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

Pepper & walnut hummus with veggie dippers

Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

Puy lentils with smoked tofu

Benefit from the slow-release energy of lentils and wholegrains combined with the rich flavour of smoked tofu, paprika and sweet peppers

Lemony tuna & asparagus salad box

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon

Spiced crab cakes with lemon & lime aïoli

Simple fishcakes made from delicate shellfish and Asian spices – coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Smoky tomato pepper salsa

This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish

Hearts of palm salad with lime & honey dressing

Try to seek out this South American favourite that’s similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing