This granola tastes like Christmas in a bowl and will be fuelling my mornings over the next few weeks and probably months too!

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!

I love the colours in this recipe and it always reminds me of the start of summer. Rhubarb can be quite tart so feel free to add more maple/honey if you like your compotes quite sweet. This could be a great breakfast, dessert or snack addition and feel free to experiment with different flavours or toppings too!

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. 

I developed this recipe for a client who was looking for a nutritious sweeter snack option and I loved them so much I wanted to share the recipe with you all. Super simple to make and feel free to substitute the nuts, seeds and dried fruit for alternative varieties if you prefer.

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.

This is an adaptation of an Anna Jones recipe with a few additions to make it an even more nutritious and balanced meal. Wholegrains are a rich source of fibre (as well as nutrients) and feta adds a little more protein and saltiness which complements the sweetness of the miso perfectly.

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.

This is incredibly simple to make and leave cooking for a few hours. The addition of pomegranate molasses transforms the tomatoes making them irresistibly sweet and tangy. They work well on toast or as an accompaniment with fish, meat, other grains and pulses etc.

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.

I absolutely love the taste of cardamom and it makes this granola extra special. I like nutty granola but please feel free to add in any other toppings e.g. dried fruits, coconut flakes, spices etc. This will last in an airtight container for weeks.

These cookies contain lots of nutritious ingredients and are only sweetened by the bananas and a little honey. I love having them for breakfast or as a snack and I hope you enjoy them too.

The combination of these two ingredients is delightful. Pear gives a natural sweetness with the slight kick from the ginger. The pears go lovely and soft the longer you stew them and feel free to add in more or less ginger depending on your preference.