Roast chicken & roots with lemon & poppy seed sauce

A simple but vibrant traybake for two- the creamy, bright orange sauce lifts the dish with citrus and paprika flavours

Roasted pepper linguine with crisp crumbs

A good-for-you vegetarian pasta served with roasted peppers, tangy green olives, sweet basil and chilli breadcrumbs

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

Ham, pea & polenta cakes

Contains pork – recipe is for non-Muslims only
The gluten-free golden yellow cornmeal creates a crispy coating to cover a ham, pea, potato and mint filling- perfect with salad for lunch

Crab noodle salad

This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce

Marshmallow & strawberry kebabs

Have some residual heat left over on your campfire or barbecue? Toast up these sweet skewers with salted caramel drizzle

Beetroot, orange & hazelnut salad

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Halloumi with broccoli tabbouleh & honey-harissa dressing

Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices

Chicken satay

Food editor Barney begins his cooking with kids series- first off, Barney and his daugher Maisie make chicken skewers with peanut sauce

Turkish pizza with spiced pomegranate beef & feta

Homemade pizza always wins over takeaway- try this new topping idea of spiced mince, sweet Peppadew peppers, feta cheese and pine nuts

Bellini granita

The fizzy peach cocktail is transformed into an Italian iced dessert

Gooseberry flapjack crumble

The addition of sweet apple tones down the sharpness of the green berries in this oaty baked pudding