Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Vegan cupcakes with banana & peanut butter

Employ some clever tricks to achieve a dairy-free bake – egg-free mayonnaise, almond milk and margarine fit the bill

Prawn, rice & mango jar salad

Be the envy of your colleagues with this healthy layered salad with soy and sesame dressing

Vegan rhubarb & custard bake

Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding

Miso-glazed tofu steaks with beansprout salad & egg strands

Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch

Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Double Thai noodle salad with smoked aubergine, mango & avocado

This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass

Best ever pesto & potato pasta

A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together

Hidden bulb cake

Frances Quinn shares her showstopping chocolate and beetroot cake recipe finished with filo ‘bulbs’, chocolate soil and terracotta icing

Spanish sausage & spud skewers

Contains pork – recipe is for non-Muslims only
Simple, barbecue-friendly kebabs made from new potatoes, red peppers, rosemary and Spanish-style sausages, such as chorizo