Mince & tatties

Enjoy our take on this popular Scottish dinner of stewed mince and mashed potato. It’s great comfort food on colder days and the mince can be made in the slow cooker

Pumpkin bread

Make this moist, cake-like pumpkin bread for a seasonal treat. Best served thickly sliced with butter or a drizzle of maple syrup, and a cup of tea.

Sweet chilli salmon lettuce wraps

Light, simple and three of your five-a-day, these clever lettuce cups are the perfect carrier for flaked sweet chilli salmon and thin slices of radish and carrot

Swiss meringue buttercream

Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it’s easily halved for smaller bakes

Mug brownie

Make this mug brownie in the microwave. It takes just six minutes to make – perfect for a speedy dessert for one when you crave a sweet treat

Roasted cod with zingy beetroot salad

Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing

Spiced parsnip & maple muffins

Got a glut of parsnips? Do something different with this familiar veg box favourite and rustle up some spiced parsnip and maple muffins for the cake tin

Meze-style sharing board

Share your favourite dishes with family and friends in a meze-style sharing board. This one includes cauliflower and feta fritters, carrot & tahini salad, and falafels

Japchae (stir fried noodles)

Create a Korean classic, with sweet potato noodles mixed with tender steak strips, chestnut mushrooms and spinach in a savoury and slightly sweet sauce

Gugelhupf

Make our version of the traditional central European cake, gugelhupf. We soak the sultanas in tea to give the sponge lovely flavour and texture

Crispy tofu summer rolls with cashew dipping sauce

Make these vibrant, veg-packed tofu summer rolls vegan by simply swapping out the fish sauce for a vegan variety

Triple-chocolate Easter roulade

Make this deeply rich roulade for Easter Sunday – it’s almost like a cross between a cake and a brownie