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Mozzarella with capsicum on crostini

Mozzarella with capsicum on crostini

Here is a colourful, Mediterranean–style dish that is very easy to make. The vegetables can be prepared in advance, and left to soak up the flavours in the dressing, then mixed with the mozzarella and piled onto freshly toasted, garlicky ciabatta bread. A perfect summer lunch.

Chickpea and vegetable eggah

Chickpea and vegetable eggah

Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic.

Pannacotta

Pannacotta

The traditional recipe for this ‘cooked cream’, from the Piedmont region of Italy, is made with rich thick cream. This lighter version, served with a pretty rhubarb and strawberry compote, is delightfully smooth and creamy yet much lower in fat. Prepare it the day before serving, if possible.

Creamy curried eggs

Creamy curried eggs

A coconut curry sauce goes beautifully with eggs, and an aromatic vegetable pilaf is perfect alongside. Finish with some vitamin C–rich fruit, such as sliced mangoes, to ensure maximum absorption of iron from the eggs.

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Fetta and couscous salad

Fetta and couscous salad

Apart from being an excellent source of starchy carbohydrate, couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous together with toasted almonds, fresh mint and creamy fetta.

Fish in egg and lemon sauce

Fish in egg and lemon sauce

Steaming fish atop vegetables and then using the cooking liquid to make a sauce is a good way to retain water–soluble vitamins. Here a piece of fish is cooked with baby carrots and zucchini, and the stock is then used to make the classic Greek egg and lemon sauce called avgolemono.

Fruity Bircher muesli

Fruity Bircher muesli

The original recipe for this nutritious breakfast cereal was developed over a century ago, by Dr Bircher–Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat.

Garlicky fresh cheese

Garlicky fresh cheese

This tangy, soft–textured yogurt cheese, flavoured with herbs and garlic, makes a healthy starter or snack, and is a great addition to a picnic basket, too. The garlic is blanched for a sweeter flavour. Serve with fresh vegetables for dipping, plus wholemeal bread, to be spread with the cheese.

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Ginger-glazed pears with ricotta and rum raisins

Ginger-glazed pears with ricotta and rum raisins

This simple dessert tastes just as delicious as it looks. After brushing with a honey, lemon and ginger syrup, the hollowed–out pears are filled with rum–soaked raisins and ricotta. This is the perfect way to turn the classic combination of fresh fruit and cheese into something a bit special.

Golden penne with goat's cheese

Golden penne with goat's cheese

Mild and creamy goat's cheese is melted in saffron–infused white wine and mixed with fennel, olives and capers to make a golden–coloured sauce for pasta shapes. This easy dish comes with a simple mixed leaf salad.

Herbed French toast

Herbed French toast

Give breakfast or brunch a new twist with this savoury version of French toast, also called pain perdu or eggy bread. Triangles of bread are dipped into a fresh herb and egg mixture, then pan–fried until crisp and golden.

Teriyaki beef with mushrooms

Teriyaki beef with mushrooms

This dish is your classic steak in a bowl but with an Asian teriyaki dish– yum!

Blackberry ripple ice cream

Blackberry ripple ice cream

Blackberries rarely make an appearance in commercial ice creams, so all the more reason to use them for a homemade frozen dessert. This creamy custard–based ice cream is lightened with Greek–style yogurt and a fresh blackberry purée is stirred through for a pretty purple ripple effect.

Teriyaki chicken skewers

Teriyaki chicken skewers

A succulent Asian dish that's perfect as a starter or side dish!

Blueberry popovers

Blueberry popovers

Popovers are a much–loved American classic, and the sweet version here is perfect for breakfast or brunch. The batter is baked, with fresh blueberries added, in deep muffin tins, and the popovers are served with sweet, fresh berries to add extra vitamin C.

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