Garlic mushrooms

Garlic mushrooms are simply great served as a side dish, on toast or in pasta. We scatter over parsley in this recipe but tarragon, chives or thyme also work well

Cavolo nero orecchiette

Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter

Roasted cauliflower & chickpea coconut curry

On a mission to eat less meat? Tom Kerridge’s roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides

Brined roast chicken

Prep a brine using garlic and onion powder and brine your roast chicken in advance for more flavourful, tender meat. Use leftovers in your favourite dishes

Butternut squash burgers

Cook these meat-free burgers on the barbecue or griddle pan. They’re easy to make and require very little prep work. A kick of chilli heightens the flavours

Honey & mustard sausage casserole

Contains pork – recipe is for non-Muslims/non-pork eaters.

Rustle up a comforting sausage and spinach casserole with classic honey and mustard flavours. Serve with mashed potato for a crowd-pleasing winter supper

Roast Savoy cabbage with lemon

Serve this lemon-roasted Savoy cabbage alongside your favourite main – it goes well with meat, fish and veggie dishes

Beef rissoles

Combine meat and veg in these crowd-pleasing beef rissoles – they make a filling and family-friendly supper when served with mash and peas

One-pot tomato orzo

Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan

Microwave macaroni cheese

Want a comforting macaroni cheese quickly, without too many pots and pans to wash up afterwards? Look to your microwave – and our three-cheese recipe…

Cherry tomato & ricotta cavatappi

Enjoy this simple pasta bake that will be ready to eat in 35 minutes – it uses cavatappi pasta, plus sweet tinned cherry tomatoes and creamy ricotta

Alfredo sauce

Enjoy this classic Italian sauce folded into cooked pasta. It’s been adapted over the years to include double cream, making it rich, unctuous and delicious