Domino potato, cod, prawn & chorizo pie

Fish pie is a universal comfort food, we’ve given it a Spanish twist and a domino effect potato topping. The saffron and chorizo add a real depth of flavour

Strawberry & cinnamon streusel bars

Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over

Red berry fruit compote (German rote grütze)

This light, fruity dessert is a German summertime staple – a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream

Sweet potato & shallot quesadillas

Pack tortillas with fried banana shallots, sweet potato, broad beans and cheese, then toast for crisp golden brown quesadillas – ideal for lunch or supper

Steak haché with pommes frites & cheat’s Béarnaise sauce

A classic French recipe of bun-less burger & chips, that can be found in every brasserie and bistro. Kids will love it and it's easy to create together at home

Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Hazelnut & chocolate butter

A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa

Quick peach Melba crumbles

Raspberries, peaches and a crunchy granola topping make for an easy 10-minute dessert that's perfect for summer

Scrambled eggs with basil, spinach & tomatoes

Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast

Superfood scrambled eggs

A scattering of pumpkin seeds, curry powder and smoked salmon will take your scrambled eggs to the next level

One-pan glazed rack of lamb with spiced red onions & potatoes

This recipe only has a few ingredients but North African spice blend ras el hanout adds a big punch of flavour

Salted caramel & popcorn eclairs

Give the classic French bake a modern makeover! Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn