A tray of roasted chicken thighs makes amazing crispy chicken skin. This is an easy way to make batches of roasted chicken for everyone to share with a salad or veggie dish.
You can’t rush risotto but it’s worth the wait. I make this recipe at the weekends when I can take my time and make the best of the early produce from the garden. It’s as tasty as it is beautiful.
This is my go-to family salad because it’s plentiful and delicious. You can choose your own ingredients as long as everything is sliced and can be layered for this flat salad.
It’s easy to make big batches of meatballs by baking them in the oven. It’s far less messy than cooking them on the stove top.
I have had the most wonderful breakthrough in my search for a plant-based burger. You probably already own the one piece of kit necessary to cook a juicy, plant-based burger… a muffin tray.
Smoked Salmon has such a fantastic flavour you don’t need much more to make this pasta dish sing. It’s somehow light and comforting at the same time.
Pickled Carrot Salad is one of my absolute favourites because it goes with so many other dishes and tastes incredible. It’s one of those dishes that just makes you feel good.
Beans on toast gets the royal treatment with my ultimate recipe for jazzing up your tinned beans to make something singing with the flavours of the American BBQ scene.
One of my depression-fighting favourites is salmon and tinned salmon still has the nutrients that protect and improve brain function. Tinned Salmon Fishcakes are a great way to use up leftover mash.
Tinned potatoes become something earthy and filling in this dish. Potatoes, Mushrooms and Kale is quick to put together and really easy to eat. I love it with a runny fried egg.