Creamy celeriac, mustard & ham hock soup

Make the stock for this soup from the ham hock to boost the flavour – you’ll also have plenty of ham left for making sandwiches or pies later in the week

Curried chickpea brothy pasta

Make a batch of spiced lentils then use it as a base to make this pasta dish with curried chickpeas and kale. Serve with some flatbreads for dipping

Caramelised onion, goat’s cheese & za’atar galette

Make onions the star of the show with this moreish vegetarian tart made with goat’s cheese, caramelised onions and za’atar – enjoy with a green salad.

Curried filo pie

Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve

Comté gougères

Fill these gougères with the optional comté crèmeux and transform them from a snack or drinks nibble to a starter – they make a great start to a French menu

Aubergine fattah

Make this Middle Eastern classic for sharing – layer meat or veg with crisp flatbreads and a yogurt sauce before garnishing with pomegranate seeds

Gateau basque

Get ahead for a dinner party by preparing this dessert up to two days ahead – a classic French dessert, it’s filled with pastry cream and optional cherry jam

Cinnamon & apple doughnut muffins

Make these muffin takes on doughnuts when you prefer to avoid the faff of deep-frying. Full of wintry flavours, they’re ideal for a festive afternoon tea

Mince pie babka

Bake a mince pie take on babka to celebrate Christmas and Chanukah, the Jewish Festival of Lights. It’s not a traditional Chanukah bake, but works brilliantly

Air fryer roast potatoes

Create irresistibly crispy roast potatoes in your air fryer – fluffy inside, golden outside – all with just three simple ingredients