Rhubarb chutney

A simple rhubarb chutney that's a great mix of sweet and tart – spoon on generous helpings of this must-try condiment to your favourite curries and hoppers

Leek seeni sambol

A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon

Cauliflower curry

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Hoppers

These coconut-laced, rice flour pancakes filled with curry and topped with the sweet-spicy sambol and fruity chutney are perfect for a Sri Lankan feast

Green burgers

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It’s craftily packed with spinach – one of the trickier veg to get into kids!

Coconut curry noodle bowl

This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family

Fish pie with shoestring potato topping

Using spiralized potato instead of mash gives the classic fish pie a crispy topping. An ideal, filling family supper packed full of king prawns

Korean chicken wings with sesame slaw

Gochujang is a savoury Korean condiment that adds a rich spiciness to these chicken wings. Drizzle with sesame oil and our crunchy side slaw

Roast chicken with Caesar vegetables

Celebrate asparagus season with this spring chicken recipe drizzled with a zingy Caesar dressing. Serve with new potatoes for a real family feast

Chocolate orange hot cross buns

Bake our sticky, marmalade-glazed buns studded with fruit and chocolate for the perfect Easter treat. Serve with a cup of tea