The bases
These are the reverse-engineered Planthood "secret" bases. Batch-cook them, store them as shown, then each one unlocks a stack of fast meals.
❄️ Freeze
Make big batches and freeze in portions — these reheat straight from frozen.
Creamy Gochujang Sauce
Sweet-savoury Korean chilli sauce — the backbone of the udon and tofu bowls.
Rich Tomato Sauce & Ragù
Deep, slow tomato base for pasta bakes, beans, parmigiana and shakshuka.
Miso Béchamel
Savoury white sauce with miso depth — for lasagne, gratins and bakes.
Basil & Herb Pesto
Vivid green pesto for orzo, minestrone, gnocchi and beans.
Peanut Satay Sauce
Glossy peanut-lime sauce for tofu skewers, rice bowls and noodles.
Thai & Curry Pastes
Aromatic curry bases (Thai red/green, korma, massaman) — fry and add liquid.
Harissa Paste
Smoky North-African chilli paste for chickpeas, aubergine and stews.
🧊 Fridge
Keep these in the fridge; make in smaller, fresher batches.
Garlic & Green Tahini Sauce
Creamy, lemony tahini — drizzled over grain bowls, aubergine and shawarma.
Cashew Crema & Ranch
All-purpose creamy base: plain crema for Mexican bowls, herbed for ranch wraps.
Salsa Verde & Gremolata
Sharp herb sauces that lift beans, soups, roast veg and pasta.
Pink Pickled Onions
Bright, tangy quick-pickle that finishes tacos, bowls, flatbreads and wraps.
Coconut Yoghurt & Raita
Cooling yoghurt sauces (plain, garlic, raita) for curries, mezze and wraps.
Quick Kimchi
Funky fermented cabbage for Korean bowls, pancakes and rice.
