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.

One of my favourite midweek recipes that is full of green goodness. It’s also a great one for kids as they are getting plenty of veggies without realising. Plenty of basil, lemon and parmesan adds heaps of flavour, while a spoonful of creme fraiche helps make the sauce nice and creamy while still being very light and fresh. Delicious on its own but I like it with a simply baked salmon fillet on top. Would also work really well with chicken.

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.

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.

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.

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.

This has become one of my go-to meals when I get home from work. Perfect for a weeknight meal and great for leftover lunches the next day. The chicken breasts are marinaded in a simple marinade of oregano, lemon, garlic and olive oil while the orzo pasta salad has all the ingredients of a delicious fresh and zingy Greek salad - kalamata olives, crumbled feta, parsley, mint, lemon, balsamic, chopped red pepper and tomatoes and some cucumber. Finished with a little sumac and red pepper flakes for some heat, topped with creamy cooking tzatziki, this is a tasty and healthy bowl of goodness.

A healthy and tasty chicken korma for a Sunday night. The butternut squash adds a lovely sweetness to the sauce and soaks up the spices really well. Adding the chicken to the simmering sauce towards the end means it doesn’t dry out and stays soft and tender. Some ground almonds gives a nutty creaminess which you want from a korma and some crunchy stir fried beans with garlic, shallots, nigella seeds and toasted almonds gives colour and texture. Some flatbreads, naan, chapatis or fluffy rice are the perfect sides.

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.

These greek chicken burgers have all the flavours of a chicken souvlaki but in healthier form. The chicken burgers are made with plenty of fresh herbs, garlic, lemon, oregano, cumin and paprika and the baked sweet potatoes with a hit of lime and salty feta are so moreish. You could of course have them with pitta breads or in a burger bun, but little gem lettuce leaves are another alternative for some crunch and texture. Healthy, filling and super tasty.

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.

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.