Low FODMAP · Meal Prep Friendly
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Pumpkin, cabbage, leek, broccoli and butter beans roasted hard on two trays, dressed with lemon while hot, and topped with cold whipped feta at serving. Built for reheating through the week.
Three hot-weather dishes from one Sunday cook: Greek chicken & orzo salad, chickpea-lentil salad, and pearl couscous traybake. Dressings jarred separately so everything holds 3–4 days.
Comforting Instant Pot soup with chicken, rice, and vegetables. One-bowl meal, maximum comfort food.
Thick, hearty vegetable stew with quinoa and kidney beans. Like vegetable chilli, packed with nutrients.
Creamy coconut curry with pumpkin and crispy tofu. Serve with rice for a complete meal.
Creamy Instant Pot risotto made with arborio rice, nutritional yeast, and garlic-infused oil. Perfect for batch cooking.
Three recipes in one — Blueberry Oat (sweet), Cheese & Herb (savoury), and Veggie & Seed (Cleo's low-FODMAP version with carrot and zucchini).
Classic Greek oven-roasted potatoes in a lemony stock glaze. Golden, crispy edges with fluffy insides.
Weber Baby Q rump with baby potatoes in a dill & caper-lemon dressing, and cos hearts with Parmesan. One dressing ties the whole plate together.
A quick, weeknight-friendly tikka masala. Sear, bloom spices, pressure cook 8 minutes, finish with cream. No marinating, one pot, rice in parallel.
Cretan-inspired stew, riffing on wild goat stifado with lamb shoulder. Red wine, tomato, cinnamon and bay. Built for bulk — cook once, freeze in 2-serve portions, eat for weeks.
The best use for leftover or undercooked beef rump. Worcestershire, soy, and pressure turns tough meat into something tender and shreddy.
Instant Pot spiced beef filling with olives, store-bought discs, and a fork crimp. Batch and freeze unbaked — straight into the oven from frozen.
Pantry-based Italian tomato sauce for meatballs. Ready in 20 minutes and endlessly customisable — anchovies, capers, puttanesca, or keep it simple.
Thick coconut cream and chia pudding with cardamom and cinnamon, topped with blueberry compote, pistachios, and toasted coconut flakes.
Small-batch fridge jam cooked at 85°C in a Weck jar. Vivid colour, fresh fruit flavour, whole berries in a glossy syrup. Pairs with cheese boards, duck, scones, and yoghurt.
Coarse-ground, cold-steeped overnight in a Weck jar, filtered through a plunger. Simple 1:8 ratio concentrate — dilute to taste.
Medium-fine grind, 85°C water, 90-second steep. Standard and inverted methods with Baratza Encore grind settings and troubleshooting.
Charred Brussels sprouts with crispy pepitas on a bed of whipped silken tofu, finished with lao gan ma crispy chilli oil and sesame seeds.
Pressure cooker short ribs reduced to a glossy sauce, tossed through chewy knife-cut noodles. Lanzhou-inspired, no broth.
Golden pan-fried egg tofu with charred Brussels sprouts, toasted pepitas, and lao gan ma chilli crisp. Crispy-outside-custardy-inside.
Grated zucchini squeezed dry and cooked until jammy, with broccoli and wilted kale. Calabrian chilli, garlic oil, parmesan, lemon. Pantry-friendly weeknight gnocchi.