• Raspberry & shortbread crumble

    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

    Easy
  • Rumbledethumps

    Rumbledethumps

    Make a traditional Scottish dish using potato and cabbage. Use leftover boiled potatoes and cooked cabbage rather than cooking from scratch, if you like

    Easy
  • Triple cheese, pepperoni & jalapeño pizza

    Triple cheese, pepperoni & jalapeño pizza

    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

    Easy
  • One-pan coconut fish curry pie

    One-pan coconut fish curry pie

    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.

    Easy
  • Green garlic chutney roast chicken with cumin-spiced vegetables

    Green garlic chutney roast chicken with cumin-spiced vegetables

    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.

    Easy
  • One-pan smoky veggie lentil lasagne

    One-pan smoky veggie lentil lasagne

    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.

    Easy
  • Paxo, cheese & onion pie

    Give bread pudding a festive twist with this zesty panettone-based version made in a bundt tin.

    Easy