Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Salt-baked beetroot with feta & pickled onions

The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

Courgettes stuffed with goat’s cheese & lamb ragout

Browning the mince in these succulent veggies intensifies the flavour, which is lifted by the lemon, mint and goat's cheese

Strawberry & elderflower trifle

The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base

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

Pickled pineapple & sriracha grilled cheese

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect

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