Linguine with watercress & almond pesto

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Honey-mustard parsnip & potato bake

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Chestnut & butternut risotto

This comforting Italian rice supper is a great way to use up leftover chestnuts

The ultimate makeover: Potato Dauphinoise

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest Dauphinoise yet

Spinach & ricotta gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time

Japanese tofu noodle bowl

This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

Veggie lasagne

A light but luscious veggie lasagne to tickle your taste buds – it contains just 13g of fat compared to the more usual 19g

Sautéed asparagus, toasted almonds & manchego cheese

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

Spiced pepper pilafs

This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need

Griddled polenta with corn & green salsa

Polenta can be a little bland, but pack it with flavours like cheese and chilli and it’s delicious

Minty carrot, pistachio & feta salad

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese – great with Moroccan food

Leek, ricotta & gruyère tart

Ricotta gives this quiche a lovely, light cheese-cakey texture – leftovers make a great packed lunch