I wondered what baba ghanoush built around fennel instead of eggplant would be like. Turns out: magic.

A luscious and cooling side dish to bring fresh, springtime flavours to any time of year.

Try this simple, speedy, super tasty way to add leafy greens to any meal, using any Asian green you like.

An all-green salad packed with flavors and textures designed to complement crispy-skinned grilled fish.

A velvety smooth (and dairy-free) corn chowder with crunch from teeny tiny roasted cauliflower florets.

An easy, storecupboard way to run up a spicy dip with roasted red peppers from a jar and walnuts.

This is a star-turn for summer leeks, revealing their mellow flavour and melting texture to the fullest.

A lightened up version of the classic leek and potato soup, made interesting with the addition of crab.

Let’s be honest: making mashed potatoes worth eating isn't an exercise in subtlety. Butter makes it better.

My way with this risotto doesn’t just flirt with the shroom's unique flavour – it pushes it to its limits.

Create an unexpected combination of flavours that work perfectly together after a quick visit to the oven.

Sweet and spicy oven-roasted wedges that you sprinkle and toss into the oven. Great as a snack or a side.

Fast-cooking buckwheat is the delicious building block of this healthy salad packed with bold flavours.

A light, lovely weekend lunch idea that's quick and easy enough to make it into the weeknight rotation.

Deeply dark greens with red cabbage crunch, red onion, sweet potato croutons and a lemony tahini dressing.

You can make these while you sleep and use them when the very idea of cooking dinner is beyond you.

A boldly dramatic side dish, this easy way with eggplant is substantial enough to stand on its own.

Gently spiced fritters that come together in just a few minutes, versatile enough for any time of day.