Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.

Packed full of delicious flavours and textures, this stir-fry is a quick and easy meat-free meal on those busy nights. Made with a few fresh veggies from the supermarket and pantry items, it’s a great addition to the menu roster.

Perfect for a quick dinner the kids will love, this sweet and tangy stir-fry has none of the usual heat. You can mix and match your stir-fry vegetables to suit what you have on hand or what your family prefers.

There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.

The ultimate in comfort food, this dish combines golden-brown chicken with luscious leeks and deeply delicious mushrooms in a rich and creamy sauce. Serve with silky mashed potato and eat curled up in front of a good movie.

Risotto … it’s so time-consuming! Nope, not when you do it this way. Perfect for a dinner party where you want it to look like you fussed but you were actually reading a book. I won’t tell if you don’t.

Simple and fresh ingredients combine to create a stunning, easy weeknight dish. Mix and match your favourite ingredients into endless variations.

Grilling the fruit brings out a deep sweetness and combining it with cheese and herbs just makes each mouthful sing. You can serve it as a dessert on a plate or use a cracker as the base for finger food. Play around with endless combinations of fruit, cheese and herbs. Here, I’ve given you two ideas that are foolproof winners.

The love child of a layered potato bake and a hot chip, these stacks combine all of the soft, cheesy goodness of a bake with the crispy, golden edges of a chip. So easy to make, you could batch cook them and pop them in the freezer for whenever you get some serious spud cravings.

Rich and creamy mushroom gravy, packed full of flavour but with a fraction of the fat? Yes please. This simple gravy is perfect to serve with pork chops, steak or alongside a traditional schnitty for a pub-style meal with a healthy twist.

Nothing says spectacular quite like a pastry-wrapped Wellington in the centre of the table. This take on the meaty classic uses a clever plant-based filling which is then wrapped in a classic mushroom duxelle and then surrounded by crispy golden pastry. Special occasion, here we come!

One surprise ingredient gives this classic pasta dish a flavour boost; you’ll know when you get to it. I love to use orecchiette but any small-sized pasta would work. Quick to throw together, this recipe makes an easy weeknight dinner.