At the heart of my approach to food is a simple belief: What we eat should provide us with sustained energy, whilst supporting our gut health (which impacts all of our health markers) and overall wellbeing. As well as tasting delicious and being achievable in real life. 

Crunchy, fresh with a citrus zing. As with all salads think 2/3’s vegetable base with 1/3 either all legumes or a mix of legumes and wholegrains. So adjust ingredient amounts accordingly.

This will keep for a few days in the fridge and is a great lunchbox recipe.

As with all salads think 2/3’s vegetable base with 1/3 either a mix of legumes and wholegrains.

You can serve this warm from the stove top as you’ve cooked the vegetables but it’s also delicious made in advance and served cold.

This will keep for a few days in the fridge and is a great lunchbox recipe.

Fibre is essential to support both sustained energy and our gut health yet 97% of the UK don’t meet the recommendations for eating enough fibre. A diet rich in vegetables, legumes and wholegrains is essential to meet this.

A vibrant, fresh salad packed with charred greens, sweet peas and asparagus, creamy feta, and a bright minty dressing. Perfect spring or summer salad as a meal in its self and delicious served alongside Avocado and Broad bean Guacamole.

This is a rich, indulgent salad, thanks to the peanut butter dressing, but it is delicious! Having said that - how much dressing you add to the vegetables is your choice. I make the dressing and put half on the salad and serve the remainder in a bowl with a ladle for people to have a choice.

One of my favourite salad option first shown to me by my dear friend Melanie. You can make a large quantity of this salad as it keeps really well in the fridge for at least 3 or 4 days, but keep the dressing in a separate container.

Simple, adaptable foods that support everyday health — without complication

This is a very easy dish to adapt to suit different flavour, texture, taste and energy requirements. And can be made well in advance.  You can keep it vegan or add meat or fish.

This dish is brimming with fibre (from the vegetables and legumes) and plant diversity. Combining beans and grains is a great strategy for ensuring plant-based meals contain adequate amounts of all the essential amino acids required for protein intake.

This dish is brimming with fibre (from the vegetables and legumes) and plant diversity. Combining chickpeas and grains is a great strategy for ensuring plant-based meals contain adequate amounts of all the essential amino acids required for protein intake.

This is my go-to dip when I want something fresh, satisfying and packed with plant-based goodness. Warming the chickpeas first helps create that beautifully smooth, creamy texture – and a splash of ice-cold water at the end brings everything together…

A vibrant, creamy dip bursting with zesty lime, fresh coriander, and a kick of green chilli heat – perfect for adding bold flavour to any dish.

Rich, smoky and beautifully tender, these aubergines are coated in harissa and roasted until golden and soft. The spicy kick of the harissa is mellowed by the roasting, giving the aubergines a deep, warming flavour that pairs perfectly with the fresh bite of rocket…

Sweet, sticky and full of depth, these roasted peppers are one of those simple dishes that always feels a bit special. The pomegranate molasses adds a rich tangy-sweetness that balances perfectly with the soft, caramelised peppers…

A fresh, flavour-packed dish that’s perfect for an easy lunch or light supper. This recipe brings together tender fish, roasted fennel and onion, and the warm, herby notes of za’atar – one of my favourite spice blends for instantly lifting a dish…

I was searching for a new texture for my veg. These fritters hit the spot for me, without taking an age to make. I have taken inspiration from the fritters in the Food for Life cookery book and Ottolenghi’s book ‘Simple’. The mix can be made the day before and kept in the fridge. Or you can fry them the day before and keep in the fridge, then warm them up to serve….

I love red cabbage and have only just discovered the gorgeousness of it roasted. I’ve paired this with carrots, roasted red opinion and beetroot. But you could swap any of the vegetables, dressing and herbs combinations to suit your taste buds. It keeps well for at least 2 days in the fridge.

My family’s favourite midweek warming, easy, delicious, supper. The nut butter adds a sumptuous rich texture with a perfect balance of spices and heat. Packed with gut loving vegetables. What’s not to love.