Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It’s topped with honey-baked feta
Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam
Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes
Contains pork – recipe is for non-Muslims/non-pork eaters.
This recipe is inspired by the spicy and savoury Thai favourite pad kra pao. You can adjust the amount of chillies to suit your taste
Get inspired by fresh Mediterranean flavours in this easy chicken bowl. The recipe is adaptable – feta and olives would be welcome additions too
Make the most of broad beans with this moreish pappardelle recipe. Remove the pasta and bacon, and you’ll still have a tasty side to serve with a roast
Serve this new potatoes side as part of a barbecue spread. It pairs perfectly with our maple & mustard glazed spatchcock chicken recipe
Make our spicy, honey-glazed meatballs to serve with giant couscous and a cucumber and lemon yogurt
Use our recipe for spicy meatballs to use as a topping for these easy crispy pizzas. Perfect for busy weeknights, enjoy with a green salad
Celebrate spring with this simple savoury tart with peas, mint and feta. You can make it the day before and warm it up in the oven before serving
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
