This cauliflower and broccoli curry is vegan Indian dish that can be served on its own (with naan bread or rice) or as part of a menu.
This Korean-style beefburger is made with Bulgogi sauce, which is normally used as a marinade, but I mixed it with the minced meat. Serve it with Kimchi.
This zingy lemon baked salmon with asparagus is perfect for Summer evenings or special lunches. It’s delicate, healthy, low-cal and low-carb, yet filling.
These zesty lemon and blueberry oat pancakes are perfect for breakfast or tea-parties during Spring-time. They are very flexible too…
This harissa butternut squash and broad beans stew is a vegan, gluten-free, low-carb, low-cal dish, so it’s not only healthy but fits in most diets.
This spiced rice with aubergine and corn is not spicy, but you can add some chili flakes to it if you like the heat. Serve warm or at room temperature.
This port grilled duck breast is a fantastically easy dish that you can serve on special occasion with mashed potatoes and salad on the side.
I made this Mexican-style couscous salad with leftover grilled corn on the cob. You can serve this dish warm or at room temperature.
This butternut squash and peas with prawns is a zingy dish, perfect for midweek suppers. Serve it with pasta, gnocchi, rice, quinoa or just toast.
This spiced Turkey and beans stew has Mexican flavours, but instead of chipotle paste you can uses tomato purée for a less spicy version.
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