Hummus is the humble dip, ready and waiting for your fresh veggie sticks, pita bread, or spread in a sandwich or wrap. Hummus is easy to make, as long as you have a blender. Feel free to play with the ingredients, adding more garlic, flavoured oils or fresh herbs.

When Rhubarb is in season, this sweet treat is an excellent way to make the most of it! Crumble is a childhood favourite of mine, I remember helping my grandma prepare the crumble and then excitingly waiting for it to turn golden before grabbing a spoon and scooping up a mouthful, without question, I’d burn my month on the first bite! Thankfully the cool ice cream or cream soothes a hot tongue! I’d then gently eat the crumble off first and mix the rhubarb with the melted ice cream. However you eat it, here’s how to prepare it. This slightly healthier version leaves you feeling satisfied after your sweet treat!

Do you prefer your salads with a little umf? Then this salad will not bore your taste buds, with the zing of mustard from the rocket, the creaminess of the lentils, the sourness of the goat cheese and the spice of the sun-dried tomatoes, it’s sure to delight the senses.

This cool and creamy asparagus tart is great for making the most of the spring vegetable asparagus. I serve this usually with a rocket salad side and a asparagus soup made from the woody end of the asparagus.

Do you also get frustrated with wasting the woody ends of asparagus? I do, so with some inspiration from Jamie Oliver I cook up a creamy asparagus soup to use those ends up, which also makes a tasty side dish to whatever asparagus dish you are making. This dish goes great with my ‘Cool and creamy Asparagus tart’.

This simple and quick dish can be made in 30 minutes. Packed with veggies and nutritious bulgar wheat. Have it as a side or add some protein to create a main meal. It's great for meal prepping.

These oats will fix any chocolate cravings, the yoghurt gives it a creamy taste and roast hazelnuts give a nutty bite.

Packed full of nutritious winter veggies this dish is a light but filling, warm take on a salad. Complete with sprouts, kale and sweet potato.

This easy dish can be made quickly with minimum effort, with simple ingredients that gently flavour the baked sweet potato, packed with nutrience and easy stored for meal prep.

Enjoy overnight oats with a carrot cake twist. Still beautifully healthy but with a vegetable hit. 15 mins to prepare and can be kept in the fridge for up to 4 days.

Go bananas overnight oats! Super quick and easy to prepare. Store these tasty and sweet oats in the fridge for up to 4 days.

Poke bowls are a fun way to incorporate bio-diversity onto your plate. These super easy meals and packed with different flavours each time you take a bite. Make it spice, sweet or savoury, this recipes shows you the basics to create a Poke bowl at home.

This mushroom chilli is hands down my favourite, the mushrooms and flavours give a depth to this dish. Deep, dark and smokey taste with a kick.

Looking for a way to use up avocados or sweetcorn? This fresh, crisp salad with black beans, avocado and sweetcorn is the perfect dish. Serve it as a side to a BBQ or Mexican feast or simply enjoy it by itself.

Pumpkin season or not this soup is easy to make and tastes great every time! Enjoy a smooth taste from the coconut milk and light up your taste buds with ginger and chilli flakes.

This deep and filling curry, with satay, chilli and sweet flavours. Easy to make and leftovers can be kept for another day.

A warm smokey sweet potato chilli. A veggie dish, loaded with goodness.

A dish packed with flavour, heart warming and with a chilli pickle side kick