Fish tacos with Baja sauce

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

Belly pork & pineapple burritos

Contains pork – recipe is for non-Muslims only

The combination of pork and pineapple works so well. Try it here with a touch of chipotle for a Mexican feel, served in tortillas, for a casual get-together

Bouillabaisse

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Preserved lemon & lime squeezes

Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes

Chunky cucumber raita

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

Indian coconut ice

This cardamom-scented sweet from reader Preeti Marwah is the perfect fusion of Indian and British recipes, with a coconut base and white chocolate topping

Root vegetable rice

Looking for something a little different to have with your autumnal roast? This beautiful seasonal saffron-infused vermicelli is just the ticket

Bhaji burger

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Summer party cake

This generous cake is big enough to feed a crowd and is a combination of all our favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread

Eclairs

A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat

Custard filling

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

BBQ pulled pork

Contains pork – recipe is for non-Muslims only

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun