Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing
Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste
Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads
Cook these lamb cutlets with a spicy BBQ gochugaru glaze on the barbecue or inside on a grill plate. Serve with a summery bean salad on the side
Contains pork – recipe is for non-Muslims/non-pork eaters.
Enjoy these pork and mushroom dumplings as a starter or side as part of a Vietnamese-inspired feast. Serve with our soy & sesame dipping sauce
Make your own homemade protein bars for a post-workout boost. They’re made with protein powder, bananas, nut butter and a blend of seeds
Air-fry vegetables instead of baking in the oven, then serve as a side with your favourite mains
Contains pork – recipe is for non-Muslims/non-pork eaters.
Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw
Tuck into some veggie halloumi burgers. Sweet, spicy, salty and juicy, these veggie burgers have it all – they’re sure to be the star of your next barbecue
Try bang bang chicken in a salad in this vibrant summer dish. Packed with protein, flavour and lots of different textures, it makes a tasty lunch
Do something different for lunch and pack this salmon and kale salad into your lunchbox. Kale works well in a salad-to-go as it won’t go soggy by lunchtime
Make the most of courgettes in this light shake-up salad. It’s a great way to use up a glut of homegrown veg in the summer
