Recipe

Broccoli and Stilton are a combination I became familiar with living in London where it’s a common feature on restaurant menus. It’s also the first place I tried watercress, which, despite its unassuming nature, is highly nutritious, given its calcium, fibre, vitamin C and antioxidant content. This is a simple salad that combines the three and adds walnuts for some delicious crunch.

A classic corned beef, also known as silverside, screams English comfort food for me. On my English side, everyone loves it and it’s a homely dinner to serve to your loved ones. It also keeps in the fridge for a few days afterwards.

For me, English food is comfort food, especially bubble and squeak. This dish takes me back to my childhood — granted they were usually frozen, though. This recipe is a great way to use up leftover mashed potato.

The secret to making a quick and healthy stir-fry is to chop and measure out all your ingredients before you go to the stove.

This pasta is one of my favourite vegetarian midweek meals. It’s quick and easy to make and really tasty. You can make it with any kind of mushrooms but I like a mix of shiitake, oyster and field or Swiss brown.

This is even quicker if you have the rice left over from a previous night and ready to go. Simple with delicious flavours, this dish is full of fibre, protein, magnesium and B vitamins.

This dish does require a little prep; however, it can be done the day before or in the morning. It’s a DIY meal that everyone can get involved with, even the kids. The BBQ sauce may sound like a lot of effort but once made you have a really versatile flavour bomb to use with everything. There are a number of online versions of this kind of sauce but this is my favourite combination. I recommend doubling the quantity!

This is a fantastic quick dish to have during the week. It provides you with loads of vegetables, complex carbohydrates and a good amount of protein and leftovers are great to have for breakfast the following day.

Here’s a super-simple recipe that also makes for a super-quick, nutritious, flavoursome breakfast or snack when you need it.

This simple, healthy yoghurt cake is an adaptable basic cake that I know you’ll keep coming back to. I think the combination of pear and ginger is a match made in heaven, but you can alter the spices and fruit to suit your taste and the season.

For this recipe I use culinary grade matcha powder from Matcha Yu. I love the way all their teas come in eco-friendly home-compostable packaging. Also note that these cupcakes are best made in a silicon muffin tray or inside unbleached paper patties because the batter is quite sticky.

Speculaas is a traditional Dutch biscuit made with a delicious spice blend of cinnamon, nutmeg, ginger, cardamom and cloves. I grew up eating these biscuits in Holland, especially around the festive season when they’re traditionally eaten. This is a version using more nutrient-dense flours such as brown-rice flour, blanched almond meal and spelt flour.