Recipe collections

Pan fried monkfish tail in spicy coating, with mushroom sauce and chorizo slices. Monkfish with paprika and chorizo complemented by spiced mushroom sauce makes a super tasty and still a healthy dish.

Muhammara, roasted red pepper and walnut dip, flavoured with pomegranate molasses and Aleppo pepper flakes. This should be a firm fixture in your next meze!

Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.

Oatmeal and banana smoothie with chia seeds, dairy and gluten free but not free of taste. Briefly – the epitome of what I usually sneer at. Vegan. Gluten free. Dairy free.

Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.

Homemade granola with olive oil and maple syrup, with seeds, nuts and dried apricots. It’s toasted in the oven till golden, crisp and irresistible.

Sea trout fillets baked in oven with lots of steam, at low temperature. This is definitely the best way to cook these delicate fillets, often prone to drying out if overcooked.

Overnight oats with homemade yoghurt and fresh fruit, the healthiest breakfast. You don’t have to make your own yoghurt to enjoy this breakfast but it’s so amazingly easy that I challenge you to try.

Pan fried skin-on fish fillets with creamed spinach. It’s simple: all you need is for the fish fillet skin to be perfectly dry and the pan to be really hot.

Pan-fried calves' liver with red onions cooks in 5 minutes, it's tender, juicy and delicious. And eating offal is a way to reduce waste and meat emissions.

Parmesan fish balls inspired by Tom Kerridge’s fish burgers, with parsley, capers and mustard for flavourings. Fish balls, fishcakes, fish burgers – processed fish can be glorious.

Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?

Persian rice with broad beans, baghali polo, is fragrant, green and yellow with dill and saffron. It’s a classic Iranian side dish for lamb shanks but who cares about lamb? Baghali polo is all you will want.

Classic pesto is made from basil, toasted pine nuts, Parmesan and extra virgin olive oil. Easy to make at home and more versatile than you'd think.

Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.

Pan fried turkey breast steaks coated with crushed pink peppercorns, with an easy anchovy cream sauce.

Recipe for pain Poilâne, whole grain stoneground sourdough bread. Poilâne style miche is a large rustic loaf made with natural sourdough leavening.

Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).

Perfect porridge with raisins and creme fraiche. It takes minutes to cook if oats and raisins soak overnight, for healthy breakfast that will keep you going till lunch.

A summer salad of cucumbers, radish and lots of fresh herbs with feta cheese and a simple dressing. Cucumber, my favourite underrated fruit is usually included in vaguely Greek salads with tomato and feta cheese.

Raw broccoli salad with fragrant Asian dressing. NY Times inspired salad of fresh raw broccoli marinated in garlic and sesame dressing.

Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre from poha, dry rice flakes.

Arbroath smokie, small Scottish smoked haddock, flaked into a rice pilaf with Middle Eastern flavours. Arbroath smokie rice pilaf, similar to smoked fish kedgeree, great for lunch or brunch.

Beef, ricotta and oregano meatballs from Ottolenghi are delicate and light, cooked in a richly flavoured tomato and onion sauce.

Roasted grapes go marvellously with cheese, chicken and even pasta. Their flavour intensifies and a drop of balsamic and a flake of salt complements it magically.

Whole lemon sole roasted on a bed of lemon slices, the easiest way to cook the fish. Cook it for just about 20 minutes if it's not too large as lemon sole tends to get mushy if overcooked.

Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.

Roasted root vegetables with spiced bulgur wheat are a vibrant winter dish. It’s the classic roast vegetable medley with a summery vibe.

Roasted seed and nut mix, a perfect topping for salads. Salty and crunchy clusters of seeds and nuts are the best addition of fibre and essential nutrients to your diet.

Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.

Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.

Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.

Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.

Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.

Salmon and potato bake with creamy topping on the salmon and a pinch of crisp Parmesan on the potatoes – it’s a healthy and easy fish tray bake. As suited for a weeknight as for a special occasion.

Salmon fillet cooked with oyster sauce and a touch of brown sugar is a perfect umami storm. Salmon gently simmered in the sweet and salty sauce with spring onions and crushed garlic is ready in 10 minutes.

Salmon fillets with blue cheese topping baked in foil parcels aka en papillote. Yes, salmon goes very well with blue cheese, whether it's Stilton, Gorgonzola or Danish blue cheese.

Baked salmon fillets in maple syrup, soya sauce and garlic marinade. Salmon is pretty versatile and can happily take various treatments – see my recipes for steamed salmon and baked with potatoes. With all the cooking techniques I find the timing is the trick.

Salt baked celeriac, sweet and earthy and a Michelin grade impressive centrepiece dish. Salt crust made from flavoured salt and flour, you crack it open like an enormous soft boiled egg. Or a pathologist opening the skull.

San Francisco style sourdough is the top rated sourdough bread recipe. The history of the San Francisco sourdough bread goes back to the California Gold Rush of the late 19th century.

Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.

Salty porridge with mixed seed topping and red pepper slices. This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.

Scallops and asparagus stir fry. Use frozen queen scallops for this dish, they will come into their own anyway against the background of perfectly cooked aubergines and asparagus.

Sea bass fillets baked in a creamy spinach sauce, delicious and ready in 15 minutes. This method keeps the fish succulent and flaky even if you use defrosted fillets.

Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Try Tom Kerridge's fantastic recipe for seaside stuffed mackerel.

Crunchy seed crackers made with a mix of 7 seeds; gluten free and keto-friendly if you skip millet grain. Great as a snack, broken over a salad for a topping or served on a cheese board.

Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!

Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.