Contains pork – recipe is for non-Muslims/non-pork eaters.
Enjoy these pork and mushroom dumplings as a starter or side as part of a Vietnamese-inspired feast. Serve with our soy & sesame dipping sauce
Turn Pancake Day crêpes into a showstopper cake by layering them with chocolate custard then topping with whipped cream and chocolate and caramel sauces
Make a batch of spiced lentils then use it as a base to make this pasta dish with curried chickpeas and kale. Serve with some flatbreads for dipping
Toss halloumi sticks in seasoned flour, then bake in the air fryer for a crisp finish. Serve with garlic and coriander yogurt on the side for dipping
Use up your leftovers in a Korean bibimbap meaning ‘mixed rice’. Switch up the veg with whatever you’ve got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Make this simple dip inspired by Greek tzatziki and Indian raita. If you like a bit of spice, try adding toasted cumin seeds or a little cayenne pepper
Use an air-fryer instead of the oven to save energy costs when cooking any kind of frozen chips. Enjoy with your favourite sauces
Make this bean and ricotta traybake using our pre-prepared roasted summer vegetable traybake. Serve al fresco with crusty bread for dipping and scooping
Try this tikka take on veggie skewers, made with cauliflower and served with a creamy and spicy makhani sauce on the side for dipping
Make this Japanese-style barbecue sauce to serve with crispy tofu, katsu chicken or your favourite Japanese dishes – it’s a great blend of sweet and savoury
“This recipe highlights the versatility of frozen vegetables and pantry essentials, and it’s completely vegan. Incorporating blended silken tofu into sauces is one of my favourite methods to add vegan protein to meals. Serve this dish with chopped pistachios and nutritional yeast for added flavour.” — Dr Chintal Patel
Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
