Grilled Harissa Aubergine

Grilled aubergine in a marinade of harissa, on a bed of creamy Greek yogurt, with a tangy and sweet herb dressing with pistachios and dates.

The perfect way to make the most of those late summer veg and still warm days, when you're not quite ready to welcome Autumn just yet. You can cook this inside on a griddle pan, or on the BBQ, until the aubergine is perfectly melty on the inside and a little charred on the outside. 

Black Forest Smoothie

I have memories of visiting the black forest when I was about 11 or 12, it was a snowy paradise and we stopped off in a little village for a winter hike through the forest and a bite to eat and of course we just had to try a piece of black forest gateau. Little did we know just how boozy this cake really was and my 12-year-old self really didn't appreciate it, so my parents and older brother finished it off. 

But that's not to say I didn't love the rich chocolate and cherry combo that are the hero ingredients of this cake. This version in smoothie form is safe for breakfast (and for kids) as I've omitted the booze, for a rich chocolatey smoothie, with sweet, slightly tart cherry flavour, served ice cold for that frozen-milkshake texture.

Charred Corn & White Bean Dip

A delicious summer dip with charred corn, cannellini beans, jalapenos, cumin and lime - serve up with some corn chips for the perfect addition to a picnic or BBQ, or even as a delicious snack.

Simply char your corn in a pan or on a BBQ and blend up in a food processor with some white beans and your seasonings, garnish with some of the charred corn pieces, vegan feta, sliced jalapenos and a little tajin - a lime chili salt that makes the perfect garnish to this dip, but other great ways to serve it are on watermelon, mango or as the chili salt rim for a margarita.

Green Goddess Pasta

A delicious summer cold pasta dish with a creamy avocado yogurt dressing, flavoured with fresh herbs, cumin, and lemon, topped with crunchy dukkah and fresh tomatoes.

I first made this dish when I didn't know what to make for dinner but it was really hot out, I blended up a bunch of ingredients in my fridge and made the most delicious cold pasta dish that I just had to share with you all. It's super versatile so as long as you have a base of avocado and yogurt, you can add whichever herbs or greens you may have on hand, for a little twist on this version. I even added a fresh jalapeno for a spicy kick.

Pesto Focaccia Sandwich

An incredibly easy and delicious focaccia sandwich, utilising pre-prepared ingredients for a speedy summer sandwich recipe. Of course, you can make the pesto from scratch and grill your own veggies, but this recipe is designed to be minimum effort, maximum reward.

Toast the inside of your focaccia and then layer up with mayo, pesto, roasted Mediterranean veggies, vegan ham, rocket and a sweet, tangy drizzle of balsamic glaze and it's as simple as that!