The broccoli introduces a satisfying crunch to this super-easy salad alongside sweet cranberries. It works well as a make-ahead lunch and you can switch the nuts or halloumi for what you’ve got at home
Use up foraged blackcurrants to make this moreish cheesecake, with the classic digestive biscuit base and creamy topping. It makes a gorgeous summer dessert
Bake a gluten-free version of shortbread to serve with tea, or to accompany a dessert pot
Make this faff-free traybake kebab and use the leftovers as a base for three flavour-packed, on-the-go lunches during the week – see our recipe below
Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness
Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe
Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It’s great for make-ahead lunches
Make this colourful salad which is special enough for entertaining. Enjoy as part of a breakfast or lunch spread served with warmed flatbreads
Make this easy air-fried lamb with parmesan-coated baby potatoes for a spring supper. It makes short work of preparing a classic Easter roast dinner
Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour
Fill a cooking pot with broth, spiced with Sichuan pepper and chilli, then invites guests to poach their choice of ingredients in it – prawns, steak, tofu and chicken all work well
Try this classic Chinese dessert of hawthorn berries or fruit dipped in sugar. It’s crunchy, juicy and easy to make
