This is a party showstopper, for sure. Easy to make ahead of time and to transport it so stunning once sliced, you’ll come back wanting more!

The perfect combination of crunchy base, topped with a rich and soft creamy layer that has the sweet tang of passionfruit swirled through it.

Who knew a savoury flan is actually very similar to a crustless quiche? This version has all the good things in it — spinach, bacon, cheese and onion — but you can mix and match your own fillings to taste. Adding a touch of flour to the mixture creates a light crust. Perfect for lunch prep or a light dinner.

These crackers are super simple, crunchy, and very very moreish. Perfect for popping in lunchboxes or for snacking in the afternoon.

This was one of my very first recipes, created from a combination of a beetroot “risotto” in a cookbook and my favourite dish at a cafe. The sweet earthiness of the beetroot combines perfectly with the peppery rocket and salty feta. This dish is hearty enough to eat as a main dish but also makes a fabulous side, especially with lamb.

This is hands down one of my favourite salads. I often make one up on the weekend and portion it for lunches for the week. Add your protein of choice and enjoy the delicious nutty flavour of freekeh along with the pops of sweet and sour from the currants and lemon. You can easily serve this salad warm or cold, so it’s super versatile.

I love porridge. I’m that weirdo who always chooses porridge when offered. It was a revelation to my porridge-loving soul to discover that savoury oats are just as good as sweet. Simply cook your oats in your stock of choice, then top with your favourite additions. This is my favourite power breakfast.

Perfect for a crowd, for school lunches or afternoon tea, this cake is sure to cue some nostalgia no matter where you’re from.

Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours.

Sorry to the pea lovers out there but my mouth started watering at ricotta and didn’t stop.

Absolutely delicious! The spices are the hero of the biscuit, but the subtle citrus tones are a close second.

If you haven’t tasted brown butter frosting, this recipe is about to change your life. Thanks to the Maillard reaction, your browned butter will impart a nutty, toasty, deep flavour to your frosting that is beautifully offset by the rich and spiced cake. Something a bit different for next time you need to serve a crowd.