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These drafts have not yet been kitchen-tested.

01Sides

Lemon & Herb Rice

A simple side of rice, lemon and parsley for the middle of the table.

Serves 4 · About 30 minutes
Development draft · not kitchen-tested
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Ingredients

  • 1 cup long-grain rice
  • 1 3/4 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 lemon, zested
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Method

  1. Warm the oil in a saucepan and stir in the rice.
  2. Add the stock and bring to a simmer. Cover and cook gently according to the rice packet, adjusting the liquid if your rice requires it.
  3. Rest off the heat for 5 minutes, then fluff and fold in the lemon zest and parsley. Season to taste.
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02Meat-free mains

Chickpea & Vegetable Tray Bake

Chickpeas, peppers and carrots with a lemony finish.

Serves 4 · About 40 minutes
Development draft · not kitchen-tested
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Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 bell peppers, cut into pieces
  • 3 carrots, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 lemon, juiced
  • Salt and pepper to taste

Method

  1. Heat the oven to 400 F (200 C).
  2. Pat the chickpeas dry. Toss the chickpeas, peppers and carrots with the oil, cumin, paprika, salt and pepper.
  3. Spread across a roomy baking tray, using a second tray if crowded. Roast for about 25-35 minutes, stirring once, until the carrots are tender.
  4. Finish with lemon juice, taste and adjust the seasoning. Serve with bread or rice if you like.
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03Breakfast

Lemon-Yogurt Pancakes

A bright breakfast draft for a slower morning.

Serves 4 · About 25 minutes
Development draft · not kitchen-tested
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup plain yogurt
  • 3/4 cup milk
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 lemon, zested
  • Butter or oil for the pan, as needed

Method

  1. Whisk together the flour, baking powder, sugar and salt.
  2. In a separate bowl, whisk the yogurt, milk, eggs, melted butter and lemon zest.
  3. Fold the wet mixture into the dry ingredients just until combined. Rest for 5 minutes.
  4. Heat a lightly greased skillet over medium-low heat. Add small scoops of batter and cook until the edges look set and the undersides are golden. Flip and cook the other side until the centers are cooked through. Adjust the heat as needed.
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01 / MEASURE

A digital kitchen scale

For recipes written by weight and portions of beaten egg.

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02 / PREPARE

A set of measuring spoons

Small amounts are easier when the markings are readable.

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03 / SHARE

Roomy serving bowls

For food that belongs in the middle of the table.

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