Broccoli rabe has a unique flavour that is highlighted beautifully next to this silky pasta and salty olives. A super quick and easy meal with all the flavour.

Broccoli rabe works so nicely in a tart like this as it doesn’t get lost; it stands up for itself flavour-wise among the other ingredients.

This superfood salad combines shiitake mushrooms, tempeh and walnuts for a serious nutritional punch.

This Super Sprout Salad delivers both an amazing nutritional hit, and wonderful flavour and texture.

Each component of this is delicious in its own right, but combined they make a force to be reckoned with. Plus, it makes a lovely protein and fibre-rich dessert. If you’re lucky you might have some compote or crumble left to dress your morning porridge with — yum!

I love these little green parcels that I first made using a Stephanie Alexander recipe. These have a different filling that bursts with the flavours of Cyprus.

Carrots hold a special place in our hearts. They are great raw or cooked. Kids generally like them. They are great for your body and, perhaps most importantly, they are an excellent vehicle for hummus.

A pastry-free alternative loaded with maximum comfort and nutrition. This would also work well with any leftover legume-based dish you may have, perhaps Mexican-style beans or an Indian dahl.

Paying homage to the humble Brussels sprout, this pie is a lovely combination of deliciousness and goodness. Packed with fibre, protein, calcium and the goodness of greens, it makes a delicious dinner but also travels well in lunchboxes for a nice surprise.

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.

This not-too-sweet pie has a slight caramel quality to it and is delicious served at room temperature or straight from the fridge. With a delicious walnut crust inspired by Hetty McKinnon, it is a nourishing, nutrient-packed riff on the traditional American sweet potato pie. If you can find some nutmeg to grate yourself, use it — it makes all the difference.

Marmalade always makes me think of my dear Nanna who was from Lancashire in England and would always smother it on toast. I’m sure she would have loved this cake, particularly for its secret ingredient: cannellini beans! This cake offers a wonderfully light but flavoursome taste, sweetened only with honey and that gorgeous sticky marmalade drizzle. And, no, you can’t taste the beans at all.