Saag paneer

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side. It's rich in calcium and folate from the spinach and is gluten-free too

Roasted feta

Try this simple way to cook with feta. Using just four ingredients – feta, veg antipasti, lemon and pitta bread – you can serve up a delicious lunch for two

Feta & peach couscous

Grab just four ingredients to make this easy, light lunch and enjoy a taste of summer. The combination of peaches, feta, couscous and mixed seeds is moreish

Chana masala

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers

Okra with tomato sauce & couscous

Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt

Rojak

Contains pork – recipe is for non-Muslims only

Make this delicious Malaysian fruit dessert to finish an exotic meal, or use as a relish for spiced roast pork. It features a punchy sweet and sour dressing

Crab roll hot dogs

Try a Japanese take on the hot dog with a filling of delicate crabmeat, soft avocado, spicy wasabi and nori. The mayo can be as hot as you like

Egyptian egg salad

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Super-easy fruit ice cream

Get kids eating more fruit with this simple gluten-free ice cream. Portions of mango, strawberries, banana and kiwi add up to two of their five-a-day

Red mullet with saffron baked orzo & broad beans

Add a touch of luxury to a weekend meal with red mullet and saffron-tinted orzo pasta. Peel the broad beans, too, if you really want to wow dinner guests

Fino & butter poached peaches with ginger pecan crunch

Make the most of summer peaches with this easy take on a fruit crumble. The addition of ginger, pecans and fino sherry give the dessert a touch of luxury

Crab & chive filo parcels

Look for Cornish, Devon or Jersey crab for the sweetest flesh to enhance these filo parcels inspired by the Tunisian dish brik. Serve with tomato salsa