Beef bulgogi stir-fry

Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes

Cheddar cheese & shallot pie with fennel seed pastry

A hearty pie with a mustard and fennel crust, this makes a stunning veggie centrepiece for everyday or entertaining

Warm pearl barley & roasted carrot salad with dill vinaigrette

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese – a simple lunch or side dish

Chickpea mash

A healthy side dish, using dried chickpeas instead of canned as they absorb flavours better – a great alternative to your standard mashed potato

Whole roasted cauliflower with red wine, shallots & wheatberries

For vegetarians, cauliflower is veg patch royalty. This dish captures all that is right about the marriage of grains and vegetables 

Cloud bread

Light and fluffy, this bread substitute lives up to its name. Use it as a low-carb option for sandwiches

Asian-style fish & chips

Fancy a slightly more daring fish supper? Give your friday night fish and chips an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce

Chewy no-bake cereal bars

These nutritious bars are a brilliant post-workout snack. They're gluten-free and easy to prepare with no baking involved

Salmon sushi salad

A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds

Korean fried rice

Looking for a simple rice dish with a bit of spice? Our Korean fried rice has beautifully seasoned steak strips and shredded cabbage for extra crunch

Sri Lankan fried chicken & hoppers

Our twist on a Sri Lankan staple. Lightly-spiced, succulent chicken makes the perfect partner to hoppers – rice pancakes – served with a silky smooth coconut onion gravy

Korean fishcakes with fried eggs & spicy salsa

This isn't your average fishcake recipe. Bursting with oriental flavours – soy sauce, fresh ginger, spring onions and gochujang, topped with a rich runny yolk – this recipe has it all