Cambridge burnt creams

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams

Persian spinach & onion fried eggs (nargesi-e esfenaj)

Make this Persian-inspired dish with spinach, onions and eggs for breakfast, lunch or dinner. Serve with bread for dipping into the yolks

Healthy pesto eggs on toast

Try a speedy, low-fat pesto as a delicious alternative to oil for frying eggs – it adds great flavour to the dish, too, to make a perfect brunch or lunch

Cobb salad

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

Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it’s perfect for busy weeknights

Salsa verde baked eggs

Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make

Cheese & onion quiche

Use shop-bought pastry to make this quick and easy cheese and onion quiche. Enjoy for a weekend lunch or as part of a buffet. Serve with a crispy green salad

Blackberry muffins

Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months

Savoury muffins

Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes

Marble bundt cake

If you need an easy but impressive cake for a celebration or charity bake sale, try this chocolate and vanilla sponge cake

Raspberry ripple blondies

Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won’t last long

Egg-fried noodles with beansprouts

When hunger strikes, a quick-cook noodle dish can be a saviour. This recipe uses beansprouts and wholemeal noodles, plus power-packed eggs

Fresh salmon niçoise

On a balmy summer evening, a warm salad is satisfying yet light. Traditionally, niçoise is made with canned tuna, but the omega-3 fatty acids in the fish don’t make it through the canning process, so we’ve used wild salmon instead