Cinnamon & apple doughnut muffins

Make these muffin takes on doughnuts when you prefer to avoid the faff of deep-frying. Full of wintry flavours, they’re ideal for a festive afternoon tea

Jamaican bully beef

Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

Haleem (Pakistani haleem)

Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It’s slow-cooked, then served with naan and lots of spicy, tangy toppings

Nihari

Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations

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

Adana kebab

These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber

Chicken karahi

This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice

Immune-supporting mocktail

Keep colds at bay by mixing this mocktail with ginger and orange. Fresh ginger is thought to have antiviral effects, while orange will give a hit of vitamin C

Rumbledethumps

Make a traditional Scottish dish using potato and cabbage. Use leftover boiled potatoes and cooked cabbage rather than cooking from scratch, if you like

Next level roast beef

Try our foolproof method for roast beef the next time you’re cooking Sunday lunch – it guarantees tender, juicy meat for a special family gathering

Thai-style fishcakes with cucumber smacked noodles

Liven up a weeknight dinner with these little fishcakes made in an air fryer and served with rice and smacked cucumbers. They can also work as a spicy snack

Roasted carrot & harissa pasta with zingy pistachio pesto

Need a quick fix for meat-free Monday? Try this spicy pasta dish with lots of colour and texture thanks to air-fried carrots and a pistachio pesto