Pulled goat kebabs with coriander dressing

An often overlooked meat, the slow-cooked shoulder of goat in these kebabs has a subtle, savoury flavour. Use lamb as an alternative, if you prefer

Cheese, leek & potato pide

Pides, often called Turkish pizzas, are boat-shaped tarts. Chef Selin Kiazim gives us her own take on these pastries, filling them with leek, potato and cheese 

Marinated mackerel with green olive & celery dressing

Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas.  You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe

Protein pancakes

With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam 

Gooseberry & custard pies

Use slightly tart gooseberries in this summer dessert with a delicate vanilla custard and filo pastry

No-cook festival burrito

This vegan wrap doesn't require any cooking, just lashings of lime and chilli sauce for delicious festival or camping sustenance

Cherry soup with whipped mascarpone & caramelised almonds

Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert

Broccoli & potato croquettes

These crunchy croquettes are both a stealthy way to get more vegetables into your kids as well as a great vegetarian party nibble

Runner bean samosas

Runner beans work really well with spices and these curried filo triangles are the perfect showcase – a great starter or nibble for 6 people

Basa gede (Balinese spice paste)

A spice paste with nuts, ginger, turmeric and chillies. Whip it up in 15 minutes, keep in the fridge and bring it out to brighten up curries

Lamb kuttu roti

This Sri Lankan dish uses leftover roast lamb, curry spices and flatbreads, fried together with egg and veggies in a delicious coconut-y supper for two

Slow-roasted shoulder of lamb

Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for 5 hours, rest, then sprinkle with zesty gremolata