Crispy chickpea stuffed wraps

Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas

Roasted rhubarb & rose eton mess

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

One-pot creamy nduja pasta

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

Had a long week and want something quick and indulgent without too much washing-up? This one-pot pasta dish with nduja and olives is just the ticket

Yogurt-dressed pasta salad

Make our faff-free traybake kebab and use the leftovers as the base to make this pasta salad, packed with sundried tomatoes and olives, and full of flavour

Mississippi mud pie pancake cake

Turn Pancake Day crêpes into a showstopper cake by layering them with chocolate custard then topping with whipped cream and chocolate and caramel sauces

Blackcurrant cheesecake

Use up foraged blackcurrants to make this moreish cheesecake, with the classic digestive biscuit base and creamy topping. It makes a gorgeous summer dessert

Tanghulu

Try this classic Chinese dessert of hawthorn berries or fruit dipped in sugar. It’s crunchy, juicy and easy to make

Gateau basque

Get ahead for a dinner party by preparing this dessert up to two days ahead – a classic French dessert, it’s filled with pastry cream and optional cherry jam

Leek & kale hash with sage fried eggs

Make the most of leeks in this veggie hash with fried eggs. A topping of crispy sage leaves really adds to the flavour. Garnish with grated cheese, if you like

Burger bowl

Get inspired by the popular trend for a low carb, deconstructed burger without the bun. Feel free to change up the toppings – fried mushrooms also work well

Halo-halo

Enjoy a traditional Filipino dessert that translates as ‘mix-mix’. It’s a colourful and refreshing medley of flavours and textures, ideal for hot days

Raspberry & shortbread crumble

Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping