My Dutch background means I love croquettes — soft, tasty and often cheesy on the inside and crunchy on the outside. Normally, croquettes are not the healthiest option but I’ve put a healthy twist on these that makes them perfect to enjoy for an evening meal. Feel free to replace the free-range ham with any other cooked protein such as leftover shredded chicken or smoked salmon.

A traditional Dutch apple tart, or appeltaart as they say in Holland, is absolutely delicious and surprisingly easy to make. The pastry is thicker than any other pastry shell, which means the finished tart is crunchy on the outside but soft and cake-like on the inside.

This is a nice fresh way to serve Brussels sprouts. The sprouts are raw so make sure you slice them very thinly, otherwise their flavour will overpower the salad.

These fritters would be perfect alongside a nice Sunday roast. They taste like a combination of Brussels sprouts and Yorkshire puddings. You can actually use this fritter recipe as a base and add any vegetables you like such as thinly sliced cauliflower or broccoli.

If you’re not normally a lover of Brussels sprouts, this dish is sure to turn you into a fan! The sprouts are roasted in a sweet balsamic vinegar dressing that adds a lovely flavour and makes them nice and crunchy. They do look like they come out of the oven very dark, almost burnt, but it’s just the balsamic dressing.

This pumpkin bread is nutrient-rich, high in protein and fibre, free from grains and gluten and can be made dairy-free. It’s super easy to make and perfect to pop into lunchboxes as a healthy treat.

These muffins are very tasty and super easy to make. The commonest advice I give as a nutritionist is to incorporate good fats, complete protein and plenty of vegetables into every meal. These muffins do exactly that.

In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.

This is a much lighter and healthier version than a takeaway butter chicken. It’s also a very easy and quick recipe so is perfect for a midweek meal. I like to serve this with basmati rice, yoghurt and some steamed greens.

This is a fantastic quick dish to have during the week. It provides you with loads of vegetables, complex carbohydrates and a good amount of protein and leftovers are great to have for breakfast the following day.

Speculaas is a traditional Dutch biscuit made with a delicious spice blend of cinnamon, nutmeg, ginger, cardamom and cloves. I grew up eating these biscuits in Holland, especially around the festive season when they’re traditionally eaten. This is a version using more nutrient-dense flours such as brown-rice flour, blanched almond meal and spelt flour.

Biscotti can be a little more time-consuming to make but they’re well worth the effort. These are savoury biscotti that would work very well on a cheese board. I cut my biscotti nice and thick so they look extra rustic on a cheese board.