Recipe

Sayur lodeh translates in Indonesian to vegetables in coconut milk and is a traditional Javanese dish. Use the vegetables listed as a guide but you can use whatever you like. We use coconut aminos in place of the traditional shrimp paste to keep it plant-based

This is a satisfying and fragrant curry that the whole family will love.

My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.

I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.

With the rice noodles, this salad is filling enough to have as a meal, quick and easy to prepare, and the dressing can be made in bulk and stored in the fridge.

The spice mix here can be made in advance in bulk and stored in the fridge — just spoon it out and add more olive oil as required.

I’m currently addicted to pomegranates and walnut. The fresh, slightly tangy burst of the arils and the savoury crunch of the walnuts is a fantastic combination.

Tiger nuts, also known as earth almonds, aren’t actually nuts. They’re tubers that have a chewy almond-like taste. Tiger nuts are a good source of protein and beneficial fats along with resistant starch fibre that acts as a prebiotic. Including tiger nuts with meals can help improve satiety and reduce blood-sugar level spikes.

This is a delightful breakfast to share with the family. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on the go.

A meat-free, light and flavoursome pizza that hits all the taste buds. Adding this superfood as a pizza topping is a great way to explore new flavour combinations.

This delicious vegetarian pizza has a crisp base and fresh, tasty vegetables on top. Each bite has lovely melted cheese, a hint of garlic and buttery pine nuts.

A versatile pizza recipe that can use an array of vegetables as toppers. Some vegetables prefer to be cooked to accentuate the flavours; however, with this recipe, use all the toppings in the oven at the same time. Tuck the spinach in with the other ingredients but if you do prefer it raw, you can add it on top afterwards for a little touch of freshness.