Maple-roasted marrow on cavolo nero salad

Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Grilled corn with chilli mayonnaise, coriander & feta

Upgrade this classic barbecue side dish by brushing with a spicy, creamy sauce and adding crumbled cheese and fresh herbs

Plum & marzipan pie

Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Roasted beetroot with za’atar, chickpeas & harissa yogurt

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two

Bramley & blackberry pie

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry

Fig, raspberry & cardamom pie

An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert

Blackberry & beetroot smoothie

Ginger, cinnamon and nutmeg give this beetroot and blackberry smoothie a warm kick – perfect for a morning or afternoon pick-me-up

Coconut & banana smoothie

This creamy smoothie is packed with nutritious ingredients. Baobab adds a tangy, sherbet flavour and is high in fibre, antioxidants and vitamin C

Basic muffin recipe

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts