Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Double Thai noodle salad with smoked aubergine, mango & avocado

This sharing platter is packed full of sunshine flavours and a whole range of textures. Dress with lime, soy and lemongrass

Courgette & goat’s cheese ciabatta

Simple sandwiches to whip up as a speedy vegetarian supper or lunch

Halloumi with bulgur, chickpea & rocket salad

This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika

Sweet potato & black bean chilli with zesty quinoa

Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

Superfood salad with citrus dressing

A quinoa salad packed full of the good stuff – broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds

Warm lemony courgette salad

A healthy, vibrant salad of shaved courgette, citrus and basil. Serve as a gluten-free starter or side dish

Chocolate tiffin Easter nest

Frances Quinn’s fridge cake makes a great novelty centrepiece. Make the ‘nest’ from pretzels, peanuts and raisins, and fill with chocolate eggs

Chocolate & hazelnut celebration cake

This hybrid brownie chocolate cake by John Whaite is a bold party bake. The toffee spikes transform it into a professional-standard dessert

Honeyed nut & pomegranate pots

Create a cheat’s baklava by soaking shredded wheat in honey. Top with creamy yogurt, pistachios and citrus

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

Chunky chilli

Use chunks of stewing beef in your chilli con carne for a robust and filling dish. Serve with rice and coriander