Ultimate veggie burger with pickled carrot slaw

A low-fat veggie burger made with sweet potato, quinoa and mushrooms – a change from the standard vegetarian bean burger – make your barbecue menu stand out!

Spicy black bean tacos

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa 

Gado Gado salad

Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch

Poke bowl

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Simple roast radishes

Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil

Roast poussin with pickled radishes

Spatchcocked poussins don't take nearly as long as chicken and this recipe with herbs, garlic and lemon can be cooked in the oven or on the barbecue 

Spiced salad cream

A different take on a nostalgic condiment, Tom adds curry powder to recreate the retro flavours of Coronation sauce

Crispy lamb breast with broad beans, chilli & marjoram

Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs

Asparagus brunch stack

Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack

Garlic & lemon thyme poached potatoes

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat