Steamed artichokes with a roast garlic sauce to dip the leaves in.

This salad with spiced roast pumpkin, crunchy kale, lentils in a tangy vinaigrette, feta and salted pecans is about as seasonal as it gets.

A delicious and healthy soup inspired by South Indian rasam.

Grilled portobello mushrooms with a spicy and tangy, parsley and jalapeño pesto.

A simple and refreshing salad with crunchy raw kohlrabi, yoghurt, lemon, evoo and salt and pepper.

These potatoes with lots of fresh rosemary and oregano are crispy on the outside and meltingly soft on the inside.

A refreshing and super easy Italian take on beans on toast with zesty cannellini.

A salad with chicory, strawberries, balsamic vinaigrette, toasted sunflower seeds and buffalo mozzarella.

A refreshing appetiser with finely grated carrot, orange juice and orange blossom water.

A hearty and spicy Indian curry with adzuki beans and baby spinach

A colourful tart with yellow and green courgette, red onion, tomato, homemade basil oil, pecorino cheese and a crisp, wholewheat crust.

A fluffy potato mash with crunchy, raw turnip greens and half-melted cubes of Gouda cheese. The ultimate seasonal comfort food.

A quiche with summer purslane, asparagus, and peas in a creamy mustard and parmesan filling, encased in a crispy whole wheat crust.

A zesty rice salad with black beans, cherry tomatoes, fresh coriander, toasted hazelnuts and a delicious preserved lemon dressing.

A tangy cream cheese spread with paprika, capers, red onion and cumin seeds: perfect on a slice of dark bread or as a dip for crudité.

A dense and moreish spiced cake made with whole grain rye flour, walnuts and medjool dates. Teatime will never be the same again.

A delicious salad with organic buffalo mozzarella, fresh orange slices, mint and black olives.

Garlicky and lemony cannellini beans, wild spinach, breadcrumbs and black garlic: a great side dish or vegan main.

These almond biscuits are crunchy on the outside and deliciously chewy on the inside.

Make your own colorful vegetarian maki rolls and inarizushi with crunchy raw veggies, creamy avocado and omelette.

Celebrate the start of spring with this vibrant soba noodle salad with edamame, avocado, radish cress and a zesty lime and soy dressing.

These crispy lavash crackers, topped with seeds and spices, can be eaten plain or with your favourite selection of dips and cheeses.