Salted pecan banoffee sundae

No time to make dessert? Elevate shop-bought vanilla or salted caramel ice cream to make decadent pecan banoffee sundaes with a popcorn topping

Peanut sauce

Make a peanut sauce to serve with our barbecued chicken skewers. Store in a sterilised jar or airtight container and it will keep chilled for up to two weeks

Chicken satay

Use a charcoal barbecue to give these skewers a smoky edge and serve with a rich peanut sauce

Sticky tamarind pork ribs

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

Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney

Ensaimada

Try this Spanish bake for a breakfast or afternoon treat to enjoy with coffee, or as a savoury snack. Its spiral shape is iconic, as is its featherlight texture

Charred chicken thighs with fish sauce, lime & chilli caramel dressing

Marinate chicken thighs in a glorious chilli caramel and lime dressing for a sweet and salty combo. Arrange the chicken on a platter and serve with rice

Korean BBQ-style ribs & radish slaw

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

Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw

Hot honey halloumi burger with charred pineapple salsa

Tuck into some veggie halloumi burgers. Sweet, spicy, salty and juicy, these veggie burgers have it all – they’re sure to be the star of your next barbecue

Mango, lime & chilli prawn fishcakes

Enjoy these zesty, sweet and spicy fishcakes in summer with sticky rice, chopped carrot, cucumber and mango. They can be frozen, so are perfect for busy days

Radish & broad bean bruschetta

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

Tandoori trout traybake with cucumber raita

Enjoy your recommended weekly portion of oily fish in this easy traybake with sweet potato wedges, broccoli and asparagus. Trout is a sustainable fish option

Apricot oat bars

Bake these moreish oat bars for a country walk or summer picnic. Salted butter balances the sweet apricot jam, so they’re a treat without being too sugary