Since I started making my own hummus last year, I can’t go back to store bought. Homemade hummus tastes fresher, richer and has so much more flavour. I’ve also been experimenting with some fun additions to my hummus recipe and roasted pumpkin works great. It adds a lovely orange colour and a very sweet flavour.

This dish has been inspired by the traditional Japanese dish okonomiyaki. Traditionally, it’s made with sliced cabbage but I’ve altered my recipe and added different vegetables and more nutrient-dense flours.

This is such an easy dish to feed the whole family. Top this Roast Cauliflower Chicken Bake with the Tahini Cumin Dressing.

These muffins make the perfect lunchbox snack. They’re nut-free and packed with vegetables and nutrient-dense flours. For this recipe, I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend to use in dishes like this. Roasted pumpkin also freezes very well and can then be used later.

Focaccia bread is one of the easiest breads to make as it requires very little rising time. I’ve topped this recipe with olives and rosemary, but you can use roasted pumpkin and goat cheese or just have it plain with no topping.

Traditionally, cauliflower cheese isn’t a healthy dish as it’s made with a rich cheesy sauce. This recipe offers a much healthier and lighter version that still tastes delicious. Don’t worry if you don’t have the concentrated bone broth — you can just leave that out.

This recipe makes a lovely short biscuit with a strong flavour. The secret is to use good-quality Parmesan — the better your Parmesan, the better your biscuit!

Feel free to use any combination of fresh herbs in this dish. I used the basil, mint and oregano I had growing in my garden.

You can keep the zucchini raw if you prefer a fresh and crunchy texture or cook the zucchini in hot water for five seconds before tossing through.

This recipe works well in a larger cake tin, too, such as a loaf tin. Just cook it for 10 minutes longer.

Chia jam is one of the easiest recipes you’ll make. You can use any combination of berries, although it doesn’t get more English than blackberry jam!

Feel free to use any combination of nuts, seeds and dried fruit in this recipe but be sure to stick to the same ratios. You can make this recipe lunchbox-friendly by replacing the almonds with some sunflower seeds.