Coconut fish curry & rice

Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

Chicken stroganoff

Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice.

Easy vegetarian chilli

Rustle up our easy vegetarian chilli. It’s a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest

Fragrant lamb kofta curry

Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It’s ideal for a Friday night treat to share with the family

Vegetable & bean chilli

This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables

Somerset stew with cheddar & parsley mash

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don’t have two, and substituting cider with extra stock will also work well

Alu tamatar masala

Try this vegan dish of potatoes cooked in tomato masala. It’s simple to make, but with tomatoes cooked in spices and curry leaves, it’s packed with flavour

Red pesto

Blend together pine nuts, sundried tomatoes, parmesan and olive oil to make a red pesto, perfect for stirring into pasta or to flavour chicken dishes

Arrabbiata sauce

Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper

Honey & soy chicken

This crowd-pleasing honey and soy chicken is great for family meals, buffets and picnics. Serve with rice and salad or steamed greens

Vegetarian pastitsio

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we’ve used a little balsamic vinegar instead of grape

Whipped ricotta, spring onion & leek matzo lasagne

Rustle up a matzo lasagne, a supper-time staple for many Jewish families over Passover. This version is made with spring onions, leeks, spinach and ricotta