Pear & yogurt spelt cake

Make this cake with spelt flour – rich in fibre, it works well in bakes, providing nuttiness and subtle sweetness. Serve warm after a Sunday roast

Butterscotch pudding

Be transported back to your childhood with this classic pud. It’s a guaranteed crowd-pleaser topped with fresh cream and chocolate shavings

Three-bean chilli

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

Creamy tagliatelle with spinach & petit pois

“This recipe highlights the versatility of frozen vegetables and pantry essentials, and it’s completely vegan. Incorporating blended silken tofu into sauces is one of my favourite methods to add vegan protein to meals. Serve this dish with chopped pistachios and nutritional yeast for added flavour.” — Dr Chintal Patel

Shredded chicken

Use this shredded chicken to add to your favourite salads and sandwiches. A useful timesaver, it can be made ahead and kept in the fridge for up to three days

Blitz-and-bake banana sticky toffee pudding

Indulge in a sticky toffee pud for a comforting dessert

Turmeric chicken with butter bean hummus & roasted peppers

Try this healthy meze-style turmeric chicken with butter bean hummus, roasted peppers and broccoli. Barbecue the chicken and peppers, if you like

Cheesy potato patchwork pie

Take inspiration from potato dauphinoise for this rustic veggie pie that’s bursting with caramelised leeks and cheese. It’s ideal for a cosy evening in

Golden spiced pilaf with crispy shallots

Combine crispy shallots, warming spices, crunchy nuts and soft fruits to make this stunning pilaf. Serve alone with yogurt, or alongside veg, meat or fish

Caramelised onion, squash & gruyère tart

Take time caramelising the onions in this dish – cooked slowly for about 20 minutes, they’ll soften and become jammy and sweet. They’re the star of this tart