As the season is starting to change, so are our taste buds but you just cannot beat a good chicken pie regardless of the time of year. Our recipe for the month of May is this seriously tasty chicken pie using our chicken stock and lots of other wholesome ingredients.

Instead of the usual leg of lamb on Easter Sunday, why not make these little individual hot pots just to switch things up a little. This recipe would also work really well with leftover lamb the next day.

Our latest recipe is one of my favourite meals to make. I love a great stir-fry because you can get so many good veggies into it and with the right sauce, it can be so tasty. I used our collagen-rich cottage bone broth to cook the rice in just to increase the nourishment value and add more depth of flavour to the rice.

This is a tasty and very nutritious chicken and black bean stew. Chicken stock is great to use in this one but our vegetable stock would work well too.

Here is a lovely recipe for Butternut Squash soup which is perfect for this time of year. The flavour really comes from roasting the butternut squash so don't be tempted to skip this step. You only need a few simple ingredients and this is great to make in large batches.

Here is a delicious and very simple recipe for a lovely mushroom soup with noodles. We use our mushroom broth with organic miso and lots of fresh ginger. There are so many possibilities with this recipe so you can tweak it to make it your own.