A basic, healthy banana bread with coconut. Dense and moist, with minimal butter and sugar and a slightly tropical-sweet coconut bent.

Sardine, lemon and dill toasted sandwiches (think fish fingers for grown ups), served with a crunchy salad of fennel, cabbage and radish.

A heavy sourdough Easter fruit bun based on a blend of recipes and techniques from the bible of sourdough baking.

A warm caponata-style salad of eggplant, zucchini, tomato, red onion, olives and fresh herbs with chilli beans.

A punchy little pumpkin curry with adzuki beans, coconut, lime and ginger. Serve with rice, lime wedges and coriander or Thai basil.

Strawberries + thyme, muddled and simmered into a thick jam. Slightly savory meets minimalist sweet. Serve warm on buttery sourdough.

Healthy little weekend fry-up. Eggs poached in a nest of tomato-ey homemade baked beans. Pan to plate in under 20 minutes.