This olive and feta dip is creamy, salty, lemony and full of flavour, made with feta, herbs, garlic and punchy Gordal olives. A quick blender dip that works perfectly with crackers, pitta, vegetables or crusty bread.

A simple tomato, spinach and feta quiche that’s easy enough for a midweek meal but lovely enough to serve to guests, with dairy-free and gluten-free swap ideas included.

Fibre-rich sweet potatoes stuffed with spiced chickpeas, spinach, and a creamy tahini-yoghurt dressing.

A vibrant, spring-inspired risotto with asparagus, basil, saffron, and lemon—creamy, fragrant, and full of fresh flavour.