Get inspired by Middle Eastern flavours – these flatbreads are topped with roasted asparagus and salted almond dukkah. Save the leftover dukkah for other recipes
Enjoy a healthy, low fat and low calorie take on a chicken jalfrezi, packed with colourful peppers and spinach and served with brown rice and quinoa
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
Try this popular Indian speciality dish. Traditionally, it’s made for special occasions, like weddings and Eid, and served with naan to mop up the spicy gravy
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
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
Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too
Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve
Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
