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.

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 could happily sit with a bowlful of this houmous and some pitta or flatbreads and demolish the whole thing. Making your own houmous is so easy and the difference in taste from the shop bought stuff shocks me every time. In this version I drizzle some rose harissa over the top before finishing with some pomegranates, mint and toasted pine nuts, but you can top it with whatever you like - crispy chickpeas, caramelised onions, chilli oil, pesto, feta cheese, spiced lamb mince, you name it.

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.

A summery salad full of texture and fresh flavours which is delicious on its own, or would work really well as part of a barbecue feast.

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.

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.

Everyone loves a chocolate brownie and when something is so loved, it can be dangerous to mess with. But the twists in this brownie recipe only elevate the humble brownie to the next level. The brownie itself is super fudgy, chocolatey and decadent, while some walnuts bring texture, tahini adds a lovely nutty creaminess and the miso tamarind caramel is salty, sour and fruity to cut through the richness of the chocolate. Sheer heaven.

I love a roasted salad and this one has some of my favourite flavour combinations. Salads don’t have to be boring, and this one certainly isn’t. For £1.67 a portion it’s also reasonably priced considering the amount of fresh ingredients. It’s a great Meat Free Monday meal if you’ve had an over indulgent weekend but doesn’t compromise on flavour and texture. It also just happens to be completely vegan.

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.

The addition of tahini, ground almonds and sesame seeds in my crumble recipe adds such a lovely nuttiness which compliments the tartness of the rhubarb. Chopped stem ginger in a classic vanilla custard is also a complete game changer.