June recipes

Use courgettes or summer squash to make these flatbreads. Spread yogurt over the top, then pop on the roasted squash, pomegranate seeds and feta

Perfect for BBQs and buffets, our epic salad is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast

Make these easy raspberry honey flapjacks using just five ingredients. Serve with a cuppa for a perfect mid-morning pick-me-up, or freeze for a later date

Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day

Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match

Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste

Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main

Use goat's cheese with a rind here so it will slice well and have a lovely firm, creamy texture. It pairs beautifully with lemony broad beans, peas and mint

Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes

Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day

We’ve turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus

Make the most of eggs in this versatile veggie quiche. Baked with feta and asparagus, it's encased in a cheesy pastry and makes a perfect addition for a picnic

Get your fruit fix with our strawberry smoothie made with banana and orange juice. It's free from dairy, so it's vegan too – making it a great start to anyone's day

This fresh, spring risotto has great depth as it’s made from a stock of the pea pods, asparagus ends, and parsley stalks. There's less waste, more flavour

Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise

The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party