gluten-free

One of the most common symptoms of low iron levels is tiredness and fatigue. Adding vitamin C-rich fruits to this breakfast increases the absorption of iron from these foods.

For a plant-based take on fish, we use banana blossom! Feed these to your plant-sceptical friends — they won’t know the difference and you can blow their minds after they’ve eaten and loved them.

This vegan rice noodle bowl uses a vegan fish sauce to make the Nuoc Cham (Vietnamese Sauce). You can find this at your local grocer — it’s usually made from fermented coconut blossom nectar.

This dessert has simple yet complex flavours. Soft, pillowy silken tofu is warmed and sliced into slivers which are then drenched in a sticky, sweet, spiced syrup that is to die for.

Crispy pastry encloses delicious veg-packed filling that tastes so incredibly satisfying that nobody will even notice there is no meat.

Baby corn brings back a nostalgic childhood stir-fry with modern fresh flavours and a sneaky spicy kick, perfect for any occasion!

This vibrant green dish made with Asian greens from the brassica family will give you a good dose of vitamin A and carotenoids!

Packed full of delicious flavours and textures, this stir-fry is a quick and easy meat-free meal on those busy nights. Made with a few fresh veggies from the supermarket and pantry items, it’s a great addition to the menu roster.

Perfect for a quick dinner the kids will love, this sweet and tangy stir-fry has none of the usual heat. You can mix and match your stir-fry vegetables to suit what you have on hand or what your family prefers.

I love experimenting with a fast-friendly protein combined with different seasonal veggies, herbs and spices to make the perfect flavour combo. This tender baked fish is complemented beautifully by calming fennel, cleansing coriander and the sweetness of leeks.

This leek and lentil soup is not only delicious but packed full of nutrients. Stir through some cream or crème fraiche after puréeing for a richer taste. For a leaner version, leave out the cream at the end.

There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.