Need a quick, prep-ahead dessert? This raspberry and mango parfait is ideal. If you have any crumble mix leftover, you can eat it for breakfast the next day
Transform a glut of courgettes into a silky pasta sauce and top with zesty breadcrumbs. It’s a wonderful way to make the most of homegrown courgettes
Put cucumber centre stage in this smoked trout salad with eggs and sourdough croutons. It’s a great way to showcase homegrown cucumbers a little differently
Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It’s high in protein and fibre
Serve this light and creamy chickpea curry with a half-quinoa, half-rice mixture for more fibre and protein. It’s healthy and low in fat and calories
Enjoy your recommended weekly portion of oily fish in this easy traybake with sweet potato wedges, broccoli and asparagus. Trout is a sustainable fish option
Achieve three of your five-a-day in this bright orzo dish packed with gut-friendly prebiotic fibre. You can swap out the veg for any seasonal alternatives
Purée kale and peas into a sauce that pairs beautifully with gnocchi. Packed full of fibre and nutrients, the dish is made in one pan and easy to prepare
Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It’s topped with honey-baked feta
Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
