Food Blog: What to Cook This Week

Tuesday, February 3, 2026

What to Cook This Week

What to Cook This Week

In January, we launched a new recipe reel series over on Instagram called January food, without the pressure. It came from a very practical place. When days and weeks feel full, building the habit of cooking more meals at home with whole food ingredients often works best when things are kept simple. Recipes that use ingredients you're likely to already have in the cupboard, don't require much decision-making, and are just as good the next day. Because when food starts to feel complicated, it's often the first thing to fall away. Keeping meals flexible, repeatable and forgiving makes it easier to come back to home cooking, even during busier weeks. And over time, it's those small, consistent habits that really add up. A few things that make a tangible difference: Making breakfast a little more filling, with protein, healthy fats and fibre, so you're not thinking about food again an hour later. Cooking a batch of grains or lentils, so lunch or dinner doesn't need a fresh plan each time. Keeping one reliable sauce or dressing in the fridge to turn simple meals into something more satisfying. Making a little extra at dinner, so tomorrow's work lunch is already taken care of.

Chia Pudding

Creamy Broccoli Pasta

Fruity Fruit Bites

Creamy Broccoli Pasta

They're the ones people saved and came back to, which usually says more than anything else! The recipe we're sharing this week fits neatly into the same theme. It's a straightforward midweek dinner that's warming, quick to make and properly satisfying. The crispy sage, garlic and courgette pasta comes together easily, has a good amount of fibre, and reheats well if you make a little extra.

Crispy Sage, Garlic & Courgette Pasta

Ingredients Serves 2 Cooking Time: 20 minutes 6 tablespoons olive oil 1 large handful of sage, (about 30g / 1 oz) leaves picked 8 garlic cloves, 5 finely sliced & 3 minced 1 small fennel bulb, shredded & fronds picked 2 small courgettes (about 200 g / 7 oz), halved lengthways & finely sliced 1 onion, halved & finely sliced 150 g pasta, 2 servings; we like to use orecchiette 1 tablespoon plain flour 300 ml vegetable stock 1 tablespoon nutritional yeast 2 handfuls of spinach (about 80 g / 2 oz), roughly chopped ½ lemon, juiced 1 tablespoon coconut yoghurt

Method Step 1 Put the oil in a large frying pan over high heat. Add the sage leaves and fry for 2 minutes until they begin to turn dark green and crisp up. Once almost crisp, add the sliced garlic and fry for a further 30 seconds until golden. Remove the sage, garlic and ½ of the oil and set aside. Step 2 In the remaining oil, over medium heat, fry the fennel, courgettes and onion for 10 minutes until softened. Add the minced garlic and fry for 30 seconds until fragrant. Step 3 Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions, then drain. Step 4 Stir the flour into the fennel mixture and cook over medium heat for 30 seconds. Gradually pour in the stock and nutritional yeast and simmer over medium heat to form a thick sauce. Stir in the spinach until wilted. Add the cooked pasta, stirring until coated. Add the lemon juice and season to taste. Swirl through the yoghurt to make it extra creamy and add a splash of water, to create your preferred consistency. Step 5 Serve topped with the crispy sage, garlic, a drizzle of the reserved oil, plenty of black pepper and a sprinkle of fennel fronds, if you have any. Behind the scenes, we've also been signing off packaging for a couple of new products we're hoping to launch in the spring - our lips are sealed for now, but we can't wait to share more sneak peaks! Team DE x

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