This vibrant lamb and quinoa salad packs a punch of flavour.

The winning combination of salmon, spinach, avocado and asparagus is a recipe for better health.

"Cooking John Dory on the bone changes it completely - it becomes so juicy and flavoursome." Peter Gilmore

Thinly slicing spinach leaves instead of leaving them whole gives them a welcomed new texture.

Jamie Oliver's hearty salad is the perfect combination of warm, roasted veg with haloumi and lentils – the crowning side to any family feast, or a meal on its own.

This is an Indian-inspired dish combining classic aloo gobi (a dry dish with potato and cauliflower) and saag aloo (a leaf-based dish often made from spinach). It’s simple to make and tastes great served with a side of yoghurt, pickles and Indian-style bread.

Don't just use LSA (linseeds, sunflower seeds and almonds) on your muesli - here it gives chicken a crunchy oven-baked crust while adding protein and healthy omega-3 fats.

This simple but sensational side will complete any special spread.

Add punch to weeknight dinners with this baked dill and mustard salmon recipe served with crunchy slaw.

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.

"We know scallops intimidate a lot of cooks, but they’re actually one of the easiest and quickest types of seafood to prepare. The most important things to remember are to get the frypan nice and hot, to make sure the scallops are dry so they sear rather than steam, and to not touch them until they’ve developed a nice crust on one side and are almost cooked through. Here we pair them with a warm spring salad and a quick brown butter pan sauce—make this for someone you’re trying to impress, or quarter the recipe and treat yourself to a restaurant-quality weeknight feast. You deserve it—you made perfectly cooked scallops!," says Gwyneth Paltrow.

Create art on a plate with this colourful summer risoni, loaded with flakes of hot-smoked salmon and fresh asparagus.

Asparagus cooked like this doesn't have quite the brilliant green colour of steamed asparagus, however roasting really concentrates its flavour.

Vegetarian winner, this meal is a great option for vegetarians, or you can serve it with barbecued meat.