"This creamy chicken noodle soup is like a warm, late-morning lie-in - comforting, cosy and easy to fall in love with. Packed with tender chicken, vibrant vegies and a silky tomato-based broth, it’s the perfect meal for any day of the week. It also makes an excellent meal for friends or family who could use a little extra love. The base stays the same, but honestly, you can throw in any vegies you have on hand. If you’re using starchy vegetables like sweet potato, pumpkin or potatoes, I recommend adding them in with the chicken for the best texture. And, on those lazy days, I’ll admit – I sometimes cheat and grab a supermarket rotisserie chicken. But if I'm feeling fancy, I make parmesan chips to pop on top!" – Khanh Ong  

"This hearty dish is very traditional and a family favourite of ours. We always make this for Ramadan and serve it as a starter." – Roya Moeen. This recipe is by Roya Moeen.

Short on time and energy? This easy one-pot salmon recipe is your midweek miracle. Ready in under an hour, this simple meal perfectly balances light and aromatic flavours with hearty textures, creating the ultimate all-in-one dish. Flake off chunks of oily salmon that simmer in the salty broth and scoop up a serve of earthy lentils and peas on the way. Hearty, warming and incredibly delicious, this fast weeknight dinner is one to keep up your sleeves.

This quinoa salad is quick and easy, delicious and filling, and the beauty of it is that you can enjoy it just as it is or use it to create several different meals. It lasts for a week in the fridge, and can be the base for a super-speedy tuna or chicken salad. Ideas for the week: Leftover roasted vegetables, feta and toasted seed mix Canned tuna in olive oil and olives Leftover roast chicken, avocado and roasted almonds

A leftover parmesan rind can add rich flavour and creaminess to your meals. Ellie and Sam Studd share a hearty and nourishing cheesy recipe idea.

Stay in this weekend and cosy up with this warming Indian curry recipe. Juicy slow-cooked lamb pairs perfectly with the rich and sweet flavours of beetroot, mixed with a creamy coconut curry sauce. Oh, so moreish and full of deep flavours, expect to not leave the couch for a long time afterwards. You’ll need to start this recipe 3 hours ahead, and you’ll need a large cast-iron pan or heavy-based saucepan.

Roasting the vegies brings out their natural sweetness. We used pumpkin, swede and carrot, but use what’s on offer at the market. Celeriac or parsnip would also work beautifully.

Quick to put on the table and fun for everyone to assemble, this dinner will soon be on repeat for your busy midweek nights. Mexican street-corn salad is also known as esquites – it’s an off-the-cob version of elotes, which are the popular grilled corn cobs sold on the streets of Mexico. We used cucumber and salad to bulk up the wraps, but use whichever veg you have on hand… tomatoes, grated carrots and shredded cabbage are all great additions.

"This risotto is as nourishing as it is delicious, with its vivid greens so inviting! It’s the perfect one-pan recipe for an easy weeknight dinner, or when you want to impress on a special occasion. If you want to go all out, sear some scallops and serve them with the risotto." – Tom Walton

"Prawns infused with garlic add a rich, umami depth to this soup. It’s perfect for a busy weeknight dinner or relaxed weekend gathering." - Dominic Smith

Nourishing, warming, and full of flavour – Georgie Esdaile’s supergreens and bean soup is everything comfort cooking should be.

“Bo tai chanh is a super-vibrant and deliciously simple beef salad that’s cooked using the acidity in limes. The meat changes from red to light pink in the fridge as the garlic and fresh lime begin to coat the fillet. Combined with lightly pickled veg and a herbaceous salad, and finished with peanuts and nutty shallots on top of a prawn cracker, it’s a playground of texture and flavour. We usually serve this with different types of prawn crackers or cassava crackers. Grab some salad and place it on the cracker and have a bite.” – Khanh Ong

Skye Gyngell shares this nourishing and soulful no-waste soup from her London restaurant, Spring.

This creamy and tart salad is simply the zest. Perfect for any summer spread.

This is our pasta take on a spanakopita – lemon, salty feta and fresh baby spinach. And it’s ready to serve in under 30 minutes.  You’ll need a large high-sided non-stick frypan for this recipe.