Chicken jalfrezi with spinach, brown rice & quinoa

Enjoy a healthy, low fat and low calorie take on a chicken jalfrezi, packed with colourful peppers and spinach and served with brown rice and quinoa

Spring meatball soup

Use our recipe for spicy meatballs to make this easy springtime soup, packed with leftover meatballs, tortellini, white beans and spinach

Sheet pan roasted veg with gnocchi

Crispy, golden gnocchi is roasted alongside seasonal veg, herbs and garlic for a simple and flavourful dinner that’s sure to please the family

Traybake lamb kebab with spinach sauce

Make this faff-free traybake kebab and use the leftovers as a base for three flavour-packed, on-the-go lunches during the week – see our recipe below

Hara bhara kabab

Enjoy these vegan patties which are a popular snack in North India, with a green tint from the spinach. Serve with your favourite chutney – we went for mango

Mushroom jalfrezi pie

Be inspired by the classic Indian curry and make this flavour-packed pie, which is made extra-special by working spices into the pastry. It’s sure to please a crowd

Eggs Florentine

Serve up a classic brunch with spinach and poached eggs on soft muffins, topped with creamy hollandaise sauce. The perfect way to start the weekend

Green baked eggs

Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads

Leafy greens soup with chilli-honey halloumi croutons

Make this vibrant green soup with any leafy greens or herbs you spot discounted at the supermarket for a budget-friendly and nutritious lunch

Gut-friendly beans & seabass

Achieve four of your five-a-day in this seabass dish served on a bed of cabbage, butter beans, leeks, spinach, capers and cashews, with dill yogurt on the side

Creamy Cajun prawn orzo

I love to use orzo to make quick creamy pasta after a busy day at work, but you can use this sauce with any kind of pasta. I like to make my own Cajun spice mix as ready-made mixes often contain added salt, but if you don’t think you’ll use up all the individual spices, then take the ready-made option – just check the label to ensure it’s not too salty.

Super-green curry with quinoa rice

I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.