A low-sugar roasted apricot sorbet with coconut, Ceylon cinnamon and lime. Naturally sweetened, and around 205 calories a serving.

A refreshing mackerel salad with crisp vegetables and a cool yoghurt dressing — high in protein, rich in omega-3, and made for hot summer days.

An easy spinach and feta pie without pastry — wild garlic, leeks and mixed greens in a light batter. All the comfort of spanakopita, none of the filo.

Easy vegan chocolate truffles with Medjool dates, cacao and roasted hazelnuts — rich, fudgy and naturally sweetened, at around 95 calories apiece.

Homemade double chocolate granola inspired by Oreo cookies — nutty, crunchy and considerably better for breakfast than the biscuit tin.

Soft vegan vanilla cookies with dark chocolate — gluten-free, dairy-free and about 70% less sugar than the classic, with none of the compromise.

Silky fava bean purée under a rich mushroom and tomato ragù — a nourishing vegetarian main with one quietly brilliant umami secret.

A five-minute caramel sauce made with lucuma powder — naturally sweet, dairy- and gluten-free, and perfect over yoghurt, fruit or pancakes.

A low-carb granola of crunchy nut and seed clusters with a caramel-like lucuma binder, lifted by Scandinavian spices and orange zest.

A quick chocolate kefir sauce, thick and velvety with live probiotics — ready in ten minutes to elevate fruit, pancakes or ice cream.

A high-protein chicken salad with beetroot chips, soft-boiled egg, crisp apple and an aromatic panch phoran yoghurt dressing.

A vegetarian pastitsio with silken tofu béchamel and a rich, umami-packed vegetable sauce — creamy, comforting, high in protein and pulses-free.

A flourless apple cake with coconut and lemon — a wholesome, naturally sweetened twist on the Spanish Tarta de Santiago. Gluten- and dairy-free.

Fresh homemade ricotta in under twenty minutes with just milk and acid — delicate, creamy and perfect on salads or rye toast.

Seared duck breast salad with crisp skin, peppery greens, orange and a silky yuzu-tahini dressing — an elegant gluten-free main.

A low-sugar, high-protein baked yoghurt cheesecake inspired by Basque cheesecake, made with Greek yoghurt, cashews, pistachio butter and Madagascan vanilla.

Kimchi sourdough focaccia with a soft, airy crumb, crisp olive-oil edges and tangy kimchi that caramelises as it bakes. A fermentation lover's dream.

A high-protein breakfast of creamy kefir scrambled eggs with a crisp edamame salad and lemongrass-ginger dressing — ready in 20 minutes.

A creamy vegan butter bean recipe with slow-cooked leeks, roasted cabbage and smoky paprika oil — filling, high in fibre and ready in an hour.

A honey-spiced granola inspired by melomakarona, the Greek Christmas biscuit — slow-baked, dairy-free and gently sweet with festive warmth.

A smooth vegan baking butter made from cashews, olive oil and cacao butter — creams like softened dairy butter, and takes ten minutes to make.

A high-protein puttanesca pasta with whole anchovies and polenta-crusted aubergine — the briny classic with a fibre-rich twist.

A vegan parmesan alternative made from nuts and seeds — rich, savoury and ready to sprinkle over pasta, soups and salads.

A raw cacao ganache-style cream with Madagascan vanilla, maple syrup and a whisper of tamari — an elegant dairy-free chocolate dessert.

Dairy-free cocoa butter biscuits with a dark chocolate coating — crisp outside, melt-in-the-mouth within, and entirely gluten-free.

Gluten-free flaxseed crackers with sundried tomatoes, capers and lemon zest — savoury, omega-3 rich and dangerously good with a spread.

Gluten-free buckwheat pancakes with a sugar-free pear jam — fluffy, fibre-rich and quietly virtuous for a weekend breakfast.

Homemade spinach ravioli with a celeriac and beetroot filling — hearty, vibrant and worth every minute of a slow pasta day.

A gluten-free orange and almond loaf, naturally sweetened with dates and marbled with chocolate-tahini — moist, fragrant and dairy-free.