Smoky squash and lemon soup This delicious soup, which uses preserved lemons, was inspired by a dish I had in Morocco a few years ago. For 4 as a main course, 6-8 as a starter About 1.3 kg butternut squash 3
Detox summer fruit salad Pile the very healthiest fruits – strawberries, blueberries, blackcurrants, raspberries, kiwi, apple, mango and pomegranate seeds – into a big bowl to marinate in a little honey fl
Roasted red peppers with macadamia and apple stuffing This is an ideal recipe if you happen to have vegetarians for Christmas lunch. I always cook the stuffing separately, rather than in the turkey. It gives a much more even, and therefore safer
Wilted kale, avocado and pomegranate salad I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For
Carrot and sprouted alfalfa/broccoli salad We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food
Protein berry smoothie Here berries are mixed with beans. This may sound off-putting, but the beans, along with the yoghurt and linseeds, add valuable protein and substance, as well as all-important omega-3s, making
Roast broccoli and citrus salad with anchovy mayonnaise Roast broccoli and citrus salad with anchovy mayonnaise For 8 as a starter 1 lemon 1 blood orange 500g sweet potatoes, peeled and cut into small wedges 3 tablespoons cold-pr
Snooker ball nectarines Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflou
Pumpkin cornbread Serve this delicious savoury bread with soup or strong cheeses, such as Stilton, mature Cheddar or a hard goats’ or ewes’ cheese. The bread is lovely toasted and freezes well.
Anita’s Victoria sponge A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a light
Claret cup Rather like a posh sangria, this is more subtle and less sweet because it uses good-quality red wine and sparkling water instead of plonk and lemonade. It’s ideal for when the weather is
My favourite granola/muesli This is a good healthy way to start the year and start the day. Hard to beat, with a delicious taste and texture and very sustaining. Serve with natural yoghurt, topped with fresh fruit. Kept
Dairy-free spiced plum cranachan Start preparing this the day before, so the filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass tumble
Greek Garden Pie This is a pie to make the most of gluts and excess veg — delicious warm and almost as good cold. The Greeks make it at the weekend and then eat it cold for breakfast or lunch for the res
Spiced Plum and Chestnut Roulade One of our favourite puddings for special parties and events — easy for when you’re feeding lots of people. Through the autumn and winter, and over Christmas, this is great stuffed
All-day gazpacho This gazpacho has no onion or garlic because when it’s hot, or I’m on holiday where there are plentiful delicious tomatoes and peppers, I make this a huge amount – and often
