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Chef Nargisse Benkabbou shares her gorgeous Moroccan-inspired meatballs dish that makes an easy yet impressive get-together lunch or dinner. The warming spices and rich flavours all come together in just one hour. Serve with flatbreads and Nargisse's roasted cauliflower recipe, if you like, see below for recipe.
Sweet, zingy and peppery, with a fiery hit of horseradish, this salad packs a punch when it comes to flavour. It makes a great side dish to meat or fish, or is equally delicious on its own. Serve with a spring or Easter roast for something a bit different.
These sweet and salty roasties are sure to wow any guests. The combination of soft goat's cheese and sweet figs makes for a perfectly rounded side. Top that off with a zingy, herby dressing and you've got a delicious spring dish to pep up any roast dinner.
Here's our version of the French bistro classic: tender roasted leeks dressed in a tangy vinaigrette. Finished with soft eggs and fresh herbs, it's a simple dish with a big personality! Perfect as a starter or side.
Roasted cauliflower and tangy feta make a fantastic combo in these easy fritters – we've added a fresh mint and lemon sauce a zingy finish. They make a great lunch, light dinner or substantial snack.
This courgette and pea salad adds a wonderful freshness to a spring roast. The lemon and fresh herbs give a zingy, fragrant lift, while the toasted almonds lend a lovely crunch. You could try making your own pesto too, if you're feeling adventurous.
Crunchy sourdough, sweet baby tomatoes and good quality extra-virgin olive oil make this simple Italian-inspired dish light yet satisfying. Enjoy for brunch, lunch or as a snack, alternatively serve as an appetizer at a get-together meal. Finish with torn basil leaves and cracked black pepper – bellissimo!
This spring traybake is bursting with fresh, zingy flavours and vibrant veg. The prosciutto-wrapped chicken looks fancy, but it's a doddle to prepare and there's even leftover veg for a soup the next day; see tip, below. A fab midweek meal or alternative Sunday roast.
This smoked salmon open sandwich recipe takes just 15 minutes and is super quick and easy to make
Let your guests dig into this easy-to-assemble aubergine starter at your next barbecue while you appreciate just how easy it was to make
Inspired by the iconic Green Goddess salad, this creamy silken tofu pasta is a midweek winner. Topped with crispy chickpeas for added crunch, this comforting, high-protein pasta recipe belongs in your weekly dinner rotation.
These fresh and fragrant noodle bowls make a satisfying lunch but could work equally well as an evening meal. Brimming with sweet, spicy and aromatic flavours, yet thrown together in 10 minutes, they're the ultimate healthy fast food!
This open sandwich makes a lovely lunch any day of the week. It's loaded with big, bold flavours and looks pretty too. The combo of nutty rye sourdough, creamy houmous, fiery beetroot and tangy blackberries is genius – don't forget the hot honey drizzle!
This tasty buddha bowl proves salads can be adventurous! With ready-made mixed grains and falafel, plus a delicious homemade dressing, it comes together in just 15 minutes, perfect for a quick and easy midweek lunch.
Fresh and vibrant, this speedy poke bowl recipe is perfect for a healthy lunch or dinner. Charred corn adds sweet and smoky flavours which complement the salty tuna and soy dressing. You can add in whatever veg you fancy, like cucumber, radishes or edamame.
This pea and potato frittata mean works great warm with a salad or eaten cold for lunch the next day
Roasted squash and grapes add warmth to this winter salad that's packed with flavour and crunch.
Kids will love these flavour-packed pasties, stuffed with sweetcorn, ham and carrot, they're great eaten warm or could be packed cold in a lunchbox
Make a batch of these masala-spiced beans; they freeze well, count towards 2 of your 5-a-day and they're both a source of protein and fibre! Serve on toast, jacket potatoes or enjoy on their own.
A hybrid between a loaf and a frittata, this clever bake really packs in the veg, providing 2 of your 5-a-day. It’s delicious served warm with a salad for a light meal, while the leftovers are just as good sliced up and packed into lunchboxes to make a satisfying midday meal.
These roasted sweet potatoes are loaded with sweet, spicy and umami flavours for a deliciously different roast side dish. Perfect for a special Sunday lunch or for jazzing up a midweek meal with a burst of flavour. Try with grilled chicken, fish or tofu, or as part of a grains bowl with other roasted veg, rice or quinoa.
Spend less time in the kitchen and more time in the sun with these slow-cooker pulled turkey rolls
These little omelette bites make ideal baby weaning food, suitable from 7+ months stage*, but toddlers will love them too. Protein-rich with some hidden veg, these are great for a quick and tasty lunch or even a picnic. You can even air-fry them if you want or bake them in the oven.
Looking for lunch ideas for a 7 month old? These tasty mini fish cakes are ideal for little eaters, suitable from 7+ months weaning stage*. Made with just 5 ingredients in just over half an hour, they're quick and easy too. You can serve them as mash, if you prefer.
Avocado and spinach make a great purée for babies, full of green goodness yet deliciously creamy. This baby food recipe is suitable for weaning from around 6 months* and you can purée all the avocado or cut one into wedges to serve as finger food. Freeze portions in an ice cube tray for nutritious baby food whenever you need it.
Hearty and wholesome, this sweet potato and lentil dish is great for babies from around 6 months* or you can shape into balls, bake and serve as a finger food. This is a great weaning recipe for batch-cooking – store in the fridge or freeze for future meals.
Puréed broccoli is an excellent, nutrient-rich baby weaning food to serve to little ones from around 6 months*. You can purée the whole broccoli head or save some florets to steam and serve as finger food. You only need one ingredient and 10 minutes and you have a great dish for little ones and you can freeze leftovers too!
Cauliflower purée is a brilliant, nutritious baby weaning food to serve to little ones from around 6 months* and you can reserve some florets to serve as finger food, if you want. Just grab a cauliflower head and in 10 minutes you'll have a lovely creamy purée. You can freeze portions too.
Homemade gravy is a great way to use up a whole roast chicken. This recipe simmers celery, carrots, and thyme low and slow for over an hour, creating a deep, aromatic flavour. Serve it with your next Sunday roast, or try it as a stock or silky chicken pie sauce.
Here's a stunning veggie main for your Christmas dinner that's a doddle to make. This tart features a trio of red onions, leek and shallots to make a gorgeous caramelised topping, reminiscent of the classic French dessert tarte Tatin.