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

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

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

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