Watermelon sashimi

Create a starter or snack that everyone can enjoy, a vegan take on sashimi where roasted watermelon is served like traditional raw tuna

Thyme & peach bruschetta with ricotta & pistachios

Make this summery starter with in-season peaches. You can omit the chilli if you prefer less heat

Halloumi, lentil & all the herbs salad

Make this delicious halloumi and lentil salad for a quick and easy midweek meal. It’s customisable with lots of soft herbs – use any you have to hand

Coconut & coriander tofu noodle bowl

Make the most of any past-its-best coriander in this zingy noodle bowl. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer

Pickled blackberry & ricotta salad

Bring a sweet tang to salad with pickled blackberries. They provide a lovely contrast to the creamy ricotta, and the addition of beetroot adds deeper flavour and a pop of colour

Miso mackerel rice bowl with pickled cucumber

Flavour mackerel fillets in a miso, soy and honey marinade and serve with pickled cucumber, spring onions, radish and sushi rice – ideal for a speedy supper

Spiced cottage pie

Give dinner a twist with this warmly spiced version of a cottage pie, finished with a chilli-spiked mash and fresh red onion, coriander and more chilli

Masala fish

Add aromatic spices to crispy fish batter for a tasty twist on fish & chips. It’s a great dish when you have a little more time to make a special dish

Aromatic prawn smash burgers

Indulge in burgers which feature crispy prawn patties that pack a serious punch, thanks to a homemade toasted spice blend, a zesty salad and mango jam

Harissa aubergine ragu

Rustle up this ragu to serve with your favourite sides. You can use it in so many ways – toss with pasta, or serve a bowlful with bread or rice

Spiced squash, maple & pecan traybake

Leave this spiced veg traybake for a day or two in the cake tin for the best taste and texture, then top with the soft cheese icing before serving

Coconut & cardamom traybake

Combine the moreish flavours of coconut and cardamom to make this terrific traybake. With a comforting, squidgy texture, it’s more of a ‘pudding cake’