Creamy Prawn, Avocado & Artichoke Rice - Cook wild basmati rice in boiling water until tender and drain. Meanwhile, griddle corn on the cob until slightly charred and cut off the kernels with a sharp knife, then place large raw tiger prawns on the griddle for 2-3 minutes until cooked and stir into the rice with the corn, diced avocado and sliced chargrilled artichokes in oil. Drizzle over Classic Salad Dressing, season and toss together.

Roasted Mediterranean Vegetables -Drizzle over some courgettes, cherry tomatoes, peppers and red onion, then cook in the oven until caramelized. Use flavoured rich pouches such as coconut rice instead of plain basmati for an extra flavour boost. Try swapping Classic dressing for the Light Salad Dressing.To avoid the salad from turning soggy, refrigerate the dressing in a separate container if you plan on making it ahead of time. Roast Potatoes - Toss par boiled new potatoes in Mary Berry’s Salad Dressing and arrange in a roasting tray with a drizzle of olive oil. Serve in a salad or as a side dish.

Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray.

Inspiration

Heat the oil in a large frying pan and fry the onion, courgette and garlic for 5-6 minutes. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander, season to taste.