Cambridge burnt creams

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams

Mug brownie

Make this mug brownie in the microwave. It takes just six minutes to make – perfect for a speedy dessert for one when you crave a sweet treat

Parsley sauce

Serve this versatile sauce with fish, or use it in a pie filling. It keeps in the fridge for a couple of days, or frozen for up to a month

Ginger shots

Start the day with punchy, refreshing ginger juice. Save money by making your own using fresh ginger, apple and lemon juice

Persian spinach & onion fried eggs (nargesi-e esfenaj)

Make this Persian-inspired dish with spinach, onions and eggs for breakfast, lunch or dinner. Serve with bread for dipping into the yolks

Chicken skewers with broad bean hummus

You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining

Weaning recipe: Easy baby pasta sauce

Pack in the veg in this easy pasta sauce. Created especially for young children, it’s a healthy sauce that will get young ones familiar with new flavours

Honey harissa lamb chops

Adjust the amount of harissa on these lamb chops to suit your taste – it can vary in heat, so it’s worth tasting beforehand. You could also cook these on the barbecue

Harissa fish with bulgur salad

Spice up cod fillets with harissa paste and serve with a grain salad for an easy meal – ideal when you need a quick dinner

Strawberries & cream slice

Try the heavenly combination of strawberries and cream on a shortbread base. This dessert makes a glorious al fresco afternoon tea to share with friends

Moroccan-style chicken with sour cherries & olives

By adding dried fruit, Tom Kerridge brings a subtle sweetness to this North African chicken tagine. Plus, you can double up and freeze half for later

Coronation hummus

Combine two picnic favourites in this dip, with creamy coronation and hummus. Top with pomegranate seeds and enjoy with pittas and veg crudités for dunking