Katsu curry

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Mexican eggy bread

Bring together two great brunch recipes – eggy bread and avocado on toast – then add a Mexican twist. A hit of chilli takes this to another level

Katsu sandos

Contains pork – recipe is for non-Muslims only

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread

Cumin roast veg with tahini dressing

Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

Sweet potato & cauliflower lentil bowl

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Curried parsnip soup shots

Contains pork – recipe is for non-Muslims only

Treat dinner guests to healthy, spiced soup shots – they make great canapés. The crispy kale version is vegan while meat eaters can opt for a prosciutto topping

Savoury biscotti

Serve these savoury biscotti on a cheeseboard and dunk them in a baked camembert, or our potted cheddar. They make a lovely festive gift too

Venison madras

Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too

Chickpea & roasted parsnip curry

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Sweet potato parcel

Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive flavours of sage and chestnuts

Pear & rose punch

Treat party guests to our fabulous pear, apple and rose mocktail. Garnish the punch bowl with redcurrants to make a stunning alcohol-free drink

Roasted aubergine with chilli peanut dressing

Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.