Smoky hake, beans & greens

Contains pork – recipe is for non-Muslims only
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

Purple sprouting broccoli, poached eggs & hollandaise

This twist on the classic brunch dish, eggs Florentine, replaces spinach with purple sprouting broccoli – serve over sourdough

Sticky orange chicken with parsnips, maple & pecans

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Indian potato pancakes

Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.

Squash & chorizo pot pies

Contains pork – recipe is for non-Muslims only
These individual pies are quick to prepare, packed with spicy sausage and butternut squash, then topped with a ready-rolled puff pastry lid

Butter chicken

Cooked with butter, cashew nut butter, tangy passata and plenty of spices, this chicken curry is rich, indulgent and ready in less than an hour

Spinach & nutmeg cannelloni

Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Oaty mackerel & horseradish fish cakes

These smoked mackerel and potato fish cakes coated with crunchy oats and served with salad are packed with fibre and omega-3

Beetroot & butternut stew

This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner

Veggie kofta pittas with pick & mix sides

Pack pitta breads with spiced chickpea patties and serve with a carrot and tomato salad for a low-fat, low-calorie vegetarian weeknight dinner

Wilted spinach with nutmeg & garlic

Throw a bag of baby spinach in a wok with some garlic and spices for a tasty last-minute side dish that still feels special

Spinach & squash salad with coconut dressing

Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad