This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
You've heard the slogan "Five a day", haven't you? With this velvety soup, you'll find that even the children are eager to eat their veg.
Brighten up steamed broccoli with this dressing made from sesame oil, rice vinegar, sugar, soy sauce and toasted sesame seeds.
Easy to store and prepare, eggs are the ultimate convenient super-food. This nutritious salad is wonderful served with warm ciabatta.
I'll just say it: I am trying to eat less cheese. It is horrifying to me gastronomically, but appeals to my wish to eat more healthily. My family loves polenta, but how to make it taste as creamy and flavourful without the cheese I have come to rely on. The sun-dried tomatoes and rosemary make the polenta really tasty, but the basil-infused olive oil was the real secret to success. This is my first attempt. It worked really well for the adults, but the smaller kids turned up their noses.
A quick but filling tomato-based vegetable soup. I use any fresh vegetables I have!
An easy side dish that's great with pork.
This chilli is so easy to make. You can pretty much throw whatever vegetables you have into the pot.
Perfect for vegetarians, but great for meat-eaters too, this hearty rice dish made with starchy short-grain rice is wonderfully rich and satisfying.
This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious hard goat cheese. This has an amazing flavour and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses.