Charred cabbage skewers with harissa butter

Reimagine veggie skewers with these charred spring cabbage versions served with a moreish harissa butter, Greek yogurt and crispy onions

Chargrilled chicken curry

Take a homemade chicken curry to the next level by barbecuing the chicken pieces to give a deep, charred flavour

Greek-style roast lamb & new potatoes with tomato olive sauce

Upgrade your Sunday roast with this Greek-inspired, garlic and herb roasted leg of lamb and new potatoes, served with a black olive tomato sauce.

Chipotle turkey & avocado grain bowl

Eat like a sports champ with a grain bowl piled with chipotle turkey, tomatoes, sprouted seeds and avocado. Serve with lime on the side to squeeze over

Roasted courgette flatbreads with fennel seeds

Use courgettes or summer squash to make these flatbreads. Spread yogurt over the top, then pop on the roasted squash, pomegranate seeds and feta

Herby salad with yogurt & rose dressing

Serve this pretty salad alongside grilled meats in summer. Unsprayed rose petals are edible, and they’re a stunning way to decorate salads

Protein pancakes with banana

Add protein powder to these oat and banana pancakes for a filling breakfast. Serve stacked with a dollop of Greek yogurt, sliced bananas and maple syrup

Chicken & tzatziki wraps

Pile chunks of chicken with cucumber, tomatoes and tzatziki to make these easy wraps. They’re budget friendly and take less than 30 minutes to make

Roasted cauliflower dhal with homemade gluten-free naan

Pack in four of your 5-a-day with a bowl of these spiced veggie lentils. Make your own gluten-free naan to scoop it up, or use shop-bought

Pear & yogurt spelt cake

Make this cake with spelt flour – rich in fibre, it works well in bakes, providing nuttiness and subtle sweetness. Serve warm after a Sunday roast

Tomato & oregano fritters

Use up a glut of tomatoes to make these veggie fritters – they’re ideal for lunch or a light dinner. Serve with dill and Greek yogurt, if you like

Waldorf salad

Chop apples, celery and walnuts to make this classic American salad, full of freshness and crunch. You can make the dressing up to two days in advance