This pesto recipe is so quick and easy you'll never want to get shop bought again.
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Yet another great way to use rhubarb. These squares are perfect for a picnic.
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This creamy, satisfying and nourishing dish is great served alone for a light meal or with flatbreads or rice for a more substantial meal.
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A Community Kitchen staff favourite - make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge.
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Looking for a meat-free pasta bake recipe? This veggie lasagne is packed with vegetables, cheese, layers of pasta and tasty bechamel sauce.
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A classic springtime drink, elderflower blossoms can also be used to make fritters, jams or even champagne.
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Traditional mixed vegetable curry from the Punjab area in the north of India.
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Make the most of your meat, using the flavourful juices from cooking lamb on your pasta.
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High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level.
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A super easy recipe using lentils and rice. You could combine other root veggies too. Easy to make a batch and freeze.
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You can’t beat homemade meringue. Try with the first of the seasons strawberries or raspberries topped with whipped cream.
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These caramelised nuts with warming spices will undoubtedly become a favourite amongst friends and family.