Fresh, light and quick to make... cook the quinoa and while that's happening shred the flatleaf parsley and the mint. Blanch the broccoli florets lightly then refresh in cold water and dry spread out on a flat plate... pile them all together. Done. The quinoa tabouleh with broccoli and tomato is vegan DF and GF

You just never know what the weather will throw at you, so here's a comforting and warming curry just in case...the flavour profile is complex and layered and the vegetables are pretty much whatever you happen to have on hand - carrots, maybe some pumpkin, broccoli, spinach, beans... there are toasted cashews and coconut milk for creaminess as well... The Veg curry with Cashews is Vegan, DF and GF.

Quinoa again! This time with eggplant and new seasons carrots roasted together (with a splash of honey), toasted hazelnuts and some lemon. Yum. The  Eggplant and Quinoa salad is Vegan, DF and GF

This is the last week for asparagus so here's one last hurrah: An asparagus and potato frittata, with highlights of mint. Frittata is one of those things you can eat hot, warm or even cold so it's great for picnics or lunches... this frittata is vegetarian, and is DF and GF

These chicken and sesame bites are also great for picnics and lunches! They're super quick to make, crispy and delicious in their sesame seed coats... These are also DF and GF

Make your own teriyaki sauce? Of course you can... really. Make a batch and keep it in the fridge for later delicious applications... The fish bake has rehydrated mushrooms, spring onions, a bit of chilli and a sprinkle of nigella seeds. Serve it with some light and fluffy rice, or new potatoes! Whatever takes your fancy really. The Teriyaki fish bake is DF and GF.