Sprout, comté & walnut tart

Make the most of seasonal sprouts this winter with this tasty tart. It combines comté cheese and walnuts in a wonderful spelt and pumpkin seed pastry case 

Bombay potato omelette

Make this comforting Bombay potato omelette as an easy lunch or simple supper. To serve, top with a drizzle of yogurt or raita and some chilli sauce 

Chickpea, red pepper, egg & feta hash

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day

Spiced carrot & apple muffins

These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like

Shakshuka flatbread bake

Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning

Tom Kerridge’s madras curry paste

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

Goan prawn, potato & coconut curry

Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake

Chickpea & roasted parsnip curry

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Super sausage rolls

Eat these family-friendly sausage rolls with a chutney or pickle. They make a great snack for a party buffet

Sizzled sprouts with pistachios & pomegranate

Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Gin-free G&T

Cater for the designated drivers at your party with this divine alcohol-free G&T mocktail. Chamomile, cardamom, mint, cloves and rosemary create the botanical flavour

Tuscan sausage, kale & ciabatta stuffing

Contains pork – recipe is for non-Muslims only

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe