Public Recipes

Replaced wheat flour with gluten-free blend and butter with coconut oil to eliminate gluten and dairy while maintaining the classic madeleine texture. Added sifting step for gluten-free flour to prevent lumps and ensure even distribution.

This recipe transforms your frozen vegetable collection into a satisfying Mediterranean-style minestrone by layering flavors: browning the beef creates a rich base, while the basil-oil roasted vegetables infuse aromatic Mediterranean notes throughout. The combination of mixed vegetables provides varied textures and colors, while spinach adds nutrition. Using frozen vegetables makes this incredibly convenient without sacrificing flavor or nutrition - they're often frozen at peak freshness. The result is a complete meal in a bowl that's both economical and restaurant-worthy.

Added 400g diced chicken for a lean protein boost, scaled to 10 burritos, and switched to reduced-fat cheese to land at 400 kcal per serving while keeping the dish recognisably a freezer burrito. Reduced jalapeños slightly to control sodium and keep flavours balanced with the meat addition.

Reduced rice and cheese quantities to cut calories, substituted part of the cheese with protein-rich Greek yogurt, and halved jalapeños to lower sodium, resulting in 22g protein and 395 kcal per burrito while maintaining freezer-friendly convenience and Mexican flavours.

This reimagines the humble cheese toastie as a luxe single-serve experience by layering umami-rich truffle gouda with sharp cheddar and quick honey-caramelized onions for sweetness; espresso salt heightens depth while the two-stage crisping technique yields shatteringly crunchy sourdough ridges and a silky cheese pull.

Made the recipe vegan by ensuring chocolate and vanilla paste are plant-based. Added gluten-free certification to oats. Incorporated pea protein powder to boost protein content by 3g per serving while maintaining the original texture and flavor profile.

Converted the classic korma to dairy-free by swapping dairy yogurt with coconut yogurt and heavy cream with coconut milk, keeping the creamy Mughlai profile intact. Scaled the recipe from 6 to 8 servings by proportionally increasing chicken, aromatics, and liquids. Maintained authentic technique—slow-fried onions, whole spices, cashew thickening—while ensuring the sauce stays rich without dairy.

Replaced yogurt and heavy cream with coconut milk and homemade cashew cream to eliminate dairy while preserving the signature rich texture. No gluten-containing ingredients were present in the original, so the dish was already naturally gluten-free. All other core ingredients and whole spices kept intact to maintain authentic flavor.

Converted to dairy-free by swapping dairy yogurt for coconut yogurt and coconut milk, boosted protein with extra chicken thigh meat plus tofu, kept authentic spices and method, scaled precisely for 4 servings while preserving creamy korma texture and Mughlai flavor.

This recipe transforms simple weekday ingredients into a restaurant-quality lunch in just 30 minutes. The key is using pre-cooked rice and a smart cooking sequence - searing the chicken first creates fond that flavors the vegetables. The tomato-lemon sauce adds brightness without overwhelming the natural flavors, while the wild rice blend provides nutty texture and visual appeal. All components cook in one skillet for minimal cleanup, making it perfect for busy lunch breaks.

This recipe transforms simple chicken and rice into a stunning restaurant-quality dish through dramatic presentation and bold flavor layering. The volcanic theme comes from the lava-like tomato-courgette puree that erupts around the sliced stuffed chicken, while the charred vegetables provide textural contrast and smoky depth. The wild rice stuffing absorbs all the vegetable flavors, creating a complete meal where each component enhances the others.

Transformed traditional chicken and rice by replacing white rice with fiber-rich quinoa, adding chickpeas and roasted cauliflower for extra fiber and nutrients, reducing oil from 3 tablespoons to 1, eliminating added sugar from original recipe, and using Greek yogurt instead of regular yogurt for more protein. This maintains the aromatic spice profile while significantly boosting fiber from 2g to 11g per serving and reducing overall calories.