Morassa polow ba morgh (Bejewelled saffron chicken pilau)

Enjoy a hybrid of two Persian dishes often served at weddings and celebrations. The ‘jewels’ are the colourful pistachios, barberries and almonds in the rice

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

Protein overnight oats

Kickstart the day with these overnight oats made using protein powder. The perfect make-ahead breakfast if you have an early morning workout planned