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.

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.

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.

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.

A great salad recipe which will leave you feeling satisfied and nourished from the inside. It works great for leftovers and actually tastes better after a night in the fridge (soggy salads are no no in my book). The tahini, soy, honey, lime and ginger dressing is so moreish in this recipe and by poaching the chicken breasts first in an aromatic broth of ginger, spring onions and chicken stocks, before finishing off in a frying pan, you get lovely soft and succulent pieces of chicken which don’t dry out.

One of my favourite recipes which is full of colour, flavour and texture. It makes great leftovers the next day and is special enough for a dinner party, or a delicious weeknight meal.

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.

Healthy, filling, and perfect for this time of year, this makes a great starter, lunch, or dinner served with warm crusty bread. The soup itself uses only 5 ingredients, is a doddle to make and is a cheap, hearty meal which can keep you going for a few days if you make a big batch. I jazzed ours up with a dollop of creme fraiche on the top, some extra mint leaves, a drizzle of extra virgin olive oil and some toasted pumpkin and sunflower seeds, but you could use sour cream, a drizzle of double cream or even add some pancetta croutons if you like.

Now that the weather is getting slightly more spring like, we are slowly moving into salad season. I love a salad, but it’s got to be full of texture and flavour. Crunchy, salty, zingy, slightly sweet and packed full of goodness. I made this freekeh fridge raid salad a few weeks ago and it was delicious. I’ve included a rough guide of how to make it below, but it really is up to you. Makes great leftover lunches too.

I have been quite busy recently and craving tasty, quick pasta meals in the evening. This is one of my favourites and includes ingredients you probably have in your cupboard anyway. Anchovies add a lovely umami saltiness, while sweet tomatoes, sharp lemon, salty capers and fragrant fennel all work together to make this not just your typical bowl of midweek pasta. Pangrattato toasted in garlic, oil and parmesan add crunch and texture and is a must to sprinkle over any pasta dish. This will be on the table in minutes.

If you have some leftover lamb after your Sunday roast, I’ve got the perfect recipe to try something different. This lamb stir fry uses store cupboard ingredients to make a delicious, easy and healthy dish which is ready in minutes. Using lamb in a stir fry is quite unusual but it works really well. Slow cooked shredded lamb seems to soak up the flavours from the sauce and become lovely and soft in no time. You can use whatever veggies you have lying around and some cooked stir fried rice stirred through at the end would also work really well.

A super simple salmon supper filled with the freshness of spring flavours. Flaky salmon, salty feta, crispy potatoes, crunchy pea shoots, sweet peas and citrus radishes all work beautifully together.

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.

A healthy traybake which may save on the washing up but delivers maximum flavour. Plump juicy tomatoes, salty olives, and fragrant citrus basil pesto all work beautifully with the fish. Washing up is also minimal which is a bonus.

One of my favourite vegetarian dinners at this time of year and a delicious side dish.

This is one of my favourite ways to cook salmon and it just so happens to be one of the easiest. The marinade couldn’t be simpler, just some miso, honey, soy, sesame, ginger and rice vinegar or lime juice. Steaming the fillets ensures they stay lovely and moist and really locks the flavour in. It also takes just a matter of minutes. Served with some brown or white rice, stir fried veg of your choice, and a selection of garnishes, this is one the quickest midweek meals.

One of my favourite salad recipes for when I feel the need for some veggie goodness. The butternut squash could be substituted for sweet potato and you could use any other leafy greed instead of the kale. The key is letting it marinade in the dressing for at least 30 minutes so it can start to soften. The creamy tahini dressing is addictive and so versatile. With some toasted crunchy pumpkin or sunflower seeds to top it off, its a healthy and satisfying light dinner or lunch and works perfectly for leftovers.