Chimichurri sauce

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Feta pâté platter

A vegetarian lunch plate of a creamy feta dip with oatcakes, homemade coleslaw, crudités and artichokes

Asian tofu with stir-fried noodles, pak choi & sugar snap peas

A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix

Tofu, butternut & mango curry

Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice

Smoked mackerel pâté platter

Serve a pick-and-mix lunch plate of smoked fish dip, oatcakes, celery, artichokes and coleslaw

Chana masala (chickpea curry) with spinach

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Tuna, avocado & pea salad in Baby Gem lettuce wraps

Skip the bread and serve tuna and crunchy vegetables in rolled, crisp lettuce leaves as a super-light lunch

Prawn, butternut & mango curry

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

Creamy courgette risotto

This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be

Lamb, apricot & shallot tagine

Adapted from the Moroccan roast lamb fish ‘mechoui’, this slow-cooked dish has an aromatic marinade and irresistably fruity sauce

Miso-glazed tofu steaks with beansprout salad & egg strands

Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch