This meal is on rotation for me at the moment. Marinading the chicken ahead in some paprika, garlic and lemon adds flavour and ensures it is super moist and tender. The smoky romesco sauce made using roasted red peppers and toasted hazelnuts is so moreish. More garlic, lemon, a splash of sherry vinegar and seasoning finishes it off so it’s both sweet, smoky and slightly sharp. Bulgur wheat cooked in chicken stock adds protein and with some steamed kale, some colour and extra goodness. I love any charred veg and asparagus works really well here. Some added parsley, feta and extra hazelnuts add texture, crunch and a wee salty hit.

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.

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.

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.

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 carrot recipe was too good not to share on its own. It makes a great side for a roast dinner or as part of a larger vegetarian mezze feast. The spiced carrots with crispy chickpeas work so well with the vibrant, zingy green pesto made from the tops of the carrots (a great way to cut down waste as well). Give these a go to elevate your roast game.

This is my kind of Sunday roast. Shove the lamb in the oven in the morning and in a few hours you’re left with the most succulent, tender meat and a few lovely crispy bits from the bottom of the roasting tray (i.e. the best bits). Leg of lamb is a more expensive piece of meat but this fed 7 people comfortably so if you are looking for a special joint as a celebration meal, you do get your money’s worth. The spices used throughout this recipe also make this more expensive than most of the recipes I post, but hopefully if you do make this meal, you’ll find that sometimes it’s ok to splash out for a special occasion. The buttery saffron rice soaks up all the juices and is studded with dried fruit, chopped nuts, cinnamon, bay leaves, and cardamom pods. When it’s left in the pan on a really low temperature it also forms this lovely crispy buttery crust on the bottom which is so so good.

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.

This recipe is a winner. The spiced marinaded lamb leg steaks are so flavoursome and tender and when combined with the salty, creamy whipped feta, zingy pine nut salsa, sweet roasted veg, juicy roasted tomatoes and fluffy flatbreads, it is a dish full of texture and flavour which feels like a real treat. It is my favourite type of food which can be piled high on a big platter and put in the middle of the table for everyone to help themselves.

This recipe is no game changer but it is a fab one to have in your repertoire. Tasty, healthy and an easy way to momentarily transport yourself to the Mediterranean, this is a great dish to make when you need to grab stuff on your way home and cannot face slaving away at the stove once you get there. I love the delicate flavour of sea bass and its crispy skin and when paired with a zingy salsa verde it is delicious. You could of course have this with any other type of fish - salmon or cod would work really well.

This recipe uses the tried and tested combination of harissa, sweet potato and red pepper for a deliciously simple midweek meal. The tender, caramelised chicken thighs, cooling yoghurt and sharp herby dressing add more flavours and textures and elevate this from your typical traybake recipe. A perfect, healthy midweek meal.

Chicken kyiv may be a retro classic but I’d forgotten just how delicious and comforting they are. This was a birthday request meal from a few weeks ago and I discovered when coming up with the recipe that the secret to a great chicken kyiv is the butter - it really is a case of the more butter the better. It’s the type of meal I never make but it’s the perfect weeknight comforting dinner on these dark, wintry nights.

This seabass dish with my twist on a classic sauce vierge recipe and my version of roasted crushed potatoes will transport you to the sunshine with every mouthful. Just make sure to enjoy with a chilled glass of wine. Fresh, vibrant and full of flavour.

I love the smokiness of the charred cabbage with the heat of the harissa butter, cooling sharpness of the lemon yoghurt, and all the textures from the toasted nuts, pickled onions and sweetness from the raisins. This is a filling, flavour packed veggie dish which works great on its own or as a side dish and can easily be made vegan.

There is nothing simpler than a roast chicken, but there are ways you can elevate it to the next level.

A healthy, satisfying salad which has some of my favourite flavour combinations. Perfect for a light dinner or packed lunch.