These broccoli, spinach & apple muffins are speedy and packed with your five-a-day.
This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew.
To vary this pizza bianco, try adding a little freshly chopped oregano over it before cooking or even shaving a bit of truffle over the top to make it more luxurious.
Add a little va va vegan to the weekday menu with this chocolate smoky tofu mole in tacos with grilled calcots.
Silken chocolate mousse with marcona almonds & raspberry sauce? Two words, yes please.
Featuring flavours from across the world, James Martin’s teriyaki mushroom risotto with red mullet and lime leaf foam is posh comfort food that packs a punch.
This chocolate beetroot cake is decadent and wonderfully gooey – and yet, at the same time, somehow a total treat for your insides.
Fresh from the ovens of Lisbon, Nuno Mendes shares his secrets for comforting custard-dripping doughnuts.
Battle the dreariness of this ever-lasting month with Dale Pinnock’s healthy recipes – his delicious dishes are the perfect antidote to boring fad diets and typical January restriction.
Packed with selenium and with a low GI, this is an ideal breakfast.
These salmon skewers with wasabi root vegetable mash are rich and flavoursome – easy comfort food at its best.
Giving Veganuary 2020 a try? Partake in the plant-based challenge with our pick of the best British vegan recipes, meat-free snacks and desserts.
Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
Pears and caramel are an ingredient match made in heaven. You can serve this tart warm or cold – expect a scrumptious result either way.
Ideal for a simple midweek supper, whip up a sea of salty flavour with this Penne al Pomodoro, mixed with juicy vegan ‘tuna’.
Protein-packed and easy to make, Julie Montagu’s beetroot, quinoa, black bean and flaxseed burgers make an excellent vegan dinner.
A delicious cocktail with deep berry notes and bubbles – cheers!
Beer-cured salmon? It might sound bizarre, but in the capable hands of Michelin chef Nathan Outlaw, it’s a wow-provoking combination.
On cold and sleepy Sundays, nothing beats this roast pork with carrot chutney & sunflower cream.
Jane Kennedy’s lamb loin comes with a delicious dukkah dusting, accompanied with parsley and red onion salad.