Roasted red peppers, sun-dried tomatoes, garlic and spices are blended into a flavoursome dip. Serve with toasted buttery crutons.

Pate spread on crackers or rye bread is such a delicious, easy lunch. I like to serve along side some pickled veg. Of course, it's also perfect for pre dinner nibbles. Nutrient dense and full of healthy fats, chicken liver pate is a a good one to have on hand in the fridge. Small approx 120g Large approx 240g

A brilliant magenta dip to add a pop of colour to your table! Earthy roast beetroot is flavoured with cumin and coriander and blended with yoghurt. Slather on warm pide or scoop with raw veggies.

Crunchy, buttery croutes for you to serve with dips and pates and as part of your cheese platter.

This recipe is by Hetty Lui McKinnon. Roast pumpkin, barbecued corn seasoned with a little paprika then tossed with black beans and served with a cumin vinaigrette and jalapeno sour cream. This could either be served as a vegetarian main or a side salad.

Soba noodles, pan fried tofu are coated in a thinned out, home made black sesame paste. Topped with green onions and an extra dollop of the sesame paste.

Chicken and haloumi are combined with egg, almond meal, red onion, lemon zest & parsley to create these yummy morsels. I roast tomatoes with sea salt & olive oil then blitz to a passata to pour over the meatballs. These are great for kids dinner, serve with pasta and coat with the sauce. Also perfect as a lunch with salad. They freeze well too.

Lovely, light and citrus-y! White fish is baked in a combination of cream, butter, mustard & lemon. Serve with a fresh green salad if you'd like to balance the creaminess, or it goes really well with pea puree or creamy mash.

A classic, warming winter favourite. Topped with a combination of potato and sweet potato and a parmesan crust.

The sweetness of the dates goes well with the bitterness of the rocket and saltiness of the cheese. Serve a a side.

This is more salsa than salad due to the vegetables being shredded. It's a fresh and crunchy salad that makes you feel good! The simple salad dressing of olive oil, lemon juice, wine vinegar & a dash of rapadura is a delightful combination. Serve as a side to curries, dhal, kichari and meat dishes.

Cauliflower is pan fried in olive oil and sea salt, then topped with chives, lemon zest and parmesan.

A lighter potato salad made with a combination of fresh herbs, dijon, honey and lemon zest.

Great for a wholesome snack, these not-too-sweet bliss balls are made with figs, dried apricot, almonds, coconut, tahini and a dash of maple.

A delightful combination of prunes, capers, green olives and fresh herbs. Serve with brown rice & ghee, couscous, quinoa or a sweet potato puree and simple green salad or steamed greens.

A flavoursome, mild beef korma made with home made korma curry paste. Serve with steamed basmati rice, raita and raw tomato relish

Lamb on the bone is slowly cooked with cumin, coriander, cinnamon & dried apricots.

Chicken pieces with a bone, potatoes and cherry tomatoes are roasted with oregano, thyme, anchovies, lemon and garlic.

A family favourite! Classic beef lasagne with bechamel sauce and a touch of nutmeg. Small serves 1-2 Medium serves 2-3 Large serves 4-6

Roasted vegetables layered with lasagne sheets and bechamel sauce, topped with mozzerella and parmesan.

Lamb is cooked slowly in spices, onions and tomato, topped. Serve this with a rice/sweet potato puree/mash and lightly steamed greens.