• Cheat’s beetroot biriyani

    Cheat’s beetroot biriyani

    Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it’s full of spices and is a flavourful dish

    Easy
  • Five-bean chilli

    Five-bean chilli

    Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it’s full of nutritious, filling veg

    Easy
  • Little crab cakes & herby tartare

    Little crab cakes & herby tartare

    Use crab to take your fishcakes to the next level. These are ideal for sharing and dunking in our tangy tartare sauce. If you can, use fresh crabmeat

    Easy
  • Double choc & coconut traybake

    Double choc & coconut traybake

    Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate

    Easy
  • Herby orzo & lemon salad

    Herby orzo & lemon salad

    Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

    Easy
  • Lamb & spinach spanakopita

    Lamb & spinach spanakopita

    Make this stunning spanakopita – ‘spinach pie’. Traditionally made with filo pastry, feta and spinach, here we’ve added lamb, slow-cooked in stock

    More effort
  • Gooseberry chutney

    Gooseberry chutney

    Have a glut of gooseberries in the garden? Enjoy this gooseberry chutney with your favourite cheeses and crackers. It also makes a lovely gift

    Easy