Cauliflower & green bean curry

Try this aromatic curry using two spice mixes: garam masala and Chinese five-spice powder. Coconut yogurt gives a creamy texture without the extra calories

Mincemeat, marzipan & apple tarte fine

Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It’s a fabulous Christmas dessert

Creamy vegan mushroom pâté with candied walnuts

Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!

Challah

Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast

Blueberry & banana power smoothie

Add protein-packed tofu to this blueberry and banana smoothie to make it really creamy and keep you full until lunchtime. Serve with toast or some cereal

Korean-inspired meatball subs

Try this Korean-inspired twist on a classic Italian-American meatball sub, packed with gooey melted mozzarella and a gochujang-spiked tomato sauce.

Green shakshuka with harissa & crispy shallots

Serve our comforting one-pan green shakshuka for brunch or supper. Adapt it with any veg or herbs you have in the fridge

Healthy pepper, tomato & ham omelette

If you’re in need of a healthy protein boost, try making this healthy omelette for breakfast – using fewer yolks lowers the cholesterol

Beignets

Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar

Baked eggs with sumac, Tenderstem® broccoli and tahini yogurt

Sumac-spiced baked eggs, lemony tahini and Tenderstem® broccoli make a delicious weekend brunch or speedy midweek meal. Best served with a hearty slice of olive oil toast

Vegan pumpkin soup

Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Toast the pumpkin seeds and use as a garnish to add texture

Dressed crab

Learn a basic method for 'picking' crabmeat, then serve the brown and white meat back in its shell with a few extra ingredients