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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via Twitter.
These recipes disregard the step of “add pasta to a pot of boiling water” and instead go straight to the sauce.
Embrace the glorious cauli and all the wondrous ways you can call it dinner with these roasty-toasty ideas.
Traditionally, this stew gets its superb but subtle sourness from dried black limes, but you can achieve a similar taste using a combination of lemon and sumac.
This is the kind of “yes, I have those ingredients” curry that has an engrossing, soothing power.
Katrina Meynink’s recipes showcase beef chuck at its slow-cooked best.
This is the most glorious throw-it-in-and-call-it-dinner slurpy, soupy goodness.
This soup is soul-restoring, simple, uses cupboard staples, is cheap and healthy. Winning on all fronts.
I don’t like the grey colour that so many cream of mushroom soups can turn, so I prefer to leave a lot of the fungi large and lovely.
The mustard cheese toastie bites are a wondrous addition, brining a touch of the old cauli bake flavour profile to this soup.
These comforting bowls feed the belly and bathe the soul, achieving both goals on a relatively tight budget.