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Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.

Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.

Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

Full of healthy fats and potassium, smashed avocado on toast, is a nutritious and quick breakfast option. Pair it with Vegemite for a Vitamin B boost, or serve it with goat cheese, hummus, bacon, poached eggs or freshly chopped coriander! The possibilities are endless.

Tahini adds a lovely light nuttiness to banana bread. This Mediterranean wonder is full of antioxidants, B vitamins, magnesium, iron and calcium, so makes a nutrient-dense addition to an old tea-time favourite.

Perfect for a mid-week lunch or homemade brunch, these broccoli ‘Buddha’ bowls pack a nutrient punch. Roasting the broccoli adds a lovely char, while the dried cherries lift the nutty notes from the almonds and tahini dressing.

These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.

This rustic dish will take you back to yiayia’s kitchen table. Serve this comforting lamb neck stew with plain white rice or crusty bread.

This is a very forgiving recipe that encourages you to use your intuition and senses as you go – in true Italian style. Cooking squid low and slow will leave you with melt in the mouth perfection. Serve with some crusty bread – or store overnight to allow the flavour to really develop!

Crimson butternut squash is matched with salty fetta and crunchy roasted walnuts in this delicious tart. A favourite for bake sales, serve it warm with a leafy salad of chicory and radicchio and its sure to disappear.

In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.