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Pressure cooker kimchi and pork belly soup

Use your pressure cooker to make this hearty pork and kimchi soup in next to no time. Serve the spicy broth with a drizzle of chilli oil.

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Fish and chips with no-waste shell curry sauce

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

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Gochujang pork ragù

Going beyond Italy’s larder of ingredients when making pasta sauces can produce incredible results. This ragù recipe is completely transformed thanks to the addition of just a few ingredients, notably Korean gochujang – which gives it a complex depth of heat and umami, lifting the porky tomato sauce to exciting new heights.

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Fish scrap croquettes

These herby croquettes filled with fluffy mashed potato and surrounded by a crisp breadcrumb coating are the perfect vehicle for any scraps of fish you have left over from trimming fillets or filleting whole fish. You could also use leftover cooked fish. However you make them, they’re just the thing to serve with a chilled glass of white in the garden with friends.

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Devil pigs on horseback

Devils on horseback meet pigs in blankets for this ultimate mash-up of bacon-wrapped goodness. The sticky sweetness of the prunes contrasts with the deep saltiness of the pork, with sage and rosemary keeping everything aromatic. They’re just begging to be dunked into a bowl of cranberry sauce.

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No waste spicy tomato fish stew

Soul-nourishing, spicy and tangy, this stew has a smooth, creamy broth base with chunks of tomato and fish. Like the classic French recipe, bouillabaisse, it uses all of the fish to bring depth of flavour, with the fillets added at the end.

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Orzo russian salad with tuna

Although russian salad is usually made with potatoes, this version uses orzo to create a delicious pasta side dish. It also has a warm Spanish flavour with tuna, boiled eggs, olives and roasted red pepper.

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Pernil Puerto Rican slow-roasted pork

Keshia Sakarah shares her recipe for pernil. This Puerto Rican slow-roasted pork (usually leg or shoulder) is often served at Thanksgiving or Christmas. The roast pork is poised to collapse into a glistening pile of fall-apart meat. The citrus juice in the garlicky marinade helps keep everything tender, and we guarantee you’ll be fighting over the crunchy crackling.

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Jerk spiced pork stuffing

James Cochran’s pork stuffing gets a lift from scotch bonnets and the smoky, toasty flavours of jerk seasoning. Try it with glazed ham, mash and pickles or roast turkey.

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Tunisian style chopped tuna salad

A popular salad across Tunisia, this has as many variations as there are cooks making it. Our tuna chopped salad is fresh, healthy and ready in just 15 minutes – 10 if you’re a fast chopper!

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Braised lettuce with trout peas and mint

This one-pot dinner sings of early summer and is ready in just 20 minutes. If you’ve never braised lettuce before, you’re in for a treat. The layers of leaves soak up the cooking juices, resulting in something mightily flavourful.

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Pollock red pepper and olive stew

Paprika infuses this easy fish stew with a smoky depth. Zesty lemon and briny olives add contrasting freshness, while potatoes and chickpeas make it a filling family dinner.

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Pork chops and new potatoes with ‘Waldorf’ remoulade

James Cochran grew up on the Kent coast and enjoyed thetraditions of his father’s Scottish cooking and his mother’s West Indian dishes.

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Baked hake with green rice

Brush hake fillets with a slick of punchy harissa, then serve the flaky white fish on top of herby green rice with onions and peppers. A healthy, low-effort dinner.

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Smoked mackerel toasties

Meaty smoked mackerel can stand up to bold flavours, making it the perfect sandwich filler. Try it in these quick toasties with melty cheese, zingy capers and the fresh crunch of pepper and cucumber. They’re filling enough for a weeknight dinner, or make an extra-special lunch.

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Trout spring onion and wild garlic quiche

Wild garlic gives this creamy quiche a delicate fragrance that lifts the oily trout beautifully. The perfect spring lunch dish to share with friends.

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