Redcurrant jam

Have a glut of redcurrants? High in pectin, they’re a great ingredient for jams and jellies. If you prefer a seeded jam, simply omit sieving the fruit

Blackcurrant no-churn ice cream

Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding

Greengage jam

Gather up gorgeous greengages to make a beautiful jam. Using fruit before it’s very ripe has a higher pectin content, so opt for these over softer options

Blackberry jelly

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

Chiu Chow smacked cucumber

Enjoy this spicy smacked cucumber with steak, if you like, or as an appetiser. ‘Smacking’ the cucumber allows the marinade to be absorbed into the flesh

Sticky rib hot pot

Contains pork – recipe is for non-Muslims/non-pork eaters.

Combine sticky ribs and a hot pot to make this fabulous family-sized casserole. It’s full of flavour, with pork ribs, sweet potato, red peppers and mangetout

Siu mai (dim sum)

Contains pork – recipe is for non-Muslims/non-pork eaters.

Make one of the most popular types of dim sum, siu mai. They’re traditionally topped with fish roe, but we’ve opted for goji berries for a pop of colour

Soy-basted mushroom burgers

Make a change from meat with these marvellous mushroom burgers. The sweetness of the onion and courgette goes beautifully with the savoury oyster sauce

Baked eggs with sumac, Tenderstem® broccoli and tahini yogurt

Sumac-spiced baked eggs, lemony tahini and Tenderstem® broccoli make a delicious weekend brunch or speedy midweek meal. Best served with a hearty slice of olive oil toast

Meringue candy canes

Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period