Chicken satay

Food editor Barney begins his cooking with kids series- first off, Barney and his daugher Maisie make chicken skewers with peanut sauce

Lighter crème brûlée

The secret to this healthier French pud is to make the custard very thick intially as unlike your normal recipe, it’s not baked afterwards

Chicken, squash & pesto lasagne

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Sri Lankan runner bean curry

This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours

Gooseberry & elderflower yogurt ice

This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes

Raspberry, chocolate & hazelnut breakfast bread

This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm

Corn & green bean cakes with avocado & chilli jam

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Hot coconut & raspberry puds

A classic flavour combo is brought bang up to date with these teacup sponges with a jam base and fresh fruit topping

Satay grilled aubergine

Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce

Chicken & lentil stew with gremolata

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as ‘gremolata’

Roasted garlic dip with vegetable platter

A platter packed with veg perfect for entertaining health-conscious guests

Chocolate, salted caramel & banana mess

Swap the berries of an Eton mess with banana, and turn the traditional cream dessert into a banoffee-like treat