Delicious cod cakes served in a rich tomato sauce.

Microwave sweet potatoes topped with hummus, garlicky kale, feta, and mixed seeds.

A vibrant salad featuring roasted butternut squash, bulgur wheat, and a creamy beetroot dressing.

A quick and nourishing bowl of instant noodles elevated with Korean Pulled Pork or just veggies and a boiled egg.

A punchy and moreish pulled pork recipe with a spicy Korean paste, perfect for midweek meals.

A crunchy broccoli salad that pairs well with cold salmon or falafels and hummus, featuring dried cranberries for a sweet touch.

Rendang is a real treat and tastes even better the next day. It does take effort so why not double the recipe and pop some into the freezer. My fresh coriander chutney really brings it alive!

This Quick Chicken Pho is a broth packed with rich flavour that magically clears any fusty feelings in the body.

Mexican bean soup is a bowl of happiness. Topped with avocado, coriander and a squeeze of lime it comes to life before your eyes.

My favourite Ottolenghi book has to be Jerusalem and this is my favourite recipe. It’s actually his mother’s recipe! These peppers reheat really well so are great for batch cooking.

A delicious and fresh chicken salad incorporating sugar snap peas, Vietnamese coriander, and shallots. Tips: – Try swapping out the sugar snap peas for carrot, papaya, kohlrabi, daikon, courgettes (zucchini), mangetout (snow peas) or a combination of your favourites. – You can use the chicken stock to make a your Hainanese Chicken!

A sweet potato in the microwave topped with a gorgeous tahini butter sauce and simple chickpea mix.