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 royale

Enjoy a leisurely morning with our easy eggs royale recipe. This classic brunch features perfectly poached eggs, smoked salmon and silky hollandaise sauce

Watercress pearl barley risotto with brown butter hazelnuts 

Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness

Chinese-style hotpot

Fill a cooking pot with broth, spiced with Sichuan pepper and chilli, then invites guests to poach their choice of ingredients in it – prawns, steak, tofu and chicken all work well

Bang bang sauce

Use this classic sweet and spicy Chinese sauce to fold into chicken noodles or your favourite Chinese dishes. It works well with prawns, fried veg or tofu

Kung pao sauce

Make this sauce that hails from Sichuan, China. Spicy-sweet and tangy with a hint of numbing spice from the Sichuan peppercorns, it’s delicious paired with chicken or prawns

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.

Garam masala prawn & corn soup

Make a light yet flavourful supper with this garam masala, prawn, new potato and sweetcorn soup. Serve with lime wedges to squeeze over and crusty bread

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

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

Turkish rice (vermicelli rice)

This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta