Asparagus & Crab Tarts

Asparagus & Crab Tarts

A grain or gluten free life doesn’t have to mean no pastry. These delicious asparagus tarts require a little effort to make but they are a luxurious lunch or starter with a simple salad. Pastry (makes 6 tarts) 250g almond flour 1/2 tsp fine salt 125g coconut oil, hard not melted 1 egg 5-6 tbspContinue reading

Wild Salmon Parcels

Wild Salmon Parcels with Asian-Style Salad

Recipe taken from my new book Nourish & Glow: The 10-Day Plan (page 170-171). Making fish parcels is such a lovely, easy way to cook fish without the risk of it becoming dry. I make mine by lining the inside of some foil with baking parchment, as I personally don’t like to cook directly on to foilContinue reading

Chicken Drumsticks

Crispy Chicken Drumsticks with Fragrant Coleslaw

Recipe taken from my book Cook. Nourish. Glow. (2016) page 304-305, Everyday Food chapter. This is another recipe I created for for anyone with a  penchant for fried chicken. It’s wonderfully crunchy on the outside, juicy on the inside and full of flavour: exactly what you want from fried chicken. Ingredients (Serves 4) 8 chicken drumsticks coconut oil lemon wedges,Continue reading

Stuffed Peppers

Stuffed Peppers with Chilli (v)

Recipe taken from my new book Nourish & Glow: The 10-Day Plan (page 262). This hearty and warming vegan chilli filling is a great recipe to have up your sleeve for those nights when you need a warming, healthy meal. It works well as a stand-alone dish too – just load up a bowl and add aContinue reading

Slow Cooked Lamb

Slow Cooked Leg of Lamb with Creamy Cannellini Beans

If you are looking for inspiration for Easter, look no further as this is a winning lunch to share with family and friends. This is a super way to cook a leg of lamb as the meat will literally fall off the bones when you come to carve it. You’ll notice that I’ve added anchovies  – these will dissolveContinue reading

Crab Cakes

Crab Cakes

Crab comes into season in April here in the UK and partners superbly well with veg also in season, like asparagus, watercress and spring onions. These gluten free crab cakes are my light, delicately tasty take on the American classic. Serve simply with a salad and homemade mayo (so much nicer than the commercially available ones and wellContinue reading

Watercress Spring Tart

Watercress, Pea & Asparagus Herb Spring Tart

The wheat alternative crispy crust on this dairy and gluten-free tart provides the perfect ‘vessel’ for piling in wonderful seasonal, green produce. It literally sings spring. Ingredients Serves 6 For the Crust 100g gluten free oats 60g almond flour or ground almonds 60g brown rice flour ½ tsp salt flakes 1 egg yolk 3 tbsp meltedContinue reading

Spiced Mackerel

Smokey Devilled Mackerel

This recipe accompanies my article on Oily Fish which features in my What’s the Evidence? series. You’ll Need (Serves 2) 2 whole mackerel 240 – 260g, gutted and cleaned For the spice rub 1 tbsp coconut or light olive oil 1 tsp cayenne or chilli powder 1 tsp hot paprika 2 tsp English mustard ½ tsp ground gingerContinue reading

Baked Trout

Baked Trout

This recipe accompanies my article on Oily Fish which features in my What’s the Evidence? series. You’ll Need (Serves 2) 1 medium trout 450g, gutted and cleaned 1 medium sweet potato, peeled and sliced 3 medium tomatoes, sliced 1 lemon, sliced 2 medium red onion, sliced 5 sprigs of fresh thyme 2 clove garlic, grated or crushed oliveContinue reading

Greek Steamed Greens

Horta (Greek Steamed Greens)

This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series. In Greece the dish ‘horta’ is simply cooked wild greens seasoned with lemon juice and olive oil, usually eaten cold as a side dish. It works wonderfully with the produce we find at the greengrocers too, so do use what is inContinue reading

Trout & Salsa Verde

Steamed Trout, Salsa Verde & Courgetti

This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series. You’ll Need (Serves 2) 2 trout fillets, about 200g – 250g 2 courgettes, spiralized Brazil nut salsa verde 8 brazil nuts, roughly chopped 1 ½ tbsp capers, rinsed and drained 1 small garlic clove, crushed 10g mint, finely chopped 20g basil,Continue reading

Brown Rice Donburi

Brown Rice Donburi Bowl

This is my own healthy version of Donburi, a traditional Japanese “rice bowl dish”, enjoyed by many in Japan as a staple dish. It consists of a delicious steaming bowl of rice served with one or two portions of protein: egg, fish, meat or vegetables. Donburi has many interpretations, so use your own choice of proteinContinue reading

Turkey Quiche

Turkey, Carrot & Parsnip Quiche

Recipe taken from Healthy Christmas Leftovers This alternative oat and potato crust which I’ve used for this festive quiche maybe unusual, but its flavour and texture lend a brilliant twist. I have used leftover carrots and parsnips here, but swap in other veg such as Brussel sprouts, leeks, or squash – whatever you have to hand to boost goodnessContinue reading

Festive Red Cabbage

Braised Red Cabbage with Apple & Pecan

Here is a long-time festive favourite of mine – honestly, I could eat it any day of the year – it’s super simple to cook and authentically festive and delicious. This would make a brilliant rainbow addition to your Christmas lunch or any other meal this December. And best of all, it can be preparedContinue reading

Quinoa Nut Roast

Festive Quinoa Nut Roast with Cranberries

I had never made a nut roast before but, ‘oh my’, I am delighted with this one. I don’t often eat quinoa but I know so many of you love it and it works perfectly here, together with the pistachios, hazelnuts, cranberries and butternut squash. It does take a little prep, but it’s worth it. Plus, it oozesContinue reading

Cashew Cheese Sprouts

Brussels Sprouts Cashew Cheese

You’ll Need (Serves 4 – 6 as a side dish) 450g brussels sprouts 180g cashew nuts soaked for 3 hours & drained 400ml water I garlic clove Juice of half a lemon Grating of nutmeg 1 tbsp nutritional yeast Step-by-Step Preheat oven to 200/180 fan. Blanch or steam the sprouts for 3 minutes, drain andContinue reading

Squash, Mushroom, Chard Lasagna

Squash, Mushroom & Swiss Chard ‘Lasagna’

This recipe is taken from Healthy Comfort Dishes. I have always found both the preparation and eating of a bubbling tray of lasagna a comforting activity. There is something about all those different stages of preparation and their tantalizing smells as I potter about the kitchen, carefully stacking layer upon layer. If I have timeContinue reading

Simple Ratatouille

Simple Ratatouille

This recipe is taken from Healthy Comfort Dishes. Ratatouille is not just for high summer. In fact, I almost prefer it as the weather starts to turn a little more blustery, as the flavours bring warmer day memories flooding right back. It is also a great Sunday ‘cook-up’ dish to prepare in advance for theContinue reading

Slow Cooked Mexican Beef

Slow Cooked Mexican Beef

This recipe is taken from Healthy Comfort Dishes. The slow cooker is the busy person’s best friend at this time of year. It only takes me a few minutes to get this in the pot, where I can then just leave it to do it’s magic, before coming back at the end of the dayContinue reading

Puy Lentil Stew

Puy Lentil Stew

This recipe is taken from Healthy Comfort Dishes. I think a few of us have been put off the idea of lentils, considering them to be a bit boring and bland. I beg to differ for they are, in fact, hugely versatile and healthy – best of all, they are the perfect base for soaking up delicious, seasonal flavours. ThisContinue reading

Spicy Meatballs

Spicy Meatballs in Sauce on ‘Squashetti’

This recipe is taken from Healthy Comfort Dishes. Autumn Yumminess: These spiced meatballs in a fragrant sauce really warm you up from the inside as the days draw in. It’s also a great dish for sharing (especially with children, if you leave out the chilli). I like to make my ‘spaghetti’ using squash, as there areContinue reading

Beetroot & Squash Salad with a Hazelnut Dressing

Beetroot & Squash Salad with a Hazelnut Dressing

You’ll Need (Serves 2) ½ a squash, cut into half-moon slices a little coconut oil 3-4 medium beetroot scrubbed and cut into wedges 70 g feta, crumbled 50g rocket or salad leaves For the hazelnut dressing handful (50g) of toasted hazlenuts small bunch (20g) parsley, finely chopped zest of 1 lemon juice of ½ aContinue reading

Tuna on Courgetti

Tuna on Sprialized Courgetti

I used to love tuna pasta salad and spaghetti with tuna and tomato was a regular meal for me years ago. This is a much lighter, healthier and tastier version. As well as courgettes, you could also use squash or other vegetables paired with favourite sauces. This recipe works just as well with smoked mackerel, poached salmon or chicken. You’llContinue reading

Asian Chicken Pot Noodle

Asian Chicken Pot Noodle

This is a fun way to make a healthier version of the often not-so-healthy pot noodle. These are great to take with you on trips or when you need to have a quick, portable lunch, so long as you can get access to some hot water to add. It’s a wonderfully healthy and quick way to enjoy aContinue reading

Vegetable Quiches

Vegetable Soufflé with Parsley, Sage & Rosemary

This is a fun way to use your spiralized vegetables; I think they look so pretty this way and help to keep the soufflé light and fluffy. Don’t be put off by the name ‘soufflé’ as this is just my simplified version and much easier to make. These are great to serve at breakfast, or they workContinue reading

Salmon with Broad Bean Salsa

Broad Bean Salsa with Salmon

I love the combination of zesty salsas on fish and springs sweet young broad beans work so well with the simple flavours of herbs and lemon here to create a perfect plate for warmer days. You’ll Need (serves 2) 2 fillets of organic salmon coconut or avocado oil, for rubbing 200g of podded broad beansContinue reading

Grilled Asparagus with fish

Grilled Asparagus with Fish

You’ll Need (per person) 1 medium sea bass or sea bream 250-280g half a bunch of chunky British asparagus good olive oil 1 lemon salt and pepper Step-By-Step 1. Pre heat your grill to hot, around 220 and place an oven rack on the highest shelf. Grease a baking try or line with tin foil.Continue reading

Lamb & Cauliflower bugers

Cauliflower Steaks & Beef Burgers

This is an easy way to make a handsome burger base out of cauliflower. They are great with these beef burgers but if that’s not your thing try my Green Burgers (Cook. Nourish. Glow. page 306-7), or simply have on its own with your favourite salad. You’ll Need (Serves 4) For the Cauliflower Steak 3Continue reading

Z'atar Lamb & Cauliflower

Spiced ‘Z’atar’ Lamb & Cauliflower Bowl

This is my take on a traditional Middle Eastern dish, usually served on hummus but cauliflower blended with tahini makes the perfect rich creamy base for this spiced Z’atar lamb. Serve on one large sharing platter, or in individual shallow bowls. I top mine with a chopped salsa for freshness, but this works equally wellContinue reading

Prawn, Sesame, Ginger Gyoza

Prawn, Sesame & Ginger ‘Gyoza’ in Cabbage Wrapper

You’ll Need (makes 12-15 rolls) 1 Chinese Leaf, Savoy or pointed cabbage. 150g turkey mince 150g raw fresh tiger prawns, diced 2 spring onions, finely sliced 2cm of ginger peeled & grated 2 tbsp chives, finely chopped 1 tbsp sesame oil 1 tsp coconut amino pinch of chilli flakes (optional) ½ tsp salt ¼ tspContinue reading

Indian Coconut Cabbage

Indian Coconut Cabbage

You’ll Need (Serves 2-3) 1-2 tbsp coconut oil 1 tsp mustard seeds ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp tumeric 1 pointed spring or Savoy cabbage, core removed & sliced 1 red chilli, thinly sliced 3 tbsp desiccated coconut juice of 1 lime Step-by-Step Heat the oil in a large frying pan orContinue reading

St Valentine Oysters

St Valentine’s Oysters (Pomegranate Mignonette)

In honour of the oyster, here is a little St Valentine inspired recipe: Ensure you buy the freshest oysters you can find (native oysters – those grown locally to our shores here in the UK – are by far the tastiest and we should all do our bit to support small fisheries). The shell should be firmly closed,Continue reading

Spiced Prawns with Spinach & Cocount

Spiced Prawns with Spinach & Coconut

I love prawns because they’re so versatile and quick to cook. This is a really simple meal that you can rustle up in minutes. But, as is always key with any quick meal, don’t skimp on the flavour. Here I’ve given you a lovely mix of spices that will satisfy your taste buds. Ingredients (Serves 2) 300gContinue reading

Kale & Almond Pesto

Kale & Almond Pesto

The traditional ingredients for a pesto recipe (originally from northern Italy) are basil, Parmesan cheese, pine nuts, garlic, lemon and olive oil, which are mixed together either using a pestle and mortar or a blender until you get a smooth, slightly ‘bitty’ texture. To keep my pesto dairy-free I leave out the Parmesan, and I replace the pine nutsContinue reading

Individual Fish Pies

Individual Fish Pies

Many people might not expect to find fish pie in the Happy Tummy section of my book Cook. Nourish. Glow. While I admit it’s not as rich as the cream-and-cheese-laden standard fish pie, this is by no means a poor man’s version. This is a satisfying, hearty dish that abides by all of the low-FODMAP rules. Ingredients (Serves 4)Continue reading


Autumnal Turkey & Pumpkin Chilli (perfect comfort food)

This is a wonderful, autumnal dish – perfect comfort food for these darker, colder evening. I first tried a version of this dish on a trip to the US and it has become a firm favourite in my household ever since. It’s perfect for making in large batches and freezing into smaller portions to defrostContinue reading

Turmeric Socca

Turmeric Socca with Cucumber, Pepper & Tahini Salad

Turmeric Socca with Cucumber, Pepper & Tahini Salad Serves 4 // Prep 30 mins // Total time 45 mins   Get ahead You can make the socca up to 2 days ahead, cool and store in an airtight container (but they are best eaten warm). Make the salad a few hours ahead; dress just before serving. YouContinue reading

Veggie balls with ‘courgetti’

Veggie balls with ‘courgetti’ and tomato and basil sauce

I was delighted to have been given the Guest Chef spot for Sainsbury’s last June for which I created 13 new recipes. This recipe is a great substitute for a pasta or rice dish – the spaghetti here is made with courgettes using a spiralizer – one of my favourite kitchen aids. Serves 4 // Prep 40 minsContinue reading

Broad Beans

Avocado, Broad Bean & Radish Seed on Toast

Eat in Season – celebrating July’s seasonal veg. This is super quick to put together but it is brilliantly filling, colourful and yummy! Toasted Millet bread by biona spread with olive oil, mashed avocado, peas, broad beans, fresh mint, spring onions & sprinkled with radish seed sprouts optional: add flakes of poached salmon, crab, chicken orContinue reading

Summer Vegetable Frittata

Summer Vegetable Frittata

Prep time: 5 mins // Cook time: 8 mins // Serves 4-6 I think every fridge should have some frittata slices in it. Possibly the easiest and swiftest meal to make, it stores well and is just as tasty cold as when straight out of the oven. It works for any meal of the day and IContinue reading

Lamb Burger

Lamb Burgers in a Lettuce or Portabello Bun

Prep time: 10 mins // Cooking time: 10 mins // Serves 4 When I first started to eat more healthily, I was under the assumption that comfort food such as a burger was out for good. But that’s just not the case. All burgers are not created equally and if you can get your head aroundContinue reading

Salmon Kebab

Salmon & Fennel Kebabs

These kebabs are super simple and full of colour – delicious on their own or with a fresh green salad. They make they make an ideal healthy barbecue option and would works just as well with prawns, chicken or any fish. Ingredients // Serves 2-4: 2 wild salmon fillets (or fish of choice) 1 fennel bulb 1 lemon, washedContinue reading

Hake in a Bag

Simple Hake in a Bag with Zucchini Ribbons

Brilliantly fresh and packed full of colourful goodness, this is a no-fuss, super easy dish – best of all, there’s barely any washing up!  Ingredients: 2 fillets of hake spinach yellow or green courgette / zucchini ribbons (made with a spiralizer) spring onions chilli basil parsley lime olive oil lemon juice salt & pepper Method: Wrap itContinue reading

Creamy Crab

Creamy Crab ‘Linguine’

This is a brilliant (and far more delicious) alternative to pasta. The courgette/zucchini linguine is made using a spiralizer, but you can easily substitute this with a vegetable peeler. It’s perfect for spring as we start to crave lighter, fresher meals. I love this recipe and serve it often to friends as a light lunch or supper. Serves 2 (generously)Continue reading

Fish & Spinach Curry

Fish and spinach curry with cauliflower ‘rice’ and pistachios

So many of you have been asking for more recipes from me for a while now – I have heard you loud and clear! I’m delighted to have been given the Guest Chef spot for Sainsbury’s this month, so I’m ever-so-happy to be able to share 13 brand new recipes with you in the June edition ofContinue reading

Summery Lemony Chicken Salad

Summery Lemon & Herb Warm Chicken Salad

It’s lovely and quick – perfect for a light lunch or evening meal, but still tasty, nutritious and filling.  If you aren’t trying to loose weight, then add in some boiled baby potatoes which have just come into season but really it’s enough just as it is. Don’t overcook the vegetables, they are still meant toContinue reading

Chicken Nuggets with Mango & Avocado Salsa

Chicken Nuggets with Mango & Avocado Salsa

Here’s a recipe for the whole family – it’s a much healthier (and dare I say, tastier!) version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy. Prep time: 10 minutes // Chill time: 30 minutes // Cook time: 15 minutes Ingredients (serves 2-3): 2 skinless chicken breasts, cut into cubes 250ml coconut milkContinue reading

Chickpea and Pumpkin Curry

Warming Chickpea & Pumpkin Curry

A little word about chickpeas – they are a starchy carbohydrate but they do contain protein –  best to eat in moderation. They are a brilliant substitute for meat, as demonstrated here in this filling meal. The dish also includes pumpkin and sweet potato so eat as it is, there’s no need to add rice or otherContinue reading