Vegetarian pastitsio

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we’ve used a little balsamic vinegar instead of grape

Sugar-free cookies

These simple buttery biscuits are made with agave syrup as a clever sugar alternative. Whip up a batch in just 25 minutes with only five ingredients

Whipped ricotta, spring onion & leek matzo lasagne

Rustle up a matzo lasagne, a supper-time staple for many Jewish families over Passover. This version is made with spring onions, leeks, spinach and ricotta

Sticky ginger & honey chicken skewers with noodle salad

These ginger and honey chicken skewers are perfect as a summertime dinner, served on a bed of marinated noodles

Flaounes

Enjoy these flaounes – cheese-filled pastries that are an Easter tradition for Greek-Cypriots – at any time of day alongside a cup of tea

Jaffa cakes

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

Spiced spinach & potato pasty pies

Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney

Vanilla pavlova with pineapple & passion fruit

Prep all the elements for these pavlovas and let the kids build them. Pineapple and passion fruit is a great springtime combination, or try berries in the summer

Prawn & egg on toast

Meet your new favourite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish

Empanada-style Sri Lankan fish patties with curry aïoli

Make these moreish Sri Lankan fish patties to feed a crowd. Served with a quick curry aïoli for dipping, they take a bit of effort but are well worth it

Fish finger hot dogs

A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth’s trick of lightly salting the cod to firm it up before cooking – it’s a game-changer

Affogato chocolate pots

Whip up these coffee-laced chocolate pots in advance of entertaining. They’re easy to make but the flavours are pure sophistication