The kitchen notebook
Every recipe
Forty-eight plain home recipes, twelve for each season: soups, suppers, salads, a side or two, breakfast and something sweet. US measures, short ingredient lists and nothing you have to hunt for.
Looking for a whole meal? See the seasonal plates.
All 48 recipes
Spring · Main
Asparagus Lemon Pasta
Thin spears, a lot of lemon and a little butter: one pot of pasta that tastes like April.
25 min Serves 4 Vegetarian
Spring · Main
Lemon Chicken with Spring Potatoes
One tray: crisp chicken thighs, small potatoes and asparagus added at the end so it stays green.
55 min Serves 4
Spring · Main
Spring Onion Frittata
Eggs, a big handful of spinach and sweet young onions, finished in the oven for a tender middle.
25 min Serves 4 Vegetarian
Spring · Main
Spring Vegetable Risotto
Slow, creamy rice with leeks, asparagus and peas stirred in at the end.
45 min Serves 4 Vegetarian
Spring · Soup
Leek and Potato Soup
Mild, creamy and comforting, for the early-spring days when you still want a bowl of something warm.
40 min Serves 4 Vegetarian
Spring · Soup
Pea and Mint Soup
A bright green soup that tastes like the first warm week, ready before the bread is toasted.
30 min Serves 4 Vegetarian
Spring · Soup
Spinach and White Bean Soup
A quick pantry-and-greens soup for the days when spring still feels chilly.
30 min Serves 4 Vegetarian
Spring · Salad
Butter Lettuce and Herb Salad
Soft lettuce leaves, a fistful of herbs and radish for crunch, with a sharp mustardy dressing.
10 min Serves 4 Vegetarian
Spring · Salad
Strawberry Spinach Salad
Late-spring berries, tender spinach, salty feta and toasted walnuts.
15 min Serves 4 Vegetarian
Spring · Side
Radishes with Butter on Toast
Cold radishes, soft butter and good salt on warm toast. Nothing else needed.
10 min Serves 4 Vegetarian
Spring · Breakfast
Spinach and Egg Skillet
Garlicky greens with eggs set right in the pan, scooped up with toast.
20 min Serves 2 Vegetarian
Spring · Dessert
Rhubarb Compote with Yogurt
Tart pink rhubarb softened with orange and a little honey, spooned over cold yogurt.
25 min Serves 4 Vegetarian
Summer · Main
Corn and Black Bean Tacos
Charred sweet corn and smoky beans in warm tortillas, finished with lime and avocado.
30 min Serves 4 Vegetarian
Summer · Main
Eggplant and Tomato Bake
Roasted eggplant layered with fresh tomato sauce, basil and ricotta.
60 min Serves 4 Vegetarian
Summer · Main
Pan-Seared Cod with Tomato Salad
Quick golden fish on a bowl of sweet cherry tomatoes, red onion and basil.
25 min Serves 4
Summer · Main
Raw Tomato and Basil Pasta
Tomatoes marinate in oil and garlic while the pasta cooks, so the kitchen stays cool.
25 min Serves 4 Vegetarian
Summer · Main
Sheet Pan Sausage, Peppers and Zucchini
A weeknight tray of browned sausage and soft peppers, with almost no washing up.
40 min Serves 4
Summer · Main
Zucchini Corn Fritters
Crisp little cakes of grated zucchini and sweet corn, with cool yogurt on the side.
35 min Serves 4 Vegetarian
Summer · Soup
Summer Corn Chowder
Fresh corn, potatoes and milk, with the cobs simmered in for extra sweetness.
40 min Serves 4 Vegetarian
Summer · Soup
Tomato Gazpacho
A cold soup of ripe tomatoes and cucumber that needs no stove at all.
20 min Serves 4 Vegetarian
Summer · Salad
Cucumber Dill Yogurt Salad
Cold, tangy and fresh, good on its own or next to anything off the grill.
15 min Serves 4 Vegetarian
Summer · Salad
Green Bean and Potato Salad
A picnic salad dressed in vinegar instead of mayonnaise, so it travels well.
35 min Serves 4 Vegetarian
Summer · Breakfast
Blueberry Oat Breakfast Bake
Baked oatmeal you can cut into squares, warm for breakfast or cold on a busy morning.
45 min Serves 4 Vegetarian
Summer · Dessert
Peach Oat Crisp
Ripe peaches under a buttery oat crumble. Serve it just warm.
55 min Serves 4 Vegetarian
Autumn · Main
Acorn Squash and Lentil Bowls
Roasted squash wedges over warm spiced lentils, with feta and herbs.
60 min Serves 4 Vegetarian
Autumn · Main
Cauliflower and Potato Curry
A mild, fragrant curry with chickpeas, served over rice.
45 min Serves 4 Vegetarian
Autumn · Main
Roast Chicken and Root Vegetables
A whole bird roasted on a bed of roots that cook in the juices. The Sunday table, made simple.
75 min Serves 4
Autumn · Main
Sausage and Brussels Sprouts Sheet Pan
Crisp brussels sprouts, sweet apple wedges and browned sausage, tossed with a little mustard.
40 min Serves 4
Autumn · Main
Squash and Sage Pasta
Roasted butternut cubes, browned butter and crisp sage tossed through pasta.
45 min Serves 4 Vegetarian
Autumn · Main
Sweet Potato Black Bean Chili
A thick, mildly spiced one-pot chili, sweet from the potatoes and smoky from the spices.
50 min Serves 4 Vegetarian
Autumn · Soup
Mushroom Barley Soup
A hearty, brothy soup with browned mushrooms and chewy barley.
60 min Serves 4 Vegetarian
Autumn · Soup
Roasted Butternut Soup
Roasting the squash first gives this soup a deep, sweet, nutty flavour.
55 min Serves 4 Vegetarian
Autumn · Salad
Apple Walnut Kale Salad
Kale softened with a little lemon and oil, with crisp apple and toasted walnuts.
15 min Serves 4 Vegetarian
Autumn · Side
Maple Roasted Carrots and Beets
Sweet, earthy roots with a little vinegar to keep them bright.
50 min Serves 4 Vegetarian
Autumn · Breakfast
Baked Apple Oatmeal
Cinnamon, apple and walnuts baked into a soft oat square.
45 min Serves 4 Vegetarian
Autumn · Dessert
Baked Pears with Walnuts
Soft, spiced pear halves with a crunchy oat and walnut centre, served with cold yogurt.
45 min Serves 4 Vegetarian
Winter · Main
Baked Cod with Lemon and Potatoes
Thin-sliced potatoes roast first, then the fish joins them under garlic, lemon and paprika.
45 min Serves 4
Winter · Main
Chickpea Stew with Greens
Smoky paprika, tomato and chickpeas in one pot, with kale wilted in at the end.
40 min Serves 4 Vegetarian
Winter · Main
Loaded Baked Potatoes with Broccoli
Crisp-skinned potatoes piled with tender broccoli, sharp cheddar and a spoon of yogurt.
65 min Serves 4 Vegetarian
Winter · Main
Sausage and Cabbage Skillet
Browned sausage and soft cabbage, sharpened with apple and mustard. A cold-night supper in one pan.
35 min Serves 4
Winter · Soup
Lentil and Carrot Soup
Cheap, warming and filling: lentils and carrots with cumin and a spoon of yogurt.
45 min Serves 4 Vegetarian
Winter · Soup
White Bean and Kale Soup
A thick, savoury soup with plenty of greens and a squeeze of lemon.
40 min Serves 4 Vegetarian
Winter · Soup
Winter Minestrone
The all-purpose soup of cabbage, beans and small pasta, good for emptying the vegetable drawer.
50 min Serves 4 Vegetarian
Winter · Salad
Crunchy Winter Slaw
Cabbage, carrot and apple in a tangy yogurt dressing. It stays crunchy for days.
20 min Serves 4 Vegetarian
Winter · Salad
Orange and Fennel Salad
Juicy citrus slices with shaved fennel and mint: the freshest thing on a winter table.
15 min Serves 4 Vegetarian
Winter · Side
Braised Red Cabbage with Apples
Slowly softened red cabbage with sweet-sour apples. It improves every day.
50 min Serves 4 Vegetarian
Winter · Breakfast
Pear Oatmeal for Two
Creamy oats cooked in milk with soft pear, cinnamon and walnuts.
15 min Serves 2 Vegetarian
Winter · Dessert
Roasted Oranges with Honey Yogurt
Orange slices roasted until sticky and sweet, spooned over cold yogurt.
30 min Serves 4 Vegetarian