• Pumpkin spice cupcakes

    Pumpkin spice cupcakes

    Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

    Easy
  • Vegan leek & potato soup

    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

    Easy
  • Peach cheesecake

    Peach cheesecake

    This stunning cheesecake uses tinned peaches, meringue and a lattice pastry top to create a mouth-watering sharing dessert

    More effort
  • Muhammara (red pepper & walnut dip)

    Muhammara (red pepper & walnut dip)

    Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads

    Easy
  • Fermented wild garlic or spring onions

    Fermented wild garlic or spring onions

    Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months

    Easy
  • Radish kraut

    Radish kraut

    Enjoy radish kraut in salads, hot dogs and burgers. It has a similar flavour to sauerkraut, and boasts the gut-friendly goodness of similar fermented foods

    Easy
  • Kimchi sesame udon noodles

    Kimchi sesame udon noodles

    Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes

    Easy