This dish combines comforting saucy risoni and tender chicken with a crispy golden skin. Toasting the risoni gives it a nutty flavour and a chewy texture. It’s well worth the extra step.  You’ll need a deep, flameproof 3L-capacity baking dish for this recipe (or see recipe notes).

This is an easy and satisfying salad with a Korean twist. It's super simple to prepare and full of flavour thanks to the spicy and sweet gochujang dressing, punchy kimchi and porterhouse steak.

“Whenever I feel like a chocolate hit, I always reach for a chocolate brownie or a chewy chocolate-chip cookie. This recipe combines the best of both and has a much shorter baking time than traditional brownies. I love the addition of the pretzels for salty, biscuity pops, and the white chocolate for hits of sweetness to balance the rich cocoa flavour, but feel free to use any mix-in you like – leftover chopped Easter eggs, for example (if leftover Easter eggs are even a thing).” – Lauren Eldridge

This is our pasta take on a spanakopita – lemon, salty feta and fresh baby spinach. And it’s ready to serve in under 30 minutes.  You’ll need a large high-sided non-stick frypan for this recipe.

Make the most of mango season with this wholesome loaf. We’ve used coconut sugar, Greek yoghurt, extra virgin olive oil, nuts and loads of fruit to make a slice of sweetness just a little bit better for you. Pop a slice in your lunchbox for a snack or enjoy with a dollop of extra yoghurt and a drizzle of honey for morning or afternoon tea.

Roasting the vegies brings out their natural sweetness. We used pumpkin, swede and carrot, but use what’s on offer at the market. Celeriac or parsnip would also work beautifully.

A lighter spin on the creamy classic, this version swaps out the heavy cream for Greek yoghurt, keeping this chicken alfredo rich but bright.

This fresh and easy Thai chicken salad has a colourful mix of fresh veg, fragrant herbs and juicy grilled chicken and is tossed with a creamy peanut dressing. It’s a flavour-packed meal that’s both refreshing and satisfying.

“A stunningly fragrant one-pot meal, this chicken and rice dish came from Yotam Ottolenghi and Sami Tamimi’s smash hit, Jerusalem: A Cookbook. Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs – dill, parsley and coriander – for freshness and tang. And caramelised onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.” - Julia Moskin, The New York Times

Turn simple ingredients like canned tuna, corn, fresh fennel and herbs into a light lunch or starter your can serve at your next dinner party. 

This twist on a classic dessert features a soft, milk-soaked sponge and tangy lemon flavour, topped with creamy whipped topping and lemon curd swirls. It's perfect for a refreshing and easy-to-make dessert.

Have a boozy brunch with this gin-spiked salmon canape.

“Anything surrounded by crisp puff pastry is fine in my book, but the savoury holy grail of olive, anchovy and tomato combined with sweet caramelised onion truly is one of my favourites. Served warm or at room temperature, these little tarts really are very easy to eat!” – Tilly Pamment

Think outside the square and make the most of summer’s beautiful stone fruit by adding them to savoury dishes like this fresh tabouli salad. It's on the table in 30 minutes, making it a perfect light weeknight meal for a hot day. It’s also a great side for gatherings, served alongside barbecued meat or fish.

The whole family will enjoy this easy to make creamy potato and leek soup with croutons. A cosy and comfort food for dinner on cool nights, this French classic is also elegant enough to serve at your next dinner party.