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 new way to enjoy hummus! Raw carrots are blitzed with chickpeas, lemon juice, spices, olive oil and tahini. Serve with seedy crackers and cucumber.

Kichari comes from the Ayurvedic tradition and is described as a complete protein meal. It is very easy to digest and the combination of rice, split peas and spices is delicious! You will also find that kichari may be prescribed by an Ayurveda practitioner as a cleanse. In this case it is eaten for every meal for several days. That aside, whether you are cleansing or not, it is a delicious, nurturing and satisfying meal. I serve my kichari with gomasio (sesame salt), date & tamarind chutney, sauerkraut (not traditional but delicious - purists, please hold if you wish!) a dollop of yogurt, a lemon wedge and fresh herbs and greens.

Perfect for kid's weeknight dinner, or serve as a side dish to your main meal. This vegetarian fried rice has a high veggies to rice ratio, with egg for some added protein.

Lamb is cooked slowly in spices, onions and tomato, topped with gremolata. Serve with sweet potato puree and lightly steamed greens.

A warming chicken curry with creamy pumpkin, zucchini and spinach. Serve with fresh coriander and a dollop of yoghurt.

A crunchy and refreshing salad made from shredded fennel & cabbage combined with parmesan, mint and toasted pine nuts. Arrives with a lemon vinaigrette dressing to pour over.

This recipe is by the wonderful Hetti McKinnon. Cauliflower florets are roasted in cumin then served with spiced lentils and a creamy spinach yoghurt. Serve as a side dish or for lunch

Pumpkin slices are grilled on the barbecue then topped with the maple fried onions and fresh mint. Serve as a vegetarian main with some other sides to make it a meal, or as a side dish. This recipe is adapted from Very Good Salads by Shuki Rosenboim & Louisa Allen.

A flavoursome side dish when you want a little more than plain rice. Goes well with meat or lentil dishes, or enjoy alone with a green salad for lunch.

This creamy polenta made with parmesan goes nicely with slow cooked meat dishes.

This soup is by the wonderful Yotam Ottolenghi. Red lentils are cooked with onions, garlic, ginger, curry and tomatoes, finished with coconut milk and a squeeze of lime.

A vegetarian cottage pie made with lentils, onion and herbs, topped with a potato, cauliflower and parmesan topping.

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

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.

A warming winter dish. Chicken thigh, vegetables and a herb infused sauce make this cosy chicken and vegetable stew.

Chicken cutlets & drumsticks are roasted in sumac, orange & thyme.

Tender meatballs with fragrant baharat spices and red lentils, simmered in a harissa-spiced tomato sauce. Serve with cous cous or rice pilaf or over parmesan polenta.

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

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.

Tender poached apples topped with a golden, buttery almond and spice crumble. Naturally gluten free. Serve warm with a dollop of cream and vanilla bean ice cream. *Arrives frozen*