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.

This crispy panko salmon is the perfect weeknight dinner, is super quick to throw together and is a great way to use up some stale sourdough you might have hanging around in the cupboard (or you can just use panko instead). The breadcrumbs are mixed with some spices, lemon zest and parsley to give a lovely crispy topping to the salmon which has a thin layer of dijon mustard across the top. Paired with a punchy sundried tomato yoghurt and fresh bulgur salad packed with plenty of fresh mint, peppers, tomatoes and cucumbers, this is a healthy dinner which will satisfy all tastebuds.

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 recipe is quick, fresh and healthy and is also an ideal way to clear out your fridge of any veggies you might have lying around. It also just happens to be super tasty and has one of my favourite ingredients of all time - rose harissa. It’s very straightforward and you can put whatever you want in the bulgur wheat salad. This is my favourite way to cook chicken breasts. It’s all in the marination, leaving them at room temperature for at least 30 mins before frying, frying over a medium/low heat to develop a gentle crust and then baking at a lowish temperature so it stays nice and moist.

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.

This prawn bulgur wheat salad is healthy, delicious and great for leftovers the next day. It also comes out at under £4 per portion and is a great way to use up any veggies in your fridge. Its the prawns which make up most of the cost so if you would like to make it cheaper then you could use some cooked chicken or fried aubergine slices instead of the prawns which would be delicious. This is such a versatile dish which can be whipped up in no time.

This recipe has bags of flavour, plenty of texture and is very healthy and quick to make. Pairing lemon and garlic tahini sauces with fish is a new discovery for me but one I am very much on board with. The spices on the salmon compliment the creaminess of the dressing, zestiness of the sumac tabbouleh and the crunch of the chickpeas.

Bulgur wheat is one of my favourite grains. Paired with plenty of veggies, a lively dressing and some spiced grilled salmon, this is the perfect midweek meal.