Pink eggs & beetroot with yogurt & chilli butter

Make this colourful salad which is special enough for entertaining. Enjoy as part of a breakfast or lunch spread served with warmed flatbreads

Curried bean stew with coconut & coriander drizzle

Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too

Peanut butter squash curry

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice

Green baked eggs

Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads

Schmaltzy lentils with chicken, olives & lemon

Golden chicken fat (schmaltz) adds flavour to the lentil and kale base in this hearty dish. It makes a moreish midweek meal

Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon

Curried filo pie

Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve

Jamaican oxtail

Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

Jamaican bully beef

Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

Peanut chickpea rice bowl

Make a rice bowl that’s full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day