One of my favourite meal prep recipes. It’s also a bowl of sunshine so felt apt to share it now spring finally seems to have decided to arrive. Spicy, juicy prawns with a fibre packed aromatic, fragrant rice packed with veggie goodness. It’s got sweetness from caramelised onions and mango chutney, warmth from spices, and a cooling and refreshing mint raita which pairs with it all perfectly. Topped with toasted almonds, pomegranates and extra coriander, this is a flavour explosion with every mouthful.  

For today’s meat free meal I thought I’d share this brunch recipe, but it works for lunch or a light dinner as well. Some minty sweet smashed peas with creme fraiche or sour cream, spicy, salty and sweet halloumi bites, fruity pomegranate seeds for texture and sweet pea shoots to garnish, it’s a colourful and vibrant meal which delivers on every level.

I could happily sit with a bowlful of this houmous and some pitta or flatbreads and demolish the whole thing. Making your own houmous is so easy and the difference in taste from the shop bought stuff shocks me every time. In this version I drizzle some rose harissa over the top before finishing with some pomegranates, mint and toasted pine nuts, but you can top it with whatever you like - crispy chickpeas, caramelised onions, chilli oil, pesto, feta cheese, spiced lamb mince, you name it.

If you need a little bit of inspiration for a meat free meal, why not give these courgette and halloumi fritters a go. Everyone loves a fritter, and with salty halloumi, warming spices, plenty of fresh herbs, lemon and garlic, these are really tasty and quick to whip up. Feta would also work really well. Some cooling mint tzatziki, fruity pomegranates and nutty toasted pistachios add more texture and flavour. These will become a staple in your house as they have in ours. They would also be a great addition to any big mezze spread.

This summery loaf cake is my version of a Persian Love Cake traditionally flavoured with rose and pistachio. The brown butter adds such a lovely nutty, golden caramel flavour to the sponge while natural yoghurt keeps it lovely and light while adding a slightly sour, tangy flavour. I added some cardamom, cinnamon and nutmeg for a little bit of warming spice and some orange zest and juice for citrus zing. A little rose water in the icing helps add a slight floral note and fruity pomegranates and chopped pistachio add texture, crunch and colour to finish it all off. This is such a lovely summery bake and is one of my favourite cake recipes so far.