Roasted rhubarb & rose eton mess

Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe

Yogurt-dressed pasta salad

Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour

Feta & pea tart

Celebrate spring with this simple savoury tart with peas, mint and feta. You can make it the day before and warm it up in the oven before serving

Mushroom jalfrezi pie

Be inspired by the classic Indian curry and make this flavour-packed pie, which is made extra-special by working spices into the pastry. It’s sure to please a crowd

Traybake lamb kebab with spinach sauce

Make this faff-free traybake kebab and use the leftovers as a base for three flavour-packed, on-the-go lunches during the week – see our recipe below

Eggs Florentine

Serve up a classic brunch with spinach and poached eggs on soft muffins, topped with creamy hollandaise sauce. The perfect way to start the weekend

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.

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

Dolma (yalancı dolma)

Enjoy a meat-free version of stuffed vine leaves, with tomatoes and onions. Once you’ve got the knack of the recipe, try experimenting with other fillings

Jamaican oxtail

Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

Lamb, harissa & cauliflower shepherd’s pie

Put a simple twist on a comforting shepherd’s pie by infusing fragrant spices and harissa into the ragu. It’s a winning dish during the winter months

Next level veg chilli

Elevate your chilli game with this hearty vegan recipe packed with smoky sweetness and spice. Serve with tortilla chips and guacamole or cooked rice