Pear & yogurt spelt cake

Make this cake with spelt flour – rich in fibre, it works well in bakes, providing nuttiness and subtle sweetness. Serve warm after a Sunday roast

Three-bean chilli

Batch-cook this chilli on a chilly evening and keep some in the freezer to heat up after a long day. Serve with rice, lime wedges, avocado and soured cream

Cheesy potato patchwork pie

Take inspiration from potato dauphinoise for this rustic veggie pie that’s bursting with caramelised leeks and cheese. It’s ideal for a cosy evening in

Ginger chicken udon noodles

Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it’s full of flavour

Olive-brine chicken

Beat food waste and use up olive brine to make this flavourful chicken dinner. Nocellara olives work well, but any green olives will do

Upside-down toffee apple tarts

Pass around these sweet and sticky slices on Bonfire Night or enjoy them indoors with a cuppa. They’re deceptively easy, using only a handful of ingredients

Tomato & oregano fritters

Use up a glut of tomatoes to make these veggie fritters – they’re ideal for lunch or a light dinner. Serve with dill and Greek yogurt, if you like

Kale salad

Tuck into this vibrant salad packed with nutritious kale, root veg, nuts and cheese. It’s a satisfying lunch, but can also be served as a side

Waldorf salad

Chop apples, celery and walnuts to make this classic American salad, full of freshness and crunch. You can make the dressing up to two days in advance

Umami roast potatoes

Enjoy these super-crisp, savoury roast potatoes with deep umami flavour. They’re a crowd-pleaser – even the most fervent dislikers of yeast extract will be converted