Charred chicken & rice salad

Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Seedy gremolata

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables

Mango & chickpea coronation wraps with coriander cashew chutney

Enjoy a flavour-packed veggie take on coronation wraps, featuring chickpeas, mango, spring onions, cucumber and spinach with a chilli, cashew and coriander chutney

Carbonara cacio e pepe mac & cheese

Combine three classic dishes to make the ultimate version of this timeless pasta bake. To make it veggie, leave out the pancetta and use vegetarian cheeses

Pimm’s drizzle cake

Use the flavours of a summery Pimm’s cup in this simple bake. A cocktail in cake form, top with strawberries and mint leaves for a stunning summer dessert

Ensaimada

Try this Spanish bake for a breakfast or afternoon treat to enjoy with coffee, or as a savoury snack. Its spiral shape is iconic, as is its featherlight texture

Crema Catalana

It’s the citrus in the custard that sets apart this classic Spanish dessert, topped with golden, caramelised sugar. The perfect way to round off a tapas menu

Air fryer nachos

Rustle up these loaded nachos for the ultimate family-friendly snack. They’re cheesy, crunchy and easy enough to knock up quickly for a movie night

Crispy sea bass with brown butter pilaf, seedy gremolata & slaw

Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw

Grilled fish with samphire

Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam

BBQ corn ribs

Serve these Nigerian-inspired corn ribs as part of a barbecue spread. A street food favourite, corn is an integral part of Nigerian cuisine

Creamed corn, bean & chorizo gratin

Fold creamed sweetcorn and beans in a sauce spiced with chorizo and bake until golden and bubbling. Serve as a main or side dish