Break away from your usual roast chicken and potatoes with this version that uses the meat juices to baste a creamy dauphinoise. It’s sure to impress for Sunday lunch
Make halva using chana daal (split baby chickpeas). Infused with saffron, cloves and cardamom flavours and scattered with nuts, it’s a moreish sweet treat
Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives
Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well
Serve an easy, romantic meal for two with our roast rack of lamb. We’ve added olives and anchovies, but leave them out if you want to keep it even simpler
Use up a glut of courgettes and bake this vegan loaf cake with tangy lemon drizzle. Ideal for a coffee morning or afternoon tea
Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It’s a great fuss-free dinner when you have family or friends over
Combine plant-based sausages with nuts and apricots to make this showstopping sausage swirl. It will be loved by vegetarians and meat-eaters alike
Enjoy these triangular cookies made with a filling of tahini, honey and strawberry jam. Hamantaschen are often enjoyed during the Jewish festival of Purim
Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater
Try this classic Korean-Chinese dish; a twist on sweet and sour prawns. The prawns are battered, fried and enrobed in a spicy, garlicky sauce
Serve up a bubbling vegan pasta bake made with Tesco Plant Chef Meat-Free Balls in a rich tomato sauce. This comforting, low-calorie dinner is sure to become a family favourite
