Add the umami taste of miso to leek and potato soup to take it to new flavour levels. Enjoy for lunch or supper with our sesame and cheese dunkers on the side
Try the hasselback technique on butternut squash to allow all the lovely spices in this dish to permeate. Soak up the rich curry sauce with fluffy rice or naan
Satisfy your mac & cheese cravings whilst packing in the plant points with this comforting recipe
Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos
Use watercress in a new way by wilting it into soup – the peppery leaf lends itself beautifully to this Vietnamese-inspired aromatic beef broth
Showcase new potatoes in a creamy, spicy sauce – the coconut milk caramelises with the potatoes, creating depth of flavour. It’s great with paratha or rice
Forget dry, overcooked salmon – cook it hot and fast for a wonderfully sticky, charred outside and tender, flaky middle
Get ahead by making the prawn mixture up to a day in advance, then chill until you’re ready to use it in these burgers. The prep makes for a super speedy dish
Enjoy baked rice with sticky soy chicken thighs and winter greens. You could swap seasonal greens for any veg – frozen edamame or broccoli would work well
Top these corn tortillas with miso-marinated salmon, radish and avocado to make a speedy lunch or supper. Serve with lime wedges for squeezing over
Use storecupboard stars harissa, white miso, sundried tomato paste and crispy chilli oil to make these moreish fishcakes and balance the budget
Do something different with parsnips and try combining them with blue cheeses, mushrooms and leeks in these pasties. They’re easy to make ahead and are freezable
