A simple tasty and nourishing winter dish. The addition of butterbeans adds a little extra fibre and protein to this hearty and warming winter soup. A firm favourite with crusty bread and extra virgin olive oil.

A warming an Autumnal soup recipe. The addition of butter beans adds a delightful creamy texture and protein kick. This recipe will get you well on your way to your 30 different plant foods this week. I hope you enjoy!

This also tastes great with purple sprouting broccoli (currently in season) or any other veg for that matter! I make a large amount of the tahini dressing to use on salads or other veggies throughout the week and it lasts in an airtight container in the fridge for a few days. 

Brussels sprouts are part of the cruciferous vegetable family and are a great source of fibre and micronutrients including vitamin C & K. Anchovies are a rich source of protein, omega 3 fatty acids and micronutrients including calcium and zinc. When roasted, they crisp up and effectively disintegrate, adding a wonderful salty taste to the sprouts which surprisingly isn’t too ‘fishy’.

I often get asked for simple savoury snack recipes and have found these to be incredibly popular with clients. They can be eaten on their own or added to salads, soups, stews etc. for extra crunch and flavour.

My aunt and uncle dropped round some homegrown apples which I immediately made into a compote with pear and grated ginger to add to my breakfasts. I would recommend keeping the skins on for the extra fibre and feel free to incorporate other fruits/spices for added variety. Some people find fruit easier to digest when cooked and ginger has a wonderfully soothing effect on the digestive system.

Za’atar is a Middle Eastern spice mix that you can buy or make from scratch. It usually contains a combination of sesame, sumac, thyme, oregano, cumin, coriander and salt. I lather it on meat/fish/roasted veggies etc and have just discovered it tastes AMAZING in dips. We’ve been munching on this toast, with crudités, roasted veg and on its own.

This makes the flat smell like brownies and is unbelievably moreish. If you like chunky granola, leave to cool completely once cooked without stirring before breaking it up into clusters. It will last a few weeks in an airtight container too.

Simple and speedy to make, this dish serves 1 as a main or 2 as a side (works perfectly with fish and a green salad). Dried, tinned and pre cooked lentils all work well and feel free to add extra feta, mozzarella, other veggies, toasted nuts and seeds if you wish.

Banana bread appears to be one of the most popular baking choices in lockdown. This recipe isn’t too sweet and has a slightly nutty taste - perfect for breakfast/snacks. I love this toasted with nut butter or yoghurt and fresh berries.

My favourite way to cook cauliflower is roasting with salt, pepper and olive oil. Simple yet effective and don’t forget about the leaves, arguably the tastiest part of the vegetable. They go slightly crispy and taste amazing with the sharpness of the salsa verde.

These go really well with dips/spreads/nut butters/soups/cheese and even on their own. Once cool, you can store them in an airtight container for over a week.

I find slow roasted tomatoes with garlic and herbs super simple and yet unbelievably delicious. I came up with this recipe for a client who adores tomatoes and wanted to add in a little extra veg and it turned out rather tasty. I hope you enjoy…