vegetarian

These muffins make the perfect lunchbox snack. They’re nut-free and packed with vegetables and nutrient-dense flours. For this recipe, I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend to use in dishes like this. Roasted pumpkin also freezes very well and can then be used later.

Here’s a sweeter style of risotto that combines antioxidant-rich black rice with coconut milk and spices for a comforting treat.

Focaccia bread is one of the easiest breads to make as it requires very little rising time. I’ve topped this recipe with olives and rosemary, but you can use roasted pumpkin and goat cheese or just have it plain with no topping.

This super-tasty, cheesy lasagne will win over any meat lovers in your family. Vegetarian lasagne just doesn’t get any better than this!

This is a healthy take on the loaded fries often found in takeaway restaurants — complete with a cheesy top but lots of other nourishing ingredients, too. It’s healthy comfort food at its best.

This recipe makes a lovely short biscuit with a strong flavour. The secret is to use good-quality Parmesan — the better your Parmesan, the better your biscuit!

Cornish pasties are one of my favourite comfort foods, but it’s hard to find a good one these days. Making your own, although more effort, gives you control over the ingredients and flavours. This recipe outlines a good, traditional base to start with, but feel free to change the filling as you see fit.

This recipe works well in a larger cake tin, too, such as a loaf tin. Just cook it for 10 minutes longer.

Porcini mushrooms give this risotto a rich, earthy flavour. If you have leftovers, form them into balls or patties and bake in the oven until crisp on the outside. They make the best burgers.

Feel free to use any combination of nuts, seeds and dried fruit in this recipe but be sure to stick to the same ratios. You can make this recipe lunchbox-friendly by replacing the almonds with some sunflower seeds.

As a mum and nutritionist, I’m always trying to find more nourishing ways to create the family favourites — especially when it comes to cookies! For this delicious recipe, I’ve swapped traditional ingredients such as butter and flour for tahini and almond meal. The combination not only delivers high-quality essential fatty acids and fibre but keeps tummies satisfied for much longer, too. An absolute winner for all the family.

For as long as I can remember there has been a healthy version of icy poles in my life. My mum used to make them with fresh juice for us as kids and when I started my own family I decided they’d be a tradition I’d continue. Kids and adults love an icy pole treat and it’s lovely to know that they can be enjoyed with good-quality nutrition. I’ve supercharged these delicious icy poles with essential fats and calcium from tahini, fibre and sweetness from bananas and a kick of cinnamon to balance blood sugar levels, too.