Intermediate recipes

  • A great dish for making the most of any spare spuds lurking in your cupboards. Traditionally potato babka would be eaten as a side dish but it could easily be used as a tasty vegetarian main.

  • Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.

  • This simple sponge pudding is a Blizzard family favourite.The sponge sits on a yummy layer of your choice and is perfect for using up all sorts of sweet foods.

  • This lamb risotto recipe comes from Meat Promotion Wales and it is a great way to use up any leftover lamb. With the addition of a few ingredients, it is simply delicious!

  • Turn a winter warmer into a summer sensation by adding some colourful fruit.

  • A traditional West Country open pie that’s cheap, filling and quick to make. It’s best eaten warm rather than hot, and it’s really good cold so ideal for picnics or lunchboxes.

  • A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.

  • What better way to use up your overripe bananas than this moist and hearty gluten-free banana bread. It’s super easy to make and is ideal for those lazy picnics and afternoon tea treats.

  • This yeast free bread is easy to make and is a great way to use up either leftover ham or bacon and tomatoes. Delicious on its own or topped with cheese and ham for a snack or light lunch.

  • Crumbles are fantastic for a pudding. This version is much lower in fat than traditional crumble and great for using up all sorts of odds and ends.

  • This famous dish from Ukraine is a popular family staple and a tasty way to revitalise chicken and use up any bread past its best.

  • Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too.