Chilli con carne soup

This is a soupy version of a classic chilli – kept mellow so children can enjoy it too

Traybake lamb kebab with spinach sauce

Make this faff-free traybake kebab and use the leftovers as a base for three flavour-packed, on-the-go lunches during the week – see our recipe below

Roasted rhubarb & rose eton mess

Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe

Feta & pea tart

Celebrate spring with this simple savoury tart with peas, mint and feta. You can make it the day before and warm it up in the oven before serving

Caramelised onion, goat’s cheese & za’atar galette

Make onions the star of the show with this moreish vegetarian tart made with goat’s cheese, caramelised onions and za’atar – enjoy with a green salad.

Creamy garlic chicken & polenta

Make two meals in one: whip up this chicken dinner then reinvent the leftovers in a soup, salad or noodles

Dolma (yalancı dolma)

Enjoy a meat-free version of stuffed vine leaves, with tomatoes and onions. Once you’ve got the knack of the recipe, try experimenting with other fillings

Jamaican oxtail

Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices

Lamb, harissa & cauliflower shepherd’s pie

Put a simple twist on a comforting shepherd’s pie by infusing fragrant spices and harissa into the ragu. It’s a winning dish during the winter months

Harissa chicken with bulgur wheat

Bulgur is easy to cook and a great alternative to refined grains. It’s high in fibre and nutrient-rich, so good for your gut, digestion and heart health. Serve it with stews, or use it in salads or as a nutritious alternative to rice. This recipe is a favourite with my kids!

Next level veg chilli

Elevate your chilli game with this hearty vegan recipe packed with smoky sweetness and spice. Serve with tortilla chips and guacamole or cooked rice

Raspberry & shortbread crumble

Find frozen raspberries when fresh raspberries aren’t in season to make this glorious crumble, which uses crushed shortbread biscuits for the topping