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

Seaweed & cucumber salad with sesame mustard dressing

Serve this flavour-packed seaweed salad as a side, or bulk it out with the protein of your choice, such as cooked prawns, tofu, fish or chicken

Drunken noodles (pad kee mao)

Spicy, savoury and full of punch, these Thai ‘drunken noodles’ are the ultimate fast food, ready in just 20 minutes

Yellow coconut curry sauce

Prepare this curry sauce as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later

Thai-style shredded apple salad

Green mango is a more traditional element of Thai-style salads, but when it’s not available, Granny Smith apples work well as a substitute

Roasted aubergine with crispy lamb & curried turmeric yogurt

Showcase aubergines at their best and serve this sharing centrepiece with flatbreads for scooping, or rice and lemon wedges for squeezing over

Confit chilli tomatoes on tzatziki

Celebrate summer tomatoes in this gorgeous side dish. It pairs beautifully alongside our roast souvlaki spiced chicken with plenty of flatbreads for scooping

Trout caesar salad

Replace the chicken in caesar salad with trout for a light lunch or supper. Add rye croutons, our easy homemade dressing and plenty of parmesan flakes

Basa fillet with garlic, spring onion & paprika butter

Enjoy a quick and flavourful dinner of fish, pan-fried until golden and served with a rich garlic, spring onion and paprika butter sauce

Seafood boil

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

Enjoy a vibrant seafood feast with chorizo, lobster, prawns, potatoes and corn cooked in Cajun broth, finished with herby butter

Vegan sushi (kappa maki)

Make these Japanese cucumber sushi rolls to serve as canapés or a snack. You could also add lettuce, or herbs such as chives or basil

Charred broccoli pilaf

Serve this easy veggie pilaf midweek, elevated with flaked almonds, tahini, yogurt and parsley. Charring the broccoli gives it extra dimensions of texture and flavour