Contains pork – recipe is for non-Muslims/non-pork eaters.
Try a twist on traditional meatballs by using sausagemeat and ricotta to make the juiciest meatballs. They’re baked with creamy butter beans and tomatoes
Make the most of aubergine with this vegetarian dish that’s full of umami flavour. Serve on a bed of giant couscous or steamed rice, if you like
Pair sticky, sweet, peppery radishes with a zesty radish leaf and broad bean spread for a light al fresco lunch. It’s a great way to use up radishes
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
Try this filling breakfast recipe based on the favourite Italian dessert – the perfect match for your morning coffee. Easy to prep ahead, you can store these in the fridge for up to four days
This healthy banana granola is naturally sweet, crunchy and packed with goodness. Perfect for breakfast or snacking served with yogurt, milk or fresh fruit
Pack in lots of veg and a little spice with this tofu poke bowl with sticky rice. Any leftovers can be enjoyed packed up for lunch the next day
Make this salad once and you’ll be making it all summer. Melon, curry leaf and burrata may be an unlikely combo, but it’s sweet, spicy, creamy and aromatic
Try our meze-style hummus and halloumi board for a brunch to share with friends. Pair with flatbreads or our own za’atar croissants
Make a protein-packed meal the whole family will love. It comes together in no time at all, and you can easily swap out the veg for seasonal alternatives
Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve
