• 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

  • 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

  • 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

  • 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

  • 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

  • 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

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  • 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