This pie is perfect for entertaining because you can get it all ready well in advance and just leave in the fridge until it’s time to serve.

I used minced (ground) meat because it’s inexpensive and then I don’t have to worry about it getting tough during the cooking process.

I’m so glad I invested in a spiralizer to make noodles out of veggies. My favorite is this green ‘spaghetti’ with meatballs.

This is my favourite way to serve kale. I love how the strong flavours of the rosemary especially compliment the intensity of the kale!

I love how the tahini and lemon juice make an instant tasty sauce for the fish. And how the pepitas provide crunch!

When I first made this I was completely obsessed. I adore how the lime and tahini come together to make a super flavoursome dressing.

This has been my go-to salad dressing for years. The addition of soy sauce gives saltiness but also a really lovely and unexpected depth.

Serve this cauli ‘couscous’ as a side anywhere you’d normally serve couscous or rice!

This quick curry is made in 10 minutes with only 5 ingredients and is delicious!

Chinese Chinkiang Beef – a simple dish using my favorite ingredient at the moment Chinkiang vinegar! Great served with cauli rice.

A lovely crisp outer and fluffy middle similar to a classic roast spud with a little difference.

This salad is great with flathead fillets but it works with any fish or even chicken for that matter.

Yogic Green Salad – try a 24 hour ‘green foods’ detox with this lovely salad.

Easy fish curry- a six ingredient curry served over cauliflower “rice”.

Easy Chinese Chicken – the minimalist sauce for this chicken includes bit of garlic, 5-Spice powder and soy sauce.