Hwachae (Korean watermelon punch)

Cool down in summer with this traditional Korean dessert, a kind of fruit salad made with watermelon, ice, lemonade and blueberries

Mediterranean salad with hummus dressing

Liven up your usual salad with roasted courgette, artichokes, chickpeas and feta in a creamy hummus dressing

Roasted red pepper pasta

Use silken tofu to make the creamy dairy-free pasta sauce in this vegan dish. Don’t be tempted to use firm tofu, as it won’t work in the same way

Summer tomato & cheese toastie

Treat yourself to a summer take on a classic toastie, with seasonal tomatoes, garlic, lemon thyme, and Carrick cheese – a sustainable cheddar-like option from a UK cheesemaker

Turmeric & lemon cauliflower bowl

Enjoy gently spiced cauliflower with roasted kale and a quinoa and lentil grain mix. You could also roast the cauliflower in an air-fryer, if you have one

Beef & red chimichurri quinoa

Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day

Smoky vegan ‘chicken’ & chickpea wraps

Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal

Beef sandwich with pink pickled onions

Make our spicy beef for dinner, then use the leftovers to make this filling sandwich with homemade pink pickled onions and punchy greens

Katsu aubergine noodles

Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less

Vermicelli noodle & beef salad

Cook our spicy beef dish for dinner, then use the leftovers to make this fast noodle salad with a fresh and punchy dressing