Air fryer boiled eggs

Swap the hob for the air-fryer to make boiled eggs. Simply reduce the cooking time for soft-boiled, or cook longer for hard-boiled

Kipper pâté

Use our recipes for polenta, potato or toast canapé bases to make these kipper pâté canapés. They make perfect party nibbles to serve a crowd at Christmas

Whipped blue cheese, honey & walnut

Use our recipes for polenta, potato or toast canapé bases to make these blue cheese and walnut canapés. They make perfect party nibbles to serve a crowd

Celeriac remoulade

Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd

Seedy gremolata

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables

Giant couscous, runner bean, orange & feta salad

Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste

Radish & broad bean bruschetta

Pair sticky, sweet, peppery radishes with a zesty radish leaf and broad bean spread for a light al fresco lunch. It’s a great way to use up radishes

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

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

Leftover roast pork belly bánh mì

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use up your Sunday roast pork belly in this flavour-packed bánh mì. With pickled veg, pâté and homemade chilli paste, it’s a Monday lunchtime treat

Air fryer poached egg

Use an air fryer to make perfect poached eggs every time, great on toast with avocado.

Chilli & honey baked ricotta & grapes with prosciutto

Create a little make-your-own crostini station where guests are invited to spread baked ricotta onto warm toast and top with grapes and prosciutto