Recipes

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…

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 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…

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.

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.

This feast has a great mixture of flavours, good serving sizes and a fantastic mix of vegetables that bring a spectacular visual appeal to the meal. Perfect for outdoor summer entertaining that everyone will enjoy, plus it’s packed with vegetables and plant diversity to support wellbeing. Just 90 minutes is all you need to conjure up this spectacular collection of dishes.

The rich, fiery blend of chipotle and black beans is complemented nicely here by the brown basmati rice and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

The rich, fiery blend of chipotle and black beans is complemented nicely here by the brown basmati rice and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

There are other ways to cook root vegetables than just roasting them in a tin, says Hannah Evans. Try these expert techniques

My favourite autumn soup : a delicious, filling and nourishing soup with a good spicy kick. Full of what your body needs. I cook it in bulk as it freezes beautifully for weekday lunches.

Another wonderful inspiration from the Food Doctor. Slightly tweaked but only very slightly.

Never be afraid of switching ingredients up to suit your preferences.

Delicious with barbecued fish, cheese, meat or any vegan alternative.

Serves 4 as a side dish

(or 2 if you eat as much veg as me!)

Broccoli Tomato Salad with endless possibilities

This salad concoction is really delicious ( well, I love it!) and true to form it was also very quick and easy to make.

I am not particularly a fan of complete abstinence of a food group unless people feel that they are addicted to it and unable to have a little of some foods. Like chocolate; for some it is just easier not to have any at all. Over the last few years there have been numerous stories and reported benefits of not eating carbohydrates.

This is a substantial salad that looks great and tastes great.

You could serve this with chicken, fish, chickpeas, butter beans or lentils. It is ideal to make the day before and have leftovers for lunch the following day. (I have adapted a version by Yotam Ottolenghi)

Cook the Spelt as per instructions on the packet.

Blanche (or microwave for c.2 minutes) the tenderstem broccoli (or normal broccoli) and chop the spears into 3 smaller lengths.

Delicious no-potato Fishcakes. They are really quick to prepare and are super healthy. Once you have tried them you won’t miss the starchy versions, as the consistency of these is the same. Loved by children and adults.

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.

Here is an easy supper recipe that will tick all the boxes and only uses a few simple ingredients.

We love grilled tuna, but this recipe elevates the whole taste and texture experience to another height. A true delight to eat that also looks beautiful. Many thanks to “& Elaine” for an inspirational combination.

This receipe delivers on the nutrition, gut-biome boosting front – full of wholegrains, seeds, nuts and is great served with a probiotic (Total or Kefir Yogurt).

A tomato salad with an extra zing, with thanks to the “& Elaine” cookbook. A bit more ‘phaff’ than slicing a few tomatoes but I guarantee that it is well worth the effort. Use a variety of tomatoes if you can to add vibrancy and taste.

Quick & easy midweek curry, without the hassle of your master chef moment. It is super healthy with a great amount of immune boosting and gut healthy vegetables and vegan protein.