Marinading, frying, then baking the chicken breasts keeps them lovely and juicy and moist and works every time. You can add whatever veggies you like to the salad but for me, some roasted sweet potato in a few spices, roughly chopped spinach leaves and extra coriander work a treat.

This is one of my favourite things to make when I have people over for dinner. Everything can be prepared in advance and ready to go and all served in the middle of the table for everyone to get stuck into. The slow cooked pork with chipotle, orange, cinnamon, and star anise is so full of flavour and just melts in the mouth. All the other elements add plenty of different flavours and textures to make sure that every mouthful is a proper taste sensation. Can’t wait to share the recipe for this one tomorrow - this is one you’re going to need to save. Would make a fabulous dinner for in-between Christmas and New Year as well when everyone needs a bit of spice.

This tuna quinoa bowl is full of goodness. The spicing on the outside of the tuna works so well with the fruity, zingy and spicy kiwi chimichurri, while the creamy avocado and sweet mango add more flavour and different textures. Some chopped red pepper adds more colour and crunch and the quinoa with plenty of lime and sliced spring onion bulks out the dish and soaks up all the lovely flavours. I priced this out using frozen tuna fillets but as I always say, if you can, head to your local fishmonger. These would be great on the bbq and would also work so well with salmon or chicken.