This meat free Monday meal is one of my absolute go-to’s when I’m low on energy and time. Having a packet of gyoza in the freezer is always handy when I need a quick and healthy meal fast. I like to pan fry them so they’re nice and crispy and golden and serve them with a saucy noodle stir fry packed full of plenty of veg and anything which needs using up in the fridge. Fast food at its best.

A classic for a reason. My version of an authentic Thai green curry.

Sometimes you just can’t be a good old chicken tikka masala. For me, it’s up there with my ultimate comfort food which I would happily eat every day. Couple of things are non-negotiable for me. First is to use chicken thighs - so much more flavour and doesn’t dry out as easily as breast. Second is to marinade your chicken overnight. It might seem a faff but it makes such a different to the flavour of your finished curry. And third is to grill your chicken thighs so they become slightly charred before you stir them through your finished sauce. These little steps just elevate your usual chicken curry. I’d also say to make a big batch, we all know curry tastes better after a night in the fridge so make this ahead and your future, hungry self will thank you.

Who doesn’t love cherry bakewell? And who doesn’t love a rice pudding? This recipe is a marriage made in heaven of these two classic comfort food puddings. Creamy, rich, indulgent rice pudding packed with vanilla topped with a sweet, juicy, almondy spiced cherry compote with crunchy toasted almonds for texture. Simple and delicious.

This may be a bowl of health but it’s also delicious and my favourite type of salad. Full of texture and flavour. Spicy but sweet carrots, butternut squash and chickpeas are roasted with red onions, harissa and honey, before walnuts are stirred through at the end for some nutty texture. A sharp sumac mint yoghurt cuts through everything. Super healthy, perfect for meal prepping leftover lunches and a delicious meatfree start to the week.

Inspired by my trip to Sicily, I had to try and replicate the traditional pasta con le sarde I had while I was there. It’s also a bowl of sunshine which we could all do with right now. I loved the fusion of cuisines we experienced in Palermo, particularly the blend of Arabic and more traditional Italian food traditions.There are many versions of this pasta dish, but this is mine. A fragrant, sweet and sour sauce made from onions, fennel, raisins, pine nuts, sardines, and saffron, topped with plenty of parmesan (which I know is not authentic), parsley and olive oil.

These mexican inspired chicken bowls are full of so much flavour. They are super healthy and also very preppable for the weekend ahead. In fact, I think they taste better after a night or two in the fridge.

The ultimate marriage of two of my favourite flavours - cherry and pistachio. This takes a bit of effort but is so worth it. The perfect dinner party dessert or something sweet to treat yourself. Freezes beautifully and can be prepared ahead. Simply one of my favourite dessert recipes.

A super easy chicken traybake which can be prepped in minutes and uses easy to access ingredients you probably have in cupboards already. It makes great leftovers and actually tastes better the next day. I always use chicken thighs in traybakes, they don’t dry out in the oven as easily as chicken breasts and they are much more flavoursome. They are cheaper too. Baking the thighs on top of the rice ensures that it soaks up all the delicious chicken juices as it cooks and coating it with a mixture of crunchy peanut butter, soy, honey, lime and ginger means it goes lovely and crispy in the oven and keeps is extra moist.

This steak tagliatelle is meaty, full of flavour and doesn’t feel like you’re having a salad it’s that tasty. Juicy ribeye steak, earthy lentils which soak up all the delicious dressing, sweet red peppers, salty parmesan and fresh rocket leaves, its full of texture and perfect for a dinner party served with crusty bread.

This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

A lovely comforting dish perfect for a Sunday night which the whole family will love. Stuffing the chicken with oozing mozzarella, basil leaves and sundried tomato ensures they are packed with flavour, while wrapping them in parma ham which becomes crispy as it bakes add a salty hit. Cooking the chicken on top of the orzo also means all the delicious chickeny juices soak into the pasta making it extra delicious. Sweet cherry tomatoes, zesty lemon, salty olives, capers and anchovies means the orzo really packs a flavour punch and with plenty of Parmesan, you just can’t really go wrong.

Inspired by a holiday to Sicily. Some simple panfried seabass with lovely crispy skin and flaky flesh with a pine nut, raisin, celery salsa which has sweet and sour notes thanks to plenty of lemon, a touch of saffron and a splash of sherry vinegar. Crispy smashed potatoes and panfried asparagus are the perfect accompaniments. Simple, delicious.

This might be my favourite way to eat courgettes. This pasta dish has just six ingredients but is packed with flavour. It’s super easy to pull together, you won’t believe how delicious it is. Slicing the courgettes thinly and frying them in the leftover fat from the crispy pancetta cubes ensures they become sweet and delicious. I love to use bucatini pasta as it seems to soak up the delicious sauce which is just made with pasta water, plenty of parmesan and seasoning and a squeeze of lemon.

This is a dish packed with flavour which definitely tastes better after a night in the fridge. The meatballs are rich and smoky with chipotle, cumin, allspice, cloves and cinnamon, while red wine, dark chocolate, rich beef stock, cinnamon and bay add more depth to the sauce. With some fluffy white rice, a refreshing and zingy lime, black bean and pepper salsa, a dollop of cooling sour cream and some creamy avocado slices all add more texture and layers of flavour. One of my favourite recipes I’ve made recently. Make a big batch for your freezer and your future self will thank you later.

Sweet, juicy nectarines work so well with crispy prosciutto shards which add texture and a hit of saltiness. When nectarines aren’t in season, tinned peaches work really well too. Air frying some halloumi cubes and then drizzling them with some honey, fennel seeds and chilli for the last few minutes of cooking means they are lovely and crispy but still soft in the middle and totally moreish. I could eat just a bowl of these on their own. With a basil, lemon and mustard dressing for the salad leaves and some toasted seeds for nuttiness, this is a delicious salad which delivers on every level.

This is a bowl of pure comfort food which I think we need with this truly awful “summer” weather we’ve been having. Juicy, slightly crispy chicken breast to top a creamy mushroom orzo pasta full of plenty of flavour thanks to parmesan, rich umami mushrooms, spinach, lemon juice and some creme fraiche. Easy to whip up in no time, minimal ingredients and delicious on its own without the chicken.

Fish pie is a classic for a reason, but my version is a little bit lighter than most thanks to a crispy crushed potato topping instead of your typical mash. I personally prefer the crushed potato version as it gives you some texture whereas more classic versions can all be quite soft when mash is used for the topping. You can use whatever fish mix you like, but for me smoked haddock is a must in there to give you a slight smoky flavour, while chunks of haddock, cod or salmon would also work well. Prawns just make it feel that little be more luxurious. I made the creamy sauce using the poaching liquid from the fish, and with plenty of nutmeg, mustard, bay and black pepper you’ve got a base with plenty of flavour. Chives and cheddar cheese add colour and flavour to the topping, while a good few handfuls of spinach amp up the veggie goodness.

This meal is on rotation for me at the moment. Marinading the chicken ahead in some paprika, garlic and lemon adds flavour and ensures it is super moist and tender. The smoky romesco sauce made using roasted red peppers and toasted hazelnuts is so moreish. More garlic, lemon, a splash of sherry vinegar and seasoning finishes it off so it’s both sweet, smoky and slightly sharp. Bulgur wheat cooked in chicken stock adds protein and with some steamed kale, some colour and extra goodness. I love any charred veg and asparagus works really well here. Some added parsley, feta and extra hazelnuts add texture, crunch and a wee salty hit.

These beef chilli bowls are perfect to make on a Sunday night to serve you through the rest of the week.  I sometimes make a double batch of the chilli which I can then freeze for emergencies (your future self will thank you). I make mine with lean beef mince, kidney beans and black beans for extra protein if I’m trying to be healthier. Red peppers add more veggie goodness and then a mixture of chilli powder, smoked paprika, oregano, cumin, coriander, garlic, and optional chipotle flakes for added smokiness all add more punch. I like to add some 70% dark chocolate, a splash of soy, worcestershire sauce and a spoonful of marmite for added richness.