Thai chicken salad

This salad couldn’t be easier to make – simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Hot-smoked salmon & grapefruit salad

A zesty no-cook salad with chunky fish fillets, fennel and watercress, and a honey mustard dressing

Roast sea bass & vegetable traybake

Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives

Aubergine & chilli tagliolini

Taglioni is a thin, flat ribbon pasta, similar to tagliatelle. If you can’t find it, use linguine for this vegetarian pasta dish instead

Pesto pizza with aubergine & goat’s cheese

A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue

Garlic pizza with tomato & mozzarella

Try cooking your pizza on the barbecue for an authentic crispy Italian-style base. Top with a new take on margherita

Barbecued squid salad

Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans

Frozen berry & gingernut yogurt pops

These lollies are seriously cool customers – they're a cross between cheesecake, frozen yogurt and fruit ice cream

Acaraje black-eyed pea fritters with shrimp filling

Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style

Bahia-style Moqueca prawn stew

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Chilli-stuffed peppers with feta topping

A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta

Spiced cod with quinoa salad & mint chutney

Filling yet low-fat, sustainable white fish is a healthy choice. Serve with an Indian-inspired coriander yogurt marinade and grain salad