A delicious and nutitious warming winter pudding which can be adapted according to taste – and what ingredients are available.
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A perfect summery dish using fresh seasonal herbs.
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Homemade falafel is a real treat, this recipe uses tinned chickpeas to create those classic flavours.
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A simple dip made with that classic British crop, broad beans.
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Fermenting is a great way of preserving gluts of home-grown produce.
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A delicious take on Ribollita, a hearty Tuscan stew. This is a great way of using up veg, and you can even throw in a handful of stale bread at the end of cooking if you like, or simply serve with bread.
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Make the most of your meat, using the flavourful juices from cooking lamb on your pasta.
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Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe.
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Cook this tasty, south-east Asian, vegan curry for an easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day.
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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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This is a sort of savoury cross between French toast, Spanish omelette and bread and butter pudding.
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Fruit leather is a great way to preserve gluts of fruit and it makes a naturally sweet and healthy snack.