Contains pork – recipe is for non-Muslims/non-pork eaters.
Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour
Serve atchara – pickled papaya – with our Filipino-inspired chicken inasal for a fabulous weekend feast. Use mooli as a substitute if you can’t get hold of green papaya. This salad will keep in the fridge for five days
Impress guests with this stunning muscat and mascarpone cake, made with a luxurious gooseberry jam centre. This grown-up dessert is perfect for afternoon tea
Do something different with butternut squash by spicing it with chilli and serving it with noodles in a peanut butter sauce. It makes for a vibrant, veggie midweek meal
Make this strawberry ripple ice cream for a divine summer dessert. It’s so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won’t work
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it’s well worth it
Try making these indulgent fishcakes with crisp breadcrumbs on the outside and a cheesy, saucy surprise in the centre. They’re perfect for lunch or supper
Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa.
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
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
