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This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks

Mexican bean soup with guacamole

tsp rapeseed oil

onion,finely

red pepper,cut into chunks

garlic cloves,chopped

tsp mild chilli powder

tsp coriander

tsp cumin

can chopped tomatoes

can black beans

tsp vegetable bouillonpowder

avocado

coriander

lime,juiced

½ red chilli,deseeded and finely chopped (optional)

Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.

Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

Try this roasted vegetable pies recipe, the perfect warmer for winter evenings. Made with Jus-Rol shortcrust pastry and garnished with a sprig of rosemary.

Roasted Vegetable Pies

Jus-Rol™ Ready Rolled Shortcrust Pastry Ovals, thawed

Butternut squash, halved,

Sweet potato,

Parsnips,

Leeks,

Tomatoes

Red onions,

Chilli oil

rosemary

Red wine, cider or ale

Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.

Roast until just tender and allow to cool.

Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.

Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops.

Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Slow-cooker beef stew

onion,chopped

celery sticks,finely chopped

tbsp rapeseed oil

carrots,halved and

bay leaves

thyme

tomato purée

Worcestershire sauce

beef stock cubesor stock pots

beeffor braising

tsp cornflour(optional)

½ small bunch parsley,chopped

buttery mash,to serve (optional)

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Slow-cooker sausage casserole

red onions, finely chopped

celery stick, finely chopped

rapeseed oil

carrots,

potato,

tin tomatoes

tbsp tomato puréeor tomato and veg purée

beef stock cubeor stock pot

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it – and grown-ups, too

Slow Cooker Honey Mustard Chicken Thighs

butter

chicken thighs(or fillets if you prefer)

spring onions,cut into lengths

chicken stock

Dijon mustard

tbsp honey

tbsp double creamor crème fraîche

frozen peas

Slow cooker honey mustard chicken thighs

Heat the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a>. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.

Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Katsu Curry

tbsp rapeseed oilor vegetable oil

pouches cooked rice(we used brown basmati)

½ large cucumber,peeled into ribbons

mint leavesor coriander leaves,

lime wedges,to serve

onions,chopped

carrots,chopped,

garlic cloves,crushed

tbsp curry powder,mild

½ tsp ground turmeric

coconut milk

tbsp cornflour

chicken mini fillets,or

breadcrumbs(gluten-free if necessary)

Katsu curry

First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.

When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Sausage Ragu

olive oil

onion,finely chopped

garlic

¼ tsp chilli flakes

rosemarysprigs, leaves

tomatoes

brown sugar

pork sausages

milk

lemon,zested

rigatoni pasta

parmesanand ½ small bunch parsley, leaves

Sausage ragu

Heat 2 tbsp of the oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project

Tiger Bread

strong white bread flour,plus extra for kneading

sachet fast action yeast

1½ tsp caster sugar

1½ tsp fine sea salt

water

vegetable oil,for the bowl

rice flour

salt

golden caster sugar

½ tbsp toasted sesame oil

Tiger bread

Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.

Once the dough has risen, tip it onto a worktop and <a href="https://www.bbcgoodfood.com/glossary/knead">knead it</a> three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.

Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut to create a terrific tropical centrepiece for your Christmas table

Passion Fruit, Chocolate & Coconut Roulade

butter,

gluten-free dark chocolate, chopped into small pieces

eggs,

cocoa powder

ground almonds

tub mascarpone

double cream

Malibu(optional)

icing sugar

passion fruit curd

passion fruits, flesh scooped out

coconut flakes, toasted

edible gold glitter(optional)

Passion fruit, chocolate & coconut roulade

Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).

Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.

Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.

When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.

While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don&rsquo;t cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.

Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade &ndash; it will crack in places, but don&rsquo;t worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.

Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts – you choose!

Classic Pigs In Blankets

rasherssmoked streaky bacon

chipolatas

Classic pigs in blankets

Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

Place on a baking tray and cook for 30-35 mins until golden.

If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day

Crispy traybake stuffing

tbsp butter

onions,halved and sliced

Bramley apple,peeled, cored and diced

packs Cumberland sausages,skins removed

sage

breadcrumbs

cooked chestnuts,roughly chopped

Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside.

Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking.

While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over.

Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like

Lamb keema shepherd's pie

tbsp rapeseed oil, plus extra for drizzling

onions, chopped

lamb mince

ginger,

garlic cloves, crushed

cinnamon

turmeric

tbsp curry powder

lamb stock cubeor beef stock cube

sugar

sweet potatoes,

potatoes,

mature cheddar, grated

poppadums(optional)

green chilli, thinly sliced (optional)

Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic.&nbsp;Add 600ml water, the stock cube and&nbsp;the sugar.

Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.

Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.

Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.

Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve&nbsp;with the green chilli scattered over, if you like.

More lentils, less mince is the key to this low-cost family meal

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