This sprouted mung bean soup is really easy to make. I have some awesome organic Minton’s mung beans from Ocado and they sprout really quickly. Sprouting means the soup cooks faster as you don’t need to really cook the beans much and it’s fun to see them changing overnight!

This homemade BBQ sauce is a real treat and slightly healthier than some on the market as it is organic and also it has no preservatives in it. You can use it as a dipping sauce for potato wedges or something else, or pop it on cooked tofu or meat.

These vegan organic veggie katsu cutlets are awesome. Inspired by something similar that I had in New York, and also the classic ‘vegetable cutlet’ that I had on a train in India from Delhi to Agra, this recipe takes a while to prepare, but once done. they freeze easily or will keep in the fridge for a couple of days, so you could batch make if you like. They crisp back up easily in the air fryer or oven.

This epic retro melting moments recipe is inspired by my Mum’s Bero Baking booklet which I still fondly have at home. I made these organic and added my own ingredients. They last a good few days in the fridge and retain their crispy melting yumminess.

These fabulous falafel make a delicious Friday night treat. Pop them in a wholemeal pitta with some salad, yogurt spiked with grated garlic, jalapenos and tahini mixed with a little hot water and you have total genius. The best ones I have ever tasted were in Amman, Jordan in 2025. Rather than the ball shape we get here most often, theirs was like little patties so I decided to emulate the shape; they fit much better in a pitta that way anyway! These can easily be made vegan, just use vegan yogurt.

This biryani is ideal to prepare the day/night before, then leave to cool, store covered in a fridge and then you can just pop it on low all day until you are ready to eat it. You can make it vegetarian easily, just leave out the chicken. If you want it the same day, or haven’t got a lot of time to wait, you can slow cook it for a couple of hours and it will still be lovely.

The beauty of this soup is that you can simply roast any veggies you might have left over in the fridge. I generally make my soup on a Sunday and enjoy for lunch on a Monday in-between my busy work day. You can use any beans, if you have them (just make sure they are cooked first unless you are using lentils), and I have lots of dried organic mung beans in my cupboard as I use them for sprouting. I thought I’d add them to this soup to see what the result was, it was yummy.

These fish cakes are an absolute winner and so easy to make. If you are vegan or vegetarian, you could omit the actual fish and they still taste amazing, or try a fish substitute such as a fishless finger, just defrost them and discard the outer breadcrumbs, then break into pieces.

These yummy organic treats are a cross :) between hot cross buns and toasted teacakes. They are also much healthier than most of the ones you can buy in the shops. So easy to make, and even more so if you have a Ninja air fryer with a ‘prove’ setting, which is science genius! They also freeze extremely well and you can pop them in the toaster straight from the freezer.

I invented this recipe as I wanted to create a veggie sausage that would go well with gravy and sunday roast type vegetables. It was a bit of an experiment to be honest, but worked really well!

This recipe is really easy to make. No frying veg off first, just simply pop the veg in your oven or air fryer and then into a pan with the liquid and bring to the boil then simmer for about 5 mins.

You can vary the ingredients, however the tomato and garlic is the real key here.

This recipe is worth the effort to prepare. It’s wholesome, filling and healthy, and if you are vegetarian you can omit the chicken and replace with Paneer, or if you are vegan/vegetarian, tofu or tempeh work well, as does simple baked peppers to go with the mushroom.