Recipe

Coconut & Berry Flan with Hemp Almond Crust. Creamy coconut filling, mixed berries, and a nutty crust. Refreshing and indulgent.

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

Freezing fruit is a brilliant way to ensure you always have smoothie ingredients on hand and it’s an economical habit too. If you ever see fresh produce at a ridiculously low price, don’t wait until next week. Buy up big and store it in the freezer. Frozen fruit can also be combined with smaller amounts of liquid to make a delectable ice cream substitute.

This protein-rich porridge is full of ancient grains to add extra nutrition to your morning porridge. Don’t forget to soak the grains overnight to give them a softer texture prior to cooking the next day.

Quinoa is one of the most popular ancient grains for good reason. It’s easy to cook, rich in plant-based protein and high in antioxidants including quercetin and kaempferol. This quinoa and pomegranate salad is the perfect accomplice for seafood or another protein. I like using garlic and ginger for an extra flavour punch in the marinade, but it’s equally delicious without it.

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.

You will be in taste heaven with this spread! The falafel mixture freezes brilliantly for about a month — don’t cook it.

Perfect for the colder months, this Hearty Kale & Potato Soup. Garnish with mixed sprouts, sliced chilli, crispy kale and spring onions.

These naturally occurring plant compounds have a wide range of health benefits and help prevent chronic diseases such as cancer, heart disease and diabetes.

This is such a beautiful dish to have in autumn. The leeks and onions become caramelised and sweeten up in the oven, adding a gorgeous depth to the salad.

Kidney beans are a great source of plant-based protein and they can assist in achieving a full and satisfied feeling after eating. Kidney beans can also help balance blood sugar levels.

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.