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 one of my most favourite bowls of comfort food. You don’t even need the salmon on top, the recipe for the dahl and tomatoes are worth trying on their own with some naan and flatbreads but a piece of slightly charred salmon which is lovely and soft on the inside does go so well. It would also work really well with chicken. There are a lot of spices in the dahl but it just means you end up with maximum depth of flavour and if you double up the recipe it will last you all week and also freeze really well. A healthy, filling and flavoursome dish which will brighten up any rainy day and a bargain at just £2 per portion.

If you need a little bit of inspiration for a meat free meal, why not give these courgette and halloumi fritters a go. Everyone loves a fritter, and with salty halloumi, warming spices, plenty of fresh herbs, lemon and garlic, these are really tasty and quick to whip up. Feta would also work really well. Some cooling mint tzatziki, fruity pomegranates and nutty toasted pistachios add more texture and flavour. These will become a staple in your house as they have in ours. They would also be a great addition to any big mezze spread.

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 prawn quinoa salad is perfect for a light dinner, packed lunch or picnic salad. It’s zingy, crunchy and full of flavour. The dressing is so moreish you really could put it on anything. This would be great with chicken or salmon and you can throw in any veggies you’ve got lying around in your fridge. This really is my idea of sunshine in a bowl.

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 tuna quinoa bowl is full of goodness. The spicing on the outside of the tuna works so well with the fruity, zingy and spicy kiwi chimichurri, while the creamy avocado and sweet mango add more flavour and different textures. Some chopped red pepper adds more colour and crunch and the quinoa with plenty of lime and sliced spring onion bulks out the dish and soaks up all the lovely flavours. I priced this out using frozen tuna fillets but as I always say, if you can, head to your local fishmonger. These would be great on the bbq and would also work so well with salmon or chicken.

This was a salad made out of desperation but will become one I turn to again and again. Often we open the fridge at lunchtime and are faced with what seems like nothing inspiring, but with some quinoa, a few store cupboard ingredients and whatever else you have lying around you can make a delicious lunch in no time. It is also cheaper than your typical supermarket meal deal. This really doesn’t need a recipe, its more a case of throwing in whatever you fancy, but here is what I did to make this salad. It would also be great with some crumbled feta cheese over the top if you happen to have some in your fridge.

This is one of my favourite recipes I have come up with in a while. The dahl is so moreish, you won’t be able to keep your spoon out of it and the key to getting a real depth of flavour is frying your onions for as long as you can (this is a game changer I promise). The subtle layering of spicing is so tasty and with some cooling yoghurt, zingy green chutney for freshness and the slight sweetness of mango chutney, every mouthful is a flavour sensation. Some crispy spiced chickpeas help add texture and with a lovely piece of marinaded fish on top, this is a recipe I hope you will come back to time and time again. 

This is a midweek pasta dish which tastes a lot more special than the time and effort it takes to make. Its quick, healthy, has minimal ingredients and is most importantly, delicious.

This is a quick, tasty and nutritious meal which I have returned to time and time again. I would make it at least once a week when I was a student and it just never fails to deliver. Low cost, accessible ingredients and delicious - it has everything I look for in a recipe.

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 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.

These prawn tacos are full of vibrant, fresh, summery flavours to wake up your tastebuds. The spice mix on the prawns can be used on salmon, chicken, steak, sweet potatoes, anything you fancy. With some sharp and sweet pickled red onion, creamy avocado, fruity and spicy salsa and crunchy smoky corn, each mouthful is a flavour sensation. A lot of the elements can also be made ahead and would make a great Friday night meal if you’ve got friends round with the prawns to be made last minute. A special twist on your usual midweek tacos.

Sprouts are still in season till the end of March and although we may all be slightly traumatised from the memories of sprouts which have been boiled to smithereens from our childhood, when cooked properly, these little green gems are full of flavour and add great texture to any meal. This is a quick, healthy and delicious vegan meal which is also budget friendly too.

This soy orange marmalade baked chicken dish is so quick, easy to make and deliciously moreish. It uses ingredients which you can easily buy on your way home and it makes great leftover lunches for the next day. This will become a staple in your house.

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.

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.

I created this nacho recipe for Albert Bartlett which makes sure the potatoes are the star of the show. Everyone loves nachos but I find some recipes a little heavy and greasy for me. This vegetarian take on the classic party dish is much lighter and healthier than your regular versions thanks to the crispy garlic and paprika potato chips - they also just taste so much better. The smoky beans with plenty of cumin, coriander and garlic are delicious, the fiery salsa adds some heat while cooling sour cream helps to cool everything down. Full of crunch and plenty of flavour, these are perfect for sharing.