Get your iron boost for the week with these Greek marinated lamb skewers served with fresh herbs and plenty of greens — a perfect combination for a weekend lunch with the family. Leave the lamb to marinate overnight to really boost the flavour.

These lettuce cups are my take on the san choy bau and combine lean beef mince with fresh herbs and ginger. Just top with your favourite fresh herbs (I used mint and coriander) and extra chilli for some added spice. They are perfect for an appetiser or an iron-rich snack to get you through the day.

This recipe is super-easy to make and is guaranteed to be on midweek meal rotation. The glaze is Asian-inspired and loaded with flavour with a combination of fresh ginger, garlic and soy, oyster and sweet chilli sauces. Pair the salmon with iron-rich bok choy and a serve of rice. I love cooking this dish in foil to make sure the salmon is super-juicy and bursting with flavour.

This pilaf is one of my all-time favourites. I love the fresh herbs and burst of freshness from the pomegranate. It’s a great way of using up any fresh herbs you may have in the fridge, but I recommend using a mix of fresh parsley and mint which pairs perfectly with the zest of the lemon.

Genuine fresh food is always the most tasty and nutritious option. However, there are times when frozen and tinned foods can be a good, healthy choice if you know what to look for.

You know by now that a healthy microbiome (the bacteria in your gut) is essential to good health. Everyone knows yoghurt provides good gut bacteria but what if you don’t want to consume animal products or just have problems with dairy? To solve your dilemma, here are some plant-based probiotic — and prebiotic — foods plus some delicious recipes to get them into your diet.

It’s easy to get hung up on fat content when it comes to dairy products, especially if you’re watching your calories. So which is best for your health and your waistline: full-fat or reduced-fat?

The combination of pan-fried okra, haloumi, pomegranate and fresh herbs makes this salad a simple weekday dish. Okra often has a bad reputation for being slimy but, rest assured, when it’s cooked properly it’s delicious. Simply pan-fry quickly over medium–high heat to make it crispy rather than let it steam and go soft.

I love adding olives and roasted capsicum to this traditional Tuscan-inspired recipe. The addition of pan-fried okra and lemon gives the dish an interesting textural twist. The salad is a great way to use up leftover tomatoes and bread. If you only have fresh bread, just leave the bread uncovered on a plate to dry for an hour or dry it out on low heat in the oven.

This recipe is one of my all-time favourites for using up leftover vegetables. It can be made in a tagine or a pot. My tip is to add dried apricots for a touch of sweetness and some chilli flakes for extra heat. It can be eaten as a main or side dish for Sunday roast.

This super-fragrant pilau (also known as pilaf) is the perfect dish for a cosy night in. The combination of tender lamb studded with spices, and rice is just delicious. I love adding dried apricots to this dish but it’s equally lovely with raisins. Add pine nuts for an extra bit of crunch and texture to the dish.

I remember eating a similar dish at a local taverna in Sifnos, a Greek island, many moons ago. There’s something about the combination of chicken with lemon, thyme and oregano that’s simple yet so delicious. Try to use lemon thyme if it’s available to really bring out the flavour. I like cooking the lemons to accentuate their natural juices, but they can also be used at room temperature if you prefer.