Crunchy chickpea salad

Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley

Rice pudding & spiced plum bake

This seasonal twist on rice pudding would make a lovely alternative to a fruit crumble

Jewelled fruit, nut & seed cake

If you’re not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto
your cake instead

Gooseberry ice cream

Churning your own frozen dessert is a little effort, but great for using up seasonal fruit

Grilled lemon sole with dumplings & lemon sauce

Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce

Halloween dips & bites

Create a fright-night feast for the kids before they go trick-or-treating

Pasta & mixed peppers with walnut & lemon pesto

A wheat-free main course, packed with peppers and nutty pesto

Turkey crown with roast garlic & pancetta

Contains pork – recipe is for non-Muslims only

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent

Summer greens & nectarines

Serve this vegetarian treat with crusty or garlic bread – just terrific on a balmy summer’s eve

Chocolate truffle star cake

Glamorous enough to serve as a dessert, this makes a stunning centrepiece. And the bonus is you can make the whole thing ahead and freeze until you need it

Lemon & parsley tabbouleh

Tabbouleh is a classic Lebanese bulghar wheat salad – with this recipe adding couscous to the mix

Tabbouleh

This fresh and healthy salad uses mostly herbs with a little bulgur wheat