Roasted rhubarb & rose eton mess

Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe

Sichuan & ginger sticky toffee pudding with no-churn miso ice cream

Brin’s twist on a traditional sticky toffee pudding features a rich, spiced sponge drenched in a luscious toffee sauce with a hint of heat. Paired with creamy, umami-packed no-churn miso ice cream.

Easy carrot cake pancakes

Combine a classic cake with the simplicity of a pancake to create a special pudding, breakfast or brunch. Serve with yogurt, pecans and a drizzle of maple syrup or honey

Air fryer hot cross bun brownie

Give brownies an Easter twist with pieces of hot cross bun. Add any mix-ins you like; marzipan, chopped nuts and crystallised stem ginger work well

Crispy lamb & pea tabbouleh

Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It’s great for make-ahead lunches

Mushroom jalfrezi pie

Be inspired by the classic Indian curry and make this flavour-packed pie, which is made extra-special by working spices into the pastry. It’s sure to please a crowd

Pink eggs & beetroot with yogurt & chilli butter

Make this colourful salad which is special enough for entertaining. Enjoy as part of a breakfast or lunch spread served with warmed flatbreads

Puttanesca hake traybake

Shop for sustainable hake to cook this Mediterranean-style one-pan bake with green olives and tomatoes

Immune-supporting miso chicken noodle soup

Boost your immune system with this chicken noodle soup made with miso and packed with veg. Serve topped with sliced spring onions and red chilli, if you like

Mississippi mud pie pancake cake

Turn Pancake Day crêpes into a showstopper cake by layering them with chocolate custard then topping with whipped cream and chocolate and caramel sauces