Parmesan chicken & green bean salad

Use the extras from our summer bean stew as the base for this summery salad with parmesan chicken topping. It’s a great way to cook through the week

Crispy meatball pizza

Use our recipe for spicy meatballs to use as a topping for these easy crispy pizzas. Perfect for busy weeknights, enjoy with a green salad

Mississippi mud pie pancake cake

Turn Pancake Day crêpes into a showstopper cake by layering them with chocolate custard then topping with whipped cream and chocolate and caramel sauces

Blackcurrant cheesecake

Use up foraged blackcurrants to make this moreish cheesecake, with the classic digestive biscuit base and creamy topping. It makes a gorgeous summer dessert

Comté gougères

Fill these gougères with the optional comté crèmeux and transform them from a snack or drinks nibble to a starter – they make a great start to a French menu

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

Leek & kale hash with sage fried eggs

Make the most of leeks in this veggie hash with fried eggs. A topping of crispy sage leaves really adds to the flavour. Garnish with grated cheese, if you like

Raspberry & shortbread crumble

Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping

Leftover roast pork belly bánh mì

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

Use up your Sunday roast pork belly in this flavour-packed bánh mì. With pickled veg, pâté and homemade chilli paste, it’s a Monday lunchtime treat

Air fryer poached egg

Use an air fryer to make perfect poached eggs every time, great on toast with avocado.

Chilli & honey baked ricotta & grapes with prosciutto

Create a little make-your-own crostini station where guests are invited to spread baked ricotta onto warm toast and top with grapes and prosciutto

Next-level mince pies

Convert mince pie sceptics with our recipe for juicy, zesty mincemeat wrapped in pastry that’s extra-biscuity and rich thanks to a surprise ingredient