Squash, chickpea & coconut curry

Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads

Smoky pulled aubergine & black bean tacos

These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day – bonus!

Lazy summer tomato & sourdough traybake

Celebrate tomatoes in all their different colours and sizes with this vibrant summer traybake. With mozzarella and ricotta, it's packed with flavour

Pea & burrata salad with preserved lemon salsa

Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate. A lemon dressing really cuts through the richness

Rhubarb & elderflower cake

Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial – a stunning centrepiece!

Three-cornered leek & scrambled eggs on toast

Use three-cornered leeks or substitute with baby leeks or spring onions and chive flowers to similar effect, making simple scrambled eggs more special for spring

Asparagus with spiced butter & brown shrimp

Try this easy asparagus dish with potted shrimp-inspired topping in pools of mace-spiked butter. It makes a memorable starter for a dinner party or smart lunch

Orange olive oil cake

Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It's gluten-free and super delicious

Sage & celeriac hash browns

Contains pork – recipe is for non-Muslims only

Make the most of seasonal celeriac with our sage and celeriac hash browns. This underused veg is great paired with grilled bacon and a fried egg 

Sprout, comté & walnut tart

Make the most of seasonal sprouts this winter with this tasty tart. It combines comté cheese and walnuts in a wonderful spelt and pumpkin seed pastry case