Quick spicy radish pickle

Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses

Spicy spring onion salad

This sharp side salad of spring and red onions finished with Korean chilli flakes and toasted sesame oil is perfect with barbecued dishes

Jap Chae noodles with prawns

This authentic Korean noodle dish makes a delicious dinner party main course – to make it vegetarian, replace the prawns with pan-fried tofu

Bulgogi

Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Beetroot patties

These wholesome, gluten-free beetroot and apple bites are coated with sesame seeds and baked, then served with a creamy avocado dip

Lighter vegetable lasagne

This layered pasta dish is a family favourite – give it a healthy makeover with ricotta, lentils and lots of filling vegetables

Spring vegetable & cauliflower tabbouleh

Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette

Blueberry & coconut frozen ‘cheesecake’ bars

These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are entirely raw

Baked cauliflower pizzaiola

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Spiced whole cauliflower & warm chickpea salad

Roast a whole cauliflower to lock in flavour and make an impressive centrepiece – cut at the table or serve in wedges