This is quite possibly the most hearty pasta salad you’ll ever eat! I use whole-grain pasta in this recipe, as I love its earthy bite, but you really could use any type of pasta or cooked grain here. Canned lentils provide an easy, satisfying base to soak up all the bright and punchy flavours, while toasted walnuts add a surprising crunch.

Simple, sumptuous and incredibly tasty, say hello to my carrot and thyme risotto. It’s brilliantly easy and relaxing to make, plus, it has the most fantastic vibrant colour that will make your winter heart happy!

I asked you to guess what was inside my floral biscuit tin, and the answer is melting moments! Cashew butter, lemon, and maple melting moments, to be precise! I’ve swapped out the usual butter and flour for cashew butter in this recipe. However, they still have the traditional icing sugar as this creates the brilliant melting texture.

There’s nothing quite like chicken soup for the soul. Steaming and fragrant - I love mine with plenty of herbs, and find that it’s even more delicious when made in the slow cooker, as this gives more time for the aromatic flavours to mingle and strengthen! My recipe always changes depending on what I have on hand, however, below you'll find some basic guidelines.

I make these lamb koftas time and time again, particularly if having guests over, as they’re a total crowd-pleaser! The blend of exotic spices used in the mix, combined with fresh mint, makes them taste and smell intoxicatingly good. Furthermore, they can be made ahead and frozen until you need them, making them ideal for mid-week meals or dinner gatherings.

This sticky date pudding is one of my favourite things to make during the colder months. What makes this dessert really special is the hint of ginger and cardamom in the coconut butterscotch sauce. I bet you can’t wait to grab your spoon and dig in! Just remember to get your dates on to soak a bit beforehand. If you don’t need this to be vegan, you can use milk, cream and butter.

This warm and wintery salad goes with just about anything! It’s wonderfully nutritious, offers a fantastic contrast of textures from the roasted kale and pine nuts, plus I find the salty roasted chickpeas seem to keep me full for hours! To tie it all together, I created a zippy dressing - a creamy blend of tahini, maple, lemon and garlic. It’s simple and easily adaptable - my favourite kind of recipe!

This warm and wintery salad goes with just about anything! It’s wonderfully nutritious, offers a fantastic contrast of textures from the roasted kale and pine nuts, plus I find the salty roasted chickpeas seem to keep me full for hours! To tie it all together, I created a zippy dressing - a creamy blend of tahini, maple, lemon and garlic. It’s simple and easily adaptable - my favourite kind of recipe!

Alrighty. You voted, and these pumpkin, feta and sage muffins were the clear winner from my new book! Who knew a good savoury muffin was so sought after?!

These herbaceous muffins are exactly the sort of thing I crave mid-morning, plus they’re fantastic for picnic-type affairs. While not being heavy in the slightest, they still have a fantastic texture that satisfies. I just love their substantial nature.

As much as I dislike the word ‘meatballs’ there’s no denying how much I love this wholesome chickpea version! Softly textured with a golden and crisp outside, these delicious little morsels are packed with herbs and and garlic, making them totally scrumptious to eat. This dish is comforting, healthy and flavour-packed all at the same time.

Why settle for a bowl of limp, soggy leaves, when you can create a satisfying, vibrant salad that surprises and delights?

Over the years, I’ve learnt that the key to composing a fabulous salad, is to consider a few key components that bring it all together. And once you understand the basics, you can riff endlessly with seasonal ingredients!

Friend, anyone can learn how to make a show-stopping salad, and this formula will show you how to create a knockout dish, every single time!

I’m calling this one ‘Sunshine Tart’ as it’s filled with all the bright and happy flavours that encapsulate the last little snippets of summer. Encased in a lightly baked oat and toasted sunflower seed crust, the lusciously tangy filling is made of freshly squeezed lemon juice, melted butter and honey. Plus, I’ve also included plenty of ingredient swaps for if you prefer it to be gluten or dairy free.

Light with a soft, sweet crumb, this nut flour cake is a brilliantly basic recipe, which can be topped with almost all kinds of seasonal fruit. It's simple in appearance, yet I still find it super delicious to look at. And yes, billowy whipped cream would be lovely accompaniment.

This recipe can be made using courgettes, tomatoes or eggplant, and uses the simple technique of braising the vegetables gently in their own juices along with a decent glug of smooth, buttery olive oil and a decent pinch of sea salt. Once the vegetables have collapsed into soft, silky oblivion, I stir in lemon juice, fresh mint and a little sweet basil. To me, it's the epitome of late-summer for your tastebuds. Spoon over creamy mashed sweet potato, grilled fish or meat, or simply toss through pasta for a quick and sensational meal!

If the thought of standing over a hot stove makes you feel tired all over, then this savvy, throw-together salad is will bring much joy to your day! I loved canned tuna as it makes a brilliant stand-by ingredient for when your craving a salad that’s more substantial. In this recipe, I’ve tied it all together with shaved haloumi, a handful of green olives, cucumber, thin slices of crunchy cauliflower and a zingy lemon-honey dressing.

This one-dish wonder ticks all the boxes for me - fresh vegetables, protein and filling baby potatoes, all in one! It's a total family pleaser and one I go back to time and time again (particularly as it only takes minutes to make). The best part? there's only one dish to wash at the end! You could sign me up for this way of cooking, every single day!

This pan-fried feta coated is coated in a herby almond crust, and drizzled with sweet, runny honey. It’s the perfect combination of salty, sweet, creamy and earthy. Serve straight from the pan while it’s still warm and tender, and spread generously over crusty sourdough bread.

If you make one thing in preparation for this week, let it be this insanely luscious mustard and chive aioli. The recipe is a total game-changer as it only takes 2 minutes to whip up, and can even be prepared in the glass jar you store it in! After giving this a go, I promise you'll never bother with store-bought versions again.

There are two condiments that I (almost) always have on hand: two minute aioli + quick pickled red onions! Both recipes only take minutes to whip up, and make brilliant accompaniments to any kind of meal. Pictured here, you can see my sweet, salty + sour pickled onions. They’re awesome for perking up a sandwich or piling on top of a roasted vegetable salad.

I'm always asked what my favourite recipe is, and this plant-filled moussaka is without a doubt, in the top three! (it even graces the cover of my last cookbook - Homemade). I can’t imagine a dish more luscious, melting and complex in flavour, and you’ll be surprised to know that the creamy white sauce is made from cauliflower and cashews.