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Cook from the Book: Dr Rupy Cooks

by Francesca Sleet

published on 19 January 2023

Dr Rupy Cooks is the latest cookbook from Dr Rupy Aujla, the bestselling author, BBC presenter and podcaster who has made it his life’s mission to make healthy food accessible to everyone. Packed with over one hundred recipes designed to be not just nutritious but full of flavour, and with plenty of vegetarian, vegan, nut-free and gluten-free options, it is brimming with inspiration for a broad range of cooks. Keen to put the recipes to the test, we assembled a team of home cooks to try out everything from spiced prawn spaghetti to sticky beans and sausages. Read on to find out how we got on.

From the book

Who: Ellie Auton, Communications Assistant

What I made: Byzantine Spiced Prawn Spaghetti

What I thought: This was so yummy! I loved that it was packed with fresh and healthy ingredients, but still felt very moreish. I can’t wait to work my way through the rest of the cookbook.

Who: Morgana Chess, Campaigns Officer

What I made: Salt and Pepper Aubergine

What I thought: I was already a tempeh fan, but this delicious dish took its flavour to the next level. The meaty chunks worked well with the aubergine and mushrooms, and I loved the flavours of garlic, ginger and chilli combined with the crunchy peanuts. This was so easy and super quick to pull together and only uses one pot, so minimal washing up is needed. I also liked having the full confidence that it was a balanced and healthy meal too. Definitely one to repeat for a speedy weeknight dinner!

Who: Francesca Thomson, Campaigns Assistant 

What I made: Ginger Peanut Curry with Roasted Broccoli 

What I thought: As a meat eater who’s battling through Veganuary, this recipe really cheered me on! I loved the way Dr Rupy suggests preparing the broccoli, acting as a lovely centrepiece for the dish and a great substitute for meat. A cheap and fast dish that feels indulgent and is packed with healthy flavour, the fragrant spices, fresh greens and creamy peanut butter sauce make for a delicious bowl of food, perfect for those colder nights when you want to be kind to yourself.

Who: Ru Merritt, Senior Commissioning Editor

What I made: Crispy Spicy Mushrooms with Sweet Greens

What I thought: This was such a flavour-packed dinner and amazingly simple to make. There’s a delicious smokiness to the mushrooms, which is complemented by the sharpness of the pickled cabbage and sweet greens. I only realised after cooking that it is completely vegan too, so it would be a great option for feeding a plant-based crowd without any fuss.

Who: Celia Palazzo

What I made: Easy Noodles

What I thought: This was such a tasty way to start the week and I found it so easy and quick to make that that it is definitely going to become a midweek staple. I couldn’t find choi sum but Rupy had already thought of that and suggested pak choi as a substitute. Warming and super savoury, this is one of those great plant-based dishes you don’t realise is vegan until after you’ve eaten it. Delicious!

Who: Sam Crisp, Commissioning Editor 

What I made: Chilli Corn Chowder

What I thought: This was a really quick recipe to make and was very filling as a nice thick soup for a delicious veg-heavy lunch. Perfect for a cosy afternoon, paired with a warm crusty roll and a nice kick of spice from the chilli oil. I’ll definitely be making this again in a bigger batch so that I can have it for lunch throughout the week. 

Who: Alice King, Senior Campaigns Manager

What I made: Crispy Seabass with Mashed Peas

What I thought: This was such a delicious and nutritious weeknight dinner, taking just 15 minutes from start to finish. The miso and garlic bring a lovely punch to the mashed peas and beans, and the spice blend for the sea bass is really flavoursome. Definitely a new favourite!

Who: Emily Brickell, Lifestyle/Food Editor

What I made: Chestnut and White Bean Stew with Cavolo Nero

What I thought: I couldn’t believe the incredible depth of flavour in this dish, considering how quickly it came together. This is a really simple recipe for when you want something warming and hearty – basically the perfect winter weeknight dinner. Beans and chestnuts make for a filling dish without going too heavy on carbs, although I did also use crusty bread to mop up the saucy bits!

Who: Abby Watson, Head of Campaigns

What I made: Sticky Baked Beans and Vegetarian Sausages 

What I thought: This was a super simple weeknight one-pot meal. I switched in spinach for the cavolo nero and because I had a six-pack of veggie sausages, I split the meal into three generous portions, which meant that I had leftovers for lunch the next day. Thanks to the ease and delicious flavour I think this will be a new weeknight staple.


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