Spanish stuffed peppers

Contains pork – recipe is for non-Muslims only
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze

Lamb, apricot & shallot tagine

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

Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Hidden bulb cake

Frances Quinn shares her showstopping chocolate and beetroot cake recipe finished with filo ‘bulbs’, chocolate soil and terracotta icing

Iceberg with yogurt dressing

Classic iceberg lettuce makes for a crisp and chunky side salad – great for sharing round at a barbecue or buffet

Spanish sausage & spud skewers

Contains pork – recipe is for non-Muslims only
Simple, barbecue-friendly kebabs made from new potatoes, red peppers, rosemary and Spanish-style sausages, such as chorizo

Red citrus chicken

Red wine adds colour and flavour to the tangy orange marinade and helps to tenderise the chicken thighs

Spicy chicken with rice & beans

A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Pappardelle broad bean carbonara

Contains pork – recipe is for non-Muslims only
A creamy pancetta, broad bean and egg sauce makes an ideal accompaniment to ribbon pasta

Smoked mackerel & beetroot salad with creamy horseradish dressing

A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level

Broad bean & dill pilaf

This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken

Chicken garden salad with elderflower dressing

A British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce