Pepper & mushroom socca pizza

Make the base of this pepper and mushroom pizza with chickpea flour – it’s quicker to make than a yeasted one. It’s also gluten-free and adds to your 5-a-day

Smoky mushroom & potato hash with oaty thins

Serve our mushroom & potato hash with biscuity ‘thins’ to give texture to the hash and eggs, and also pack in cholesterol-busting oats

Rhubarb & custard scones

These delicious scones feature one of Britain’s best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden

Jerusalem artichoke salad

Make Jerusalem artichokes the star of the show in this vibrant winter salad, along with squash, cavolo nero, rocket, pumpkin seeds and goat’s cheese

Flamiche

Try this French dish that’s halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes a tasty topping along with delicious buttery leeks

Fig, burrata & prosciutto tartine

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

Use larger slices of sourdough for our fig, burrata and prosciutto tartines for an impressive-looking lunch or starter that’s deceptively easy.

Easy chocolate tart

Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk

Cinnamon cookies

Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too

Baked mücver (courgette & feta bake)

Turn Med-inspired courgette fritters into a large bake – it’s easier to cook, more substantial and can be served as lunch with a side salad and garlic yogurt

Jerk-seasoned pork & pineapple skewers with black beans & rice

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

Pop these healthy kebabs on a griddle or the BBQ – they’re packed with Creole spices and are a lean treat