Frozen berry & gingernut yogurt pops

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

Lemony smoked salmon & spinach tagliatelle

Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese

Turkey breast fingers with avocado dip

A balanced supper of lean turkey nuggets coated in a crisp herb crust with creamy butter bean, lime and avocado dip

Cajun chicken & pineapple burger

This tropical burger with soured cream, cheddar cheese and salad can be cooked come rain or shine – it’s barbecue and grill friendly

Asparagus, pea & feta frittata with roast tomatoes

Contains pork – recipe is for non-Muslims only
Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Tofu, butternut & mango curry

Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Falafels with hummus & tabbouleh

Make your own chickpea and butter bean fritters and serve with a herby couscous salad – the recipe makes enough for two meals

Amatriciana chicken traybake

Contains pork – recipe is for non-Muslims only
Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal

Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Iceberg with yogurt dressing

Classic iceberg lettuce makes for a crisp and chunky side salad – great for sharing round at a barbecue or buffet

Courgette & goat’s cheese ciabatta

Simple sandwiches to whip up as a speedy vegetarian supper or lunch