Roasted red pepper & parsley pesto with penne

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Baked aubergines with cannellini beans

A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese

Roasted tomato tart with double-cheese crust

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

Rib-eye steaks with roasted roots & parsley pesto

Try a new way with your griddled beef and serve with a green sauce, plus roasted carrots, celeriac, shallots and celery

Artichoke & broad bean tart with watercress pesto

This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

Italian stuffed courgettes

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

Herby pesto, bean & potato pasta

You’ll make this again and again, it’s good for you, low fat and simple to make

Turkey patty & roasted root salad with Parmesan dressing

Turkey mince is a great value, lower fat option and really versatile – this meatball salad combines great flavours

Grilled lemon sole with dumplings & lemon sauce

Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce

Pumpkin & potato gratin

An brilliant vegetarian twist on the classic French dish of potato gratin – you can also make it ahead

Pasta & mixed peppers with walnut & lemon pesto

A wheat-free main course, packed with peppers and nutty pesto

Turkey crown with roast garlic & pancetta

Contains pork – recipe is for non-Muslims only

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent