Served with sweet potato fries, these sardines stuffed with kale, pine nuts and raisins are surprisingly simple to make. This is an extract from our new book, Feel Good Food.

Creamy avocado brings a mouth-filling richness to this velvety salad. Nigella seeds look like black sesame seeds and have a light peppery, nutty taste to enhance the natural flavour of the vegetables.

Give the familiar roast turkey an Italian twist.

In honour of Australia Day, here is a locally-inspired dish featuring grass-fed beef and the best of fresh produce.

For a healthier pasta option, try this recipe for wholemeal pasta spirals with rocket pesto, green beans and potatoes.

This is an extract from our new book, Feel Good Food.

Dress up healthy buckwheat pancakes with roasted rhubarb and grapes for a fresh take on a breakfast classic.

Fire up your taste-buds with these sumac spiced steaks.

The subtle smokiness of the grilled avocado along with peppery radishes and freshly picked herbs take this salad to a whole other level.

This crepe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes. They are a little more delicate than wheat based crepes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crepe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crepe, while millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes. This recipe is an extract from River Cottage Gluten Free (Bloomsbury, $45).

A tasty meal spiked with the flavours of Korea that can be made quickly and easily.

This home-smoked salmon is served with cucumber pickle and kimchi butter for modern Asian flavour.

Leftover Christmas turkey gets a tasty makeover in this vibrant and crunchy salad.

Katie Quinn Davies' wholesome walnut bread makes a superb accompaniment to winter soups.

This raw pad Thai is a crisp, nutrient rich take on the classic Thai noodle dish making it a perfect vegetarian alternative to the universally adored chicken version. You can access this recipe in delicious. Feel Good Food (ABC, $39.99) by Valli Little, available now in bookshops nationally.