Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in this coconut rice pudding
Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too
Make this Middle Eastern classic for sharing – layer meat or veg with crisp flatbreads and a yogurt sauce before garnishing with pomegranate seeds
Enjoy this slow-cooked spiced lamb stew from Pakistan. It’s particularly popular during Ramadan and is a staple at weddings and celebrations
Put a simple twist on a comforting shepherd’s pie by infusing fragrant spices and harissa into the ragu. It’s a winning dish during the winter months
Let the oven do the work in this coconut, cauliflower and paneer dhal, where turmeric lends a beautifully golden colour. Enjoy with our homemade pickled onions
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils
Make this sausage and veg traybake in the air fryer for a budget-friendly dinner. It only take 15 minutes of prep so makes a perfect midweek meal
Use up the whole cauliflower and roast the leaves too to make this moreish dhal dish. You could swap the cauli for roasted broccoli, if you prefer
Make a rice bowl that’s full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day
