Chipotle & lime prawn burrito bowls

Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day

Slow cooker vegetable stew with cheddar dumplings

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Winter salad

Make the most of cauliflower in this wonderful winter salad with raisins, dill and walnuts, and a homemade butter bean and smoked paprika hummus

Sticky mango-roasted salmon

Encourage young cooks to make our sticky salmon traybake. The recipe is specially created for children to follow, and includes the equipment needed, too

Gluten-free salmon pasta

Use gluten-free pasta to make this creamy salmon and green bean pasta from GF reader Aimee Vivian. It’s ideal for coeliacs or those intolerant to gluten.

Chipotle & lime prawn burrito bowls

Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day

Curried bean & coconut cod

Enjoy this healthy, creamy cod curry. This cheat’s version combines sweetcorn and unsweetened coconut yogurt, which is lower in fat than coconut milk

Cauliflower burrito bowls

Brighten up lunchtime with our colourful, vegan burrito bowl – it’s healthy, spicy, satisfying and packed with flavour

Marrow soup

Make marrow the star of the show in this filling soup. Made with butter beans, coconut milk and curry powder, it has a delicate spiced flavour

Easy Spanish chicken

Enjoy our Spanish chicken recipe – a classic, comforting stew made with chicken thighs nestled in a tomato and smoked paprika sauce with chorizo and butter beans

Beef tacos

Elevate a pack of beef mince into vibrant tacos. Go to the extra effort of making your own spice mix for even more flavour, and use soft tortillas

Smoky aubergine & pepper tagine

Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day