Orchard crumble

Got a glut? Use this season’s bounty to bake this gorgeous pud- we chose plums, figs, apples and blackberries

Peri-peri roast chicken with new potato slaw

Use a spicy chilli marinade to perk up your poultry, then roast whole and serve with a crunchy coriander coleslaw

Chicken & egg-fried rice

This thrifty Asian-inspired one pot uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables

Fruity ice-lolly pens

Dip these fruity ice lollies in natural food colouring then encourage kids to start scribbling

Frozen raspberry & white choc cheesecake

With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining

Chocolate jungle jam jar

The base of these pots is a squidgy chocolate pudding. Add a layer of wild coconut grass, jelly snakes and chocolate trees for an edible jungle

Kipper pâté

Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter

Baked artichoke dip

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

Pesto & courgette pasta bake

A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni

Buttermilk & sultana scones

A classic teatime treat goes gluten-free- serve with butter, jam, fresh fruit, clotted cream or a combination of your choice