Contains pork – recipe is for non-Muslims only
A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling
A low-fat veggie burger made with sweet potato, quinoa and mushrooms – a change from the standard vegetarian bean burger – make your barbecue menu stand out!
This simple Japanese-inspired vegan salad is anything but bland, with shichimi togarashi spice mix, crunchy veg and a subtly sweet yuzu dressing
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa
Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch
Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix
Spatchcocked poussins don't take nearly as long as chicken and this recipe with herbs, garlic and lemon can be cooked in the oven or on the barbecue
A different take on a nostalgic condiment, Tom adds curry powder to recreate the retro flavours of Coronation sauce
Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs
