Philly cheesesteak pies

Try this twist on an American classic – the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead 

Pumpkin seed butter

Make up your own nut butter with this easy pumpkin seed version, which can be sweetened to taste with maple syrup – it's even better than shop-bought 

Sticky ginger skillet parkin

Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it’s perfect with custard

Gluten-free scones

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Spicy harissa aubergine pie

Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers

Creamy chicken, bean & leek traybake

Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

Chipotle chicken tinga

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

Meatball black bean chilli

Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked

Roast sugar snaps & green beans with tonnato dressing

Serve this salad of roast green beans and sugar snaps with an Italian-inspired tonnato dressing with tuna and anchovies. It's easy to make but big on flavour

Malabar prawns

Make one of Kerala’s staple dishes – malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours

Hand-cut pappardelle

Wow dinner party guests with your own homemade pasta. It takes a little extra effort and requires a pasta machine, but it's delicious served with beef ragout

Raspberry, pistachio & lemon curd trifles

Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They’re easy to assemble and you can easily pack them up