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.

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.