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.

I made this a few weeks ago when I was craving a Sunday roast but wanted something lighter and full of summery flavours. It’s super easy to make and full of flavour. It’s the type of meal you can put on platters in the middle of the table and let everyone dig in. Fennel, olives, tomatoes and plenty of garlic amp up the Mediterranean flavours and with a punchy bright green salsa verde, it’s the perfect pairing. Super crispy on the outside, fluffy on the inside and with oregano, plenty of sea salt flakes, and crumbled salty feta the potatoes are the dream side dish for this spread. Some simply fried in-season asparagus spears and toasted flaked almonds add some freshness and crunch.

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

Roast chicken is up there with one of my ultimate comfort food meals. But sometimes it’s nice to have a lighter version. This recipe is full of freshness and in season ingredients. With a simple lemon, garlic, anchovy and herb marinade, and some roasted fennel and shallots, you get lovely chicken juices to drizzle over the top once it’s ready. A zingy green sauce made with pea shoots, capers, lemon and plenty of fresh herbs it brings everything to life. I tried out a slightly different recipe to my usual goose fat roasties by adding a rosemary parmesan salt during the last five minutes of roasting which I am always going to do from now on. Some simple stir fried greens on the side completes this summer roast feast.

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 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 recipe is one of my absolute favourites and with a few simple twists elevates your traditional chicken pie to the next level. The filo topping adds texture and crunch which works so well with the creamy filling with mustard, leeks and a slight smoky heat from sliced chorizo. Served with moreish sun-dried tomato parmesan mash which has a lovely salty tang from the cheese and some sautéed green beans with caramelised shallots, olives and almonds - the sides really make this dish. This is a special meal which everyone will love.

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 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.

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.