Cooking fast

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.

This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.

Make these delicious corn fritters for brunch with the left over pangrattato from our ‘Chilli Prawn Pasta with Sweetcorn Pangrattato’ recipe.

This pasta is a twist on chilli prawn pasta, making use of corn when its at its best to make a crunchy pangrattato.

Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.

Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.

These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.

Azure seas, glimmering white heat, an outdoor trattoria, clam pasta or ‘spaghetti alle vongole’ is summer on a plate. Enjoy with a glass of chilled white wine, and make a whole afternoon of it.

Pea and zucchini fritters make an easy weeknight dinner. The addition of crispy salmon fillets cooked in pink peppercorn and horseradish butter elevates this simple dish.

If you are looking for a quick lunch fix, this tasty open tuna bagel will help to run down your pantry stocks. Tuna, horseradish and dill are always a perfect match. Enjoy on a fresh sesame seed bagel.

This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression.