This ray of sunshine on your breakfast plate will get you going for the day. Spices like cumin seeds, turmeric and chilli powder give a hearty potato and cauliflower frittata some kick, while Cheddar adds tang. Serve with roasted cherry tomatoes on the side, if you like.
Honey infused with chilli adds a new twist to a favourite pizza. You could buy a shop-bought base or have a go at making your own pizza dough. There's a simple tomato sauce to whip up, then just add pepperoni, fresh basil, mozzarella and Parmesan. Better than a takeout any day of the week.
Get the recipe for double pepperoni and spicy honey pizza here
Try a different take on a Middle Eastern shakshuka for a flavour-packed weekend brunch or lunch. Ready in just 20 minutes, it's the combination of asparagus, cabbage, spring onions, chilli and garlic, sprinkled with feta and topped with baked eggs, which makes it a winner.
With five different vegetables, this spicy soul food favourite will improve your mood and your immune system. With ham, prawns and crab, it will give you an energy-boosting protein hit too. The kick of chilli makes it a real winter warmer.
Here's a cake to bring a ray of sunshine and gorgeous scents into your kitchen. The almond cake batter is poured over cooked, sticky orange slices and vanilla. Once cooked, just invert on to a plate. It would be wonderful served with clotted or thick cream.
Served with homemade guacamole and a fresh pineapple salsa, these easy fajitas make a perfect midweek meal. We'd recommend marinating the chicken the day before you cook it, for the best flavour. The guacamole is simple and way better than anything you can buy. The pineapple salsa is spiked with chilli, fresh lime and herbs to add real zing to the dish.
Inspired by elote, grilled Mexican corn, these charred, barbecued ears of corn are topped with a fresh and vibrant marinade and garnish. A mix of softened butter, lime juice, coriander, garlic, paprika and chilli powder is brushed onto the corn while it's grilling. Garlic and herb soft cheese is spooned over the top to serve.
You can never have too many one-pan tray bakes in your recipe repertoire. This hearty winter dish with three different vegetables is spicy and aromatic, thanks to cumin and cinnamon. Slices of halloumi, which go golden on the outside, and pieces of crisp pitta bread make the dish complete.
Get the recipe for roasted vegetables with baked halloumi here
Looking for sunshine on a plate? This is it. Golden beetroot and oranges provide a pop of colour against green leaves, and the dressing adds serious zing with orange juice and zest, lemon juice, extra-virgin olive oil and ginger. Purple beetroot will work just as well – and mix up the colour palette.
If you're looking for a quick, healthy midweek meal for two, this is the one. The salmon and vegetables are baked "en papillote", which means wrapped in a parcel of baking parchment so that they steam, rather than roast. The fish is glazed with oyster sauce and rice wine, and baked with fresh ginger. Serve with steamed rice.
Get the recipe for ginger salmon with oyster sauce and broccoli here
This warming, coconut-based soup makes full use of some handy shortcut ingredients: shop-bought Thai curry paste and a jar of ready-roasted red peppers. It's thick and creamy, and we love the spicy sunflower seed topping. Make extra for when you need a tasty snack.
These vibrant and tasty tacos are vegan, but meat-eaters could happily use minced beef instead. They make a great weekend brunch or lunch, with a spiced mixture of chopped vegan sausage, onion, spinach, tomatoes, potatoes and mushrooms. Top with avocado, hot sauce and spring onions, and serve with a red onion pickle.
On a chilly day, a hot bowl of this spicy Malaysian noodle soup is just what you need. Plus, it's ready in just 15 minutes. The base is coconut milk, vegetable stock, chilli and laksa paste (but Thai red curry paste will work well as a replacement if you can't find it). The noodles are cooked in the soup before the prawns and fresh coriander are added. You could add extra veg too, such as spinach or pak choy.
Fresh, bright and tasty, these mini meringues are topped with a homemade lime curd, whipped cream, chopped fresh mango and toasted coconut. The meringues and curd can be made in advance, so you just need to do a quick assembly job when you're ready to serve.
This Mexican breakfast will certainly set you up for the day. A soft corn tortilla is loaded with smoky beans, avocado, feta and a crispy fried egg. Finish with a generous squeeze of zingy lime juice. Best of all, it's ready in just 20 minutes.
The creamy, aromatic chicken curry in this Burmese dish is delightful on its own but it's the multi-textured garnishes that really make it special (and colourful). Mix and match crispy fried noodles, limes, hard-boiled eggs, fresh coriander, thinly sliced shallots and chilli flakes.
This is an elegant free-form tart with no pastry-shaping heartache. It’s the combination of tomatoes and courgettes that makes this dish such a pretty offering. It goes without saying that you should use ripe tomatoes and be generous with the pepper. The pastry is straightforward to make but you could use shop-bought.
Spices like ground cumin, paprika and turmeric, plus garlic, chopped coriander, olive oil and chilli flakes go into the flavour-packed topping for this roasted cod. It would be great served with fluffy rice or crushed lemon potatoes.
Desserts don't come much easier than this zesty pineapple and lime sorbet. Canned pineapple chunks and juice are frozen in a tray overnight, then blended with lime juice and zest. Sprinkle with toasted coconut flakes to serve, if you like.
A colourful dinner for four, on the table in 35 minutes, is just what we all need on a miserable day. This easy stir-fry is packed with vegetables and chicken. The sauce is a combination of store cupboard items, such as soy and oyster sauce, so you probably already have everything you need.
Here's a Sri Lankan dish which will please all curry-lovers. It's good for you too, with cashews, chickpeas and vegetables like sweetcorn and spinach. The creamy sauce is coconut-based, with plenty of spice, ginger and garlic. It's so filling, you won't need any accompaniment.
With a tomato base, this creamy and aromatic chicken curry is ready in 45 minutes. Don't fret if you don't have all the spices – it's a pretty forgiving recipe if you don't have them all. Additionally, if fresh tomatoes aren't at their best, drain whole plum tomatoes from a can and use the same weight as fresh. The spinach can also be replaced with kale.
Try a taste of the tropics in this simple dessert. It's silky, creamy and fresh. The base is made from coconut and cream, with lime and mango purée stirred through. Although quick to make, ensure you have left enough time for it to set in the fridge. Serve with fresh mango – you could also add passion fruit pulp for extra zing.
You'd never guess this curry is vegan. Jackfruit tastes meaty, a bit like pulled pork. And happily, you can buy it ready-prepared in a can. Infused with aromatic spices, garlic, ginger and chilli, it's a speedy recipe that everyone will love.
Say farewell to soggy, bland veggie burgers with this great recipe. Make your own easy homemade vegan mayo and plant-based "bacon" strips too. The latter are cleverly made with rice wrappers to give a wonderful umami, savoury flavour. You can cook the patties, which are made with mushrooms and beans, on the grill, without any risk of them falling apart.
Making your own sweet and sour sauce is incredibly easy. The base sauce is pretty much made from store cupboard ingredients, including garlic, ginger, soy sauce, white wine vinegar, tomato ketchup and tinned pineapple. Simmer with vegetables or your choice of protein, like pork, chicken or prawns, and serve with rice.
This delectable lemon tart is the perfect finale to a meal. The filling is almost lemon curd-like – zesty and fresh. You can use a shop-bought pastry case or make your own. The curd takes a little effort to make, but it's straightforward. Serve with fresh blueberries or raspberries.
This vegetable bake is a take on a British comfort food classic, which normally comprises of sausages baked in batter. Here, root vegetables, like carrots, beetroots and sweet potato, are roasted before being covered in a rosemary and mustard batter (similar to a Yorkshire pudding, or popover, batter). It makes a substantial meal, though you could serve a green salad on the side.
A vegetarian stew which tastes great and is economical at the same time. The sweet potatoes are cooked in tomato passata (from a jar), with canned kidney beans and spices. So simple, it's finished with a tangy hot mint oil and cooling thick yogurt.
Perfect for lunch, brunch or dinner, these rösti are topped with guacamole and poached eggs, with just a hint of chilli and fresh chives to give them a lovely zing. Here's a top tip: if you have a food processor, use the grating plate to make speedy work of grating the sweet potato.
Get the recipe for sweet potato rösti with poached eggs here