Smashed celeriac

This seasonal side dish goes beautifully with a roast, alongside sausages instead of mash or with baked meaty fish like pollack or hake

Fruity mincemeat with almonds

Give your mince pies an edge this year with a nutty filling – ready in just 20 minutes

Quinoa, lentil & feta salad

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

Navarin of lamb & spring vegetables

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

Chargrilled artichokes with lemon

Try this tangy artichoke recipe – the oil will keep them for a week in the fridge

Tuna melt potato wedges

A favourite family supper, perfect as an easy after work treat

One-pan prawn & tomato curry

This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

Artichoke & roasted red pepper soufflé omelette

Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing

Chicken stir-fry in 4 easy steps

Asian cooking can be light, healthy and so quick that you’ll think twice before ever
ordering a takeaway again!

Apricot blatjang

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam