Smoky tomato soup with preserved lemon & green olive salsa
Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken
Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken
Try our veggie twist on kedgeree for a healthy supper. Like the traditional version, it's served with boiled eggs and has a lovely mild curry flavour
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It’s so much more than the traditional meat and two veg
Contains pork – recipe is for non-Muslims/non-pork eaters.
Treat yourself and others to roast pork belly served with soft fondant potatoes and caramelised pickled onions. Sunday lunch just got better
Contains pork – recipe is for non-Muslims/non-pork eaters.
Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day
Contains pork – recipe is for non-Muslims/non-pork eaters.
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads
Blend this comforting and colourful carrot and coriander soup in a soup maker. Serve straight away with crusty bread or freeze it
Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper
Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch
Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Serve with crusty bread and freeze any leftovers
Make this hearty wild mushroom soup with pearl barley for a filling lunch or supper. Serve with a dollop of soured cream and crusty bread on the side