Spiced lamb kebabs with pea & herb couscous

These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

Sesame chicken salad

A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes

Pepper & walnut hummus with veggie dippers

Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

Lemony chicken skewers, herbed new potatoes & apple coleslaw

These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives

Vegan rhubarb & custard bake

Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding

Chocolate tiffin Easter nest

Frances Quinn’s fridge cake makes a great novelty centrepiece. Make the ‘nest’ from pretzels, peanuts and raisins, and fill with chocolate eggs

Tomato & rice soup

This low-fat soup is great for using up rice and pesto – it makes a substantial and hearty main course

Spiced fruit & pistachio bread wreath

Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread

Chocolate sponge with hot chocolate custard

This rich, sticky chocolate cake is given a low-fat ‘bakeover’, then served with chocolate custard for a perfect retro, weekend pud

Lighter chicken katsu

Angela Nilsen makes this Japanese crumbed chicken dish with curry sauce healthier by using some clever swaps to slash the fat and calories

Coconut & mango sponge

This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale

Beef & lentil cottage pie with cauliflower & potato topping

Try a new topping for your comforting bake by adding cauliflower and a little cheddar cheese – there’ll be some leftover for a second meal, too