Vegan leek & potato soup

Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread

Apple cinnamon cake

Treat the family to this comforting apple cinnamon cake. Made with warming cinnamon spices, fresh apples and almonds, it’s a wonderful winter dessert

Easter egg cheesecake

Got leftover Easter eggs to use up? Try incorporating them into an easy no-bake vanilla cheesecake. Chill the cheesecake overnight for the best results

Raspberry & dark chocolate cheat’s ice cream terrine

Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests

Cinnamon rolls

Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast

Easy coronation chicken

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It’s an excellent way to use up leftover chicken after a roast

Fragrant carrot, coconut & lentil soup

We’ve given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

Chicken, leek & brown rice stir-fry

Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make

Matcha mochi ice cream

Make vegan ice cream using tofu, coconut cream and matcha, then envelop it in soft mochi dough for this moreish sweet treat that hails from Japan

Sweetcorn custard tart

Sweetcorn is the secret ingredient to make this custard tart for dessert. You could use shop-bought shortcrust pastry instead of making your own for a simple shortcut

Chocotorta

Create a chocotorta, a no-bake Argentinian dessert made with thin chocolate biscuits, dulce de leche and soft cheese – it’s perfect for a garden party

Nutty atta laddoo

Make this lovely Indian dessert with chapatti flour, cashews and walnuts. Decorate them with a little edible gold leaf to make them extra special, if you like