We've taken the flavours of India's palak paneer and put it on a pizza, with the paneer forming the cheesy top. For an oozier version, swap it for buffalo mozzarella and drop the yoghurt.
Add bacon or chorizo to these tasty quesadillas to keep the carnivores happy. The green salsa works with just about anything; make extra to have on hand for your next barbecue.
Elegant and full of great textures, this dish is special enough to serve at your next dinner party yet quick enough to whip up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.
The difference between this gazpacho being good and being exceptional comes down to the quality of the tomatoes. The riper and sweeter the better.
Duck pairs perfectly with this sweet, hot and sour salad. Rendering the fat from the duck breasts in a pan over low heat for as long as possible ensures the skin is extra crisp - it makes all the difference. Strain off the fat and keep it for your next batch of roast potatoes.
Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.
Using radicchio instead of butter lettuce leaves to wrap the pork parcels adds a pleasing bitter touch, balancing the sweet pork and the creamy, spicy tofu. If bitterness isn't your thing, use crisp cos leaves instead.
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.