Roasted cauliflower cheese filo pie

Turn a much loved vegetarian classic into a hearty pie using shop-bought pastry – and be sure to use the stalks and leaves of the cauliflower

Halo-halo

Enjoy a traditional Filipino dessert that translates as ‘mix-mix’. It’s a colourful and refreshing medley of flavours and textures, ideal for hot days

Jamaican ginger cake

Bake this sticky, spicy cake using ingredients that historically thrived in Jamaica – best enjoyed with an afternoon cup of tea

Puff puff

Make these golden puff puff treats with a crisp shell and fluffy centre. Enjoy sweet, dusted with sugar, or savoury – they’re ideal for sharing and snacking

White chocolate & cranberry challah bread & butter pudding

Make a sweet and fruity version of challah, a traditional Jewish bread enriched with eggs and sugar. It’s a perfect bake to celebrate Chanukah

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

Mince pie babka

Bake a mince pie take on babka to celebrate Christmas and Chanukah, the Jewish Festival of Lights. It’s not a traditional Chanukah bake, but works brilliantly

One-pan smoky veggie lentil lasagne

Make this comforting no-bake lasagne and you’ll pack in lots of nutritious veggies, building up to 30 plant points for the week. The courgettes and mushrooms can be swapped out for other seasonal veg – leeks and aubergines work well.

One-pan coconut fish curry pie

This is a delicious and comforting fusion pie, combining a spiced coconut fish curry with a light, crispy layer of filo pastry. I’ve used haddock but any firm fish works.

Spiced sweetcorn chowder fish pie

Creamy, spiced sweetcorn chowder forms the base of this comforting dish, topped with tender fish and a golden mashed potato crust

Meatballs & garlic bread & butter pudding

Make your own meatballs and bake in a rich tomato sauce with layers of cheesy garlic bread. A delicious twist on classic comfort food

No-waste peanut & squash curry

Turn leftover squash – and the seeds – into a rich curry thickened with coconut milk and peanut butter. It’s a flavourful, eco-friendly meal that only needs 15 mins prep