A meat free recipe which never fails to disappoint. Full of flavour and plenty of nutritious goodness. This make great leftovers and is perfect for clearing out the fridge of any veggies which need using. There are also minimal ingredients so you can whip it up whenever you fancy.

This recipe celebrates all the good things about the spring/summer. It is also very, very quick to make, uses just a handful of ingredients and would make a lovely starter or light lunch. Crispy puff pastry with a creamy, salty and citrusy feta and ricotta mixture, crunchy asparagus and a drizzle of pesto completes the tart for a lovely veggie meal ready in no time.

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.

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

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.

This recipe has all the flavours you create from a Mexican meal, minus the unhealthier parts. Its great for leftovers and a really delicious and easy way to get some of your 5 a day. The smoky beans go so well with the sweetness of the sweet potato, while a punchy and creamy homemade guacamole adds more colour and flavour. Topped with salty cheese and cooling sour cream, this is a go to of mine if you’ve had a heavy weekend and need some veggie goodness in your life.

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.

If you need a little bit of inspiration for a meat free meal, why not give these courgette and halloumi fritters a go. Everyone loves a fritter, and with salty halloumi, warming spices, plenty of fresh herbs, lemon and garlic, these are really tasty and quick to whip up. Feta would also work really well. Some cooling mint tzatziki, fruity pomegranates and nutty toasted pistachios add more texture and flavour. These will become a staple in your house as they have in ours. They would also be a great addition to any big mezze spread.

For today’s meat-free meal it had to be my recipe for this summer vegetable linguine with pistachio pesto. It’s full of plenty of gorgeous, in season greens and is the perfect summery dinner to give you a healthy dose of green goodness. I used spiralised courgettes in place of pasta as I genuinely love the taste and how they soak up all the sauce, but you could of course replace it with normal pasta instead if you prefer. The pistachio pesto is so nutty and full of plenty of fresh herbs, grated parmesan, lemon and garlic. I make this all the time to stir through risottos, top pizzas or just drizzle over some grilled chicken thighs. It is so so good.

This is a tasty meatfree meal which has saved me on many occasions. It’s such an adaptable recipe and is a great way to clear out whatever you’ve got lying around in your fridge/cupboards. You could really add whatever you like but this is my go-to version. It includes a spoonful of my homemade sun-dried tomato sunflower seed pesto which I will share with you soon in another recipe, however you could also use a tbsp of the shop bought version if you’re short on time. This is nutritious, healthy, delicious, full of flavour and ideal for leftover lunches. If you double up the recipe it can easily last you throughout the week.

This is a very simple warm salad made with roasted butternut squash, beetroot and red onions. The puy lentils cooked with stock and bay leaves soak up all the lovely flavours of the balsamic, honey, mustard dressing and make it a filling substantial meal. To make sure there is as little waste as possible I also roasted the peelings from the squash and beetroot with some garlic granules and smoked paprika to add some texture to the finished salad. With some crumbled feta cheese to add a salty tang and some freshly chopped mint, this is the perfect midweek vegetarian meal.

This is such a delicious vegetarian pasta dish which is full of flavour. It’s moreish, easy to make and jam-packed with veggies. Filling, delicious and healthy - add this to your pasta repertoire pronto.

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.

I created this nacho recipe for Albert Bartlett which makes sure the potatoes are the star of the show. Everyone loves nachos but I find some recipes a little heavy and greasy for me. This vegetarian take on the classic party dish is much lighter and healthier than your regular versions thanks to the crispy garlic and paprika potato chips - they also just taste so much better. The smoky beans with plenty of cumin, coriander and garlic are delicious, the fiery salsa adds some heat while cooling sour cream helps to cool everything down. Full of crunch and plenty of flavour, these are perfect for sharing.

I was very kindly sent some Yondu vegetable umami seasoning and I was really impressed with the deep umami flavour it gives. I decided to create this warming and nutritious vegan mushroom and lentil curry - ideal for veganuary. It’s full of goodness, lots of veggies and plenty of flavour.  Comforting, completely plant based and £1.42 per portion - perfect for brightening up a very chilly January.

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 such a tasty winter salad which is so quick and easy to make. Full of goodness and lots of flavour, it’s a great working from home lunch or light dinner.

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.