Green soup with crispy chorizo

Blend spinach, kale and potatoes to make this vibrant green soup, topped with crispy chorizo for extra flavour

Chicken shawarma salad

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting – perfect for picnics

Cookies & cream fridge cake

Make this no-cook cookies and cream fridge cake with the help of your fridge – it’s ideal for summer evenings when it’s too warm to put the oven on

Pea & ham pasta

Celebrate peas being in season with this classic combination. This quick and easy pasta dish takes less than 20 minutes to make

Stollen bites

Turn stollen into bite-size treats. With squidgy, sweet bread studded with fruit and wrapped in marzipan, it’s easy to see why this German bake is so popular.

Christmas crumble

Enjoy a festive crumble made with apples, cranberries and mixed spice. Serve warm with cream or custard for the ultimate comfort dessert

30-minute chicken curry

Make a speedy chicken curry. The spices are storecupboard staples, the technique simple, and it takes less than 10 mins to prepare – ideal for a midweek meal.

Rhubarb & custard blondies

Add custard powder to blondie mix for an extra fudgy texture. Pair with rhubarb for a classic flavour combination, or try swirling in some jam or compote

Chipotle & lime prawn burrito bowls

Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day

Apple & blackberry jam

Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast

Sardine tomato pasta with gremolata

Enjoy our crowd-pleasing pasta with sardines and gremolata. With added nutrients thanks to the sardines, it’s a healthy dish that’s low on calories and fat

Hazelnut-crusted salmon with crushed potatoes

Try something different with salmon fillets by adding a hazelnut, lemon zest and thyme crust. Serve with garlic parsley potatoes and asparagus