Refreshing light overnight oats recipe. Easy to prepare and lasts up to 5 days in the fridge. Just like a lemon and poppy seed muffin this healthier recipe sets you up for a good day.

Enjoy this refreshing spring salad, with fresh raw asparagus, zesty lemon dressing and crisp walnut breadcrumbs. Easy and quick to make.

Quick and easy breakfast. Simply scrambled eggs and serve on sourdough with spring onions and chives.

Packed full of flavour this homemade  autumn pizza recipe will warm your soul, mushrooms, squash, blue cheese and truffle! If blue cheese and truffle are not your thing you can swap to cheddar and leave out the truffles and it will still taste great! Get adventurous and try out your own toppings! 

Creamy mushroom and squash bulgar with sage. This beautiful earthy autumn bowl of goodness is easy to make, in just one pan! The consistency is like risotto, but using bulgar creates a healthier dish and it keeps you fuller for longer.

These little tarts are a delight to eat. The sweetness of the beetroot with the tart & creamy goat’s cheese tingles your taste buds. Topped with fresh thyme and honey the dish is sweet & savoury.

I stumbled across this recipe by using up a bunch of veggies in my fridge and a roll of pastry from the freezer. It’s now a summer staple in our home and fills me full of joy every time I sit down to get stuck in, I hope it fills you with joy too! I’ve created 4 different types using seasonal vegetables, but go with your style and use whatever you have in the fridge.

I stumbled across this pizza recipe by using up a bunch of veggies in my fridge and a roll of pastry from the freezer. It’s now a summer staple in our home and fills me full of joy every time I sit down to get stuck in, I hope it fills you with joy too! I’ve created 4 different types using seasonal vegetables, but go with your style and use whatever you have in the fridge.

Quinoa is the queen of grains, providing us with all three amino acids, therefore a complete protein. This little grain is interesting and unusual when you first cook with it, with this quick recipe you can start incorporating quinoa into your diet and benefiting from this little superfood’s nutrition. You can cook off a bulk amount of quinoa and use it warm, or cold, in salads, as a wrap or sandwich filler, make burgers from it or puff it for a crispy porridge topper. For this recipe, we are making a salad.

No boring salads! This salad doesn’t even feel like you are eating ‘salad’, the beans are soft and creamy, the fennel crunchy and the dressing just brings the two ingredients together like a match made in heaven. If you are unsure about fennel, try out this recipe, I guarantee it will put fennel on your favourite veg list. It’s best made in advance with time to sit in the fridge for at least an hour or overnight.

This Salsa recipe is perfect as a dip for tortilla chips, to drizzle over tacos and fajitas or as a salad side dish. This simple and easy salsa is ready in minutes. Show off your culinary skills at your next BBQ or taco evening! Feel free to adjust the flavours, adding more spice, garlic or citrus to your liking.

This simple recipe for porridge is to be used as a base for more exciting and tasteful versions. Be creative and use seasonal fruits. By adding different elements you can make your breakfast porridge different every day.

Guacamole is a tasty dip created in Mexico, perfect for adding to tacos, nachos, spreading in a wrap and just as a dip on the side. Even pairing with steak and chips. This totally tasty side dish is also very healthy, with raw garlic, lime, avocado and tomatoes. So what are you waiting for, get preparing!

Hummus is the humble dip, ready and waiting for your fresh veggie sticks, pita bread, or spread in a sandwich or wrap. Hummus is easy to make, as long as you have a blender. Feel free to play with the ingredients, adding more garlic, flavoured oils or fresh herbs.

When Rhubarb is in season, this sweet treat is an excellent way to make the most of it! Crumble is a childhood favourite of mine, I remember helping my grandma prepare the crumble and then excitingly waiting for it to turn golden before grabbing a spoon and scooping up a mouthful, without question, I’d burn my month on the first bite! Thankfully the cool ice cream or cream soothes a hot tongue! I’d then gently eat the crumble off first and mix the rhubarb with the melted ice cream. However you eat it, here’s how to prepare it. This slightly healthier version leaves you feeling satisfied after your sweet treat!

Do you prefer your salads with a little umf? Then this salad will not bore your taste buds, with the zing of mustard from the rocket, the creaminess of the lentils, the sourness of the goat cheese and the spice of the sun-dried tomatoes, it’s sure to delight the senses.

This cool and creamy asparagus tart is great for making the most of the spring vegetable asparagus. I serve this usually with a rocket salad side and a asparagus soup made from the woody end of the asparagus.

Do you also get frustrated with wasting the woody ends of asparagus? I do, so with some inspiration from Jamie Oliver I cook up a creamy asparagus soup to use those ends up, which also makes a tasty side dish to whatever asparagus dish you are making. This dish goes great with my ‘Cool and creamy Asparagus tart’.

This simple and quick dish can be made in 30 minutes. Packed with veggies and nutritious bulgar wheat. Have it as a side or add some protein to create a main meal. It's great for meal prepping.

These oats will fix any chocolate cravings, the yoghurt gives it a creamy taste and roast hazelnuts give a nutty bite.