Smoothie bowl

Make a colourful berry smoothie bowl for breakfast. You could swap in mango, pineapple and kiwi and substitute coconut water for the oat milk for a tropical version

Spicy red lentil chilli with guacamole & rice

Serve vegan chilli made with red lentils and plenty of veg – enjoy it with homemade guacamole and brown rice for a filling and healthy dinner

Spiced chicken egg wraps

Eggs form the base of these healthy wraps and they’re filled with spiced chicken, black beans, tomatoes, coriander and red onion for a filling, tasty lunch

Chunky peanut soup

Make this peanut soup for lunch. Nutrient-dense, peanuts are a great source of good-for-you fats, protein and fibre, as well as stress-busting B vitamins

Crispy tofu summer rolls with cashew dipping sauce

Make these vibrant, veg-packed tofu summer rolls vegan by simply swapping out the fish sauce for a vegan variety

Samphire & crab salad

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing

Cheesy egg & noodle muffins

Make some cheesy egg and noodle muffins for lunchboxes. They’re packed full of veg – we used broccoli and carrots, but peas, courgette and peppers also work.

Turkey & pesto croissants

Use up leftover Christmas turkey in these savoury croissants. Customise with other ingredients you have in the fridge for a great brunch or lunch option

Black bean soup with chunky raita

Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It’s also healthy, delivering four of your 5-a-day

Easy chocolate tart

Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk

Fig, burrata & prosciutto tartine

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use larger slices of sourdough for our fig, burrata and prosciutto tartines for an impressive-looking lunch or starter that’s deceptively easy.

Baked mücver (courgette & feta bake)

Turn Med-inspired courgette fritters into a large bake – it’s easier to cook, more substantial and can be served as lunch with a side salad and garlic yogurt