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New recipes

Fancy something new? Look no further than these just-dropped recipes – practically still hot from the oven.

The menu

Asparagus, lettuce, peas and mint

by Jesse Jenkins
Side dishes

Spicy mushroom, walnut and caramelised onion cabbage rolls

by Craig Morrison
Light meals & snacks

Courgette, broccoli and gnocchi traybake with spring greens pesto

by Sophie Gastman
Main course

Brown butter and spring greens pasta with tofu crema

by Rhian Melvin
Main course

Roast squash with cauliflower purée, crispy chickpeas and gremolata

by Jesse Jenkins
Main course

Braised soy, ginger and cumin leg of lamb

by Justin Tsang
Main course

Lemon yoghurt bowls with chia jam and granola

by Sophie Gastman
Brunch

White fish and cannellini bean puttanesca one-pot bake

by Elly Curshen
Main course

Chilli tomato udon with sesame greens

by Rhian Melvin
Main course

Spicy mixed bean burrito bowl

by Elly Curshen
Main course

Mackerel pasta salad Niçoise-style

by Sophie Gastman
Light meals & snacks

Caramelised cabbage

by Jesse Jenkins
Side dishes

Slow-cooked lamb shoulder with carrots and beer

by Julius Roberts
Main course

Mango, coconut and tofu curry

by Rhian Melvin
Main course

Crispy za’atar chicken with garlic yoghurt and spiced butter

by Zena Kamgaing
Main course

Greek-style turkey meatball grain bowl with spelt and tzatziki

by Sophie Gastman
Main course

Mum’s braised beef mince with crispy fried leeks and eggs

by Justin Tsang
Main course

Mediterranean vegetable baked rice

by Elly Curshen
Main course

Salmon au poivre

by Zena Kamgaing
Main course

Seitan, chickpea and aubergine baked stew

by Rhian Melvin
Main course
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