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Varenyky with mushrooms, cabbage and chestnuts

by Olia Hercules
Main course

Makes 12

Prep: 1-2 hrs

Cook: 1-2 hrs

Vegan 'chicken' gyros

Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Vegan burgers

by Matt Tebbutt
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Air fryer cauliflower and chickpea salad with tahini dressing

by Shelina Permalloo
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Beef, squash and plantain curry

by Mike Reid
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Falafel wraps with homemade flatbreads

by Imad Alarnab
Main course

Serves 8

Prep: overnight

Cook: 10-30 mins

Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

by Donal Skehan
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Leftover lamb lettuce wraps

by Matt Tebbutt
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: <10 mins

Make-ahead grain bowls

by Dr Rupy Aujla
Light meals & snacks

Makes 2 grain bowls per variation

Prep: <30 mins

Cook: 10-30 mins

Middle Eastern-style plates

by John Gregory-Smith
Light meals & snacks

Serves 4–6

Prep: 30-60 mins

Cook: 30-60 mins

Spiced leg of lamb with roasted chilli yoghurt and salad

by Matt Tebbutt
Main course

Serves 4–6

Prep: overnight

Cook: >2 hrs

Spicy Middle Eastern kofte

by The Hairy Bikers
Light meals & snacks

Makes 16

Prep: <30 mins

Cook: 10-30 mins

Za'atar manakeesh

by Jay Behrouzi
Side dishes

Serves 4–6

Prep: 1-2 hrs

Cook: 10-30 mins

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