Sweet British strawberries meet warm halloumi in this fresh summer salad with spinach, mint and toasted pine nuts. Quick, colourful and perfect for sunny days

A wholesome banana bread made with wholemeal flour, kefir, maple syrup and walnuts. Naturally sweetened and perfect with a cup of tea.

Warm chicken, crispy bacon, avocado and plenty of fresh vegetables tossed with a creamy kefir ranch dressing. A satisfying high-protein salad packed with flavour.

Smoked mackerel, prawns, quinoa and colourful vegetables combine to create a high-protein, fibre-rich salad packed with omega-3s and flavour. Perfect for lunchboxes, meal prep or a quick, nutritious lunch.

A childhood favourite from my German heritage, watercress soup (Wasserkressesuppe) was something my mum used to make for us four perpetually hungry children. She would bring a huge tureen of soup to the table alongside fresh French bread and butter, and we' would devour the lot. Despite being made from very simple ingredients, it's surprisingly filling and incredibly nutritious. Watercress is often described as a superfood and is packed with vitamins A, C and K, along with an

A simple high-fibre Irish soda bread made with kefir and seeds, with an optional sourdough discard variation for extra flavour.

This easy Asian slaw is one of my favourite Thai-inspired side dishes. It's fresh, colourful, crunchy and takes just minutes to put together. The combination of red cabbage, carrot and onion creates a salad that's packed with texture, while the simple dressing of sesame oil, soy, lime and rice vinegar adds plenty of flavour without overwhelming the vegetables. I often serve this alongside grilled chicken, salmon, burgers, prawns or Asian-inspired dishes, but it's equally good

Tender steak, Jersey Royal potatoes, asparagus, broccoli and spinach tossed in a simple homemade vinaigrette. A fresh, seasonal salad that celebrates the best of early summer produce.

Fresh, crunchy, spicy and sharp, this Thai papaya salad is one of those dishes that instantly wakes everything up. I first fell in love with it alongside Pad Krapow in Thailand, where every street vendor seemed to have their own version. Traditionally, Som Tum Thai is made with palm sugar, but I use maple syrup instead. It gives the same gentle sweetness and balance without needing specialist ingredients, making it much easier for everyday cooking at home. The key ingredient

I absolutely love pickles. They bring a little je ne sais quoi to everyday meals - fresh, tangy, crunchy, and just enough sharpness to lift anything from salmon to salads to sandwiches. These quick fridge pickles are simple, flexible and endlessly adaptable. Once you know the base, you can pickle almost any crunchy veg you have in the fridge. The Base Pickling Brine This makes enough for 2–3 small jars: 1 tsp sugar ½ tsp sea salt 250 ml distilled malt vinegar 250ml boiling wa

A moist carrot and courgette cake packed with walnuts, fibre and natural sweetness. A wholesome bake that's perfect with a cup of tea.

A hearty lentil and spinach soup that's rich in fibre, plant protein and flavour. Simple, satisfying and perfect for batch cooking.

A crunchy homemade granola packed with seeds, fibre and healthy fats. Perfect served with yogurt, kefir or fresh fruit for a nourishing breakfast.

A nutrient-packed green smoothie made with fruit, leafy greens and gut-friendly ingredients. Perfect for breakfast, recovery or a healthy snack.