Ask Katie OMNIVORE RECIPES Collection

For many years, I was vegan. Not the occasional-Monday kind. The real kind. The kind that learns how to coax flavour, texture and satisfaction from vegetables, grains, legumes and spices because there is no other option. That experience shaped the way I cook today, even though my kitchen now includes meat, poultry and seafood.

You will probably notice that these recipes look a little different from many traditional meat-centred collections. The protein is important, but it is rarely the entire story. The vegetables matter. The sauces matter. The herbs, textures and supporting ingredients matter. A great piece of lamb or a perfectly cooked pork chop is wonderful, but it becomes memorable when paired with roasted vegetables, vibrant salads, creamy sauces or thoughtfully seasoned sides.

That approach means these recipes often appeal to a surprisingly wide audience. Dedicated omnivores will find plenty to enjoy, from comforting Swedish meatballs and rich beef shawarma to golden sausage rolls and flavour-packed lamb dishes. At the same time, former vegetarians, flexitarians and vegetable lovers may appreciate that the plates never feel one-dimensional or overloaded with meat for the sake of it.

My goal has never been to cook according to a label. It has always been to create food that feels balanced, satisfying and genuinely worth making again. Sometimes that means a slow-cooked ragù. Sometimes it means scallops with creamy leeks. Sometimes it means pork belly paired with bright vegetables and potatoes. The common thread is that every component earns its place on the plate.

Whether you eat everything, avoid certain foods, or simply enjoy cooking from scratch, these recipes are built around flavour first. They are practical enough for a weeknight, special enough for company, and designed for people who believe that good food is less about following a philosophy and more about creating something delicious to share around a table.