Raspberry red velvet cake

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting

As-you-like-it chopped salad

Please everyone with a mixed platter of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion

Self-saucing chocolate pudding

Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

Potato & smoked trout salad with mustard dressing

A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like

Rice noodle & turkey salad with lime-chilli dressing

Lean turkey mince is low in fat – serve with noodles, vegetables, herbs and a Vietnamese-style vinaigrette for a low-calorie lunch

Aubergine & goat’s cheese salad with mint-chilli dressing

Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat’s cheese with tangy dressing and roasted vegetables

Chilli beef with broccoli & oyster sauce

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Gravadlax

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Crumbled top mince pies

Shortcrust pastry mincemeat pies with a twist – an extra crunchy and nutty crumble on top

Lighter Cornish pasties

Angela Nilsen retains the taste but halves the fat of these traditional pastry bakes by using beef skirt and less butter in the pastry