Quick chilli cornbread

This spicy, dense bread is an ideal accompaniment for soup or chowder – it’s ready in less than an hour

Shredded duck, watercress & orange salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

Leftover veg & orange cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Plum & almond crumble slice

A buttery traybake, full of new-season fruit and spice

Japanese tofu noodle bowl

This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests

Earl Grey teacakes

Fruit buns flavoured with aromatic tea and orange to be served toasted with lashings of butter

Black bean beef meatballs with stir-fried noodles

Try out a new idea with beef mince – served in balls in a Chinese sauce with sweet chilli and five-spice

Beef & beetroot curry

This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot

Mulled red cabbage with clementines

Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves

Tomato & chilli harissa

Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups

Squash, lentil & bean one-pot with fig raita

Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash, served with cooling yogurt dip

Chilli-ginger garnish

Perfect served with Roopa Gulati’s Indian spice box chicken