Raspberry, chocolate & hazelnut breakfast bread

This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm

Cherry blossom cake

A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup

Hot coconut & raspberry puds

A classic flavour combo is brought bang up to date with these teacup sponges with a jam base and fresh fruit topping

Corn & green bean cakes with avocado & chilli jam

Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce

Baked ratatouille with lemon breadcrumbs

The staple vegetarian dish is spruced up with a citrussy sourdough crust- chunkily chop your courgettes, onion, peppers and tomatoes for extra texture

Squash, feta & bulgur salad

Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

Satay grilled aubergine

Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce

Roasted red pepper & parsley pesto with penne

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Chicken & lentil stew with gremolata

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as ‘gremolata’

Creamy tagliatelle with sausage, ricotta & basil

Contains pork – recipe is for non-Muslims only
A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves