Crunchy noodle salad

Make our noodle salad for a light lunch or side – toasted dried noodles are combined with fresh veg and citrus to make this satisfying recipe

Meatloaf with feta

Bake on the day or prepare this meatloaf in advance for when you need a delicious and easy way to feed a crowd

Super-easy salmon fishcakes

Nadiya’s recipe is a great way to introduce more fish into your kids’ diet, as well as being incredibly easy to make. It uses garam masala for light spice and a mix of herbs for freshness

Vegan spinach omelette

Try an omelette made with chickpea flour – it’s high in protein and gluten-free. The quantities here are for one, but the recipe is easily doubled

Chicken tinga tacos

Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos

Spiced trout skewers with coconut green bean & cashew curry

Add some texture and spice to trout in a recipe that takes inspiration from Sri Lanka. Green beans and cashews add freshness and crunch

Deep-fried globe artichoke

Golden spears of deep-fried artichoke, perfect for dipping in aïoli. This recipe is based on carciofi alla giudia, a classic dish served in the Jewish quarter of Rome

Bucatini with mushrooms & sausage

Pay homage to some of the delicious pasta dishes in Umbria, where mushrooms and sausages are king – this recipe highlights the power of dried porcini stock.

Healthy baked beans

Try our speedy, healthy recipe for homemade baked beans. It wins hands down when it comes to taste and texture, and delivers three of your five-a-day

Fried chicken waffle sandwich

Recreate the festival vibe at home with this waffle sandwich from street-food specialist Killa Waffles. With a fried chicken filling, what could be better?

Refried beans

Try this recipe for homemade refried beans. They work equally well as a party dip served with nachos, or as an accompaniment to a larger Tex-Mex-style meal.

Swiss meringue buttercream

Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it’s easily halved for smaller bakes