Broccoli poppers are delicious! There is no need to feel bad about a little frying. Ensure your oil is hot enough so the poppers don’t absorb it and use the best-quality oil you can find. Serve with nutrient-dense dipping sauce.

Stuffed mushrooms might seem outdated, but I am on a mission to bring them back. You won’t be able to resist these!

This is the best falafel recipe I have ever made. My Israeli neighbour taught me how to make them and now I am addicted.

A well-cooked pork fillet is a beautiful thing. I am a fan of sourcing free-range, female pork. I don’t know about you, but I can really smell the difference. It’s a clean and fragrant scent. These fillets bring back wonderful memories of family dinners; my Romanian father-in-law cooked them every Easter and Christmas.

Cabbage is so versatile when it comes to flavouring. In this recipe, you could use sumac or garam masala instead of paprika.

Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.

Jewel-like pomegranates are one of my favourite salad ingredients. That little pop of sweet tartness is a joy to eat with crisp greens and cucumber.

You can easily double or triple this recipe to make as much or as little as you need. Allow one medium eggplant per person and a couple of tablespoons of hummus.

One of my best food memories growing up has always been roasted potato. I would fill up on them every time and then get into trouble because I wouldn’t eat anything else. (In my defence, there were some terribly over-boiled Brussels sprouts on that plate!)

Both of my nannas would always cook a Sunday lamb roast — every week without fail. So did my mum. It was comforting, but it was also cooked in copious amounts of animal dripping! I still can’t live without a Sunday roast every month, but my roast is a little lighter on the fat and a lot lighter on the organs and hips! Most people don’t roast shanks but trust me, they’re delicious. And yes, I cooked these babies in an oven bag!

I always keep chicken wings in my freezer; they are the ultimate weeknight dinner or fun weekend fare. As long as you have staple marinating ingredients in your pantry and chicken wings in the freezer, you will always have a tasty dinner!

These light, fluffy teacakes are an absolute delight, especially when they just come out of the oven!