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.

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 could happily sit with a bowlful of this houmous and some pitta or flatbreads and demolish the whole thing. Making your own houmous is so easy and the difference in taste from the shop bought stuff shocks me every time. In this version I drizzle some rose harissa over the top before finishing with some pomegranates, mint and toasted pine nuts, but you can top it with whatever you like - crispy chickpeas, caramelised onions, chilli oil, pesto, feta cheese, spiced lamb mince, you name it.

Inspired by a recent brunch at Urban Angel on Hanover Street in Edinburgh, this recipe has become a slight obsession. Perfect for brunch, lunch or a light dinner, it is a healthy dish full of texture and some of my favourite flavours. It’s also super easy to pull together last minute and chances are you will have most of the ingredients in your cupboard already.

For a special roast, why not try my recipe for this summery dish. I love any meal which involves lots of different dishes for everyone to dig in to. The flavours and textures here work really well together and the best part is, each component part can be made ahead which makes for easy entertaining when feeding a crowd. Just delicious.

This recipe has some of my most favourite things. Dukkah, tahini, rose harissa, pine nuts all come together in this delicious and healthy chicken salad which is perfect for leftovers or for a hearty dinner. Roasting the chickpeas with the tomatoes on the vine and a mixture of whole and ground slices adds so much flavour to the bulgur wheat. The rose harissa adds a subtle heat which doesn’t overpower the chicken and the tahini yoghurt is cooling and nutty with the flavour of sesame.

I loveeee falafels and although they might seem like a faff to make, they really aren’t and once you’ve tasted these you’ll never buy them again. Full of goodness and so versatile, they’re also great for leftover lunches and a quick snack when you’re on the go. I bake mine in the oven which makes them healthier than the deep fried ones and they are still deliciously crispy. Served with a creamy tahini dressing, vibrant pickled salad and fresh tabbouleh, this is a meal packed with so much freshness, flavour and texture. And it happens to be completely plant based.

Scotty Brand tasked me to come up with a healthy air fryer potato recipe and I couldn’t not do something Middle Eastern inspired. This would make a great side dish for any Middle Eastern feast but it was also a filling, healthy and satisfying meal on its own, full of texture and flavour. Oh, and did I mention it’s completely vegan too?

This is a collection of some of my most favourite flavours and on these cold, January nights we all need a bit of sunshine. The baked sesame feta with thyme honey is a real showstopper and incredibly moreish, while the marinated chicken thighs are so tasty and moist. Follow my recipes to make your own mezze feast - there really is something for everyone.

With this dish I tried to combine some of my favourite Middle Eastern flavours. These are up there with some of the best meatballs I’ve ever made - the crunch from the pistachios, saltiness from the feta, freshness from the herbs and sweet, sticky glaze from the pomegranate molasses made them completely moreish. With a refreshing tomato and olive sumac salad, bulgur wheat tabbouleh, tzatziki and homemade flatbreads to mop up all the deliciousness, this is my favourite type of food.

This is the type of meal I could just eat and eat and eat. It’s also a great dish to serve at a dinner party in the middle of the table for everyone to get stuck into. I recommend serving with a zingy sumac tomato salad and some homemade garlic flatbreads to scoop everything up with.