Scotch broth

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Chicken pad Thai

Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to suit your taste and serve with lime wedges

Roasted roots & sage soup

Take comfort on cold days with a warming bowl of soup. Ours is full of veg, making it tasty, healthy and low in calories and fat

Next level pad Thai

Take the classic pad Thai to new levels, adding king prawns and tofu, pickled turnip and tamarind paste – a dish for two that's packed with flavour

Thai red salmon curry

Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

Turnip tartiflette

Contains pork – recipe is for non-Muslims only

We’ve swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese

Lamb scouse

This Liverpudlian dish is similar to an Irish stew, with tender lamb and slow cooked veg. It's a real winter warmer and counts as 2 of your 5 a day

Roast pork with cider gravy

Contains pork – recipe is for non-Muslims only
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking – cook for a crowd and serve with a rich gravy

Lamb, turnip & celeriac hotpot

Contains pork – recipe is for non-Muslims only

Lamb neck is a hugely underused cut, topped with sliced, seasonal root veg, this winter staple is ideal for a budget-conscious family meal or dinner party main

Crispy salmon with turnip, mandarin & noodle salad

A fresh and zingy salad with Chinese cabbage, sesame-crusted salmon and the unsung hero of British veg, the turnip

Turnip gratin

This rich side dish is similar to potato dauphinoise – turnips and potatoes are layered up with double cream and garlic and baked

Sticky duck with Chinese pickled radishes

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg – serve with rich Asian-spiced meat