Beef, green olive & sumac koftas

Pile these spiced koftas onto a platter and let everyone dig in. An ideal sharing dinner, serve with salad, pickled chillies and flatbreads

Halloumi, pomegranate & walnut salad

Enjoy our easy halloumi salad as a festive starter or light lunch – it takes just 15 minutes to make

Multi-seed cheese straws

Make cheese straws with the added flavours of sesame and poppy seeds, dried onion flakes and sea salt. They’re great snacks to serve with drinks

Vegan miso mushroom & spinach pithiviers

Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day

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

Korean bibimbap

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

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

Kimbap

Adapt these Korean-style rice rolls with almost anything you like – we’ve used seafood sticks and hot dogs, but spicy pork or tuna mayo work well too

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

Chocolate chip & pecan butternut bread

Love banana bread? You’ll love this butternut bread, which is really more of a cake. The squash provides sweetness while keeping the texture dense and squidgy

Turmeric & lemon cauliflower bowl

Enjoy gently spiced cauliflower with roasted kale and a quinoa and lentil grain mix. You could also roast the cauliflower in an air-fryer, if you have one

Super-green tofu curry

Going meat-free? Enjoy this delicious tofu and spinach curry that you can prep in minutes. Serve with wild rice and a scattering of coriander