Naomi Sherman

This was one of my very first recipes, created from a combination of a beetroot “risotto” in a cookbook and my favourite dish at a cafe. The sweet earthiness of the beetroot combines perfectly with the peppery rocket and salty feta. This dish is hearty enough to eat as a main dish but also makes a fabulous side, especially with lamb.

This is hands down one of my favourite salads. I often make one up on the weekend and portion it for lunches for the week. Add your protein of choice and enjoy the delicious nutty flavour of freekeh along with the pops of sweet and sour from the currants and lemon. You can easily serve this salad warm or cold, so it’s super versatile.

I love porridge. I’m that weirdo who always chooses porridge when offered. It was a revelation to my porridge-loving soul to discover that savoury oats are just as good as sweet. Simply cook your oats in your stock of choice, then top with your favourite additions. This is my favourite power breakfast.

Perfect for a crowd, for school lunches or afternoon tea, this cake is sure to cue some nostalgia no matter where you’re from.

Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours.

Sorry to the pea lovers out there but my mouth started watering at ricotta and didn’t stop.

Absolutely delicious! The spices are the hero of the biscuit, but the subtle citrus tones are a close second.

If you haven’t tasted brown butter frosting, this recipe is about to change your life. Thanks to the Maillard reaction, your browned butter will impart a nutty, toasty, deep flavour to your frosting that is beautifully offset by the rich and spiced cake. Something a bit different for next time you need to serve a crowd.

I feel like this is what would be served to me in heaven. There’s something so incredibly decadent about the combination of pastry and custard that I find irresistible.

Although small in size, these filo-wrapped feta parcels punch above their weight in flavour and richness. Perfect served as an appetiser or with a salad as a light meal, the combination of salty, soft, warm cheese and the sweet stickiness of the honey is next level.

This intensely flavoured rice bowl uses black rice which is rich in antioxidants, full of textures and colours and can be enjoyed either warm or cold, making it the perfect lunch.

Use cooked brown rice to make a fast and fresh tabbouleh. Pair it with delicious falafels from the refrigerated section of the supermarket and you have a lunch bowl that is healthy and full of flavour yet requires almost no hands-on time from yourself.