Lentil & sweet potato curry

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Tex-Mex beans on toast

A simple solo supper made from storecupboard black beans and Mexican spices. Serve with avocado and yogurt

Flourless lemon & polenta drizzle cake

This gluten-free citrus cake has a grown-up bitter edge. Serve with creamy mascarpone and black coffee

Creamy polenta & mushroom ragout

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Easter nest coconut & white chocolate cupcakes

Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs

Polenta-crusted chicken with cornbread

Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread

Citrus & marzipan Bakewell tart

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

Boozy self-saucing chocolate pud

Break through the spongey chocolate topping to reveal a puddle of sauce in this super-simple dessert with Irish cream liqueur

Bunny carrot cake

A sticky and delicious sponge with decorative candied carrot topping – enjoy a slice with a cup of coffee or tea

Mr McGregor’s rabbit pie

This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Serve with buttery radishes, baby carrots and peas