Raspberry & shortbread crumble
Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping
Make a traditional Scottish dish using potato and cabbage. Use leftover boiled potatoes and cooked cabbage rather than cooking from scratch, if you like
Try making a Detroit-style pizza, known for its fluffy, thick base with a cheesy crisp crust. Serving four, it’s perfect for a Friday night in with the family
Add sticky dates and a salty-sweet icing to take the traditional carrot cake to new, delicious heights. Decorate with crumbled sesame snaps and pecans
Make this hearty, wholesome soup on cold winter days. Enriched with egg yolk and parmesan lends it a velvety texture reminiscent of carbonara
This is a delicious and comforting fusion pie, combining a spiced coconut fish curry with a light, crispy layer of filo pastry. I’ve used haddock but any firm fish works.
Served with cumin-spiced vegetables this is the perfect roast dinner to shake up up your Sunday lunch. Scrub the veg well but there is no need to peel them. Leaving the skin on adds nutrients and fibre. Using baby potatoes means you don’t have to par-boil them, but if using other potatoes, slice thinly or par-boil first. If you are feeling adventurous, double the chutney ingredients and try marinating a whole roast chicken for a beautiful centrepiece dish.
Make this comforting no-bake lasagne and you’ll pack in lots of nutritious veggies, building up to 30 plant points for the week. The courgettes and mushrooms can be swapped out for other seasonal veg – leeks and aubergines work well.
Need a quick fix for meat-free Monday? Try this spicy pasta dish with lots of colour and texture thanks to air-fried carrots and a pistachio pesto
Give bread pudding a festive twist with this zesty panettone-based version made in a bundt tin.