Watermelon sashimi

Create a starter or snack that everyone can enjoy, a vegan take on sashimi where roasted watermelon is served like traditional raw tuna

Thyme & peach bruschetta with ricotta & pistachios

Make this summery starter with in-season peaches. You can omit the chilli if you prefer less heat

Aromatic prawn smash burgers

Indulge in burgers which feature crispy prawn patties that pack a serious punch, thanks to a homemade toasted spice blend, a zesty salad and mango jam

Harissa aubergine ragu

Rustle up this ragu to serve with your favourite sides. You can use it in so many ways – toss with pasta, or serve a bowlful with bread or rice

Coconut & cardamom traybake

Combine the moreish flavours of coconut and cardamom to make this terrific traybake. With a comforting, squidgy texture, it’s more of a ‘pudding cake’

Vegan sushi (kappa maki)

Make these Japanese cucumber sushi rolls to serve as canapés or a snack. You could also add lettuce, or herbs such as chives or basil

Curried coconut lentil soup with naan croutons

Stir up a plant-based dhal-inspired soup, topped with crunchy croutons made using cumin-spiced naan. It can be made ahead and frozen, ready for busy days

Lamb Milanese with curried marinara

Try this tomato-based curry that’s cooked with an Italian influence – spiced marinara blends with flavourful salsa verde and breaded lamb cutlets

Protein bars

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 fryer roasted veg

Air-fry vegetables instead of baking in the oven, then serve as a side with your favourite mains

Seedy gremolata

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables

Quick Japanese-style rice salad

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