This salmon noodle salad may be my new favourite salad recipe, purely because it doesn’t feel like you’re eating a salad but you’re still getting all the veggie goodness. It’s also one of those salads that actually taste better the day after, or after being dressed for a few hours so there are no soggy salad leaves woes here. The curried salmon fillets stay so moist but still have a slight crust by cooking them in the air fryer (you would also get the same result grilling them in the oven). A yummy peanut dressing made from peanut butter, soy, ginger, plenty of lime and some honey is so moreish and coats the vermicelli noodles so they become glossy and yummy. You won’t be able to stop sticking your fork in for more.

This is such a tasty and comforting recipe. It doesn’t have too many ingredients and they are all easy to access. The peanut sauce is so moreish with lots of yummy soy, ginger and garlic. Crunchy roasted peanuts, sliced chilli and fresh lime all add more layers of flavour and texture. Pork mince is so underrated - it’s cheap, tasty and healthy and should be used more in my opinion.

Sprouts are still in season till the end of March and although we may all be slightly traumatised from the memories of sprouts which have been boiled to smithereens from our childhood, when cooked properly, these little green gems are full of flavour and add great texture to any meal. This is a quick, healthy and delicious vegan meal which is also budget friendly too.

I know salmon teriyaki is a staple midweek meal in most people’s households (or it is in mine anyway) but this is my version of the classic dish. So quick, so simple, so healthy and packed with flavour.