This salad takes advantage of all the colours of the rainbow and is packed full of nutrients and superfoods. This is a perfect salad to use up any leftovers in your fridge, and produce can be changed according to the seasons.

We take a look at the social and health benefits of root-to-stem cooking, or using the whole plant — root, leaves, skin, stems and flowers.

Sweet potatoes are loaded with minerals, beta-carotene, vitamin C and vitamin B6. They are also great in a summery salad combined with fellow superfoods quinoa, avocado and leafy greens.

Sadly, some foods have a devastating impact on the environment. Here, we explore the fruits, vegetables and other foods that have the smallest environmental footprints.

This super-comforting rice pudding is vegan-friendly and is the perfect summer dessert to take advantage of mango season.

This is a healthy version of the Eton mess which only takes a few minutes to whip up for a dessert on the run.

Too much refined sugar is not good for you but while there are natural alternatives, just because they are natural does it mean they are good for you? We look at the natural substances that can allow you to have your sweetness, and eat it.

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.