Tofu, butternut & mango curry

Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice

Smoking chilli chicken & sweetcorn pizza

Ready-made pizza bases make for a speedy midweek Italian feast. Try this alternative topping with chipotle chicken and Mexican flavours

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

Vanilla-almond chia breakfast bowl

This fibre-packed oat pot is similar to a bircher. The combination of porridge oats, blueberries, yogurt, seeds and nuts will keep you fuller for longer

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

Prawn, butternut & mango curry

A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice

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