Lime pickle

Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months

Khichdi

Enjoy this classic Indian dhal. Known for its Ayurvedic properties, our version is easy to prepare and full of flavour

Paneer & chickpea pulao

Make pulao – a quick, simple rice dish – extra special by adding paneer and chickpeas

Healthy pesto eggs on toast

Try a speedy, low-fat pesto as a delicious alternative to oil for frying eggs – it adds great flavour to the dish, too, to make a perfect brunch or lunch

Air fryer crispy chilli beef

Use your air fryer to whip up crispy chilli beef for dinner. It takes just 30 minutes to make – perfect for a crowdpleasing midweek meal

Next level tomato soup

Let the flavour of tomatoes shine through in our ultimate tomato soup. To get the best from tomatoes, we’ve used every trick we know to boost their flavour

Fluffy pittas

Try making these Grecian-style pittas which are fluffier than the ones you’ll find in most shops. Fill with barbecued chicken or pork, salad and tzatziki for a satisfying fakeaway kebab

Cobb salad

Contains pork – recipe is for non-Muslims/non-pork eaters.

Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it’s perfect for busy weeknights

Air fryer buffalo cauliflower wings

Enjoy buffalo-style cauliflower as a veggie main or spicy side dish to accompany your favourite dishes. Full of flavour, we use an air fryer to cook them

Weaning recipe: Easy baby pasta sauce

Pack in the veg in this easy pasta sauce. Created especially for young children, it’s a healthy sauce that will get young ones familiar with new flavours

Vegan burrito bowl

This nourishing rice bowl is topped with spicy black beans, sweetcorn, avocado and lime. It’s packed with fibre, counts as 4 of your 5-a-day and is low in saturated fat.

Roasted cod with zingy beetroot salad

Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing