Healthy, filling, and perfect for this time of year, this makes a great starter, lunch, or dinner served with warm crusty bread. The soup itself uses only 5 ingredients, is a doddle to make and is a cheap, hearty meal which can keep you going for a few days if you make a big batch. I jazzed ours up with a dollop of creme fraiche on the top, some extra mint leaves, a drizzle of extra virgin olive oil and some toasted pumpkin and sunflower seeds, but you could use sour cream, a drizzle of double cream or even add some pancetta croutons if you like.

I made this a few weeks ago when I was craving a Sunday roast but wanted something lighter and full of summery flavours. It’s super easy to make and full of flavour. It’s the type of meal you can put on platters in the middle of the table and let everyone dig in. Fennel, olives, tomatoes and plenty of garlic amp up the Mediterranean flavours and with a punchy bright green salsa verde, it’s the perfect pairing. Super crispy on the outside, fluffy on the inside and with oregano, plenty of sea salt flakes, and crumbled salty feta the potatoes are the dream side dish for this spread. Some simply fried in-season asparagus spears and toasted flaked almonds add some freshness and crunch.

Now that the weather is getting slightly more spring like, we are slowly moving into salad season. I love a salad, but it’s got to be full of texture and flavour. Crunchy, salty, zingy, slightly sweet and packed full of goodness. I made this freekeh fridge raid salad a few weeks ago and it was delicious. I’ve included a rough guide of how to make it below, but it really is up to you. Makes great leftover lunches too.

I have been quite busy recently and craving tasty, quick pasta meals in the evening. This is one of my favourites and includes ingredients you probably have in your cupboard anyway. Anchovies add a lovely umami saltiness, while sweet tomatoes, sharp lemon, salty capers and fragrant fennel all work together to make this not just your typical bowl of midweek pasta. Pangrattato toasted in garlic, oil and parmesan add crunch and texture and is a must to sprinkle over any pasta dish. This will be on the table in minutes.

If you have some leftover lamb after your Sunday roast, I’ve got the perfect recipe to try something different. This lamb stir fry uses store cupboard ingredients to make a delicious, easy and healthy dish which is ready in minutes. Using lamb in a stir fry is quite unusual but it works really well. Slow cooked shredded lamb seems to soak up the flavours from the sauce and become lovely and soft in no time. You can use whatever veggies you have lying around and some cooked stir fried rice stirred through at the end would also work really well.

This salmon noodle salad may be my new favourite salad recipe, purely because it doesn’t feel like you’re eating a salad but you’re still getting all the veggie goodness. It’s also one of those salads that actually taste better the day after, or after being dressed for a few hours so there are no soggy salad leaves woes here. The curried salmon fillets stay so moist but still have a slight crust by cooking them in the air fryer (you would also get the same result grilling them in the oven). A yummy peanut dressing made from peanut butter, soy, ginger, plenty of lime and some honey is so moreish and coats the vermicelli noodles so they become glossy and yummy. You won’t be able to stop sticking your fork in for more.

For today’s meat free meal I thought I’d share this brunch recipe, but it works for lunch or a light dinner as well. Some minty sweet smashed peas with creme fraiche or sour cream, spicy, salty and sweet halloumi bites, fruity pomegranate seeds for texture and sweet pea shoots to garnish, it’s a colourful and vibrant meal which delivers on every level.

A super simple salmon supper filled with the freshness of spring flavours. Flaky salmon, salty feta, crispy potatoes, crunchy pea shoots, sweet peas and citrus radishes all work beautifully together.

Marinading, frying, then baking the chicken breasts keeps them lovely and juicy and moist and works every time. You can add whatever veggies you like to the salad but for me, some roasted sweet potato in a few spices, roughly chopped spinach leaves and extra coriander work a treat.

Serving the meatballs with a green pea orzo is a little different from your usual tomato based sauces, so this is an ideal way to switch up your usual meatball recipes. The ricotta makes the meatballs so light and fluffy, while plenty of parmesan adds umami richness to the orzo which is full of colour, flavour and lots of basil. This is the sort of recipe which you immediately feel better after eating and at £2.32 per portion, it won’t break the bank either. It’s a comforting but healthy dinner full of goodness which adults and kids will both love. 

A healthy traybake which may save on the washing up but delivers maximum flavour. Plump juicy tomatoes, salty olives, and fragrant citrus basil pesto all work beautifully with the fish. Washing up is also minimal which is a bonus.

One of my favourite summer desserts. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.

One of my favourite vegetarian dinners at this time of year and a delicious side dish.

I could happily sit with a bowlful of this houmous and some pitta or flatbreads and demolish the whole thing. Making your own houmous is so easy and the difference in taste from the shop bought stuff shocks me every time. In this version I drizzle some rose harissa over the top before finishing with some pomegranates, mint and toasted pine nuts, but you can top it with whatever you like - crispy chickpeas, caramelised onions, chilli oil, pesto, feta cheese, spiced lamb mince, you name it.

Lighter and fresher than a typical bolognese, this greek version using lamb mince, chicken stock, dried mint and grated halloumi is full of flavour and comfort without the heaviness of a traditional rich ragu. Cooking the dried pasta in chicken stock with the mince always ensure it soaks up all those lovely flavours.

This is one of my favourite ways to cook salmon and it just so happens to be one of the easiest. The marinade couldn’t be simpler, just some miso, honey, soy, sesame, ginger and rice vinegar or lime juice. Steaming the fillets ensures they stay lovely and moist and really locks the flavour in. It also takes just a matter of minutes. Served with some brown or white rice, stir fried veg of your choice, and a selection of garnishes, this is one the quickest midweek meals.

This galette is made with spelt flour which gives it a lovely nutty flavour. A ginger and amaretti crumb adds more texture and flavour, while ensuring the pastry stays nice and crisp and doesn’t go soggy from the fruit. We used blackberries and apples as they were in season but you really could use any fruit (rhubarb, plums, and pears would all be delicious) - orange zest, vanilla, thyme and amaretto all complement each other beautifully and with a warming cardamom and stem ginger custard on the side, this is a winner of a pudding and a great one for Easter Sunday lunch. Plus, the beauty of a galette is it’s meant to be rustic, so you don’t have to be too precise about it all.

One of my favourite salad recipes for when I feel the need for some veggie goodness. The butternut squash could be substituted for sweet potato and you could use any other leafy greed instead of the kale. The key is letting it marinade in the dressing for at least 30 minutes so it can start to soften. The creamy tahini dressing is addictive and so versatile. With some toasted crunchy pumpkin or sunflower seeds to top it off, its a healthy and satisfying light dinner or lunch and works perfectly for leftovers.

This recipe has all the flavours you create from a Mexican meal, minus the unhealthier parts. Its great for leftovers and a really delicious and easy way to get some of your 5 a day. The smoky beans go so well with the sweetness of the sweet potato, while a punchy and creamy homemade guacamole adds more colour and flavour. Topped with salty cheese and cooling sour cream, this is a go to of mine if you’ve had a heavy weekend and need some veggie goodness in your life.

This has become one of my go-to meals when I get home from work. Perfect for a weeknight meal and great for leftover lunches the next day. The chicken breasts are marinaded in a simple marinade of oregano, lemon, garlic and olive oil while the orzo pasta salad has all the ingredients of a delicious fresh and zingy Greek salad - kalamata olives, crumbled feta, parsley, mint, lemon, balsamic, chopped red pepper and tomatoes and some cucumber. Finished with a little sumac and red pepper flakes for some heat, topped with creamy cooking tzatziki, this is a tasty and healthy bowl of goodness.