This seafood risotto recipe is holiday on a plate. The key to making this luxurious and special risotto is making your own shellfish stock using the shells from the seafood.

A healthy, satisfying salad which has some of my favourite flavour combinations. Perfect for a light dinner or packed lunch.

I love using filo pastry brushed with butter to top pies. It adds such a lovely crunch and texture and is also lighter and healthier than using puff or shortcrust pastry. Served with some simple roasted veg, this is the perfect comfort dinner.

This dish was inspired by a holiday to the Caribbean. I have attempted to recreate the Caribbean spice rub here and paired it with a zingy mango salsa and creamy chickpea mash which pulls everything together and works so well with the beautiful fish.

The addition of tahini, ground almonds and sesame seeds in my crumble recipe adds such a lovely nuttiness which compliments the tartness of the rhubarb. Chopped stem ginger in a classic vanilla custard is also a complete game changer.

The combination of all these spicy and smoky flavours work so well together, creating a vibrant and colourful dish which everyone will enjoy.

This chocolate and chestnut tart with a nutty base and coffee cream is so easy to make. It is rich, delicious, and completely plant based.

The Middle Eastern flavours in this dish are some of my absolute favourites. Healthy, nutritious and full of goodness, you won’t even notice it is vegan.