The broccoli introduces a satisfying crunch to this super-easy salad alongside sweet cranberries. It works well as a make-ahead lunch and you can switch the nuts or halloumi for what you’ve got at home
Use up any leftover tahini you might have knocking around in the back of the fridge and make our moreish loaf cake. Brush with honey for a glossy finish and an extra hint of sweetness
Fill a cooking pot with broth, spiced with Sichuan pepper and chilli, then invites guests to poach their choice of ingredients in it – prawns, steak, tofu and chicken all work well
Kickstart the day with these overnight oats made using protein powder. The perfect make-ahead breakfast if you have an early morning workout planned
Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape
Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in this coconut rice pudding
Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too
Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve
Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon
Make this Middle Eastern classic for sharing – layer meat or veg with crisp flatbreads and a yogurt sauce before garnishing with pomegranate seeds
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils
Use up the whole cauliflower and roast the leaves too to make this moreish dhal dish. You could swap the cauli for roasted broccoli, if you prefer
