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

Kitchari

Make a batch of kitchari, a soothing, dhal-like dish linked to Ayurvedic cleanses (an ancient system of alternative medicine from India) for a healthy supper.

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

Meze-style sharing board

Share your favourite dishes with family and friends in a meze-style sharing board. This one includes cauliflower and feta fritters, carrot & tahini salad, and falafels

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

Japchae (stir fried noodles)

Create a Korean classic, with sweet potato noodles mixed with tender steak strips, chestnut mushrooms and spinach in a savoury and slightly sweet sauce

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

Spinach, coconut & turmeric baked eggs with paratha

Make our baked eggs with spinach, coconut and turmeric flavours for a weeknight supper or lazy weekend brunch. It comes with a cheat’s version of a paratha

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

Jerusalem artichoke salad

Make Jerusalem artichokes the star of the show in this vibrant winter salad, along with squash, cavolo nero, rocket, pumpkin seeds and goat’s cheese

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