Air-fryer sweet potato jackets with tahini yogurt

Make the most of your air fryer and try these low-effort sweet potato jackets. Top with tahini yogurt and curry leaves for a no-fuss meal

Chicken tinga tacos

Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos

Broad beans & peas on toast

Vibrant and fresh, these toasts are great for al fresco eating. Spread thickly with goat’s cheese and top with minty peas and beans, plus lemon zest for colour

Coronation hummus

Combine two picnic favourites in this dip, with creamy coronation and hummus. Top with pomegranate seeds and enjoy with pittas and veg crudités for dunking

Mexican-style stuffed peppers

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don’t like spice, use a mild cheese instead

Gingerbread hot chocolate

Make this festive version of hot chocolate with fragrant orange, ginger, cloves and cinnamon. To make it extra-special, top with whipped cream

Gluten-free white chocolate & raspberry cheesecake

Make a gluten-free version of cheesecake using free-from digestive biscuits for the base. Top with a silky white chocolate and raspberry filling

Celeriac soup

Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu

Roasted carrot & whipped feta tart

Make the most of budget-friendly carrots with this colourful veggie tart, topped with lemon rind curls and homemade carrot-top pesto

Carrot & tahini soup

Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve

Pumpkin spice cupcakes

Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

Vegan leek & potato soup

Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread