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

Chocolate orange cupcakes

Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate

Baked courgette & tomato gratin

Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It’s a great freezing dish

Eggy cheese crumpets

Swap your regular toast or sandwiches at lunch or breakfast time for these delicious eggy cheese crumpets. Enjoy with cherry tomatoes and sliced avocado

Smoky beans & baked eggs

Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance

Sausage cassoulet

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

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer

Molten cheese-stuffed burgers

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

Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce

Rainbow cupcakes

Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone’s day

Caramelised onions

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Charred aubergines with white beans & salsa verde

Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully

Sweet potato mash

Swap regular mash for a sweet potato version, full of vitamin C and fibre. It’s great as a topping for shepherd’s pie or fish pie, or as a veggie side dish

Rhubarb & apple crumble

Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer