Waste-free

This is a simple Greek vegetable stew. It’s vegan and super healthy. Serve with hummus and crusty bread to mop up the sauce.

This week I share my mum’s recipe for roast chicken. Made with a handful of quality ingredients it’s quick to prepare and creates a feeling of warmth and comfort as the gentle aroma of rosemary, lemon and chicken fill the house.

Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!

The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.

Vegan kimchi fritters are easy to pull together on a weeknight, using cupboard ingredients. They make a satisfying meal with your favourite hot sauce and sliced avocado.

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

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.

Homemade croutons are a fantastic topping for soups or salads. They beat anything store-bought, and you can get creative with the flavour.