Moroccan-spiced cottage pies

Spice up traditional cottage pie with Middle Eastern flavours and add chickpeas to the mashed topping for a more exotic beef mince recipe

Tomato & chorizo risotto

Contains pork – recipe is for non-Muslims only

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya – add broad beans or sweetcorn for extra colour

Butternut squash, sage & walnut honeycomb cannelloni

Fill dried cannelloni tubes with roasted squash and ricotta and smother with a creamy mascarpone sauce in this impressive pasta dish

One-pan lentil dhal with curried fish & crispy skin

For an easy curry night dish, try this one-pot baked dhal – packed with Indian flavours and topped with white fish fillets

Semolina roast potatoes with garlic & thyme

Try this easy side dish for Sunday lunch – toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

Lamb shoulder with bay leaves & juniper berries

In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper – perfect for Sunday lunch

Acquacotta

This traditional Tuscan soup, which means ‘cooked water’, is served with a poached egg for extra richness – a perfect starter or light lunch

Jumbo sausage roll with salsa beans

Contains pork – recipe is for non-Muslims only
This giant sausage roll and spicy homemade baked beans are easy to make and perfect for sharing – great for students on a budget

Frying pan pizza bianco with mushrooms & egg

This easy homemade pizza dough can be pan-fried and finished off under the grill – top with cream cheese, rosemary and an egg

Smoked mackerel chowder with hedgehog garlic bread

Whip up this budget-friendly, creamy fish soup and easy garlic loaf using smoked mackerel and a few store cupboard ingredients

Sautéed liver & apple salad with blackberry dressing

Dress up cheap chicken livers in this gorgeous salad for an impressive looking dish that’s ready in 25 minutes

Liver parfait with Sauternes jelly

This rich and silky smooth pâté is topped with a layer of Sauternes jelly – swap chicken livers for duck, if you prefer