I had a sad looking aubergine in my fridge the other day so decided to make my version of the traditional Sicilian dish - caponata. I had this many times when we were on holiday there last summer and its the perfect mix of sweet and sour flavours. Sweetness from tomatoes, raisins and a hint of dark chocolate, sourness from vinegar and lemon and a salty hit from anchovies and capers. Heaven in a bowl and all using store cupboard ingredients.

A healthy take on your typical family fajita recipe. The joy about my version is the chicken can be cooked in one roasting tray so it’s much less faff. I also think the chicken dries out less cooked this way too. Great one for the family and also ideal for leftovers.

A classic rhubarb crumble with a couple of slight twists. So easy to prepare but a complete crowd pleaser which delivers everything you want from a pudding on every level.

This is a fridge-raid recipe which you can make your own with whatever needs using. I love a bulgur wheat salad and find the grain a great flavoursome base for any salad when cooked in chicken stock. I went for roasted red onions, peppers and courgettes and stirred these through with sad rocket leaves, air fried crispy halloumi and pomegranates.

A simple but delicious midweek dinner which is ready on the table in no time. The delicious crust on top of the salmon ensures it stays lovely and moist while the hazelnuts add some nuttiness and extra crunch. An earthy lentil salad with some roasted red onions, asparagus, spinach and plenty of lemon juice adds plenty of fibre and goodness.

Comfort food in a bowl. Soft, light, fluffy sponge, pools of sweet sticky golden syrup, and lashings of proper custard, this is the ultimate old school pudding which just shouldn’t be messed with and can’t be improved. Having said that I have given my recipe a little lift with some orange zest and flaked almonds for some texture, but ultimately, the more classic and simple with this one the better.

My feed at the moment is full of people happy that it’s officially “autumn” and therefore cosy food season. Don’t get me wrong, I love an apple crumble and roast dinner as much as anyone, but I for one and still clinging on to the last few remnants of summer. We enjoyed this al fresco during the heatwave weekend back in July which already seems like a lifetime ago, but for me, burrata is the ideal sharing starter at any time of year.

You know how much I love a traybake and this one is on my rotation almost weekly. Full of goodness, fibre, protein and the sweet and spicy heat from the harissa paste which is cooled down with creamy, roasted garlic yoghurt, you can switch out the chicken for any protein or keep it completely veggie.

Dirty rice but make it healthy. Full of fibre and all the veggie goodness, this quick dinner packs a punch and can be a great way to use up any sad looking veg in your fridge or store cupboard cans you’ve had hanging around for a while.

My name is Bethany and I am a hummus addict. When I say I could gallons of the stuff, I really do mean it and have come close on many an occasion. Google hummus recipes and you will be met with reems of versions using dried/canned/jarred chickpeas, but this is my version which works well every time. You really can top hummus with whatever you like, but I have started making this version in multiple forms lately and it really does make a great snack for a dinner party and looks lovely as part of a mezzo spread. Also, if you don’t have time to make your own hummus, just buy a good quality extra virgin olive oil version and make the toppings which takes 5 minutes.

Ok confession time. I have never been much of a tofu fan... until I marinated it overnight and tried it in the air fryer and it was a GAME CHANGER. I went for a really simple marinade of soy, siracha and lime before air frying it until super crispy and golden. I then paired it with a fridge raid bulgur salad with whatever veggies I had in the fridge. An ideal quick midweek dinner of wfh lunch.

Since its cherry season I thought it was time to treat myself to a little afternoon baking session. This is my cherry, ricotta and almond cake inspired by versions by some of my favourite foodies Ravneet Gill and Esther Clark. I have a version of a ricotta cake which I turn to time and time again depending on what fruit is in season and it really is a one of my favourite recipes. The ricotta changes the texture of the sponge slightly keeping the cake lovely and moist and so light. It also gives it a light, creamy taste which works so well with the sharp, juicy cherries soaked in a little amaretto. Topped with some flaked almonds and demerara sugar for added crunch, this cake is so easy to whip uo. Served with a dollop of creme fraiche, you have a slice of summer heaven.

This is the ideal recipe for this weather and is a great wfh lunch. Baking the rice with soy and sesame makes it so wonderfully crispy and the perfect carrier for so many flavours and marinades. The crunch of plenty of green veg, meaty tuna flakes and a punchy and zesty ginger, lime, sesame dressing is so moreish. Also the beauty of this salad is it actually tastes better the longer it sits so no need to worry about any sad soggy salads.

One of my favourite recipes for when I’m low on time and energy. Simply add everything into the roasting tray in two stages and in 30 minutes you will have the most delicious midweek meal. Minimal chopping (my favourite), minimal washing up (also my favourite), maximum pleasure.

One of my go-to midweek meals which has some of my favourite flavours. It’s high in protein, delicious and really quick to pull together. We all know pork and fennel is a marriage made in heaven anyway and with the addition of plenty of parmesan, garlic, a splash of white wine, anchovies, and a touch of lemon, it’s a bowl of comfort food you will return to time and again.

Macarons are one of those things that can be tricky to get right, but once you know a few tips and tricks they are actually much easier to make than you think. I like using citrus flavours in the buttercream to balance out the sweetness of the biscuit so for me, it’s got to be lemon every time. Is there any better treat than a slightly crunchy and chewy meringue sandwiching a rich, lemon filled buttercream? The perfect pairing with a cup of tea, or a fancy petit four after dinner.

I love risotto. Not just how deliciously comforting and versatile it is, but the whole process of making it. There is something about making something with minimal chopping which just requires you to stand and stir for a while which is weirdly mindful and relaxing (of course a glass of wine, some good music and good company helps too). Saffron milanese is up there with some of my favourite risottos. Rich and silky smooth with butter, plenty of parmesan and a touch of saffron, it is beautiful just on its own but also works particularly well with a piece of panfried seabass. Some crispy parma ham shards, fresh dill and a touch of lemon completes the recipe.

One of my favourite meal prep recipes. It’s also a bowl of sunshine so felt apt to share it now spring finally seems to have decided to arrive. Spicy, juicy prawns with a fibre packed aromatic, fragrant rice packed with veggie goodness. It’s got sweetness from caramelised onions and mango chutney, warmth from spices, and a cooling and refreshing mint raita which pairs with it all perfectly. Topped with toasted almonds, pomegranates and extra coriander, this is a flavour explosion with every mouthful.  

I love making a batch of this veggie bolognese recipe to see me through the week. It is packed with so much rich umami flavour you will be forgiven for thinking there is meat in the recipe. The key is to use super savoury ingredients which really pack a punch - anchovies (leave out if wanting to make fully veggie), marmite, dried porcini mushrooms, oyster sauce, a little dark chocolate, red wine and a parmesan rind all help to make sure this isn’t a bland vegetarian meal, but one which meat eaters will also love. This dish tastes even better the next day so if you can, make it ahead for a maximum flavour punch. Served on a Sunday with a glass of red wine, this is comfort food heaven.

I sometimes like to switch it up and use pearl barley in my risotto recipes. Not only does it require less stirring than arborio rice, but it is also packed with fibre and great for your digestive and gut health. It also adds a lovely nuttiness to the finished risotto which I really like. This spring greens barley risotto recipe is perfect for this time of year. It’s full of lovely spring vegetables which are either in season or just coming into season. The toasted sunflower seeds add texture and crunch and a delicious classic basil pesto completes the dish. This is a delicious vegetarian main course, but would be equally tasty topped with your choice of protein (a panfried chicken breast or piece of white fish would be the ideal accompaniment).