Plant-based cooking: wholesome, nutritious and kind to the wallet
Falafel made easy and a flavour-packed salt-baked celeriac that’s worth the effort
Salt-baked celeriac with horseradish crème fraîche and parsley and shallot salad
Salt-baking may seem arduous but it repays all that effort handsomely with flavour
Falafel with harissa jam and freekeh salad
Freekeh is a lesser-used grain, but works beautifully here with the Middle Eastern look and feel
Crostini and focaccia: you could happily survive on this bread alone
A great way to transform old bread into a perfect base to soak up delicious summery ingredients
Here’s to a week of delicious seafood satisfaction
A classic bowl of mussels and a cod dish with a taste of Italy bring some food inspiration from the sea
Moules marinière with skinny chips
A classic bowl of mussels, served as traditional as it gets with white wine, cream and some skinny chips
Roasted cod with orzo and ‘nduja
Orzo pasta works wonderfully with the flaky fish and some fresh squeezed lemon juice
Bring salad in from the sides and make it star of the show
Simple salads using handy ingredients that can be prepped in advance for a crowd
New potato salad with smoked mackerel and anchovies
Smoked mackerel and anchovies are beautiful preserved foods whose role in this lineup is to add seasoning
Spiced chickpea salad with orange, thyme and feta
Not something you may have seen before, but very much worth a try
Mark Moriarty: Work-from-home lunches filled with flavour for the price of a coffee
Spice up lunch times with easy miso baked salmon and whole roasted cauliflower with a Mexican twist
Miso baked salmon with brown rice and Korean salad
The X factor comes from the sesame seeds, peanuts and coriander at the end