding a crowd ever since Cork's Izz Cafe left us *needing* to know how to make it. Yasmin Khan's relatively hands-off recipe's marinating time buys you the space to whip up some fresh flatbread, perfect to mop up every last drop of sumac-spiced goodness. Buy Zaitoun here, or get the recipe here.
Caramelised shallot pasta - Alison Roman
Sheer density of flavour keeps us coming back to this Alison Roman pasta in the NY Times, worth every second of the stirring the shallots demand. The pro-tip is to make a mountain and keep a jar or two handy in the fridge - when you've only got fifteen minutes to spare but want something truly delicious, you'll be glad you did. Check it out here.
