Fruity chia puddings are great for a refreshing everyday dessert or at a dinner party, dressed up in a fancy glass.

This is one of my favourite noodle dishes. After a busy day you can have this nourishing tasty meal on the table in five minutes.

When I was a kid, my mum made the best pea and ham soup. Now that I’m vegan I’ve created my plant-based version. Smoked tofu gives it the smokiness of ham.

This is my plant-based version of the classic Italian pasta and meatballs. You can make super-good balls from vegies and legumes and grains. The trick to binding them is chickpea flour.

This is an interesting way to use hemp. It has a clean and creamy texture and flavour.

I don’t eat refined sugars these days. Instead I sweeten my recipes with fresh medjool dates. They are whole food, and have the sweetness with the fibre and loads of other nutrients.

A good, slow-cooked chilli always goes down well and is great for feeding a crowd. Make a double batch and freeze half for a later date. It’s also great served on jacket potatoes, in wraps or in tacos.

These nuggets can easily be turned into patties for hemp burgers. They freeze well too.

One of the best things about nori rolls is that kids love to make them; when kids make things in the kitchen they also tend to eat them. I swap white rice for brown rice because it increases fibre and is a wholefood.

Clive of India curry powder is one of my favourite curry powders when it comes to making pies. When the spices combine with the puff pastry, it’s incredibly moreish. I also love this curry mixture without pastry, in a bowl with brown basmati rice.

Not everyone loves Brussels sprouts but these mini cabbages floating in a rich, warming curry sauce make for a delicious dish the whole family will love.

When our kids were young, this was their favourite dish. We’d make a big batch every week and they’d take it to school, have it for afternoon snacks or ask for it when their friends had sleepovers. This recipe is totally kid-friendly.