This is a great alternative to regular fried rice, with the quinoa adding extra protein and nutrition. The quinoa can even be made in advance to make dinnertime quick and easy. This one is on high rotation for my family.

This gluten-free main meal will be super popular with the family. With deliciously roasted vegetables and crispy-skin chicken, it’s a perfect all-in-one meal.

The original inspiration for this recipe came from one of Ottolenghi’s books. I’ve played with lots of different spicing but the basic principle of a potato marinade with a dusted polenta crust works so well. If you make the effort to create your own chilli sauce, you will be rewarded.

Satisfying, fresh and a little different with both the okra and raw noodles, this is pretty simple to pull together. If you can’t find okra or don’t have a raw vegetable spiraliser, you can still create a similar experience by swapping in some green beans and rice noodles. This version is great though, so mentally […]

When preparing the chicken breasts for baking, scrunch the baking paper around the outside of the breasts to form a small vessel. This will help to collect any glaze that runs off the chicken as it cooks. Use this glaze to baste the chicken throughout the cooking process, ensuring it remains moist and develops a […]

Lion’s mane mushrooms are renowned for their brain-boosting properties, thanks to unique compounds called hericenones and erinacines. These compounds stimulate nerve growth factor, a protein vital for neuronal health and supporting brain plasticity, memory and overall cognitive function.

This vibrant salad is packed with brain-boosting superfoods, protein and healthy fats, making it a nourishing lunch that fuels both body and mind. Toasting the pumpkin seeds brings out their nutty flavour and adds a satisfying textural crunch.