Stuffed Moroccan pitta

Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch

Lamb, apricot & shallot tagine

Adapted from the Moroccan roast lamb fish ‘mechoui’, this slow-cooked dish has an aromatic marinade and irresistably fruity sauce

Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Double Thai noodle salad with smoked aubergine, mango & avocado

This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass

Best ever pesto & potato pasta

A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together

Hidden bulb cake

Frances Quinn shares her showstopping chocolate and beetroot cake recipe finished with filo ‘bulbs’, chocolate soil and terracotta icing

Halloumi with bulgur, chickpea & rocket salad

This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika

Chocolate tiffin Easter nest

Frances Quinn’s fridge cake makes a great novelty centrepiece. Make the ‘nest’ from pretzels, peanuts and raisins, and fill with chocolate eggs

Caramelised white chocolate, ginger caramel & macadamia tarts

This stunning patisserie-standard, mousse-like dessert from Great British Bake Off winner Edd Kimber is pure indulgence on a plate

Honeyed nut & pomegranate pots

Create a cheat’s baklava by soaking shredded wheat in honey. Top with creamy yogurt, pistachios and citrus

Egg, beetroot & bacon salad

Contains pork – recipe is for non-Muslims only
These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchy dressing

Simnel spiced breakfast loaf

Toast a slice of this celebration bread and top with butter to give hot cross buns a serious run for their money