I love veggie curries for when I’m craving some spice but want something a bit fresher, lighter and healthier than a meat curry. Roasting cauliflower and squash in lots of spices helps to amp up the flavour and give a slightly smoky, charred flavour to the finished dish. With a refreshing raita with added pomegranates for texture and a fruity burst, mango chutney, extra lime, and some toasted flaked almonds, this is a comforting weeknight meal which doesn’t take long to prepare and will help get you towards your 5 a day.

I’m a big fan of a roasted veg salad and this one is one of my go-to’s. The combination of the spiced, charred vegetables with the nutty freshness of the green tahini dressing is so tasty and some sweet raisins and toasted almonds add more flavour and texture. It’s a great lunchbox salad and very affordable too. It can also be made vegan very easily by using dairy free yoghurt in the dressing.

I love a roasted salad and this one has some of my favourite flavour combinations. Salads don’t have to be boring, and this one certainly isn’t. For £1.67 a portion it’s also reasonably priced considering the amount of fresh ingredients. It’s a great Meat Free Monday meal if you’ve had an over indulgent weekend but doesn’t compromise on flavour and texture. It also just happens to be completely vegan.

This is a decadent Sunday night roast. Its rich and full of flavour and definitely a treat. We were gifted the chateaubriand a few months ago and it has been in our freezer ever since. I was going to do a beef wellington with it, but decided that a fancy Sunday roast would be a nice luxury instead. The accompaniments would work with any other piece of beef, they would also be great with venison too. The cauliflower puree pulls everything together and is a definite must-try.

With this recipe you can feed a family of 4 for under £10. It’s full of flavour and texture and a delicious, satisfying veggie meal. The cauliflower “steaks” become beautifully soft, buttery and caramelised and absorb all the lovely flavours from my favourite rose harissa paste. The whipped feta is a complete game-changer and this recipe would work so well as part of any meat/fish/mezze spread.

The key to this recipe is the caramelised cauliflower purée which pulls everything together. The saltiness from the pancetta crumb also works really well with the purée, as does the citrus hit and texture from the crispy caper vinaigrette. The star of the show however is undoubtedly the fish. Simply panfried in a little oil and some seasoning before being finished with some butter and lemon juice in the pan. I would always try and buy from my local fishmonger if I can, but I know this isn’t accessible for everyone, as long as what you’re buying is sustainable and works with your budget then it’s totally up to you.

This is one of my favourite recipes I’ve made recently and is perfect for a meat free meal. The crispy cauliflower bites are baked rather than deep fried so are healthy, but still so lovely and crispy. With a sticky soy reduction and some pea filled brown rice, this is a cheap and healthy meal to kick start your week - oh and it’s vegan too.