Halloumi & watermelon bulgur salad

A satisfying vegetarian salad of contrasting flavours and textures. The salty cheese is cooled by crisp, sweet watermelon

Gooseberry & vanilla jam

Preserve the unique, tart flavour of gooseberries in this summer preserve infused with sweet vanilla and tangy apple

Crunchy mozzarella salad

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

Pistachio nut & spiced apple Bircher muesli

A balanced, filling breakfast bowl with oats and apple in low-fat yogurt, cinnamon and nutmeg and a nutty pomegranate topping

Falafels with hummus & tabbouleh

Make your own chickpea and butter bean fritters and serve with a herby couscous salad – the recipe makes enough for two meals

Slow-roast tomato tatin

Make a savoury tarte tatin with sweet and sour-slow cooked tomatoes on a crisp puff pastry base

Lamb, apricot & shallot tagine

Adapted from the Moroccan roast lamb fish ‘mechoui’, this slow-cooked dish has an aromatic marinade and irresistably fruity sauce

Butter bean, cucumber & radish salad

Crunch and freshness are the order of the day with this zesty, healthy side salad with pulses and herbs

Griddled Baby Gems with balsamic & goat’s cheese

Try a new way with lettuce and griddle your leaves on a high heat. Serve with vinaigrette and creamy cheese

Roasted sesame sweet potatoes & asparagus

Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes

Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Double Thai noodle salad with smoked aubergine, mango & avocado

This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass