Curried carrot soup with cashew & coriander salsa

Warm up on cold winter days with this curried carrot soup, which serves up three of your 5-a-day. It tastes divine topped with our cashew and coriander salsa

Roast squash with goat’s cheese & Puy lentils

Discover the joys of autumn with our roast squash served with soft goat’s cheese, Puy lentils and sage. It’s a great seasonal recipe as the cold nights draw in

Labneh with roast beetroot, preserved lemon & green romesco sauce

Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge

Roast tomato pasta with breadcrumbs & ricotta

Use up ripe tomatoes in this simple, garlicky pasta dish. Any leftover breadcrumbs can be kept in the fridge for a couple of days

Peach Melba pie

Have some raspberries that are a little past their best? Use them to make this fabulous Peach Melba pie – a wonderful combination of raspberries and peaches

Cherry & almond frangipane galette

Use spelt pastry for this free-form pie, as its nuttiness complements the frangipane. The combination of squishy baked cherries and juicy fresh ones is lovely

Runner bean & curry leaf bhajis with coconut chutney

Use up a garden glut of runner beans or buy them fresh to make these bhajis. Make sure you try the coconut chutney – it really is the perfect accompaniment

Smoky aubergine & red pepper salad

Char aubergine and peppers until tender and juicy, then combine with salty, creamy feta for a summer salad that’s the perfect vegetarian option for a barbecue

Fennel, roast lemon & tomato salad

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

Mashed cannellini beans with wilted greens & fried artichokes

Enjoy this perfect summer dinner of cannellini bean mash, seasonal leaves and fried artichoke hearts – packed with vitamin C, fibre and three of your 5-a-day