Jicama has a sweet and nutty flavour which goes perfectly with sweet potato in this potato salad. It’s worth taking the time to make your own mayonnaise for this recipe, as this way you’ll know it’s made from quality ingredients without any refined vegetable oils.

Jicama is a fantastic alternative to potato if you follow a low-carb or keto lifestyle. It has a sweet nutty flavour and can be eaten raw or cooked. Like potatoes, jicama is a rich source of vitamin C, as well as inulin which is great for gut health.

This colourful salad is light, fresh and zingy. The trick, I believe, is to try to cut all of the ingredients into similar-sized juliennes or matchsticks. You can get some great julienne peelers these days that will make light work of the job. I love serving this with chicken.

A Mexican friend taught me this recipe and I love it. It’s just as good with only cucumber if you can’t get your hands on jicama. I’ve added celery too because I love the freshness. In the original recipe my friend used a tablespoon of mayonnaise — you can definitely add that too!

Whip up a quick vegetarian curry in no time! Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.

These WHOLE GRAIN THINS™ Ancient Grains pop like popcorn to make a delicious crispbread with a crisp enticing texture, moreish grain and nutty taste. They are perfect paired with your favourite toppings.

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One-pan bakes are some of the best ways to be resourceful and sustainable in the way you eat, using up whatever is left in the fridge and pantry.

In this nutritious one-pan meal, I’ve created a simple curry flavour using these two key ingredients and teamed them with a seasonal chutney to finish. Ready in 20 minutes — go!

The hearty nature of the cauliflower “steaks” accompanied by the carrots and beans makes this a really substantial meal without the fuss.