Croissant crackers

Pair these sweet-and-savoury crackers with creamy brie for Christmas snacking. They also make a great gift – just package them up in an airtight container

Dubai chocolate cheesecake

Draw on the Dubai chocolate trend in this baked cheesecake. With a kataifi pastry base, pistachio filling and chocolate ganache topping, it’s a showstopper

Coconut panna cotta with passion fruit

Impress dinner guests with a tropical version of panna cotta with passion fruit, lime, mint and coconut flavours. It’s an ideal dessert for entertaining

Strawberry & chocolate focaccia

Showcase sweet Morrisons Market Street strawberries in this easy bake – focaccia doesn’t always need to be savoury

Lemon orzo

Make this orzo to use as a base. Put aside time at the weekend to make it, then serve it later in the week using our recipe ideas below

Lemon & parmesan vinaigrette

Serve this lemony vinaigrette with salads and more. Put aside time at the weekend to make it, then enjoy it later in the week using our recipe ideas below

Peperonata

Enjoy this peperonata side with other recipes. Put aside time at the weekend to make it, then enjoy it later in the week using our recipe ideas below

Spiced broccoli

Enjoy this broccoli as a side dish. Put aside time at the weekend to make it, then enjoy later in the week using our recipe ideas below

Anchovy red pesto pasta with crispy garlic pangrattato

Turn a tin of anchovies into a hearty meal for four, with pasta and a breadcrumb topping. It’s a great way to use this affordable storecupboard ingredient

Gochujang tuna melt

Add Korean chilli paste to inject some spice into a classic tuna sandwich. You can make it ahead of time if you like and toast when you’re ready to eat

Air fryer jam & custard pastry pockets

Enjoy these pastry pockets for dessert or as a snack. Crisp, golden and oozing with sweet fruit filling, they’re a nostalgic nod to toaster pastries

Coconut & cardamom traybake

Combine the moreish flavours of coconut and cardamom to make this terrific traybake. With a comforting, squidgy texture, it’s more of a ‘pudding cake’