Your kids will be the envy the playground with these lunchbox muffin treats.

This toasted berry granola is Katie Quinn Davies' favourite weekend breakfast. It also makes an ideal Christmas present when packaged into glass jars.

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day. You'll need to start this recipe a day ahead, and you'll need a 20cm square cake pan. Grab-and-go muesli bars

Skirt steak is seen as a secondary cut, but there's a lot to love about this tender, flavour-packed meat. It's best medium-rare, so don't overcook it!

Matt Preston has given the traditional French coq au vin an Easter touch by drawing inspiration from Italian and Spanish-style sauces where red wine is sometimes enriched with a little bitter chocolate.

Bring the flavours of Kashmir into your kitchen with this spicy curry from Matt Wilkinson.

Add a layer of zing instead of the typical layers of cheese and voila! Here we have a modern and quick way to cook with lasagne sheets that's still packed with flavour.

Jazz up steak and veg with the addition of a creamy mushroom sauce that'll have you licking your plate clean!

With sourdough and dark chocolate, this is a grown-up version of Nutella on toast.

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta.

The crevices in these crispy, golden potatoes hold loads of extra flavour. Best served with a perfect steak and a bitter mixed green salad.

Pair this stroganoff-like chicken dish with herbed tagliatelle for an easy mid-week meal.

A little courage and top-notch ingredients are all you need to make great beef tartare at home. This Piedmontese-style version is flavoured with truffle.

Join in on the doughnut craze with these moreish doughnuts that have the added kicked of a salted chocolate glaze. The hardest part will be trying to stop after your second one.

Don't just reserve the turmeric in your cupboard for curries, because it works perfectly in desserts. In this recipe, the earthiness of the spice is paired seamlessly with the rich sweetness of coconut and mango.