Cuisine

Blueberry and banana smoothie
Every sip of this super-speedy smoothie is bursting with berries and vitamins C and E. Use a mixture of oats, oatmeal, oatbran or wheatgerm – they all work well

Cherry-and-walnut hot cross buns
The walnuts give flavour and extra texture to these fruity buns, traditionally eaten on Good Friday

Panforte
This traditional Italian Christmas cake makes a gorgeous gift. Wrapped in clingfilm it will keep for two months

Pesto chicken with caramelised aubergine, roast tomatoes and olives
Chef Sophie Grigson uses pesto to create a healthy dish bursting with the flavours of the Mediterranean

Spicy parsnip soup
This soup can be made ahead and reheated just before serving. To achieve the best flavour, use as many organic ingredients as possible

Fig and goat's cheese filo tart
This savoury tart boasts an unusual but irresistible combination of flavours

Greek yogurt panna cottas with rhubarb compote
These are both delicious and good for you

Anthony Worrall-Thompson's Asian steamed mussels
This recipe uses classic French principles and zaps them with an Asian kick

Pork with blackberries and apple
Fat juicy blackberries and soft apples beautifully complement the texture of the pork. If fresh blackberries are unavailable, use frozen or even canned ones in natural juice instead. This is suitable for freezing

Quail with spiced tomato and sultana sauce
Making the sauce the day before is best – it develops a better flavour and the sultanas plump up