Harissa aubergine ragu

Rustle up this ragu to serve with your favourite sides. You can use it in so many ways – toss with pasta, or serve a bowlful with bread or rice

Coconut & cardamom traybake

Combine the moreish flavours of coconut and cardamom to make this terrific traybake. With a comforting, squidgy texture, it’s more of a ‘pudding cake’

Vegan sushi (kappa maki)

Make these Japanese cucumber sushi rolls to serve as canapés or a snack. You could also add lettuce, or herbs such as chives or basil

Lamb Milanese with curried marinara

Try this tomato-based curry that’s cooked with an Italian influence – spiced marinara blends with flavourful salsa verde and breaded lamb cutlets

Curried coconut lentil soup with naan croutons

Stir up a plant-based dhal-inspired soup, topped with crunchy croutons made using cumin-spiced naan. It can be made ahead and frozen, ready for busy days

Seedy gremolata

Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It’s a great topping for salads, pasta, meat and vegetables

Quick Japanese-style rice salad

Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing

Giant couscous, runner bean, orange & feta salad

Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste

Marinated feta & broad bean crush flatbreads

Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads

BBQ gochujang lamb cutlets with toasted green bean & sesame salad

Cook these lamb cutlets with a spicy BBQ gochugaru glaze on the barbecue or inside on a grill plate. Serve with a summery bean salad on the side

Rice paper dumplings

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

Enjoy these pork and mushroom dumplings as a starter or side as part of a Vietnamese-inspired feast. Serve with our soy & sesame dipping sauce

Protein bars

Make your own homemade protein bars for a post-workout boost. They’re made with protein powder, bananas, nut butter and a blend of seeds