Polish chocolate & walnut cake

This deliciously delicate chocolate layer cake is a true showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts

Veggie nuggets with summer slaw

Made from protein-rich quinoa and peanut butter, these flavoursome nuggets taste great served with our healthy slaw made with gut-friendly bio yoghurt

Blueberry cake

Bake this simple blueberry cake when you’re craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

Vegetarian pastitsio

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we’ve used a little balsamic vinegar instead of grape

Peach cheesecake

This stunning cheesecake uses tinned peaches, meringue and a lattice pastry top to create a mouth-watering sharing dessert

Baked veggie korma

Get the kids to help make this vegetarian take on a korma. With a clear list of ingredients and step-by-step method, the recipe is ideal for children aged seven to 11 who are learning to cook

Whipped ricotta, spring onion & leek matzo lasagne

Rustle up a matzo lasagne, a supper-time staple for many Jewish families over Passover. This version is made with spring onions, leeks, spinach and ricotta

Parmentier potatoes

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it’s easy to make

Sweet potato tacos

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

Iced caramel macchiato

Take your coffee game up a notch this summer with our iced caramel macchiato – it’s made with espresso, milk, vanilla syrup and caramel sauce. For more coffee recipes, click here.