Baked tomatoes with feta & dukkah

Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads

Chimichurri-style steak sarnies & cheat’s spicy fries

Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side.

Sweet potato cheesecake

Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works

Scotch broth

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Speculoos profiterole wreath

Ditch the shop-bought dessert at Christmas for this stunning choux centrepiece. Made with speculoos biscuits, it’s topped with luscious salted caramel

Turkey tikka masala

Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you

Mincemeat banana bread

Start Christmas Day with a delicious breakfast you can make ahead of time. Banana bread is a family favourite, and mincemeat takes it up a notch

Gluten-free sausage roll wreath

Contains pork – recipe is for non-Muslims/non-pork eaters.

Create this gluten-free sausage roll wonder by arranging sausage and chutney pinwheels into a festive wreath shape. It’s perfect for a Christmas buffet

Christmas fudge

Make a festive fudge with orange zest, dried fruit and spices for the Christmas season. It’s ideal wrapped up as a gift – or a treat to yourself!

Vegan hot chocolate

Use oat milk to make a seriously creamy hot chocolate. Try it with maple syrup if you prefer it a bit sweeter, or add a touch of spice or vegan marshmallows

Vegetable biryani with green raita

Get four of your 5-a-day in this flavourful vegetable biryani. It’s easily doubled, and you can add a halved green chilli if you like extra spice

Jewish honey cake

This simple honey cake, also known as ‘lekach’, is a must-have sweet treat when celebrating the Jewish New Year, or Rosh Hashanah. It’s best made a few days ahead, as the spicing and texture improve as it matures