Comté gougères

Fill these gougères with the optional comté crèmeux and transform them from a snack or drinks nibble to a starter – they make a great start to a French menu

Coconut, curry leaf & turmeric saucy lentils

Raid your spice cupboard to make our lentil dish which can be used as a base to make three other meals – use puy or green lentils as they hold their shape

Curried filo pie

Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve

Green baked eggs

Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads

Caramelised onion, goat’s cheese & za’atar galette

Make onions the star of the show with this moreish vegetarian tart made with goat’s cheese, caramelised onions and za’atar – enjoy with a green salad.

Rib-eye with cacio e pepe butter

Show someone you care by making a special rib-eye steak supper with chunky chips and watercress. It’s ideal for a special night, such as Valentine’s Day

Gateau basque

Get ahead for a dinner party by preparing this dessert up to two days ahead – a classic French dessert, it’s filled with pastry cream and optional cherry jam

Aubergine fattah

Make this Middle Eastern classic for sharing – layer meat or veg with crisp flatbreads and a yogurt sauce before garnishing with pomegranate seeds

Spicy peanut butter & corn ramen

Make a warming noodle soup which is sure to pack a punch – it’s spicy, sweet, nutty and savoury all in one slurp! The fish sauce adds a subtle layer of umami

Turkish rice (vermicelli rice)

This classic Turkish side dish uses long-grain white rice boosted with chicken broth and toasted vermicelli pasta