Asian tofu with stir-fried noodles, pak choi & sugar snap peas

A vegetarian stir-fry packed with spice and flavour. Marinate tofu in ginger, garlic and sesame and serve with a vermicelli noodle mix

Cajun grilled chicken with lime black-eyed bean salad & guacamole

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip – this recipe makes enough for lunch the next day

Chicken garden salad with elderflower dressing

A British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce

Fruity traybake

A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting

Chocolate chip hot cross buns

Kids can help make these alternative spiced Easter buns – the recipe helps with kneading, shaping, piping and division skills

Honey & cumin chicken and aubergine skewers with pistachio dukkah

Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter

Lentil & sweet potato curry

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Bunny carrot cake

A sticky and delicious sponge with decorative candied carrot topping – enjoy a slice with a cup of coffee or tea

Cheesy hot cross buns

The traditional Easter bread gets a savoury spin with cheddar and Parmesan. Serve warm with homemade soup

Scandi meatballs

Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce

Bhaji frittata

This lunchbox or picnic-friendly dish takes an Italian-style thick omelette and adds some Indian spice, along with potatoes, peas and coriander

Beef, potato & banana curry with cashew rice

Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and coconut sauce