Katrina Meynink
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via Twitter.
Five throw-together recipes to make the most of bargain cauliflower (featuring easy cheesy parma)
Embrace the glorious cauli and all the wondrous ways you can call it dinner with these roasty-toasty ideas.
- Katrina Meynink
Persian-inspired eggplant, chickpea and beef stew
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.
- 2 hrs +
- Katrina Meynink
Slow-cooked beef and sweet potato coconut curry
This is the kind of “yes, I have those ingredients” curry that has an engrossing, soothing power.
- 2 hrs +
- Katrina Meynink
Cheap (cut) thrills to ward off winter chills: Four ways to transform chuck steak into fall-apart glory
Katrina Meynink’s recipes showcase beef chuck at its slow-cooked best.
- Katrina Meynink
Quick red curry and noodle soup
This is the most glorious throw-it-in-and-call-it-dinner slurpy, soupy goodness.
- < 30 mins
- Katrina Meynink
Spiced carrot and lentil soup
This soup is soul-restoring, simple, uses cupboard staples, is cheap and healthy. Winning on all fronts.
- < 30 mins
- Katrina Meynink
Katrina Meynink’s mushroom, potato and bacon soup
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.
- 30 mins - 1 hr
- Katrina Meynink
Cauliflower, thyme and potato soup with cheesy mustard croutons
The mustard cheese toastie bites are a wondrous addition, brining a touch of the old cauli bake flavour profile to this soup.
- 30 mins - 1 hr
- Katrina Meynink
Katrina Meynink remixes five old-school soups from mushroom to creamy cauliflower (with the ultimate crouton upgrade)
These comforting bowls feed the belly and bathe the soul, achieving both goals on a relatively tight budget.
- Katrina Meynink
Katrina Meynink’s top 10 favourite condiments to dress up your cooking
Add instant oomph to any dish with a dollop of these ready-made flavour bombs.
- Katrina Meynink