Chocolate peppermint mini rolls

If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch

Miso & sesame eggs

Perfect as a snack, miso adds a deep savoury flavour to these low-calorie eggs. Try them served on salad for a quick and tasty lunch, or as a starter

Prawn & beansprout omelette baguette

Take the sandwich to a new level with this quick and simple prawn and beansprout omelette baguette, served with a zingy chilli and lime dressing

Green masala eggs

Serve these fragrant, spiced eggs for a simple, meat-free meal. It's perfect for busy weeknights and the mix of rice and protein is light yet filling

Healthy Turkish meatloaf

Serve this lamb meatloaf and salad at a summer picnic or packed up for lunch. It's tasty and healthy too, delivering all five of your five-a-day

Egyptian egg salad

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Lemon & buttermilk pound cake

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Homemade pappardelle with crab & broad beans

Make your own pappardelle and you may never go back to shop-bought pasta. Fresh crab adds a touch of luxury to a sauce rich with tomatoes and broad beans

Jersey Royals, courgette & goat’s cheese tart

Make the most of Jersey Royals while they're in season with this lovely summer tart that has a tang of goat’s cheese. Ideal for a picnic, served with salad

Runner bean tortilla with tomato salad

Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

Dairy ice cream

Make your own no-churn ice cream with a recipe from the award-winning Our Cow Molly. You only need eggs, sugar and double cream for this cooling summer treat

Vegan meringues

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs