Aubergine Skewers with Peanut Sauce & Quinoa a dish inspired by Indonesian Satay

This refreshing salad with watermelon, halloumi, coriander leaf and toasted coriander seeds is the perfect thing to eat in summer

How to make sweetcorn ribs – the latest food trend. I serve mine with miso butter

Asparagus pappardelle with pistachio pangrattato for a simple seasonal supper

Griddled pear, Castelfranco radicchio and burrata salad with yoghurt dressing and toasted buckwheat.

A vegan festive centrepiece. Squash is stuffed with a leek, buckwheat and cranberry filling and topped with Brussels sprout chips

Roasted sweet potato, pepper and cauliflower & chickpea Salad with smokey paprika dressing, toasted coriander seeds, almonds and coriander

Trout tray bake with new potatoes, radish and watercress pesto

This simple rhubarb cordial makes a refreshing drink when mixed with tonic water, and if you like, a cheeky shot of gin.

A simple granola made from jumbo oats, olive oil and maple syrup. A versatile base recipe allowing you to get creative with your extras

A vibrant green, nutritious rice dish made from frozen peas, and simple storecupboard ingredients.

Bulghur with Roasted Beetroot, Blood Orange and Kumquats.

Bake this dish in individual cast iron pans, and serve on a board straight to the table with plenty of toast for dunking.