This is a staple midweek meal for us. You can buy all the ingredients on your way home, it’s quick, easy and completely delicious. Smoky, spicy chicken thighs are roasted in a mixture of spices before adding sweet potatoes, peppers and tenderstem broccoli for sweetness, colour and texture. A fresh and herbaceous chimichurri adds a citrus zing while salty, creamy feta finishes everything off. You can use thighs with or without the bone if you’re short on time, but the bone does help them stay lovely and moist and tender. Plus, its all roasted in the same tray so washing up is minimal - ideal.

For a special roast, why not try my recipe for this summery dish. I love any meal which involves lots of different dishes for everyone to dig in to. The flavours and textures here work really well together and the best part is, each component part can be made ahead which makes for easy entertaining when feeding a crowd. Just delicious.

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 one of the quickest, easiest and most delicious desserts you can make. Forced rhubarb is also in season just now so you will probably have seen it in the supermarkets. I love rhubarb and this is one of my favourite ways to have it - slow roasted in orange juice and zest, some spices and a little sugar. With a crunchy nut crumble made from whatever nuts you have lying around in the cupboard, a little ground ginger, maple syrup and a drizzle of olive oil, it’s a healthier way to satisfy those crumble cravings. We had ours with vanilla ice cream but you could also use creme fraiche which would be delicious and any kind of whipped cream.

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.

I love halibut. I have been wanting to try a recipe for my favourite fish which uses Asian flavours for a while now and after coming up with this recipe, I think it could become one of my favourite ways to cook the fish. I got the most beautiful pieces of chunky fish from David Lowrie Fish in St. Monans. I priced this recipe out using frozen cod fillets, but if you can, visit your local fishmonger for any firm, chunky white fish you can get. Fresh, flavoursome, fast food which feels super special - my favourite kind of meal.

I love tropical flavours so couldn’t resist coming up with a dessert which just screams heaven on a plate. Pineapple, rum, coconut, lime - I’ve included all the good stuff in this one. The rum could be missed out for a kid-friendly version. This would be a great summer pudding to do on a bbq and all the different elements can be prepared beforehand so it is just a case of grilling the pineapple pieces to serve. All these flavours and textures just work so well together and I can see this becoming a family favourite from now on.

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 beef rendang will knock your socks off. It has everything you want in a curry. A little bit of heat, sourness, sweetness and aromatic spice, it is so moreish and perfect to impress any guests. I love to serve it with some shaved cucumber which has been sprinkled with sea salt flakes and left to drain over a sieve. It brings a refreshing coolness to the dish which works so well with the intensely rich, coconutty curry. My recipe makes enough to serve 8 and the paste can be kept in the fridge or freezer for whenever you need it so it really is worth making a big batch.

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.

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 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 a rich dinner which would be perfect for a dinner party or comforting Sunday meal. The crispy pork crackling with soft pork flesh stuffed with plenty of herbs, orange and garlic is so easy to do and so delicious. Paired with a creamy buttery risotto full of plenty of salty, nutty parmesan and the slight hint of floral saffron goes so well and some spicy nduja butter brings it all together.

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 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.