Creamy mushroom & spinach pasta

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Rose & pistachio cacen ffenest (‘window cake’)

Impress friends with this colourful rose & pistachio battenberg-style cake. It not only tastes delicious, but looks wonderful as part of an afternoon tea spread

Matzo granola with coconut, cashew & cranberry

Enjoy this granola at breakfast during the Jewish festival of Passover, when many breads are off the menu. Try it sprinkled over a bowl of Greek yogurt and fruit

One-pan lamb tagine with chickpeas

Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you’ll need to do is reheat it

Golden new potato & pea curry

Adapt our potato and pea curry to your liking – for example, you could add prawns or chunks of monkfish for a few minutes towards the end of the cooking time

Jaffa cakes

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Radishes with herby whipped feta

Serve this creamy whipped feta dip as a sharing dish. Drizzle over a little olive oil and serve with radishes for dunking along with carrots and cucumber

Classic carrot cake

Perfect a classic with our next level carrot cake recipe. It’s been meticulously tested so you can bake the best version of this traditional cake

Seared tuna & asparagus niçoise

Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw

Spiced spinach & potato pasty pies

Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney