Building on the success of her previous books, Sarah Graham continues to celebrate an abundance of vegetables and natural, whole foods in the same simple and accessible style her loyal army of followers have come to know and love. Good + Simple is the result of learning how to live, cook and eat through a global health pandemic. For Sarah, this meant adapting to a changing daily routine, and becoming more flexible in her approach to cooking and eating. Naturally, she ended up reworking a lot of family favourites to be as fast and easy as possible, and to take up minimal time and energy. Good + Simple offers a collection of wholesome and delicious recipes for the whole family.
INDEX
Summery Make-Ahead Breakfast Pots
Three Cheers for Crispy Cauli Nuggets
Quinoa With Artichokes And Olives
Lazy Spinach And Ricotta Lasagne
Sunday Cinnamon Rolls
Makes: 9
Prep time: 20 minutes
Rising and baking time: 2 hours 10 minutes
Vegetarian-friendly
FOR THE DOUGH
1 cup milk
3 Tbsp butter (room temperature)
2 tsp instant dry yeast
3 Tbsp castor sugar
2 eggs, lightly whisked
3 cups plain flour, plus more for dusting
½ tsp salt
FOR THE FILLING
½ cup dark brown sugar
1 Tbsp ground cinnamon
3 Tbsp butter (room temperature)
½ cup toasted and roughly chopped pecan nuts
FOR THE FROSTING
1 tub (250 g) cream cheese
½ cup icing sugar
2 Tbsp maple syrup or milk
1 tsp vanilla paste
Warm the milk and butter together in a saucepan over low heat until the butter has just melted (it should be warm, not hot). Remove from the heat, pour into a large mixing bowl and add the yeast.
Add the castor sugar and eggs, and whisk gently until combined. Sift in the flour and salt, and mix with a wooden spoon until the dough comes together in a rough ball. Transfer to a lightly floured surface, or a stand mixer with a dough hook attachment, and knead for 5 minutes, or until smooth and springy. Add a little extra flour if needed. Cover the bowl with a damp tea towel and leave in a warm place to rise for 1 hour, or until doubled in size.
Roll the dough out on a lightly floured surface into a rectangle about 30 × 20 cm.
Whisk together the filling ingredients in a mixing bowl until smooth. Spread the mixture evenly over the rectangle of dough before rolling tightly into a log, along the longer side. Trim the ends of the log to neaten, then cut into 2–3 cm rounds. Place the rounds of dough in a lightly greased and lined 20–25 cm square baking tin. Cover again with the damp tea towel and leave to rise for another 45 minutes. You can prepare the dough ahead of time – just cover and refrigerate overnight, then leave to rise the following day.
Preheat the oven to 180ºC. Bake for 25–30 minutes, until just golden. While the rolls are in the oven, prepare the frosting. Whisk all the frosting ingredients together until smooth.
When the rolls are ready, remove from the oven and allow to cool for 5 minutes. Then, drizzle over the frosting and serve warm.
Rob’s Sunday Crêpes
“If we find ourselves with an unhurried Sunday morning, this is our favourite-favourite family breakfast. Rob usually doubles the recipe and gets two pans on the go (and most of our other kitchen utensils!) to make as many of these as he can. Then we greedily gobble them topped either with the classic combination of lemon juice and cinnamon sugar, or lashings of Nutella and sliced strawberries and raspberries.”
Makes: about 15
Ready: 45 minutes
Vegetarian-friendly
3 Tbsp butter, melted and slightly cooled, plus extra for cooking
1 cup plain flour
1 Tbsp castor sugar
Pinch salt
1 cup milk
¼ cup water
2 eggs
1 tsp vanilla extract or essence
Whisk all the ingredients together until smooth (use a blender if you like).
Add a little extra butter to a non-stick pan and swirl it around until the pan is well coated. Pour in ¼ cup of the batter and swirl the pan again, making sure the batter spreads out as thinly as possible. Cook for 1–2 minutes, or until the underside is golden. Then, turn over and cook for just less than a minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm while you make the rest.
Wipe the pan clean using paper towel. Repeat with the remaining mixture.
Breakfast Crumble Bars
“When I discovered that breakfast crumble bars were a thing, I could have wept with joy. As you might already know, a good old crumble is one of my very favourite things to eat and now we can turn them into nifty little squares for lunch boxes or on-the-go snacking.”
Makes: 9–12
Ready: 30 minutes
Vegan-friendly
30 minutes or less
½ cup rolled oats
1 cup self-raising flour
½ cup dark brown sugar or coconut sugar
½ cup chopped pecan nuts
½ tsp ground cinnamon
½ cup (115 g) butter or coconut oil
1 cup 3-ingredient Raspberry-chia Jam or any berry jam
Preheat the oven to 190ºC and line a 20 × 20 cm baking tin (or any baking dish of similar size) with baking paper.
Use your fingers or a food processer to mix all the ingredients together (except for the jam) until crumbly. Transfer ¾ of the mixture to the baking tin and press down using the back of a spoon.
Spread over the jam, then top with the remaining crumble mixture and bake for 20–25 minutes, or until golden. Cool in the tin before cutting into bars.
Summery Make-Ahead Breakfast Pots
Serves: 2
Chill overnight
Vegan
Gluten-free friendly
Five ingredients
1 cup diced fresh mango, plus extra to serve
1 Tbsp lime or lemon juice
1 can coconut milk or plant-based milk
1 Tbsp maple syrup or honey
3 Tbsp chia seeds
To serve (optional)
¼ cup passionfruit pulp + toasted coconut shavings + small handful chopped roasted nuts or Store-cupboard Granola (p. 26) + pretty, edible flowers or baby mint leaves
Add the mango and lime or lemon juice to a glass jug and mash roughly with a fork. Divide the mixture between 2 pretty serving glasses (or glass jars with lids for on-the-go).
In the same jug, mix together the coconut milk, maple syrup or honey and chia seeds. Leave the mixture to stand for a few minutes, then divide equally between the 2 serving glasses.
Refrigerate overnight, or for up to 2 days, adding the toppings just before serving.
Three Cheers for Crispy Cauli Nuggets
Serves: 4
Ready in: 30 minutes
Vegetarian-friendly
5 ingredients
1 cup plain flour
½ tsp each smoked paprika, ground cumin and garlic powder
1 head cauliflower, cut into florets
1 cup buttermilk or 2 eggs, lightly whisked
1 cup breadcrumbs, mixed with 1–2 Tbsp
olive oil
OPTIONAL SAUCES TO SERVE
Grown-ups Sticky Sauce: Mix together 1 Tbsp maple syrup or honey; 1 Tbsp soy sauce; 2 Tbsp sriracha and 1 Tbsp hot water. Use this to baste the cauliflower for the final 4–5 minutes of cooking, or just as a dipping sauce.
Fresh Pesto Sauce: Mix together 1 Tbsp pesto and ½ cup Greek yoghurt.
Preheat the oven to 200ºC and line a shallow baking tray with baking paper (or get your air-fryer ready, if you have one).
Add the flour and spices to a shallow bowl and mix well. Add the buttermilk or eggs to a wide shallow bowl and the breadcrumbs to another bowl. Carefully coat each slice of cauliflower first in the seasoned flour, then in the buttermilk and, lastly, in the breadcrumbs. Transfer to the prepared baking tray or air-fryer tray. Roast for 20 minutes, or until golden and crispy, turning halfway. Serve with your preferred mayo or sauce on the side.
Smoky Bean Tacos
Serves: 4–6
Ready in: 20 minutes
Gluten-free-friendly
Vegan-friendly
1 red onion, diced
Olive oil
1 clove garlic, crushed
1 tsp smoked sweet paprika
1 tsp ground cumin
1 tsp brown sugar
½ tsp each ground coriander, dried mixed herbs, and dried chilli flakes (optional)
Salt and black pepper, to taste
2 Tbsp tomato paste
1 can whole peeled tomatoes
2 cans kidney beans, drained
TO SERVE
Taco shells + cabbage slaw drizzled with a little olive oil and lemon juice + chopped avo + thinly sliced red onion + fresh coriander + sour cream + lime wedges
Fry the onion with a dash of olive oil over medium heat for 8–10 minutes, until softened. Add the garlic, spices and dried mixed herbs. Season with salt and pepper, and cook for another 2–3 minutes.
Add the tomato paste and cook for a minute. Add the canned tomatoes and mash roughly using a wooden spoon. Stir in the beans and leave to simmer, uncovered, for 15 minutes.
Meanwhile, preheat the oven or air-fryer to 190ºC and prepare all your toppings for serving. Warm the taco shells in the oven or air-fryer for 3–4 minutes just before serving. Serve everything together on a platter so everyone can assemble their own taco.
FLEXITARIAN FOOTNOTE Fry 250 g minced meat of your choice with the onions.
Happy Life Noodle Bowls
Serves: 2
Ready in: 15 minutes
Vegan-friendly
150 g egg noodles or brown rice noodles
1 Tbsp olive oil
250 g mixed mushrooms, roughly chopped
100 g edamame beans
100 g tenderstem broccoli
Salt and black pepper, to taste
FOR THE SAUCE
¼ cup hoisin sauce
1–2 Tbsp fresh lime or lemon juice
1 Tbsp sesame oil
1 tsp grated fresh ginger
TO SERVE
Chopped fresh coriander + 1 Tbsp toasted sesame seeds or small handful roughly chopped roasted salted peanuts
Cook the noodles according to the packet instructions, drain and set aside.
Add the olive oil to a large non-stick pan over medium-high heat. Add the mushrooms and fry for 8–10 minutes, or until golden. Stir through the edamame beans and broccoli and cook for 2 minutes. Season with salt and pepper, then turn off the heat.
Whisk together the ingredients for the sauce and adjust to taste.
Divide the noodles between 2 serving bowls and top with the mushrooms and greens. Drizzle over the sauce and any optional garnishes, and enjoy.
NOTES
I usually buy frozen edamame beans. When needed, I take out a handful or two and cover with boiling water for a couple of minutes, before shelling and adding to the dish at the last minute. Add cubes of flash-fried tofu for some delicious extra protein.
FLEXITARIAN FOOTNOTE
This makes a great accompaniment for roasted salmon or rainbow trout. Roast your chosen portions of fish, uncovered, in a 190ºC oven for 7 minutes.
Quinoa With Artichokes And Olives
Serves: 2
Ready in 20 minutes
Vegetarian-friendly
Gluten-free-friendly
1 cup quinoa
6 grilled artichokes in olive oil, drained and roughly chopped
4 sundried tomatoes, roughly chopped
Small handful Kalamata olives, pitted and roughly chopped
½ red onion, finely chopped
¼ cup finely grated parmesan or pecorino cheese
2 Tbsp each chopped fresh basil and parsley
FOR THE DRESSING
2 Tbsp olive oil
2 Tbsp apple cider vinegar or lemon juice
2 tsp honey or maple syrup
Pinch salt
EXTRAS TO SERVE (optional)
Ripe avo, chopped + cannellini beans + crumbled goat cheese or feta cheese + roughly chopped fresh rocket + toasted pita breads
Cook the quinoa according to the packet instructions until fluffy. Add to a mixing bowl along with the remaining ingredients.
Mix together the dressing and pour over the salad. Toss well and transfer to a suitable serving platter.
Comforting Butterbean Rotis
"This is a delicious midweek curry, unfussy but delicious. Bulk it up by adding chopped cauliflower, or chunks of roasted butternut or sweet potato. Add crumbled soft tofu along with the onions to up your plant-based protein."
Serves: 2
Ready in: 20 minutes
Gluten-free-friendly
30 minutes or less
1 onion, finely diced
1 tsp crushed garlic
1 tsp grated fresh ginger
Olive oil
1 tsp each garam masala, ground cumin, ground coriander and ground turmeric
2 cans butter beans, drained and rinsed
1 can coconut milk
2 handfuls baby spinach
TO SERVE
Squeeze of lemon juice + plain yoghurt, optional + store-bought crispy onion sprinkles, optional + chopped fresh coriander + Quick Rotis (p. 158) – if using store-bought rotis, wrap them together in foil and warm in a dry pan
Fry the onion, garlic and ginger with a dash of olive oil in a large pan over medium heat for 8 minutes, or until the onions have softened. Stir in the spices and cook for a minute. Add the butter beans and coconut milk, lower the heat and simmer for 10 minutes.
Remove the curry from the heat and stir through the spinach until just wilted. Check for seasoning, add suggested toppings and serve warm.
FLEXITARIAN FOOTNOTE
Fry 1–2 diced chicken fillets along with the onions and spices.
Lazy Spinach And Ricotta Lasagne
Serves: 2–4
Ready in: 30 minutes
Vegetarian-friendly
30 minutes or less
250 g store-bought spinach and ricotta ravioli
Olive oil
1 Tbsp butter
1 clove garlic, crushed
½ tsp dried mixed herbs
2 Tbsp flour
2 cups milk, plus extra
1 cup ricotta cheese
½ cup grated parmesan cheese
1/3 cup breadcrumbs mixed together with 1 Tbsp olive oil
Salt and black pepper, to taste
Mixed micro herbs, to serve
Preheat the oven to 200ºC. Cook the ravioli according to the package instructions. Drain, drizzle with a little olive oil and set aside.
Add the butter, garlic and herbs to a large, preferably ovenproof pot over medium heat. Fry for about 1 minute, until the garlic has softened. Add the flour and mix well until a smooth paste forms, then slowly whisk in the milk until smooth. Leave to simmer gently for 3–4 minutes, until the sauce thickens slightly. Stir through the ricotta and remove from the heat. Season with salt and pepper.
Mix the cooked ravioli into the sauce, adding a little extra milk if it is too thick. Top with the parmesan and breadcrumbs, and bake for 10 minutes or until golden and bubbling.
