Watermelon & spinach super salad

Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day

Crunchy bulgur salad

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

Black tahini chocolate cookies

Make your own tahini using black or white sesame seeds, this recipe shows you how. Black ones have a nuttier, sweeter flavour, making them perfect for baking 

Curried aubergine with bavette

Creamy coconut and lightly spiced aubergine work wonderfully with bavette steak. Feel free to swap the naan for rice or even homemade poppadums

Crispy sweet potatoes with chickpeas & tahini yogurt

Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative

Grilled & filled cumin flatbreads

Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt

Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Salt-baked beetroot with feta & pickled onions

The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

Courgettes stuffed with goat’s cheese & lamb ragout

Browning the mince in these succulent veggies intensifies the flavour, which is lifted by the lemon, mint and goat's cheese

Strawberry & elderflower trifle

The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base

Pickled pineapple & sriracha grilled cheese

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect

Pulled goat kebabs with coriander dressing

An often overlooked meat, the slow-cooked shoulder of goat in these kebabs has a subtle, savoury flavour. Use lamb as an alternative, if you prefer