This soup is a wonderful addition to a light summer lunch. Serve it chilled in shot glasses for a fun treat.
This chilled tomato soup is full of antioxidants and loses very little of the nutrients in the vegetables as they’re raw. Ideal as a starter on a warm summer day.
Rich and buttery avocados get a complementary lift from fresh lime juice and chillies in this easy-to-assemble salad. To keep the avocados from discolouring, make the salad right before you want to serve it.
Sweet-scented papaya and smooth buttery avocado are a wonderful combination in this simple, leafy chicken salad, which makes a fabulous dish for lunch or supper.
You can make this chicken as spicy as you like and the mango salsa complements the flavour beautifully.
This fresh, zesty seafood salad is wonderful served on a bed of mixed salad leaves, with buttered wholemeal bread on the side.
Salty, crumbly feta and smoky, smooth aubergine make the perfect flavour combination in this Greek-inspired salad.
These spicy little kebabs are delicious at lunchtime grilled, as directed or cooked over a barbecue. These go well with a mango salsa and maybe a Cajun rice salad made from a little cooked rice and lots of mixed peppers, chopped jalapeño, celery, red onion and fresh parsley. Alternatively serve with skewers of barbecued vegetables.
This is a delicious main course salad full of intense flavours and textures – a salad that is guaranteed to become a family favourite.
Nutty, peppery rocket is a wonderful base for sweet, tender, grilled tomatoes and tuna in this light, flavoursome salad.
These fritters are delicious with a green salad or, on cooler days, with grilled tomatoes. Add a slice of lean ham or smoked salmon or a poached egg for a more substantial meal. The fritters can be made in advance and re-crisped in a moderate oven when needed. They make good finger food for a lunch party – simply double or triple the recipe.
Vegans often feel left out at barbecues. These delicious kebabs provide a tasty solution that will make any vegan feel special. They are easy to prepare and can be made several hours in advance of the party, wrapped in aluminium foil and refrigerated until required.
These are perfect finger food to pass around a party; they are amazing served either warm or at room temperature.
This dish requires only a few minutes' preparation, before it fills your home with an incredible aroma. It’s perfect rainy-day food.
Avoid unwanted calories with this skinny quiche that uses sliced courgette instead of pastry. Serve straight from the plate, hot or cold, as the courgette crust doesn’t hold together as solidly as a regular crust.
As the wraps are constructed at the table, these delicious healthy wraps make a fun lunch.
High in protein, this is a perfect meal to avoid the evening bloat.
Pumpkins aren’t just for Hallowe'en! Try this vegan dish once and you’ll be hooked.
This upscale stirfry is sure to impress. Chilli garlic sauce is available in the Asian section of large supermarkets or in specialised food shops. If unavailable, use ketchup flavoured with garlic powder and Tabasco, to taste.
This curry comes from the southern part of India, an area that is abundantly rich in both coconuts and seafood.
If you love pastry but not its high-fat, high GI composition, then this is the perfect substitute.
Chermoula is a marinade used in North African cooking, frequently with fish, in this case with chicken. It is light and fragrant and helps the chicken keep moist.
Wow your friends with aubergines stuffed with onion, tomato and flaked crab, which make an unusual appetiser or light lunch.
A vibrant Mexican-inspired salsa is a perfect accompaniment to meaty swordfish steaks.
Clams and Spanish chorizo make an exceptionally good combination. The smoky meatiness of the sausage brings an interesting dimension to the seafood. This is lovely served in a big tapas dish, with a few chunks of crusty bread to mop up the delicious spicy juices at the end.
Highly nutritious and one of the only grains that constitute a whole protein, quinoa has been eaten for thousands of years. It was cultivated by the ancient Incas.
This meal works well as a lunch or supper and is both delicious and healthy.
This popular dish is enlivened with a bright citrus rub that adds an extra zing to the fish. For best results make the coleslaw at least 4 hours ahead for the flavours to mature.
Try this light, refreshing fruit salad for breakfast with Greek yoghurt and a glass of freshly squeezed fruit juice.
Quick and easy to make, these are an ideal dessert or a snack for adults and children alike. Vary the nuts, seeds and butters to create different flavours and textures.
This recipe is almost too easy to be true, and non-vegans will be truly astonished when they try this amazing mousse. It is very rich, so serve it in small bowls.
This dessert is healthy and delicious and wonderful for family gatherings and dinner parties as well as being beautifully light after a large meal. If you want to make it more traditional then you can replace the nut and seed base with 200g of digestive biscuits
Crema catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of the dessert. It is also called Crema de Sant Josep or St Joseph’s Cream, traditionally prepared on March 19, St Joseph’s Day, the Spanish equivalent of Father’s Day.
Serve this deliciously rich dessert in small teacups, glasses or espresso cups. If you like your mousse light and airy, you could, after adding the cream, fold in an egg white that has been beaten until lightly stiffened; remember the usual health advice for eating raw egg.
This summer soup is equally delicious served hot, at room temperature or chilled. The lemon oil adds an extra flavour dimension, but may be omitted to cut calories.
A simple bean salad makes a great addition to a barbecue or buffet, but is also a delicious accompaniment to serve with kebabs and other grilled meats.
Fresh, sweet green beans are one of the joys of summer. Try this simple green bean salad spiked with Asian flavours at your next alfresco meal.
Here is more proof that citrus and fish are the perfect marriage of flavours.
You should remove the corals from your scallops before preparing this dish, but don’t discard them: sautéed with butter and garlic, they make a delicious snack.
A tasty curry ladled over freshly cooked noodles, this is a superlative meal in a bowl.
This is a rich, smooth soup based on the classic French recipe. It is perfect served with warm French bread and a glass of chilled Chablis.
This hot, spicy coconut broth ladled over fine wheat noodles makes a delicious, sustaining meal. Try it as a spicy alternative to traditional chicken noodle soup.
Tandoori chicken is one of the most popular dishes in Indian cuisine. The flavours of the traditional dish are fairly easy to recreate and the chicken legs cook extremely well in a regular convection oven or over a barbecue.
This light, creamy soup gives a wonderful taste of south India and is perfect for when you’re craving something comforting.
Deeply red and full of antioxidants and cancer-protecting lycopene, this soup feels like it’s doing you good with each mouthful.
Tapenade is a delicious black olive paste that hails from southern France. All this zingy fish dish needs as an accompaniment is a dish of new potatoes and a bowl of lightly dressed salad leaves. The recipe works well with any firm, mild-flavoured white fish.
What a delicious chicken dish — and so simple! If making for company, you could prepare to the point where the chicken is cooked in the sauce and set aside. Reheat while cooking pasta, rice or polenta, then add the soured cream and finish. Fusilli pasta is used in the recipe below.
Swordfish is one of the few fish that you can still get cut into steaks. It’s a meaty, oily fish from the colder, deeper waters of the Atlantic and Mediterranean. Rosemary and garlic really accentuate its flavour and firmer texture.
Wrapping fish and its flavourings in banana leaves, then steaming, produces a tender, aromatic result. Fish fillets steam the quickest, but you can also do this with small, whole, cleaned fish – just allow 15 or 20 minutes more. You can buy frozen banana leaves in packages at Hispanic markets or in some supermarkets. Just thaw, cut to size and wrap the fish. If you can’t find banana leaves, you can use aluminium foil.
For the best flavour, barbecue and eat oily fish like mackerel, herring, anchovies and sardines as soon after they’re caught as possible. A driftwood fire on the beach and a tangy finishing sauce of Dijon mustard, butter and lemon make the most of these delicious fish.
Not quite as ‘superfood’ as my superfood salad but pretty crammed with delicious goodness all the same. Matcha green tea powder is a concentrated form of green tea and is high in antioxidants. It blends really well with the pesto.
If you are looking for a different way to prepare chicken, look no further. The peanut sauce is spicy without being too hot and the chicken can be cooked on the barbecue instead of under the grill, if desired.
There are numerous ways of preparing tofu in Asia, but this is a particularly delicious one. Serve it on its own or with stir-fried noodles or rice, or as part of a vegetarian meal.
A wonderful winter casserole, this vegan dish makes good use of cold-weather vegetables, with a delicious crumbled tofu topping.
Filipino cooking incorporates oxtail in numerous ways. The finely ground peanuts enrich the sauce and give this dish its own character. You can grind your own nuts, or purchase powdered peanuts in an Asian market. Banana hearts are found in tins in Asian shops.
With their hint of garlic, these savoury muffins will fill your kitchen with a wonderful aroma.
Egg-free, dairy-free (use almond milk) and virtually sugar-free chocolate mousse tastes delicious. The avocado gives the mousse a lovely silky texture and adds good fats, potassium, B vitamins and folic acid. The layers of strawberries and nuts add texture and additional nutrients.
This smooth dessert takes five minutes to prepare and is a wonderful alternative to creamy calorie-laden puddings.
The combination of silky chocolate ice cream and crunchy toasted hazelnuts is wonderful. This recipe is suitable for making by hand or using ice cream maker.
Such a healthy combination of ingredients and so low in calories. Mix and match the filling according to what you enjoy most. All you need is an interesting salad on the side.
Nothing is nicer than a succulent piece of flavoursome grilled chicken. The instructions here work for a grill or an outside barbecue, depending on the weather! You can put the chicken together with the marinade in a resealable plastic bag for up to 24 hours in the fridge or make up a batch and freeze them in the bags.
Tuna steaks can become tough if not cooked carefully. Tenderise them in acidic fruit juices first, then cook them briefly to retain their melting texture.
This wonderfully fragrant Middle Eastern–inspired loaf owes its origins to the spicy minced lamb dishes of the region, but is given a lighter twist by using minced turkey. Using left-over turkey, minced or finely chopped, it makes a wonderful post-Christmas meal.
A sambal is a chilli-based sauce or dish. Serve this curry with a side of plain basmati rice and some cool sliced cucumbers.
This is a great recipe for using leftover roast turkey, but it works equally well with supermarket-bought sliced turkey.
Grilled chicken makes a perfect supper and is loved by almost everyone. The directions here work for an outside barbeque as well as under a grill; either way, with a bit of basting with an aromatic oil or butter, it’ll be delicious. This dish can be prepared partly in advance; the chicken and marinade can be kept in a resealable plastic bag in the fridge for up to 24 hours.