Food Blog: What to Cook This Week

Wednesday, October 22, 2025

What to Cook This Week

What To Cook This Week

Here in the UK, it's been one of those weeks where the weather can't quite decide what it's doing. One minute it's bright sunshine, the next it's sideways rain. Inside our office, that's usually the signal that comfort food season has officially begun.

The team's been testing some of our cosiest recipes for the months ahead - the kind of dishes that make your kitchen smell incredible and feel like a warm hug after a long day.

There's been a lot of tomato sauce bubbling on the hob, roasting trays loaded with vegetables, and someone always sneaking back for "just one more forkful" between meetings. Which is exactly where this week's recipe comes in:

One-Pan Tomato & Gnocchi Bake

A true evening hero - everything cooks together in one dish, and the result is bubbling, rich, and deeply satisfying. The gnocchi turns soft and pillowy in the tomato sauce, while the lentils add a lovely heartiness and plenty of plant protein. It's comfort food, the DE way – full of plants, flavourful, and on the table in under 30 minutes.

Team DE x

SERVES: 3

TIME: 25 minutes

INGREDIENTS

1 tablespoon olive oil (+ extra to drizzle)

1 onion, finely chopped

3 garlic cloves, grated

2 x 400 g tins cherry tomatoes

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 vegetable stock cube

1 small handful of basil (about 10 g / 0.4 oz), shredded + leaves to garnish

4 handfuls spinach (about 200 g / 7 oz), roughly chopped

1 x 400 g tin green lentils, drained & rinsed

400 g gnocchi

1 pinch of dried red chilli flakes (optional)

pinch of sea salt & black pepper

METHOD

1. Preheat the oven to 200°C fan / 425°F. To make the tomato sauce, warm the oil in a shallow casserole dish over medium heat, then add the onion and fry for 10 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.

2. Stir in the tinned cherry tomatoes, 200 ml / 7fl oz hot water (or add ½ a tin of hot water), balsamic vinegar and maple syrup. Crumble in the stock cube. Bring to the boil, then stir through the basil and spinach until wilted.

3. Mix in the lentils and gnocchi. Drizzle with olive oil, season with flaky sea salt and black pepper. Bake for 25 minutes until bubbling and golden. Serve with a sprinkling of chilli flakes and a handful of basil leaves. Enjoy!

Weekend Movement Picks

This week a lovely community member shared how, after a long day, they'd popped on a gentle yoga flow from the app:

"It made such a difference to how I felt after work and I love that you can filter by class length and intensity to find the best option"

We don't talk about our wellness content as much as our recipes, but it's a huge part of what makes the app so special. The classes are designed to meet you where you are - whether you want to unwind, recharge, or move more mindfully.

Ahead of the weekend, here are a few of our current favourites from the team:

YOGA

Ease Into Your Day

The ideal slow Saturday start. Gentle twists, long stretches and easy breathing to release any tightness from the week and set the tone for a calmer day ahead.

Start Class