Explore - Page 2

Large portobello caps hold a filling of fluffy rice, finely chopped broccoli and cheddar.

These buttermilk scones combine small apple pieces, chewy dried cranberries and cinnamon.

Soft pumpkin partly mashed into the pan makes a golden sauce for penne and tender chicken.

Coffee gives this walnut loaf a gentle roasted flavor, while yogurt keeps its crumb tender.

Ground pork, shredded cabbage and egg noodles come together in a quick ginger sauce.

Fresh apricot quarters soften on a simple lemon yogurt cake as it bakes.

Roasting gives eggplant browned edges before it joins a chickpea and tomato sauce.

These little crumble cookies have a buttery almond base and a small blueberry center.

Salmon, small potato cubes and sweetcorn cook in one skillet with a gentle cream sauce.