Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw
Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes
Make the most of asparagus season with this recipe, ideal for sharing – serve with drinks outdoors if the weather allows
Contains pork – recipe is for non-Muslims/non-pork eaters.
Try this delicious spring pasta bake recipe as a midweek family meal which freezes brilliantly. We’ve used orecchiette, but you can use whatever pasta you like
Make this summer bean stew and use it as a base for three meals. Using dried beans is a cost-effective cooking option. See the three extra recipes below
Use the extras from our summer bean stew as the base for this summery salad with parmesan chicken topping. It’s a great way to cook through the week
Use the extras from our summer bean stew as the base to make this dish with white fish in a herby topping, green olives and leftover green aïoli
Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It’s topped with honey-baked feta
Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam
Contains pork – recipe is for non-Muslims/non-pork eaters.
This recipe is inspired by the spicy and savoury Thai favourite pad kra pao. You can adjust the amount of chillies to suit your taste
Get inspired by fresh Mediterranean flavours in this easy chicken bowl. The recipe is adaptable – feta and olives would be welcome additions too
Make the most of broad beans with this moreish pappardelle recipe. Remove the pasta and bacon, and you’ll still have a tasty side to serve with a roast
