Roasted cauli-broc bowl with tahini hummus

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It’s vegan, healthy and gluten-free

Italian veggie cottage pie

An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper

BLT pasta salad

Contains pork – recipe is for non-Muslims only

An easy pasta salad that makes a tasty addition to any lunchbox. Ideal for kids aged 9 – 12, it also makes up 2 of their 5-a-day

Spinach & watercress soup

Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes

Tuna, avocado & quinoa salad

A high protein meal with healthy fats from the avocado. This is the perfect salad to revive you after a morning workout and keep you going 'til lunch

Green rainbow smoothie bowl

Start as you mean to go on with this super-healthy breakfast bowl of berries and avocado

Watermelon & spinach super salad

Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day

Crispy sweet potatoes with chickpeas & tahini yogurt

Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative

Chickpea curry

This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment

Salmon & spinach pasta

A fresh, healthy pasta dish that's ready in a flash. A handful of punchy ingredients make for a colourful supper that's high in folate, fibre, iron and omega-3

Veal chops with spinach & green pepper salsa

Marinate rose veal chops in a zesty mix of lemon, garlic and rosemary then serve with the salsa for a simple yet flavourful supper

Ham, mushroom & spinach frittata

Contains pork – recipe is for non-Muslims only

Try a filling frittata that's low in calories and guaranteed to keep you going until lunch. Save half in the fridge overnight if you're cooking for one