Be creative and adapt recipes to suit what you have in your fridge and store cupboard and add the extras you need like meat and fish.

Spicy bacon wrapped sweet peppers

Total Time: 45 mins | Makes 28

Spicy Bacon Wrapped Sweet Peppers are an easy appetiser to make when entertaining. Everyone will love the combination of flavours. Recipe Source The Gunny Sack, Find the recipe here

Spicy courgette and tomato dal with crispy garlic

Total Time: 60 mins | Serves 6

This zesty pan is full of lightly spiced courgette, fresh tomato and red lentil dal that’s topped with crispy golden garlic.

Ingredients:

• 4 garlic cloves
• 1 chilli
• 2 onions
• A thumb of ginger
• 2 vine tomatoes
• 1 tbsp black mustard seeds
• 1 tbsp vegetable curry powder
• 1 tbsp fennel seeds
• 500g red lentils
• 3 courgettes
• 1 lemon
• 200g spinach

Method

Fill the kettle and bring it to the boil. Peel and finely slice the garlic, then set half aside for later. Slice the chilli in half and remove the seeds and white membrane if you prefer a milder heat, then finely slice it. Peel the onions, cut them in half and slice thinly. Peel and grate the ginger, then chop the tomatoes into small pieces.

Heat your largest pan over a medium-high heat and add 3 tbsp oil. Once hot, add the black mustard seeds, half the garlic and the sliced chilli with a generous pinch of salt. Fry for 1-2 minutes until the garlic turns lightly golden and crisp and the mustard seeds begin to crackle and pop. Spoon everything, including the oil, into a small bowl and set aside, this will be used as the topping for the dal.

Return the pan to a medium heat and pour in another tbsp of oil. Add the onions with a pinch of salt and cook for 5-8 minutes, stirring occasionally, until softened and lightly golden. Stir through the remaining garlic and the grated ginger and cook for a further minute.

Add the diced tomatoes along with the curry powder and fennel seeds. Cook for a couple of minutes, stirring regularly, until the tomatoes begin to soften and the spices become fragrant.

Pour the lentils into the pan and stir well. Add 1.25 litres of hot water from the kettle, reduce the heat to low, cover with a lid and simmer for 10 minutes.

Meanwhile, trim and coarsely grate the courgettes. Finely grate the lemon zest and cut the lemon into wedges. Remove any tough stalks from the spinach and finely shred the leaves.

After the lentils have simmered for 10 minutes, stir in the grated courgettes along with another 500ml hot water. Continue cooking for a further 10 minutes, stirring once or twice to prevent sticking. The dal should become thick and creamy. Stir in the spinach and allow it to wilt gently. Taste and season with extra salt if needed.

Serve the dal in warm bowls and spoon over the crispy garlic, chilli and mustard seed topping along with a drizzle of the flavoured oil. Finish with the lemon zest and serve with lemon wedges on the side for squeezing over.

Any leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Allow the dal to cool completely before stirring through the fried topping and oil, then portion into airtight containers. Defrost thoroughly before reheating until piping hot.

Fried aubergine with honey (Berenjenas Fritas Con Miel)

Total Time: 1 hour 13 mins | Serves 4-6

This Fried Aubergine with Honey is a popular classic Spanish tapas dish also known as Berenjenas Fritas Con Miel. The deliciously crispy aubergine is drizzled with sticky honey making it the perfect blend of sweet and savoury.

Recipe source The Scatty Mum, find the recipe here

Courgette and pepper ratatouille with fish

Total Time: 50 mins | Serves 4

A delicious, light and healthy dinner for you to enjoy. Instead of using the tinned tomatoes use the baby plum tomatoes from your box.

Recipe source: World cancer research fund, find the recipe here

Chicken fajitas

Total Time: 1 hour 10 mins | Serves 4

Check out this flavour packed recipe for these next-level chicken fajitas. 

Recipe source: Olive find the recipe here

Halloumi and Mediterranean veg traybake

Total Time: 45 mins | Serves 4

This vegetarian tray bake packs in plenty of seasonal veg and salty halloumi for a vibrant summer dinner ready in 30 minutes

Recipe source: Olive, find the recipe here

Griddled nectarines with frozen yogurt and honeyed pistachios

Total Time: 15 mins | Serves 4

This recipe for griddled nectarines with frozen yogurt and honeyed pistachios makes for an easy, speedy dessert for four. Plus, it's low-cal

Recipe source: Olive, find the recipe here