One-pot green bean, potato & pesto pasta

For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings

Sweet potato tacos

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

Easy pesto

Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It’s perfect for pizzas, pasta and sandwiches

Creamy mushroom & spinach pasta

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Build your own pesto pasta salad

Rustle up this easy pesto pasta salad for the family. Customise it by adding your kid’s favourite veg

Asparagus, feta & dill quiche

Make the most of eggs in this versatile veggie quiche. Baked with feta and asparagus, it’s encased in a cheesy pastry and makes a perfect addition for a picnic

Jaffa cakes

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Orecchiette with butter beans, parsley, chilli & lemon

Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer

Baked eggs with spinach, tomatoes, ricotta & basil

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you’re not vegetarian, you could also add chorizo

Wild mushroom mac ‘n’ cheese

Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don’t have to wait until they’re in season

Spring green salad with parsley & blue cheese

Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens

Triple-cheese croquettes with cranberry sauce

Make the most of any leftover Christmas cheese with these croquettes. Once fried, they have a crisp shell and wonderfully oozy, melty middle