lee holmes

Serve this scrumptious pesto as a dip with crackers or crudités, add it to salads or sandwiches, toss it with pasta or use it as a marinade!

If you have a slow cooker, it’s perfect for this pho. If you prefer your noodles crunchier and your beef rare, you can put the noodles and beef into the bowls then pour over the hot broth.

The best way to enjoy this comforting meatball stew is by using the freshest ingredients possible, including a home-made stock or broth for a purer and deeper flavour.

These coconut roughs are a truly healthy answer to your confectionery cravings. The roughs will keep in a sealed container in the fridge for up to one week.

This recipe reminds me of the breakfast street food I enjoyed every morning when I was teaching English across Indonesia. You can make a savoury version too with shallots, garlic, chilli and toasted shredded coconut. The sweet version also tastes sensational with in-season mango, chopped mint and toasted coconut.

This is a one-pan, colourful, hearty breakfast that can be customised to suit whatever is in your fridge. You can swap out spinach or rocket for the kale, and red capsicum for the tomatoes.

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.

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

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.

If you want to know how the change of season affects you and what you can do about it, plus get a neat little seasonal eating guide for autumn and my favourite hug-in-a-teacup-pie recipe, read on.

The crunchy pecans, creamy poached eggs and tangy parmesan explode with flavour with every bite. The dressing can be stored in the fridge in a sterile, tightly sealed jar for up to seven days.

These fluffy and gorgeous pancakes with coconut yoghurt are delicious and nutritious.