• Air-fryer tuna pasta bake

    Air-fryer tuna pasta bake

    Make this comfort food classic with your air-fryer. Top with mozzarella, and serve warm with salad or your favourite sides

  • One-pot cheeseburger pasta

    One-pot cheeseburger pasta

    Combine the best of two comfort foods in one dish – perfect for a Friday night treat. Top with pickles and jalapeños to serve

  • Chicken tinga tacos

    Chicken tinga tacos

    Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos

  • Broad beans & peas on toast

    Broad beans & peas on toast

    Vibrant and fresh, these toasts are great for al fresco eating. Spread thickly with goat’s cheese and top with minty peas and beans, plus lemon zest for colour

  • Coronation hummus

    Coronation hummus

    Combine two picnic favourites in this dip, with creamy coronation and hummus. Top with pomegranate seeds and enjoy with pittas and veg crudités for dunking

  • Mexican-style stuffed peppers

    Mexican-style stuffed peppers

    Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don’t like spice, use a mild cheese instead

  • Gingerbread hot chocolate

    Gingerbread hot chocolate

    Make this festive version of hot chocolate with fragrant orange, ginger, cloves and cinnamon. To make it extra-special, top with whipped cream

  • Celeriac soup

    Celeriac soup

    Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu

  • Roasted carrot & whipped feta tart

    Roasted carrot & whipped feta tart

    Make the most of budget-friendly carrots with this colourful veggie tart, topped with lemon rind curls and homemade carrot-top pesto

  • Carrot & tahini soup

    Carrot & tahini soup

    Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve