Recipe collections

Fresh green asparagus cooked gently with butter, served with some shavings of parmesan. Cook them simply. Don’t overcook; they need to have a bite. They love butter, not too high heat, a squeeze of lemon and some parmesan.

Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!

Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping, the garlic and the topping alone make this recipe worth trying!

Avocado ice cream, dairy free and vegan, made without ice cream maker. For the people who don’t like ice cream, desserts, chocolate, cake, cookies or pudding I have a real treat today: avo ice. Y

Baked buttermilk oatmeal is my favourite breakfast treat, prepared the night before. Also known as baked porridge, buttermilk oat bake or simply: The Bake.

Baked fennel with tomatoes and plums: three ingredients and what a burst of flavour. It makes a good vegetarian lunch or an interesting side for meat or fish.

Baked figs with blue cheese, a drop of honey and a drizzle of balsamic can be a gorgeous starter, side dish, lunch or even a healthy dessert.

Oven baked haddock goujons in crispy panko breadcrumbs, served with tzatziki, Greek cucumber and herb yoghurt sauce.

Oven baked rice with brown shrimp and green vegetables, crispy on the outside and fluffy in the centre. Perfect rice without fail, inspired by Diana Henry’s recipe.

Banana bran muffins with raisins and cinnamon - perfect for breakfast. Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…

Buckwheat banana fritters for delicious (and gluten free) breakfast. Smashed bananas in buckwheat pancake batter, and a drizzle of honey is a must!

Bang bang chicken made the authentic way is poached, shredded chicken served with crunchy vegetables and a mind-blowing peanut butter sauce.

Mixed raw and cooked beetroot in tangy dressing. As all things dark red or purple, beetroot is incredibly rich in nutrients especially when eaten raw.

Black rice risotto cooked Italian style, with poached pear quarters and gobbets of blue cheese, is the best way to enjoy the black or purple, ‘forbidden’ rice variety.

Blueberry buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.

Blueberry parfait with strained yoghurt and lightly roasted blueberries. My blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner

Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.

Borodinsky bread is Russian rye sourdough, with its history going back to Napoleonic wars. Great for gut health, this rye sourdough loaf is named after the battle of Borodino.

Couscous with raisins, yoghurt and honey, an excellent breakfast idea. Honey and yoghurt are a must though – in fact, another brilliant breakfast is just plain yoghurt with honey drizzled over.

Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!

Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.

Mejadra is a simple lentil and brown rice dish and my recipe has a great fried onions shortcut tip. Levantine rice and lentils were the biblical Esau’s ‘bowl of stew’. Probably.

A simple vegetarian dish of brown rice with mushrooms. Brown rice with brown mushrooms is not going to win me any photographic awards, that’s for sure. There’s no denying the fact that it’s brown - completely and utterly.

Galettes au sarrasin, buckwheat crêpes, with a classic topping of ham, cheese and an egg. The type of pancakes best suited to savoury toppings, galettes from Brittany are healthy and easy to make.

Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!

Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.

How to cook spinach? Simply, with lots of butter and thinly sliced garlic. Buttered spinach is a perfect side dish, healthy and ready in minutes.

Vietnamese cabbage and prawn salad with nuoc mam dressing, layered on baked brown rice. The best salad bowls are a/ Asian and b/ contain cabbage.

Looking for a delicious and healthy vegetarian dish? Try my cabbage and walnut casserole recipe! Baked with a savoury mixture of onions, spices and herbs, this comfort food is perfect for any occasion.

Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.

Celeriac, carrot and apple remoulade with creme fraiche and wholegrain mustard dressing is a seasonal winter salad and a great side dish for seafood.

Oven roasted celeriac steak with sweet potato chips, vegetarian bliss with no meat substitutes in sight. And it’s made vegan with a simple tweak. Who needs Quorn?

Celery salad with furikake, Japanese sesame and dried seaweed seasoning, is the best way to use that bunch of celery that looks at you reproachfully from the vegetable drawer.

Cheese and mushroom omelette is a quick and easy breakfast or lunch dish. Beat the eggs well and work quickly for a perfectly fluffy omelette.

Buttery cornmeal muffins with glace cherries, gluten free but wholly satisfying. Crunchy around the edges, and the jewelled glace cherries intersperse the rich yellow cornmeal crumb.

Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.

Chicken and melon salad with feta and avocado. Roasted sliced chicken breast is lovely paired with fresh melon, salty feta, filo crumble and a few seeds.

Chicken parcel stuffed with mozzarella, basil and garlic wrapped and baked in parchment paper. For the record, one portion is about 575cal. For masochists, 275 without the mozarrella.

The best chicken soup made from whole chicken carcass, with my Grandma’s unique ingredient. It’s a cure for the cold, it’s the ultimate comfort, it’s a beautiful soup.

Chicken with grapes and olives oven baked with a few chestnut mushrooms looks autumnal and tastes divine. Sweet and salty combo is not just for caramel ice cream, you see!

Chunky salmon burgers with capers, mint and dill, are best served with chilli yoghurt dip. The bun is optional.

Coconut porridge, dairy free, with toasted coconut chips. Porridge is an excellent thing to have for breakfast but I’m suspicious whether it aids weight loss as it is often alleged.

Homemade coleslaw recipe with lightly fermented vegetables. This is Tom Kerridge's coleslaw recipe with light and healthy yoghurt and lemon dressing.

Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.

Raw courgette ribbons marinated with lemon and tossed with raisins, almonds, pistachios and nori flakes – a gorgeous courgette salad made without spiralizer but just a vegetable peeler.

Savoury sourdough couronne bread, crusty French round bread made from San Francisco-style sourdough. Sourdough starter sponge in the evening, crown shaped bread early next afternoon!

Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.

Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.