Jerusalem artichoke salad

Make Jerusalem artichokes the star of the show in this vibrant winter salad, along with squash, cavolo nero, rocket, pumpkin seeds and goat’s cheese

Mexican-style stuffed peppers

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy vegetarian family meal. If the kids don’t like spice, use a mild cheese instead

Bulgur & aubergine pilaf

Swap rice for quick-cooking bulgur wheat and chickpeas in this gently spiced pilaf, peppered with fried aubergine, sticky onions and crumbled feta

Samosa chaat

Try this fantastic way of serving samosas for a more substantial meal. It makes a good starter for a dinner party and to celebrate festivals such as holi

Caprese salad

Make this classic Italian tricolore salad for a starter or side. It’s incredibly simple but, when made with perfectly ripe tomatoes, is a real delight

Turkish egg flatbreads

Enjoy these Turkish egg flatbreads for a quick and easy lunch or supper. Make sure you crack the eggs into hot oil to get a lovely, crispy bottom

Grilled nectarine & burrata salad

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it’s full of texture

Braised spring onions

Make fresh spring onions the star of the show in this dish, along with feta, peas and mint

Leek & broccoli soup with cheesy scones

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

One-pot tomato orzo

Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan

Vegetable pasta bake

Get the maximum flavour out of all the veg in our pasta bake by pan-frying it first. You can also freeze this for up to three months to enjoy on busier days

Creamy greens pot pie

Enjoy this healthy and low calorie vegetarian pie for an easy family dinner. It’s filled with butterbeans, kale, leeks and peas and topped with filo pastry