I love making a batch of this veggie bolognese recipe to see me through the week. It is packed with so much rich umami flavour you will be forgiven for thinking there is meat in the recipe. The key is to use super savoury ingredients which really pack a punch - anchovies (leave out if wanting to make fully veggie), marmite, dried porcini mushrooms, oyster sauce, a little dark chocolate, red wine and a parmesan rind all help to make sure this isn’t a bland vegetarian meal, but one which meat eaters will also love. This dish tastes even better the next day so if you can, make it ahead for a maximum flavour punch. Served on a Sunday with a glass of red wine, this is comfort food heaven.

I sometimes like to switch it up and use pearl barley in my risotto recipes. Not only does it require less stirring than arborio rice, but it is also packed with fibre and great for your digestive and gut health. It also adds a lovely nuttiness to the finished risotto which I really like. This spring greens barley risotto recipe is perfect for this time of year. It’s full of lovely spring vegetables which are either in season or just coming into season. The toasted sunflower seeds add texture and crunch and a delicious classic basil pesto completes the dish. This is a delicious vegetarian main course, but would be equally tasty topped with your choice of protein (a panfried chicken breast or piece of white fish would be the ideal accompaniment).

A little baking project for the weekend - a classic coffee walnut cake but with a cardamom twist. This won’t last long I promise.

Who doesn’t love a cheesecake? I like using yoghurt in my cheesecake recipes instead of just cream cheese or double cream as I find it gives you a lighter, slightly sour flavour which works really well with the other sweet flavours. Paired with some indulgent white chocolate, a hit of citrus lime and stem ginger, this is light, fresh and a lovely way to end a meal.

This is a go-to weeknight meal for me at the moment. It’s full of goodness and makes great leftovers. The rice alone is delicious on its, but this also works so well with chicken. It comes together in no time and doesn’t require too many ingredients.

This meat free Monday meal is one of my absolute go-to’s when I’m low on energy and time. Having a packet of gyoza in the freezer is always handy when I need a quick and healthy meal fast. I like to pan fry them so they’re nice and crispy and golden and serve them with a saucy noodle stir fry packed full of plenty of veg and anything which needs using up in the fridge. Fast food at its best.

A classic for a reason. My version of an authentic Thai green curry.

Sometimes you just can’t be a good old chicken tikka masala. For me, it’s up there with my ultimate comfort food which I would happily eat every day. Couple of things are non-negotiable for me. First is to use chicken thighs - so much more flavour and doesn’t dry out as easily as breast. Second is to marinade your chicken overnight. It might seem a faff but it makes such a different to the flavour of your finished curry. And third is to grill your chicken thighs so they become slightly charred before you stir them through your finished sauce. These little steps just elevate your usual chicken curry. I’d also say to make a big batch, we all know curry tastes better after a night in the fridge so make this ahead and your future, hungry self will thank you.

Who doesn’t love cherry bakewell? And who doesn’t love a rice pudding? This recipe is a marriage made in heaven of these two classic comfort food puddings. Creamy, rich, indulgent rice pudding packed with vanilla topped with a sweet, juicy, almondy spiced cherry compote with crunchy toasted almonds for texture. Simple and delicious.

This may be a bowl of health but it’s also delicious and my favourite type of salad. Full of texture and flavour. Spicy but sweet carrots, butternut squash and chickpeas are roasted with red onions, harissa and honey, before walnuts are stirred through at the end for some nutty texture. A sharp sumac mint yoghurt cuts through everything. Super healthy, perfect for meal prepping leftover lunches and a delicious meatfree start to the week.

Inspired by my trip to Sicily, I had to try and replicate the traditional pasta con le sarde I had while I was there. It’s also a bowl of sunshine which we could all do with right now. I loved the fusion of cuisines we experienced in Palermo, particularly the blend of Arabic and more traditional Italian food traditions.There are many versions of this pasta dish, but this is mine. A fragrant, sweet and sour sauce made from onions, fennel, raisins, pine nuts, sardines, and saffron, topped with plenty of parmesan (which I know is not authentic), parsley and olive oil.

These mexican inspired chicken bowls are full of so much flavour. They are super healthy and also very preppable for the weekend ahead. In fact, I think they taste better after a night or two in the fridge.

The ultimate marriage of two of my favourite flavours - cherry and pistachio. This takes a bit of effort but is so worth it. The perfect dinner party dessert or something sweet to treat yourself. Freezes beautifully and can be prepared ahead. Simply one of my favourite dessert recipes.

A super easy chicken traybake which can be prepped in minutes and uses easy to access ingredients you probably have in cupboards already. It makes great leftovers and actually tastes better the next day. I always use chicken thighs in traybakes, they don’t dry out in the oven as easily as chicken breasts and they are much more flavoursome. They are cheaper too. Baking the thighs on top of the rice ensures that it soaks up all the delicious chicken juices as it cooks and coating it with a mixture of crunchy peanut butter, soy, honey, lime and ginger means it goes lovely and crispy in the oven and keeps is extra moist.

This steak tagliatelle is meaty, full of flavour and doesn’t feel like you’re having a salad it’s that tasty. Juicy ribeye steak, earthy lentils which soak up all the delicious dressing, sweet red peppers, salty parmesan and fresh rocket leaves, its full of texture and perfect for a dinner party served with crusty bread.

This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

A lovely comforting dish perfect for a Sunday night which the whole family will love. Stuffing the chicken with oozing mozzarella, basil leaves and sundried tomato ensures they are packed with flavour, while wrapping them in parma ham which becomes crispy as it bakes add a salty hit. Cooking the chicken on top of the orzo also means all the delicious chickeny juices soak into the pasta making it extra delicious. Sweet cherry tomatoes, zesty lemon, salty olives, capers and anchovies means the orzo really packs a flavour punch and with plenty of Parmesan, you just can’t really go wrong.

Inspired by a holiday to Sicily. Some simple panfried seabass with lovely crispy skin and flaky flesh with a pine nut, raisin, celery salsa which has sweet and sour notes thanks to plenty of lemon, a touch of saffron and a splash of sherry vinegar. Crispy smashed potatoes and panfried asparagus are the perfect accompaniments. Simple, delicious.

This might be my favourite way to eat courgettes. This pasta dish has just six ingredients but is packed with flavour. It’s super easy to pull together, you won’t believe how delicious it is. Slicing the courgettes thinly and frying them in the leftover fat from the crispy pancetta cubes ensures they become sweet and delicious. I love to use bucatini pasta as it seems to soak up the delicious sauce which is just made with pasta water, plenty of parmesan and seasoning and a squeeze of lemon.

This is a dish packed with flavour which definitely tastes better after a night in the fridge. The meatballs are rich and smoky with chipotle, cumin, allspice, cloves and cinnamon, while red wine, dark chocolate, rich beef stock, cinnamon and bay add more depth to the sauce. With some fluffy white rice, a refreshing and zingy lime, black bean and pepper salsa, a dollop of cooling sour cream and some creamy avocado slices all add more texture and layers of flavour. One of my favourite recipes I’ve made recently. Make a big batch for your freezer and your future self will thank you later.