Green goddess bowl with crispy sesame tofu

Use your air fryer to make these tofu batons coated in sesame seeds – they’re served with quinoa, plus an edamame, white cabbage and apple salad

Halloumi chips with yogurt & pomegranate

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

Dum aloo

Go meat-free with this Indian potato curry. Aromatic and full of flavour, it could work as a side dish or veggie main with your favourite sides

Roast beef with spicy greens & avocado sauce

Cook this spicy beef dish for dinner, then use up the leftovers in three flavour-packed lunches to save time on busy days

BBQ chicken gyros with dill & cabbage salad

Impress at your next barbecue with these Greek-inspired marinated chicken skewers and crunchy dill & white cabbage salad, or simply grill indoors if it’s raining

Mint yogurt 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

Next-level moussaka

Conjure memories of a Greek holiday with this marvellous make-ahead moussaka, which is ideal for feeding a crowd, served with a simple side salad

Spiced plum & coconut cake

Try this bake in the period between late summer and early autumn. Plums pair so well with coconut and spices. Serve warm with a dollop of yogurt or cream

Smoky fish dip & bagel chips

Turn oily fish into a scoopable dip for a great way to encourage kids to eat more of it. Oily fish, such as mackerel, is full of healthy omega-3 fatty acids

Charred cabbage skewers with harissa butter

Reimagine veggie skewers with these charred spring cabbage versions served with a moreish harissa butter, Greek yogurt and crispy onions

Chargrilled chicken curry

Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour

Greek-style roast lamb & new potatoes with tomato olive sauce

Upgrade your Sunday roast with this Greek-inspired, garlic and herb roasted leg of lamb and new potatoes, served with a black olive tomato sauce.