I love larb. Yes, it packs a punch, but the lime, coriander and mint really balance the spiciness so beautifully. I always make it with a mix of meat and quinoa, just to extend the nutrition and add in some plant-based protein.

These chews take just minutes to make and are a delicious, no-bake treat. They are great for kids’ parties and give traditional honey joys a run for their money!

These sausage rolls are simple to make and are sure to become a kid’s party favourite. They make a great healthy snack in school lunchboxes, too.

These are simple to make and a great dessert to make ahead for a dinner party or special occasion. Don’t be put off by the avocado — while it contributes great nutritional value and a creamy texture, you can’t taste it at all.

This is such a delicious summer dessert. If you love mango and you love caramel, then this is heaven in a glass.

This deconstructed parfait is a delicious dessert that my whole family loves. We often make it for friends and family over the Australia Day weekend.

Chargrilling broccoli rabe on the barbecue really brings out the flavour. Combined with the saltiness of the haloumi and the citrus salad dressing, it makes a delicious and very nourishing meal or side.

Start your day right with immune-boosting shiitake mushrooms and broccoli rabe – a true breakfast of champions!

This simple vegetarian pasta is quick and easy to make and a really tasty, healthy meals that’s perfect for the warmer months.

Science confirms that diets containing a diverse range of vegetables produce healthier gut bacteria. So while eating vegetables is important, eating a good variety is beneficial for your gut and also nutritionally. This tagine is one very nourishing pot of plant-powered goodness. Don’t be put off by the long list of ingredients — remember that variety is a good thing. The method is really simple (just 30 mins of prep) and it produces a delicious, rich, hearty stew. Leftovers are delicious for lunch the next day.

Being nut-free, this muesli bar is a versatile, delicious, nourishing addition to your school lunchbox. It freezes well also, so it’s great to batch-bake. Alternatively, serve it warm with cream or yoghurt for a luscious dessert.

This is my healthy take on a Greek classic pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan. It can also be made with beef mince if you prefer, but I personally prefer to use lamb.