When I started Yes! You Can Eat This, I wanted to do things differently.

As someone who has lived experience of cooking for my own dietary needs, gluten and dairy free, as well as cooking for other people’s needs, I know how easy it is to get overwhelmed by everyone’s different requirements.

I didn’t want to add to that. I wanted to remove some of it.

These philosophies, or guiding principles, have helped me do that.

Over the coming weeks, as well as some great recipes (if I do say so myself), I want to share some of these guiding principles too.

So, the first one is:

All my recipes are plant-based. Vegan by default.

This comes with lots of benefits for everyone including people who eat meat, dairy and other ingredients.

• The first benefit of this is flavour.

I carefully build and weave flavour throughout my recipes, rather than just relying on a strong-tasting cheese, cream or butter for the dish to taste good.

I don’t want my recipes to be a version of something with an ingredient simply taken away. I want them to taste really good in their own right.

If you think about a restaurant risotto, when it isn’t made well, removing the dairy can leave you with something that is seriously lacking in flavour.

That can be down to those words, “can be made vegan”, which sit beside a veggie dish.

These simple four words often mean that the dairy or egg element is then removed, with nothing replacing it. And you are left with a dish that is a poor version of the original.

And I don’t believe in doing things that way.

Life is too short to not have food joy in it.

With every part of a dish, I carefully think about layering flavours, textures and everything else to make sure it tastes really, really good in its plant-based foundation.

Then, if you want to add dairy or eggs to one of my recipes because everyone around your table can eat them, I give guidance in my recipes on how to do that.

• The second benefit is that it makes meals more inclusive.

Having the main dish plant-based by default means that more people can eat the same meal. Have a think about how many allergens you avoid by not including fish, meat and crustaceans.

I also make lots of other small tweaks that can make a dish inclusive to more people without compromising on how it tastes. For example, I use maple syrup instead of honey.

Many of my clients eat at least a few meals a week this way, if not more, especially when dealing with a variety of different needs.

Sometimes they enjoy my recipe as it is.

Sometimes they add their protein of choice on the side.

That way more people can share and eat together at your table. Everyone can enjoy the bits that work for them without someone having to make a completely different meal for someone’s needs.

And I think that’s important, as I don’t know about you, but I am often short on time and energy.

• Another benefit is that you eat more veg!

We have all heard about needing more veggies/plants in our diets and getting 30 different kinds of plants into our week. That can be harder to do if you have a more meat-based diet.

I recently had a chat with my hairdresser and she said that, as a family, they are cutting down the amount of meat they eat for lots of reasons. The big thing she has noticed is how much more veg she is eating now.

I completely get that.

I made a fridge salad the other week, putting together leftovers and salad ingredients, and I counted that I had over 11 different veggies in one salad.

Eleven!

And I hadn’t set out to make a salad with 11 different vegetables in it. I was just using what was in the fridge and cupboard.

So even if everyone around your table can eat meat or dairy, adding a few more of these meals into your weekly routine can make a big difference to the variety of plants you are eating and, ultimately, to your health.

A couple of recipes for you

So, if you fancy giving this way of eating a go, here are some of my favourite recipes for this time of year.

These warm salads work perfectly as a main or a side dish and contain a mix of lots of veggie goodness.

This salad has been one of my most requested salads. It is filling, has amazing flavour and texture too.

This salad is one of my favs and we have it as a main meal with chickpeas and potatoes in it or as a side to a veggie burger, or another main dish.

And this black bean and sweet potato chilli is perfect for the autumn days. It’s something I serve to everyone and even meat eaters, kids and those who don’t like veggies love it too.

This is my take on Monica Shaw’s recipe, and it is really good.

So, even though my recipes are plant-based by default, they aren’t just for plant-based folk or vegans. They are just designed that way to make meal times more inclusive, delicious and also at times healthier

These recipes are for veggies, meat eaters and even veggie reluctants. That’s why I have all of these different eaters represented in my taste-testing team. If they don’t like it, then I don’t publish it.

The aim is simple. I want to make food that more people can eat and enjoy, without compromising on flavour or making it complicated.

Because no one should have to miss out.

And that, for me, is the whole point of Yes! You Can Eat This.

P.S - Did you know you can become a paid member of Yes! You Can Eat This? There are lots of benefits including being able to make cooking easier and more enjoyable and reclaim any lost food joy. You will also receive a complimentary digital copy of my Capsule Recipe Collection, flexible recipe pdfs that make more than one meal and menus and prep guides that help make meal planing for social events stress free and week day cooking more relaxed.

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Hi, I’m Mel Norman
Founder of Yes! You Can Eat This,

I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Through my Substack, Yes! You Can Eat This, I share flexible recipes, flavour-led ideas and ways to make cooking feel lighter. So you can reduce decision fatigue, save time and fall back in love with everyday meals.

I’m also a judge for the Free From Food Awards and live in Cambridgeshire, in the land of big skies, where much of my cooking, writing and thinking begins.

BBQs are one of my favourite ways to cook in summer and early Autumn too. No sauna kitchens, or hovering over the hot hob.

But they can still be a lot of work for the host, and the more people you gather, often, the more dietary needs come with them.

Over the years of attending events I’ve found the traditional BBQ spread can exclude people without meaning to. Mayo in the potato salad, gluten in the buns, hidden ingredients in the sauces.

This menu came out of that. It’s not a compromise for the meat-eaters nor is it a small plate on it’s own covered with with foil for the ‘special diet’ people. This is a menu full of dishes that everyone can eat together.

I’ve been testing this menu for months now. It’s had enthusiastic feedback from meat eaters, veggie-reluctants, veggies, and dairy-free and gluten-free folks alike. A friend who ate it recently asked me to move the potato salad further away from her because she couldn’t stop nibbling at it.

She also said it the BBQ looked effortless. I took that as a compliment. It meant that with my prep done well in advance, I could be present with my guests, rather that running around like the Swedish chef on the Muppets.

Keeping it simple and prepping as much as you can are two ways I make socialising this summer easier.

What ways do you make socialising easier in the summer?

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If you’d like access to this BBQ menu, and prep guide, you can use your one-time free access pass. And if you’d love access to other recipe collections, prep guides, everything that helps make kitchen life that little bit easier so you can reconnect with your food joy, I’d love to have you as part of the membership.

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Hi I’m Mel, Founder of Yes! You Can Eat This. I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Through my Substack, Yes! You Can Eat This, I share flexible recipes, flavour-led ideas and ways to make cooking feel lighter. So you can reduce decision fatigue, save time and fall back in love with everyday meals.

I’m also a judge for the Free From Food Awards and live in Cambridgeshire, in the land of big skies, where much of my cooking, writing and thinking begins.

I have served it as a main course with potatoes or rice on the side, or a BBQ side dish and it has gone down just as well with meat-eaters as much as veggies, vegans and those with food intolerances.

The yogurt base is cooling and creamy against the char of the vegetables. The chimichurri is punchy and lifts everything.

In summer, the vegetables go on the BBQ. In winter, they go in the oven. The rest of the recipe stays exactly the same. That flexibility works to keep this on a regular rotation rather than disappearing when the season changes.

It takes about 20-25 minutes to prep and cook and looks like you made considerably more effort than you did, and tastes fantastic.

What I like most about it is that it does not ask much of you on the day you want to eat it. The chimichurri can be kept in the freezer for weeks if need be. The yogurt base takes five minutes to make. The vegetables need about half an hour in the oven, or less on a BBQ. The whole assembly happens in about three minutes on the plate.

It can be made with dairy too if that works better for you and your guests.

How to assemble

Spread a thick layer of the yogurt across the base of the plate. Pile the vegetables on top then generously drizzle the chimichurri over everything. That’s it. The contrast of the white yogurt, the char of the vegetables and the vivid green of the sauce does makes a wonderful looking plate without too much thought.

As there is so much flavour in both the sauces, you don’t need to add more than salt and oil, perhaps some chilli flakes to the veggies.

You can add crumbled (vegan) feta on top if you like.

I find this is a dish that benefits from being made as a sharing platter when you are feeding a group, rather than individual plates. People can then help themselves, and it looks genuinely impressive in the middle of a table.

Tips and variations

Can I make this in advance?

Yes, this is a perfect dish to make in advance. You can make it the day before and then assemble on the day.

Chimichurri freezes well so you could make a double batch and keep half in the freezer for next time. The yogurt base keeps in the fridge for up to two days. The vegetables are best made on the day or the day before.

What dairy-free yogurt would you recommend?

Use an unsweetened, neutral-flavoured (vegan) thick, greek style yogurt so it will sit on the plate. This matters more than the brand.

Oat yogurt is widely available and works well, but worth knowing: it contains trace amounts of gluten, so it is not suitable for anyone with coeliac disease or a severe gluten intolerance.

If you can find a gluten-free oat one that works well or a soya one if you can handle it. If you can find a cashew nut one that also will work. I wouldn’t recommend a coconut yogurt one as it will change up the flavour.

Soya yogurt works if that suits everyone at your table.

If you can’t find a yogurt that works for it then you could soak some cashew nuts and then drain and blend with the other flavourings too. Just add a little plant-based milk or water to you get the right consistency.

Do I need to recook the veggies if I do this?

It is up to you and the veggies you have chosen. You can reheat or serve at room temperature.

Do I need to choose one colour of veggies?

Not at all. I just like it when I have one colour but I have also included red peppers or aubergines. You can get creative with it.

What if I want to BBQ them?

BBQing is a great way of making this dish in the summer. I often place lots of veggies on my griddle grill and cook that way.

Is this dish just for summer?

This dish works all year round and you can vary the veggies to suit you.

Would you make this as a main or a side?

It works really well as both. If you serve it as a main you can have some potatoes as a side, or a protein source. I often serve it also as a side in BBQ’s too.

This mojito, lime and mint coleslaw is naturally gluten-free, dairy-free, egg-free, and vegan. It takes about ten minutes to make and can lasts up to three days in the fridge. It works as a BBQ side, a picnic dish, a Buddha bowl topping, or a wrap filling. It doesn’t contain mayo, cream, just cabbage, lime, mint, and a dressing that tastes like summer.

The lime and mint in this coleslaw is a classic for a reason.

I first made it as part of a summer BBQ spread I was putting together for a group where, as usual, the dietary needs ranged from coeliac to dairy-free to “I’ll eat anything.” I needed sides that would work for everyone at the table so no one felt like they were missing out. It got such a great reaction that I have made it many times since then.

The other thing I love about it is that it is so easy to make in advance. Overnight is ideal. You can make it the day before a BBQ, put it in the fridge, and forget about it. By the time your guests arrive it has had time to settle, the flavours have melded, and it is at its best.

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Why this works so well as a BBQ side dish

The lime and mint combination gives it a brightness that cuts through the richness of everything else on a BBQ table.

It also travels well, which is more important than it sounds when you are taking food to someone else’s event. No mayo means no anxiety about how long it has been sitting in the sun. It holds its texture. It does not go soggy either.

And because it is naturally free from gluten, dairy, and eggs without any substitutions or workarounds, it works for every one at your table or picnic blanket.

• Add some heat. A small amount of finely chopped fresh chilli works well here if you want a little kick alongside the lime.

• Buddha bowl or poke bowl topping. Add a handful alongside grains, roasted veg, and whatever else you are adding. T

• In a wrap or sandwich. Particularly good with something smoky or spiced. The freshness balances it out.

• On a baked potato. Whether you put (vegan) butter, beans, grilled veggies or any number of other toppings. The coleslaw adds a freshness to the creaminess of the potato.

• In a taco. This works really well in a taco too.

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Frequently asked questions

Is mojito coleslaw suitable for coeliacs? Yes, it is naturally gluten-free. There is no wheat, barley, or rye in this recipe. As with all cooking for coeliac disease, check that any packaged ingredients are not processed in a facility that also handles gluten-containing products, and be careful about cross-contamination during prep.

How long does this coleslaw keep in the fridge? Three days easily, and it actually improves over the first 24 hours. The lime softens the cabbage slightly and the flavours meld. I would not go beyond three days, mainly because the mint starts to lose its brightness by then.

Is it safe to leave this out at a BBQ? Much more so than a mayo-based coleslaw. Because there are no eggs or dairy in the dressing, it will hold up well for a couple of hours outside. That said, if you are in full sun on a very hot day, use common sense and keep it in a cool box until you are ready to put it out.

Can I make this with red cabbage instead of white? Yes, and it looks beautiful. Red cabbage is slightly more robust than white, so it holds up even better over a few days.

What can I serve this with? It works alongside anything from a BBQ: burgers, grilled veg, chicken, fish. It also goes well with spiced dishes like a sweet potato chilli, where the freshness of the lime and mint does a good job of cutting through the warmth. And it makes a brilliant wrap or sandwich filling, especially with hummus and roasted peppers.

About Mel Norman

Mel Norman is the founder of Yes! You Can Eat This, a recipe resource and Substack newsletter for people cooking with food intolerances and mixed dietary needs.

She develops recipes that work for everyone at the table, without preparing separate meals for dinner, without bland substitutes, and without compromise on flavour. She has been cooking gluten-free and dairy-free for years and is a judge for the Free From Food Awards.

Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table, you’re in the right place. Subscribe below so you don’t miss a thing.

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As part of my summer series, I’ve shared a few posts about how to create a grazing menu that wows, from inclusive ingredients to templates for arranging everything beautifully on a platter (see below for links).

This week I’m covering how to turn that grazing platter into a full summer meal, perfect for a celebration or a lazy dinner with friends. And it really is easy.

I made this for my partner’s birthday. He loves Italian food and I wanted something summery since we were eating in the garden, so I came up with a theme of ‘grazing Mediterranean’. Yes, of course I made that name up, but it was enough to guide me and include some of his favourite ingredients.

There were six of us, with a mix of needs:

• One person was dairy and gluten free

• One person was veggie

• One person was veggie reluctant, so I needed to avoid aubergines, peas, raisins and anything a bit too green

• One person was mindful to avoid sugar and carbs

Normally when I cook I make everything veggie, dairy and gluten free, but this time, as it was his birthday, I really wanted to include a few things my partner loves but normally doesn’t get to eat at home.

So I put together a separate plate of cold meats and burrata, which also helped anyone wanting to keep their carbs down.

And then I made an inclusive grazing board using the guidance below.

Then we need a few more dishes to turn it into a meal.

The rest of this post is part of my paid membership but you can access it with your one-time free access code. See below.

Here’s what I added to turn the grazing board into a summer meal. All of it was easy to make and could be done ahead of time.

The grazing platter does most of the heavy lifting, so the side dishes stay simple, which makes hosting a breeze.

Lemon, mint and feta Orzo salad

I wanted to include a pasta salad that was both gluten and dairy free so I made an Orzo salad with plenty of flavour, from the veggies to the dressing to the topping. It isn’t clumpy, dry or stodgy, thanks to the method I use, and it keeps well in the fridge, so you can make it in advance. Refreshing, filling and perfect alongside a summer party, picnic or barbecue.

I used gluten free Orzo. If you can’t find it near you, another small pasta shape works just as well.

You can also turn it into a main by adding chickpeas.

The recipe is here.

Grilled asparagus

Another favourite of my partner’s, and so easy on the barbecue, in the oven or even in a frying pan.

Break off the woody stems, wash, pat dry, then oil and salt. On the barbecue, they take about three minutes a side depending on thickness and heat.

In a frying pan, cook in oil over high heat for around six minutes, until blistered and cooked through.

Finish with lemon juice or zest, vegan butter, or a compound butter before serving.

Heirloom tomato and basil salad

Easy and a classic for a reason, but so delicious. Slice the tomatoes into medium pieces, drizzle with flaky salt, oil and a good aged balsamic. Tear some basil leaves and serve at room temperature.

Grilled yellow courgettes with chive or basil oil

Use yellow courgettes if you can find them, though the usual green ones work just as well.

Cut them diagonally into slices about half a centimetre thick. Barbecue, fry or roast with oil until soft with a bit of colour.

Move to a serving dish and top with fresh herbs, dill, parsley or mint, or a pesto or even herb oil that suits you and your guests’ dietary needs.

To make a simple herb oil, blend a few handfuls of your chosen herb with a small amount of oil, just enough to help it come together, then pour in a good olive oil until you reach the consistency you want. Season with salt. I like mine with the herb bits still in, but you can strain yours if you prefer it smooth.

The courgettes, pasta salad (without the veggies) and asparagus can all be made the day before or earlier on the day.

Serve with bread and gluten free bread (my friend brought some homemade focaccia, and I picked up a gluten free loaf for myself), or some seeded crackers, and you’re sorted.

And that’s it. Simple enough to prep and make in advance so you can be present with your guests.

If you missed it here is the paid post with the free grazing board templates if you find them useful.

P.S - Do you know if you get the Substack app it can make finding content, engaging with it and building connections sooo much easier?

I want to remind you about something that’s already yours as a paid subscriber of The Food Joy Club but might be hiding in an email somewhere.

My first Capsule Recipe Collection.

It contains ten carefully curated recipes, that work like a capsule wardrobe to mix and match into dozens of different meals and social occasions that take dietary needs and food intolerances into consideration.

Weeknight tacos, cosy film-night platters, relaxed lunches with friends, easy dinner-party dishes, quick 15-minute meals from simple prep. The same ten recipes, just combined differently depending on the day you’re having.

Every recipe uses everyday ingredients you’ll recognise from your local supermarket, and every recipe has been tested by different eaters, veggies, vegans, meat-eaters, people with gluten and dairy intolerances, even a few veggie-reluctant friends too.

What’s inside:

• Ten recipe cards designed to work beautifully together, each one comes with safe swaps built in so you can make just one meal for dinner.

• The Magic Menu Maker, which shows you how to combine the recipes into effortless meals, whether that’s a weeknight dinner or a proper dinner party.

• The Simple Selector, a quick guide for choosing the right meal for the day you’re actually having, plus prep shortcuts, batch cooking tips, and ways to turn one recipe into several meals.

• A bonus recipe is included too.

This is exactly the kind of thing that’s meant to make cooking easier, quicker, and honestly a bit more enjoyable.

If you’ve already made something from it, I’d love to hear what worked. And if you haven’t yet, pick just one recipe this week and see where it takes you.

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Restaurant or shop bought ones can contain hard pasta pieces, not much flavour, or texture, and often buried under a blanket of mayo or oil that seems to be there to hide all three of those problems rather than solve them.

So when I set out to make a pasta salad of my own, for me, it had to solve all these problems and be dairy and gluten free without anyone noticing. So not an easy task.

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Orzo was the obvious place to start. Its small shape holds together beautifully and doesn’t turn to mush, or something that you could fill a pot hole with, the way some gluten free pastas can.

And the gluten free Orzo pasta from Tescos, in the UK, is so good that it won an award at the Free From Food Awards, in the very category I judged.

I was already a fan of it before the judging and used it in some of my recipes including a tasty orzo risotto so I thought it would work really well in a salad.

The dressing is the real hero of the dish. Folded in when the pasta is still hot, it coats the pasta pieces so they stay soft and full of flavour. Even two days after making it, it still has a great texture and tastes amazing.

A key to this dish is to cut all the veggies small, so instead of just a mouthful of pasta you get all the flavours together, in every bite.

This salad stays soft and happy for a day or two, though the mint starts to lose its colour and the fresh lemon starts to change after about 24 hours, so it’s best eaten within that window if you can. The lemon works hard alongside the minced capers to bring the flavour. The zest adds brightness and coats the grains in its oil, and the juice rounds everything off. If you find you want a bit more lemon or mint for your own taste, go for it, just add it bit by bit rather than all at once.

If you look at this and say it’s not for me as I’m not dairy-free then just swap the vegan feta for regular one. Same with the pasta if you’re not gluten-free.

However, if you are serving this at a party, picnic or BBQ then it works really well as a great inclusive dish that many of your guests will be able to eat, share and enjoy.

Like all my recipes, this one has been taste tested more than once. Six taste testers tried it, all of them gluten eaters, some meat and cheese eaters too, and every single one gave it full marks for flavour and texture. Nobody noticed that it was gluten free or dairy free.

Which was a real result. And I am confident enough to share it with all of you.

Notes and substitutions

Want to bulk it out?
Chickpeas or chopped cooked asparagus both work really well folded through this salad.

No capers?
Finely chopped gherkin makes a good stand-in.

No fresh mint?
Dried mint works too, though pair it with a fresh herb like chives or parsley so the dish still has some brightness.

Got cucumber going spare?
It’s a lovely addition to this one.

What about the colours?
I like to keep a mix of red and green running through the veg, but use whatever you have.

Want to speed things up?
The chopping attachment on a stick blender will pulse through the veg and herbs in seconds. It makes this a much quicker salad to pull together.

Can you make this orzo salad ahead of time?
Yes, make it the day before if that’s easier, then add the tomatoes and mint on the day you’re serving it.

For my day-to-day meals, I generally don’t plan. My schedule changes a lot, and since menopause, my energy levels do too.

But when guests are coming, I plan. The main reason is simple: I want to be as present as possible while they’re here.

I once organised a summer garden party, cooking for 30+ people on one of the hottest days of the year. Guests arrived hungry over a six-hour window and I spent most of the party sweating in my kitchen, stuck in my head, trying to work out whether I should still use the oven for that one dish or whether it would tip me over the edge.

It tipped me over the edge.

I wasn’t present, I was strangely hungry because I hadn’t had time to eat, and I didn’t enjoy it nearly as much as everyone else did.

Somewhere deep down, I know I don’t have to cook every meal when people visit. We could eat out a lot more than we do. That would be easy. But there’s a fierce Irish-Italian mama-nonna inside me who dismisses that idea immediately. I want to give my guests a great experience, and for me that means thinking about what they can eat, what they love, and where to start.

So I start excited, full of ideas. I check what everyone can eat, because between us there were quite a few things that wouldn’t work. I also had meat eaters to think about, and I wanted to make sure they weren’t feeling like they were missing out. Then I write down a list of ideas. All my current favourites (I have many, which is the downside of being a recipe developer), plus dishes I think they’ll love. That part is easy.

The next part is where my favourite gremlin shows up: indecision. Mix that with shiny recipe syndrome, which is absolutely a real thing, and suddenly I’m distracted by something I’ve never tried before, even though I’ve already got ten things on the list. Somehow I’ve ended up with three dishes that all use chickpeas and one that needs hours of prep. Not ideal. I was also prepping for a holiday and doing end-of-year accounts, which had taken up a lot of energy.

I’m sharing this because even someone with experience can find it hard. Not because the guests are difficult, but because you want to create something special for them.

And there needs to be a balance.

Too many planned meals can suffocate your social plans. A last-minute trip to a riverside bar, an impromptu dinner out, or that Drag Queen Bingo you’ve been fancying becomes stressful if you’ve got food at home that needs eating.

But not doing enough prep means you’re shopping, cooking and fretting while people have made the effort to come and spend time with you.

Here’s how I got my act together.

I wrote down all my recipe ideas, then looked at how many days my guests were staying. I worked out when we might eat out first: a brunch somewhere, or dinner before a wine bar visit, and blocked those out. That immediately took the pressure off. I didn’t need to plan those meals.

Then I filled in the rest. A brunch for five on Friday. A BBQ on Sunday. A few other meals in between. And I kept it flexible. If dinner out shifted from Saturday to Friday, I just swapped the days around. No drama.

The key thing: if I felt overwhelmed by just the thought of everything I needed to cook or buy, I’d stop and ask myself how I could make it easier without losing the deliciousness.

That might mean making a sauce a week in advance and freezing it. Roasting a big tray of vegetables on the BBQ or in the oven beforehand. Choosing dishes that just need assembling on the day. Or picking recipes that stretch across more than one meal, like a mojito slaw that works at a BBQ and then stuffed into tacos the next day, or a chimichurri that’s drizzled over grilled vegetables one evening and spooned over eggs at brunch.

A friend also asked if she could bring some dairy-free and gluten-free banana and walnut muffins for one of the brunches. That was a hell yes.

I also wrote a short prep plan for each day. Nothing complicated, just a few lines: take that sauce out of the freezer to defrost, mix the salad dressing, that kind of thing. Because if I’m relying on my middle-aged brain after a couple of glasses of wine and a lot of good conversation, things get missed.

I served Romesco cauliflower tacos with a mojito slaw, an easy BBQ, and many other things besides.

Feeding your guests matters, but not as much as being grounded and present with them. They’ve come to spend time with you, not to watch you recreate scenes from The Bear while they sit awkwardly at the table.

That’s the goal.

And I can honestly say that weekend with friends was the most fun I’ve had in a long time. Conversations that mattered, every minute enjoyed.

Are you a planner or a wing-it cook when guests come to stay? Tell me in the comments.

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Hi, I’m Mel Norman
Founder of Yes! You Can Eat This,

I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Through my Substack, Yes! You Can Eat This, I share flexible recipes, flavour-led ideas and ways to make cooking feel lighter. So you can reduce decision fatigue, save time and fall back in love with everyday meals.

I’m also a judge for the Free From Food Awards and live in Cambridgeshire, in the land of big skies, where much of my cooking, writing and thinking begins.

If you’re hosting a bbq, a summer picnic, a birthday party, a Sunday roast with your in-laws, or some other event that’s already giving you a headache, and your guest list includes people who can’t eat meat, or dairy, or gluten, potatoes, or a combination of other needs, then...

Email me at mel@media-sauce.org

That’s it.

Tell me who’s coming, what they can’t eat, what kind of thing you were hoping to cook, and I will write back with actual, useable ideas. Not a list of substitutions copied from the internet.

Real suggestions, from someone who has spent a long time working out how to make inclusive recipes and menus, so everyone round the same table can eat the same meal, without anyone feeling like the awkward one who needs a special plate or that they are missing out.

I started Yes! You Can Eat This because I got tired of being the one who needed the special plate. My partner Julian eats everything. I sadly don’t. And for years, that meant either making two separate dinners, or one dinner that quietly left me out of half of it. It used to be even more of a struggle when I hosted a bigger group.

So this is me offering to help you avoid that. However big or small the problem feels. Whether it’s one dietary need or four clashing ones and someone who won’t eat green veggies.

Whether you're an experienced host who's having to think differently rather than reach for your usual go-tos, or you don’t really enjoy cooking for a group and not sure why you offered to host :-)

Just drop me an email, and tell me what you’re planning. I’ll help you work out how to cook once and have everyone actually eat together.

No catch. I just really like solving food puzzles, and I’m passionate about people connecting and feeling included over food.

Go on. Tell me what’s coming up.

Mel x

If you already follow my notes, then I am sending you a big thank you.

If you are unsure what I am talking about then check out the info below.

Notes is a new space on Substack for us to share links, short posts, quotes, photos, and more. I plan to use it for sharing recipes, tips, and thoughts.

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Head to substack.com/notes or find the “Notes” tab in the Substack app. As a subscriber to Yes! You Can Eat This, you’ll automatically see my notes. Feel free to like, reply, or share them around!

You can also share notes of your own. I hope this becomes a space where every reader of Yes! You Can Eat This can share thoughts, ideas, and interesting quotes from the things we're reading on Substack and beyond.

Why Substack Notes

Fellow writers and readers are spending time in Notes for a variety of reasons.

Ted Gioia sees Notes as a forum for dialogue.

The idea behind Notes is simple. Millions of people now participate in Substack as writers and readers—but much of this is built on long articles and essays. We now have a forum for dialoguing and sharing shorter posts.

Chris Ryan is drawn to Substack as an alternative for legacy social media.

One of my main reasons for joining Substack was to wean myself off exploitative social media platforms. I’m hoping this is going to help move us along on that journey!

Sherman Alexie wants to create a kind and creative new space in Notes.

I’m going to focus on being positive, with my own thoughts and photos and by linking to songs, stories, poems from around the web and from other Substacks.

If you encounter any issues, you can always refer to the Notes FAQ for assistance. Looking forward to seeing you there!

Love Mel x

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The first time was nineteen years ago. I was producing a festival in London and had taken four days off to decompress after long, sugar-filled months of multi-tasking, planning something to an inch of its life. I lived constantly with the fear that I’d missed something. An event with two speakers instead of three. That sponsor I was supposed to get back to. When you’re concentrating on one thing, you worry the items on your to-do list that don’t have your attention will be the one thing that goes wrong.

So I didn’t have the energy to plan a holiday. I decided on a new zen approach instead: I’d figure it all out when I arrived.

The first evening I was nervous. I hadn’t booked any activities, didn’t know where I could eat, couldn’t drive a car back then either. But I let all of that go and fell into flow, and it was amazing. I made a friend on a boat and we travelled around the island together, since she could drive. We visited stunning bays with pine trees and clear, swimmable seas. Meals were wonderful, easy, unhurried. We had a truly wonderful time.

For some reason, maybe too much planning in my life, I wanted to relive that experience. To holiday there as a middle-aged woman with my partner, in a place that means a lot to me.

And because I wanted it to be perfect, ironically, I spent weeks planning. I researched hotels, noted all our usual food requirements, and looked into every nearby eating option so thoroughly I could practically recite the menus. We got a hotel next to a boat taxi so we could reach Ibiza Town without a car. Check. A balcony overlooking the sea. Check. A spa and gym for if it rained. Check.

When we arrived, the first thing we were told was that the spa and gym no longer existed, which was a surprise, given how happy everyone looked on their website lounging in the sauna.

The breakfast that had top marks from reviewers, including those with food intolerances, had been pared right down. We figured out that new owners had taken over and a lot had changed.

Rather than go with the flow that had worked so well for me before, I doubled down on control and let fear take over. For me, it always starts with food.

Many of the places I’d earmarked to eat had either changed their menus or hadn’t opened for the season yet. All that careful research dissolved.

Something I ate the first day at the hotel disagreed with me badly. My stomach was sore, I bloated up, and honestly felt fat and old.

Then fear started seeping into other parts of my life. I hurried us to the boat taxi well before it was due to leave. Moaned about the five-day rain forecast. Fretted about clothes that no longer fitted because of the bloat.

I had gone into full production manager mode. Hyperaware. Fearful. Alert to everything.

Any chance of relaxing was disappearing fast.

That production manager mode appears occasionally, usually when I’m being very organised or very fearful. It’s helped me accomplish some genuinely hard things: renovating our house, producing films and festivals, even running an online disco during Covid.

But when it shows up, it has my partner scurrying off to his home office as I follow him with a to-do list and a deadline.

Unlike before, when I could shake it off and get on with the holiday, post-menopause I can slip into that mode just as easily but can’t switch it off nearly as fast. My body clings to that fight-or-flight response like a koala to a gum tree.

On our first few days there, my partner asked me why I was getting so worked up. We were on holiday. We were supposed to relax and enjoy ourselves, and who cared if we needed to bring an umbrella when we left the hotel.

That’s when I felt a small crack in my heart.

I wasn’t only ruining my own holiday. I was ruining his too. I love the efficiency of that part of me, but I hate how much fear and worry rides in alongside it, the low-level tension that seeps into everything I’m doing. I’d wanted to give him a wonderful time, and my worry about food had made me try to control far more than I ever would have done travelling alone.

It was a chat with a woman selling jewellery at the market that helped me most. We talked about her home in Spain, in danger of flooding, and the decision she’d made to stay and surrender rather than let fear dictate her choices. Something in me began to open.

I let go of the fear, made a tearful apology to my partner, and accepted that even though I’d planned so carefully, this wasn’t the holiday I’d expected. It took a few days to properly come back to myself.

Then I surrendered.

To eating the same breakfast every day at the hotel. To needing jeans, a jumper and my anorak rather than shorts and flip-flops (thank you, organised me). To the idea that maybe, just maybe, I could enjoy the holiday I actually had, rather than the one I’d wished for.

Then things started to change.

We had a balcony picnic with a gorgeous poke bowl, gluten-free beer, and some wonderful snacks we’d found nearby. I discovered a place opposite the hotel with a breakfast I genuinely enjoyed. Without the gym, we promised ourselves we’d swim in the sea whatever the weather. We started a new TV series for the rainy evenings, and found an amazing vegan restaurant on the other side of the island that even did a wonderful gluten-free dessert.

All these magical things started appearing the moment I relaxed.

I couldn’t control the hotel. But I could control my approach.

Slowly, little by little, my shoulders came down. And I started enjoying the holiday I had, not the one I’d wished for.

It was harder than I expected to get there. Control felt like protection. Less chance of getting ill. A way of delivering the holiday I’d promised my partner. But none of that was really true. It didn’t stop me getting ill, and it made my partner distant. However much I wanted it, I couldn’t recreate the holiday I’d had before.

Flow is a comfortable place. For me, it’s where recipes get created, where writing happens, where whole days pass with quiet effortlessness. Where chores get done with whatever energy you happen to have. Where unexpected encounters and small synchronicities feel exciting rather than inconvenient. It’s where joy and wonder live.

There isn’t much room for fear in flow.

I was once told you can’t experience fear and love in your body at the same time. It’s one or the other.

I’ve been thinking about that a lot since Ibiza.

When you have intolerances or complex dietary needs, eating stops being simple. You stop trusting your body, or the menu, or the person who told you it would be fine. You start planning harder, researching more, controlling what you can, because the alternative feels too risky, and fear sneaks in through the quietest door.

Slowly, without noticing, something that should bring joy carries a low hum of anxiety instead.

That’s what happened to me in Ibiza. The fear wasn’t really about a dodgy breakfast. It was years of navigating food that doesn’t work for me, of getting it wrong despite my best efforts, of not wanting to ruin things for other people or for myself. The control was my attempt to outrun all of that.

But flow doesn’t work that way. Joy doesn’t work that way.

None of our best holiday moments were on my carefully researched list. The stormy swims. The quiet beaches. The plant-based cheesecake that looked like a work of art. They were what happened when I finally looked at what was actually in front of me.

Food should be one of life’s great pleasures. And it still can be, intolerances and all. But sometimes we have to notice when fear has quietly moved into the kitchen and started seeping out into everything else, and gently show it to the door.

Have you ever noticed fear creeping into your relationship with food or eating out? I’d love to know how you navigate it. Let me know in the comments.

Leave a comment

Welcome to the Summer Social Series. Over the coming months I’m sharing recipes and ideas for inclusive, joyful summer eating, from easy BBQs and grazing boards to no-cook meals and travelling with dietary needs.

Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table, you’re in the right place. Subscribe below so you don’t miss a thing.

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Hi, I’m Mel Norman
Founder of Yes! You Can Eat This,

I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Through my Substack, Yes! You Can Eat This, I share flexible recipes, flavour-led ideas and ways to make cooking feel lighter. So you can reduce decision fatigue, save time and fall back in love with everyday meals. Paid subscribers get access to all the recipes, and also the ‘how’ the menus, easy prep guides, capsule recipe collections that show you how to transform meal times.

I’m also a judge for the Free From Food Awards and live in Cambridgeshire, in the land of big skies, where much of my cooking, writing and thinking begins.

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Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table,

To make sure you don’t miss any posts, subscribe below.

Subscribe now

Ingredients are one thing to think about when making a grazing board, but the other is the layout. I used to scroll Pinterest and try to copy boards I loved, only to end up with a mishmash of patterns and arrangements that definitely didn’t have the wow factor.

So I started looking for easier ways to do it. And I’ve uncovered some simple templates that take so much of the stress out of it.

I even used one for my partner’s birthday party last year. It went down really well with meat eaters and veggie-reluctants alike. And some of that was genuinely down to how it looked.

The templates take the guesswork out of where everything goes, so you can spend less time arranging and more time enjoying it. They make things cheaper too, because you only buy the ingredients you need.

This is about making everyday cooking easier when multiple food needs are part of life, whether that’s intolerances or preferences like veggie, vegan or plant-based. So dinner feels less like a problem to solve and more like something you can share and enjoy together, even on the busy, ordinary days.

If you find this useful, please click the heart, leave a comment or re-stack. It helps others find this content too.

If you haven’t read part one yet, which goes over the ingredients that work well for your grazing board you can find it here.

Template 1:

The “Anchor + Rivers” Layout

Great for beginners. Always looks elegant.

Read more

Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table. Then this is for you.

Using my lived experience I can help dinner feels less like a decision to solve and instead something you can share and enjoy together, even on busy days.

To make sure you don’t miss any posts, subscribe below.

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I don’t think I have ever been to a BBQ without a potato salad sitting proud of place on a garden table. It’s as much a fixture as the slightly overdone sausages and the ‘master’ griller who usually hoovers and offers unsolicited advice on the best way to cook a burger.

Homemade potato salads can be genuinely lovely but on the other hand, shop bought ones, almost always disappointing. But both tend to come buried in mayonnaise, which rules them out for anyone avoiding eggs or just fancying something lighter.

So here are two no-mayo potato salads that actually deliver on flavour. The first is a herby potato salad with dill and other fresh herbs of your choice. Fresh, simple and honestly better when made the day before.

The second is a pickled green bean and potato salad. It is a fantastic summer comfort dish with it’s hint of sweetness and tang. It works well alongside grilled food and is often found on a German table as a side dish with or without the potatoes.

Both potato salads are dairy-free, gluten-free and egg-free. They are genuinely good enough that nobody will be asking where the mayo version is. And because both can be made well in advance, you’ll actually get to enjoy the party you’ve spent all morning prepping for.

Why do these work so well for a barbecue?

Both salads are better at room temperature than straight from the fridge, which makes them ideal for outdoor eating. They also travel well. And because there’s no mayo, there’s no anxious glancing at how long they’ve been out in the sun.

They’re also work for everyone at the table, as long as people can eat potatoes. whether people are avoiding dairy, eggs, or gluten, or just want something that actually tastes good.

And if you have any one who can’t eat potatoes, why not try these with roasted radishes. Don’t knock it till you try it. They taste amazing.

I’ve served this to meat-eaters, veggie recluctants and have always had positive feedback.

Herby potato salad with capers and feta

When I recently made this dish for a BBQ a friend positioned herself next to the bowl and couldn’t stop eating it. The flavour is that good.

Becuase this is less of a recipe and more about guidance, you can add what makes your tastebud sings.

How to make the salad.

Cook baby potatoes, cut in half or quarters, till soft but not falling apart. Drain them.

While they are cooking, pour a generous amount of olive oil in a small bowl. Finely chop up your soft herbs till they turn a darker green. They need to be able to coat the potatoes like a sauce.

Use a mix from this list dill, basil, parsley, chives, garlic chives, mint and tarragon. If using mint, I would usually add ⅓ of what you add of the other herbs. Pile on more herbs than you think is reasonable.

Add salt, fresh lemon juice or white wine vinegar to taste, finely cut fresh spring onions, chopped capers, or finely cut chilli if you fancy, and mix together. A small pinch of sumac adds a brightness and colour to the dish too. And then pour over the warm potatoes and turn them till they are coated in the oil.

Warm potatoes drink the dressing up in a way that cold ones simply don’t. And if you cook the potato with their skins on then you need a cut side to help absorption.

Taste it and see if it needs more of one herb or another, more seasoning or oil for your taste.

Before serving I turn the potatoes to re-coat them in the oil then I top it with crumbled (vegan) feta and some ripped herb leaves.

Keep in the fridge till you need it. It is fine cooked the day before. If you leave it any longer than that some of the herbs will loose their bright green colour.

Pickled green bean and potato salad

Frequently asked questions

Are these potato salads suitable for coeliacs?

Yes, both recipes are naturally gluten-free. They contain no wheat, barley, or rye ingredients. As always with a coeliac diet, check that your vinegar, and any packaged ingredients are certified gluten-free and not made in a shared facility.

Can I bring these to a BBQ where I don’t know what other people are eating?

Yes, you can bring either. They’re both free from dairy, eggs, gluten, celery and meat so they work for vegans, vegetarians, and most common food intolerances. Label them if you’re bringing them somewhere with serious allergy concerns.

What herbs work best in a herby mayo-free potato salad?

Take your pick from the ones I mentioned above. Parsley, dill, chives, mint adds freshness but start with about a third of the quantity of your other herbs. Tarragon is lovely if you’re feeling bold. A mix almost always works better than one herb alone.

Is potato salad without mayo suitable for being left out at a BBQ?

Much more so than a mayo-based version. Without eggs or dairy in the dressing, these salads are far more stable in warm weather. They’re designed to be eaten at room temperature and will hold up well for a couple of hours outside.

Can I adapt these if someone at the table is also nut-free or soy-free?

Both recipes are already free from nuts and soy. No substitutions needed.

Can I make these ahead?

Yes, both salads are better made ahead. The herby potato salad is best after a few hours (or overnight) in the fridge. The pickled bean and potato salad deepens in flavour as it sits. Both should come to room temperature for 20–30 minutes before serving.

What’s your favourite BBQ side dish that often ends up on your table?

Leave a comment

P.S - Did you know I have a Capsule Recipe Collection that I use in my own kitchen? 10 flexible recipes, simple prep ideas and mix-and-match menus for quick weeknight dinners to BBQs and weekends with friends and much, much more. So you can cook once, eat together, and stop overthinking what’s for dinner.

Hi, I’m Mel Norman
Founder of Yes! You Can Eat This,

I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Did you know that tapping the HEART❤️ at the top or bottom of this post helps more people discover this newsletter? It makes my day so go ahead and give this some love

Yes! You Can Eat This is about making everyday cooking easier when multiple needs like food intolerances or preferences like a veggie, vegan, plant-based diet are part of life. So dinner feels less like a decision to solve and more like something you can share and enjoy together, even on the busy, ordinary days.

It is for those who have multiple needs and for the loved ones who feed them. ❤️

Welcome to the Summer Social Series. Over the coming months I’m sharing recipes and ideas for inclusive, joyful summer eating, from easy BBQs and grazing boards to no-cook meals and travelling with dietary needs.

Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table.

We’ve all seen them. On Pinterest, Instagram, in glossy lifestyle magazines: beautifully arranged, colourful boards overflowing with ingredients. Wooden, rustic slate, artfully casual.

“Oh, I just threw it together,” the host says as they waft their hand.

Hmm. Did they, though?

Whether colour-coordinated or scattered like edible confetti, grazing boards can look like mini works of art. But if you’ve ever tried making one yourself, you’ll know they’re not quite as effortless as they appear.

When I first had a go, mine came out looking messy and uncoordinated, like I’d thrown the ingredients from a height in some sort of Jackson Pollock-style experiment. Not quite the vibe I was after.

They’re definitely trickier than they look. But I find they’re also magic, especially when you want a no-cook option that still feels genuinely impressive, for lunch, a relaxed dinner, or as something to share when friends come round.

When I have people round everyone reaches in and makes their own flavour combinations and then go back for more. It feels abundant and joyful and a little bit adventurous.

If you don’t eat dairy, meat, or gluten, it can feel hard to know what to include and what to avoid. That’s where I come in. I’ll help you choose ingredients that work for your intolerances and your guests’, plus share a few simple layout ideas so your board looks gorgeously artful rather than like a fridge explosion.

And because pre-made bits for these can add up surprisingly fast, we’re keeping this inclusive, delicious, and easy on the wallet too.

In Part 2, I’ll share some templates that take the guess work out of making your board and in Part 3 I’ll show you how to turn your board into a full low- or no-cook meal perfect for summer celebrations. But first, let’s focus on the ingredients.

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A quick note if you’re hosting guests who eat meat, dairy, or gluten

If you’re comfortable having those foods on the table alongside your own, I’d suggest making a smaller separate board for them. It means everyone gets their own version, and there’s no cross-contamination to worry about.

Double check with your guests that they would feel comfortable with this too.

What to use as a board

You don’t need anything fancy. I’ve used a large wooden chopping board, a big serving plate, a piece of slate, and even a non-patterned tray. Any shape goes: rectangle, circle, oval, whatever you’ve got. The ingredients are your heroes so the board should just be the container and fade into the background.

Building your board: the key is colour, texture, and flavour

This is where the fun starts. The basic principle I use is simple: have a mix of crunchy, creamy, pickled, fresh, salty, and savoury all sitting next to each other. When you get that balance right, people come back from more.

If you are buying pre-made elements then please check that the ingredients work for everyone. A simple tip is to keep the packaging of the item so if anyone has any questions or wants to check it themselves they can.

Here are some of my favourite combinations.

Vegetables

Radishes add colour, crunch, and a gentle peppery bite that cuts through the richer ingredients. Raw or roasted carrots are a reliable favourite, but throw in some purple or yellow ones if you can find them.

Pre-cooked beetroot is one of my go-tos: it’s sweet, earthy, and looks stunning. Add cucumber or baby cucumbers, celery, a mix of baby tomatoes in different colours, and some pepper slices for sweetness. Add a little oil or balsamic vinegar and a sprinkling of herbs and you’re already most of the way there.

Fruit

This is the bit people are sometimes unsure about, but a handful of blueberries or strawberries, a few orange slices, or some thinly sliced apple (toss it in a little lemon juice to stop it browning) adds a freshness that works really well. Dried fruit works well too, just check for sulphites if that’s a concern for anyone at the table.

Bread and crackers

Toasted and quartered gluten-free pittas are brilliant here, as are good gluten-free and dairy-free crackers or oat cakes. If you happen to have gluten-free focaccia that is a bonus. Choose a mixture to keep it interesting or go for the minimal one option approach.

Pickled bits

I find they cut through everything else and give a lovely burst of tang. Sliced gherkins are classic. Pickled onions work beautifully, kept whole for a bit of drama or cut up if you prefer. Pink pickled onion slices are worth seeking out if you can find them: the colour is fantastic. Pickled red cabbage adds both flavour and colour that looks gorgeous against the other ingredients.

Other good things

Olives, sun-dried tomatoes, and jarred roasted red peppers drained and sliced. These are the things that make a board feel special rather than just healthy and as an added bonus they don’t need any or much prep.

Dips

My nut free beetroot dip works really well on a grazing board as the pink colour adds to the whole mood.

Hummus is always a reliable fallback, and you can switch it up by making one with a butterbean or just buy a good supermarket one if you are short on time. You can always add oil, herbs or spices on top to bling it up.

Both recipes are below.

• Hummus (buy or make. This recipe works really well)

Whip up some garlic and herb plant-based cream cheese then add a splash of plant-based neutral sweetened milk to dilute it a bit. At a BBQ I found some meat and dairy eaters who couldn’t stop eating it. Having no idea it was dairy free.

A small dish of good olive oil with balsamic for dipping and a sprinkle of salt or dried herbs is simple but never fails. And if you have leftover pesto, thin it with a little olive oil and add it in. Just check it suits everyone at the table first.

Dairy-free cheese

These can be hit or miss but if you find a good cashew nut cheese they add a perfect umami flavour to the board. Just double check that no one has a nut allergy.

The finishing touches

A good chutney pulls everything together in a way that’s hard to explain until you try it. Caramelised onion or chilli jam both work brilliantly alongside the dips and the crackers. Just check the labels before you serve, because these can be sneaky with hidden ingredients.

Have you ever made a grazing board? I’d love to know what you put on yours,

Leave a comment

I look forward to working with them soon.

Welcome to the Summer Social Series. Over the coming months I’m sharing recipes and ideas for inclusive, joyful summer eating, from easy BBQs and grazing boards to no-cook meals and travelling with dietary needs.

Whether you’re cooking for food intolerances, mixed dietary needs, or simply want easy, delicious food that works for everyone at the table,

To make sure you don’t miss any posts, subscribe below.

Subscribe now

Recently I did something a little different and did a collaboration with my lovely colleague . She invited me to be part of her 3 x 1 series, how to prep an element like protein once and then use across three meals. After chatting with her, I decided to do it with a sauce.

It’s something I naturally do in my own kitchen, especially when I want cooking to feel easier. Make one thing that’s full of flavour, then let it turn into a few different meals across the week.

We chose my creamy Romesco sauce recipe and Betty created two dishes and I created these Romesco cauliflower tacos with mojito slaw.
Smoky, fresh, crunchy, a bit messy in the best way.

It’s the kind of meal that feels fancy without being complicated.

It received 10/10 from all my taste testers who have been pestering me to share the recipe with them :-) and it has also become kid approved too after cooked it for hers.

And what I love most about this way of cooking is that it takes the pressure off.
You’re not starting from scratch every time.
You’re building from something you’ve already made.

If you’d like to see what amazing dishes Betty created from the same sauce and all the recipes including the tacos, you can find her post here:

Betty Eatz Newsletter

Big Batch Romesco Sauce = 3 Meals

Hello from Southern California! If you like tacos, kimchi, seasonal produce, and bright flavors, you’re in the right place…

Read more

5 months ago · 31 likes · 20 comments · Betty Williams

If this way of cooking feels like it might make things a little easier, the membership is where I share more of the how behind it. The small shifts, flexible recipes and ideas that help you cook once and eat well all week, without overthinking it.

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If this resonated, would you send it to one person who’d love it too? It helps me more than you know.

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But the more people you gather, the more likely it is that someone at the table has extra dietary needs.That’s just the reality of socialising now, and honestly, it’s easy once you have the right recipes.

This last week we had a few days of over 30 degrees here in the UK. Very rare in May, so I decided to start this series now.

This is for people with food intolerances or preferences, whether that’s gluten-free, dairy-free, veggie, vegan, or plant-based.

And for the people who cook for them, whether that’s every day or just when everyone gets together.

And for those who also want to enjoy tasty plant-forward meals that have won’t have you feeling as if you are missing out.

Over the coming months I’ll be sharing easy, inclusive, no-cook ideas, BBQ recipes that work for everyone, grazing boards that genuinely cater for mixed needs, and how to manage dietary needs on holiday.

Drop me a message if there is anything you would like to see or if you have any questions you would like me to answer.

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Want to go deeper? Paid subscribers get the full archive, exclusive recipes, flexible menus for social occasions, and practical guides covering everything from weeknight dinners to hosting with mixed dietary needs. Less stress, more flavour, more joy. Upgrade below and get access to everything.

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If you find this useful please click the heart, comment or re-stack as it helps others find this content too.

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Something a little different this week.

I was invited by to be a guest chef for her Nest Wellness community, which was a lovely thing to be part of. I shared my chickpea and cumin salad with her, and she interviewed me too, where I talked about my slightly complicated relationship with chickpeas.

Which is this: as a veggie, I eat a lot of them. I’m just find them a bit ‘blah’.

So when I tell you this salad is genuinely good, you can trust that I mean it.

The salad is heart healthy, grain free, and packed with fibre and protein. It works beautifully for vegan, plant-based, and veggie diets and is naturally gluten free.

It’s also one of those dishes that travels well, which makes it a good one for BBQs, picnics, easy lunches, or a relaxed dinner with whatever protein you fancy alongside.

You can read Beth’s post below, including the full recipe and the interview.

You can read Beth’s post here ↓

Nest Wellness by Beth Bollinger

chickpea salad

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5 months ago · 15 likes · 8 comments · Beth Bollinger and Melissa Norman

P.S - Did you know I have a Capsule Recipe Collection available (LINK) that I use in my own kitchen? 10 flexible recipes, simple prep ideas and mix-and-match menus for quick weeknight dinners to BBQs and weekends with friends and much, much more. So you can cook once, eat together, and stop overthinking what’s for dinner.

Click here if you would like to access the special offer.

Hi, I’m Mel Norman
Founder of Yes! You Can Eat This,

I’m help busy home cooks navigate multiple food intolerances and/or food preferences without losing the joy of eating together.

I help people go from cooking multiple meals and feeling overwhelmed… to creating one easy, inclusive dish everyone at the table can share and enjoy.

My approach is about ease, flavour and flexibility. Food that works for real life. Meals that feel abundant, not restrictive.

My work is shaped by my own lived experience of being veggie with food intolerances, and cooking in a household where my partner eats pretty much everything. It’s where my “cook once, eat together” approach was born.

Through my Substack, Yes! You Can Eat This, I share flexible recipes, flavour-led ideas and ways to make cooking feel lighter. So you can reduce decision fatigue, save time and fall back in love with everyday meals.

I’m also a judge for the Free From Food Awards and live in Cambridgeshire, in the land of big skies, where much of my cooking, writing and thinking begins.

Because eating out is not just about the food.

It’s about time with friends or people you love.
A night off cooking.
That little feeling of being looked after while someone else does the work in the kitchen.

Maybe you order something a bit naughtier than usual.
Or just something different that would take an effort to cook at home.

And let’s be honest, with rising prices, eating out feels more like a treat than ever.

If you’re reading this and thinking it doesn’t impact you because you don’t have food intolerances or preferences, I’d bet someone you’ve eaten with recently has had some of these experiences.

Here is just a few of them.

• I’ve had to calmly explain the difference between vegan and vegetarian to a waiter who didn’t know there was one. Then hoped that information made its way to the kitchen so I didn’t end up with a dish full of dairy.

• Before a friend’s birthday dinner, I had four separate conversations with a restaurant just to check if there would be something I could eat so I could attend. They first suggested dishes I couldn’t have, then had to speak to the chef, and eventually came back with one option that worked.

• I’ve been asked to sign an online disclaimer while sitting at the table with my friends, before I was even allowed to order.

• I’ve been handed a full folder of small-print allergens because staff weren’t allowed to tell me what did or didn’t contain gluten or dairy. So I sat there cross-referencing, with my middle-age reading glasses while everyone else waited to order, the folder taking up half the table.

• I’ve been to a restaurant chain that stopped marking dishes as veggie, vegan, dairy-free or gluten-free. Which meant long back-and-forth conversations with a waiter who had to keep checking with the kitchen what each dish contained.

• I’ve been served food that did contain gluten or dairy, then I was met with frustration when I asked the waiter to double-check.

• And often, the dish I can have is just the original meal… with ingredients (and the flavour) removed. Which is why I often end up ordering chips.

This is the opposite of how I cook at home.

I build meals so everyone can eat and enjoy them, not meals that get stripped back until they’re “safe”. Meals that are inclusive but also full of flavour.

Most of these eating out experiences I’ve listed come from good intentions.
Or at the very least, places trying to protect themselves.

But none of it helps with what eating out is actually about.

Connection.

Instead, it can bring awkwardness while you’re trying to enjoy your drinks.
Embarrassment when your main arrives.

That underlying feeling of being the “difficult one”, even when you’re trying not to be.

I worked in the service industry for years, so I see both sides.

But sometimes, I just want to scream a little.

Because it doesn’t have to be this hard.

And in a time when places need bums on seats, a whole group might not choose a restaurant if one or two people can’t find anything to eat.

And it’s really great that some pubs/restaurants/cafes really get that.

They create amazing experiences.

You get to sit, order, chat and enjoy your food just like everyone else.
Your needs are taken care of quietly, efficiently, and with care.

No fuss.
No spotlight.

Just trust and inclusion.

I’ve been to places where menus are so clearly marked I don’t need to ask a single question.

I’ve been brought a gluten-free bread roll without having to request it.

I’ve had waiters who already knew which desserts would work for me, making it easy for everyone.

I’ve been looked after without feeling like I’ve got a neon sign stating ‘she’s different’ above my head.

I’ve been reassured that the chef gets it and will make something I can enjoy safely.

If you’re choosing somewhere to eat with a group, I’ve found these small things make a big difference:

• Menus that clearly label gluten-free, dairy-free, vegan or other options

• Having current menus online (it saves sooo many phone calls)

• Staff who can answer confidently without needing to “check everything”

• Places that already have one or two naturally inclusive dishes that are full of flavour.

It changes the whole feel of the night.

This is a big part of why I cook the way I do at home.

Food that works for everyone.
No awkward substitutions.

Just food you can share and enjoy together.

Have you ever had a moment like this when eating out?
Or somewhere that got it really right?

I’d love to hear 💛

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P.S – Did you know you can make your food life easier and more enjoyable if you join my membership (LINK)?

P.P.S - Did you know the Substack app can make finding content, engaging with it and building connections sooo much easier?

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Especially when food intolerances or different ways of eating are part of life, it can quietly turn into a lot. More thinking, cooking, more time and energy than you really have.

If you ever:

cook separate dishes to try and satisfy everyone
eat the same few “safe” meals on repeat
or stand in front of the fridge at 6pm hoping an idea magically appears

This guide is the approach I come back to each week. It’s how I make things feel easier without relying on rigid meal plans or starting from scratch every night. It’s complementary for Yes! You Can Eat It paid members. But you can access it with your free access pass.

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It’s not about doing more. It’s about making mealtimes feel easier and more enjoyable.

Inside, I walk you through exactly how I do it. The small shifts that make a big difference. The ways I turn a few ingredients into multiple meals across the week. And how this can work even on busy or low-energy days.

If you’d like a way of cooking that feels more flexible, doable, and a lot less like a daily puzzle, you can unlock the full guide by becoming a paid subscriber or using your free access pass if you want to give it a try.

It’s all there waiting for you ready to be downloaded below.

If this approach resonates and feels helpful, subscribing is an easy way to stay connected.

Do you know if you click on the heart or ‘restack’ this post it helps me reach and help more people who are juggling food intolerances and preferences.

P.S Do you know someone who has to juggling cooking for multiple dietary needs? Did you know you can gift a subscription to Yes! You Can Eat This to make their kitchen life easier?

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But I grew to love Mumbai.

The vibrant colours of clothing set against faded shopfronts and street signs. The smell of spices and incense hanging in the hot, heavy air. It wasn’t a quick love. It was slow, like a simmering makhani dal, deepening over time.

My team were brilliant and quickly taught me the cultural differences I needed to understand when doing business, so we could get the TV show delivered on time and on budget.

One of my responsibilities, though, was health and safety. And this was where I struggled most, trying to balance the BBC’s requirements with a much more relaxed local approach.

I remember a conversation with my production manager when he explained that a cameraman wanted to film using a large camera, on top of a moving car… on a motorway. But it was all fine, he proudly reassured me, because he’d bought some rope and was planning to tie him to the roof.

Needless to say, that led to another conversation about safety.

Outside of work, though, socialising and eating out with my team brought me so much joy and softened the edges of the day. The abundance of vegetable curries, with flavours that bore no resemblance to the ones I knew from home, woke up my tastebuds and made them far more demanding afterwards.

In the best possible way.

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The Mumbai street sandwich was something I steered clear of at the time, as it contained gluten. So when I came across Annada’s Chutney Lovers blog and found her authentic recipes alongside some brilliant creative twists, I was genuinely excited.

We had a chat recently about our shared love of food, and this post was born from that conversation. I was inspired by her recipe, with a gluten-free twist to make it work as a side for everyday meals.

This recipe is all about the chutney.

It’s salty, spicy, and earthy, with a slightly bitter edge that makes it feel grown-up, rounded off with a fresh hit of lime. It’s incredibly easy to make, and I’d gently urge you to make more than you think you need. It’s wonderful in a wrap, drizzled over roasted vegetables, or spooned onto just about anything that needs a little lift.

Even though this version has become a salad, all the original elements are still there. The ingredients are chopped small so that each mouthful holds a mix of flavours, very much in the spirit of Annada’s original recipe and to her husbands requirements.

The sandwich itself becomes a garlicky, buttered breadcrumb topping — bringing that toasted crunch and buttery warmth you’d expect from the original, just in a different form.

It wasn’t as easy to adapt as I thought it would be. The chutney originally was more of a paste as it was going in a sandwich so I needed to find away to keep the flavour but allow it to coat the veggies. Making it with boiled potatoes first meant it didn’t quite have the flavour and texture needed to turn this into something special. So after discussing it with Annada we agreed that we would roast the potatoes and also add flavour with spices.

As always, this went to my taste testers before I shared it with you and I included two versions of Annada’s base sauce, because I genuinely couldn’t decide which was better. And apparently nor could the taste testers either.

One with just oil, and one with vegan mayo, for a creamier option.

The result? Some taste testers loved the stronger flavour of the original version. Others went straight for the creamier one. So I’ve included both so you can choose your adventure.

This salad works brilliantly as an easy side to burgers, veggie kebabs or even a curry, bringing a fresh, punchy twist to the plate.

It isn’t a pretty salad but it is a robust one with lots of earthy flavours and crunch from the salad ingredients and breadcrumbs and tastes lovely.

So thank you to Annada for allowing me to switch up this recipe into a deconstructed sandwich/salad as the chefs might call it. 😊

You can find the original recipe here and my everyday gluten-free twist below.

The Mumbai (Bombay) Salad

Dairy-, egg-, soy-, gluten-, and nut-free

Also works also for a vegan, veggie, plant-based diet too.

• Serves 3-4 as a side

40-45 minutes to make.

Ingredients

To make the potatoes

• 200g baby potatoes or larger ones (unpeeled) chopped into small cubes.

• 1/4 teaspoon of mild chilli powder

• 1/4 teaspoon of cumin powder

• 1/4 teaspoon of coriander powder

• Sprinkle of garlic powder/granules if you have (optional)

• 1/2 teaspoon of lime juice

• 1 tablespoon of olive oil

Salad ingredients

• Two medium tomatoes (approx 160g) chopped into small cubes

• 160g (approx )cucumber chopped into small cubes

• 150g cooked beetroot chopped into small cubes (here we are using vacuum packed beetroot for ease. Choose one that is packed in it’s own juice, not one in vinegar)

• A quarter of a red onion cut finely (optional)

• A few handfuls of lettuce roughly chopped (optional, but it looks nice for serving)

Coriander / cilantro chutney

• 2 cups roughly chopped coriander/cilantro including the stems (about 1 thick bunch or 2 puny bunches) around 45g

• 1 medium heat chilli with the seeds taken out.*

• 1 medium clove of garlic minced

• 1/4 cup pumpkin / pepita seeds

• 3/4 teaspoon salt

• 6 teaspoons fresh lime juice

• 3 tablespoons of water to loosen it

• 2 tablespoons of olive oil

• Vegan mayo (optional, see notes below)

This makes a little less than a cup

Topping

• 2 slices of white gluten-free bread

• 1 small garlic clove minced

• 2 teaspoons vegan butter

*You will be having more of the chutney in your mouth at one time than you would in the original recipe so I used less chilli here than Annada suggests in the original recipe.

How to make

Chop your potatoes and place in a bowl. In a smaller bowl mix together the spices, lime juice, salt and oil, then pour over the potatoes. Then place on a greaseproof covered tray spreading the potato out a bit.

Cook at 200°C fan / 220°C / 425°F / Gas Mark 7 for around 20-25 minutes till the potatoes are cooked and crispy.

While the potatoes are in the oven, make the rest of the salad.

Toast the bread, then blitz in a food processor till you get large rustic breadcrumbs. I prefer larger crumbs, or even torn pieces of bread for this as the smaller ones get soggy quickly.

Heat the butter in a non-stick frying pan, add the garlic, be careful not to let it burn.

Then add the breadcrumbs. Cook on a medium heat till they turn colour, are crispy but not burnt.

When ready, put it aside in a bowl while you make the chutney.

• Blend all the chutney ingredients apart from the oil into a smoothish paste. When you have the right consistency then stir in the olive oil.

• The chutney has a bit of a kick :-) but if you would prefer it with less then use a drizzle of maple syrup to balance the heat or make it creamier with some vegan mayo. To do this, add half a tablespoon of mayo at a time to the sauce and mix in taste it till you get the flavour and creaminess you are looking for.

• Store the chutney in a glass container in the refrigerator till you need it. It keeps it’s colour for a few days.

Chop up the veggies but keep the beetroot separate for the moment as they tend to stain things easily.

Mix the cooked potatoes, with the veggies and add the beetroot. Add half the chutney and lightly mix. Place the lettuce, if using, around the edges of your serving bowl or plate. Then tip the veggie and potato mix in the centre of the lettuce ring. Add generous blobs of the chutney on top, and sprinkle the breadcrumbs on top and it’s ready to serve.

Suggestions/swaps

• This salad is easily scalable and works well for a party or event. Just keep the cut beetroot away from anything else until you are ready to eat it, otherwise it will get friendly and share it’s juice with the other ingredients. Only add the breadcrumbs at the last minute.

• Make 3 xs more crispy spicy potatoes than you need then use them in other meals. On a salad, as a side, in a potato hash.

• If you don’t have all the spices or lots of time then swap them and just add one to one and a half teaspoon of mild chilli powder instead.

• If you want to eat dairy or gluten then just swap the gluten-free, dairy-free bread/butter out.

• For this recipe we use precooked beetroot from a supermarket. It makes it easier and quicker to put together and reduces one element from your list.

• You can make most of this in advance. The chutney keeps for days, although it can loose its colour after two days and the potatoes can be made a day in advance too. Then you just have to cut the veggies, heat the potatoes, breadcrumbs and assemble. Always only mix in the beetroot when you are ready to serve.

• It’s difficult to find gluten-free breadcrumbs so this is an easy way to do them. Best to make them last minute or reheat them up in a frying pan before you serve.

• Roasting the potato with the spices does add a bit more flavour but if you don’t want to roast your potato pieces just used boiled potato then cut them into small pieces. If you do this option then I would toss the potatoes in some oil and squeeze of lime and finish with some salt while they are hot. This will add some more flavour.

If you enjoy recipes like this, the membership is where I go a little deeper. Not just what to cook, but how to make it work on busy days, for mixed diets, and for sharing with others.

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This time last year

P.S - Did you know that the Substack app can make finding content, engaging with it and building connections sooo much easier?

Get more from Melissa Norman in the Substack app

Available for iOS and Android

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Hi, I’m Mel, founder of Yes! You Can Eat This.

I help busy home cooks navigate food intolerances and mixed diets without losing the joy of eating together.

Through flexible recipes and simple approaches, I make it easier to cook once, eat together, and create meals that feel abundant, not restrictive.

Subscribe now