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      2 tablespoons Greek yoghurt

      1 teaspoon good Dijon mustard

      grated zest and juice of ½ an unwaxed lemon

      a few sprigs of fresh dill, chopped

      a few sprigs of fresh parsley, chopped

      optional: 1 stick of celery, chopped up small

      sea salt and freshly ground black pepper

      8 slices of good bread (I like seeded stuff)

      First put the eggs into a pan, cover with cold water and bring to the boil. Once the water is boiling, set the timer for 6 minutes (you may need a touch longer for large eggs).

      Once the eggs have had 6 minutes, drain them and put them under running cold water until they have cooled a little. Then leave them in a bowl of cold water until they are cool enough to peel.

      Put the rest of the ingredients apart from the bread into a bowl and mix together. Once the eggs are cool, peel and roughly chop them and add them to the bowl. Taste and adjust the seasoning, adding more salt, pepper or lemon as needed. If your bread is super-fresh there’s no need to toast it, but if it’s a little firm, pop it into the toaster. Pile the eggs on to 4 of the pieces of toast and top with the other 4 pieces.

      I sometimes add a handful of seasonal salad leaves too – pea shoots, watercress and rocket all work well.

      Killer smoked tofu club sandwich

      John thinks this might be the best thing I have ever made. It’s basically an assembly job, putting a few good things between two slices of bread, as a sandwich should be.

      MAKES 2 HEALTHY SANDWICHES

      100g smoked tofu, cut into 6 slices

      1 tablespoon chipotle paste

      1 tablespoon mayonnaise or vegan mayonnaise

      juice of ½ a lime

      sea salt and freshly ground black pepper

      4 slices of good bread (I use sourdough or a seeded bread)

      ½ an avocado, roughly mashed

      1 little gem lettuce, shredded

      8 sun-blushed tomatoes

      Heat a non-stick frying pan on a medium heat, then add the tofu slices and warm them on both sides.

      Put the chipotle paste, mayonnaise and lime juice into a bowl, season with a little salt and pepper if needed, and mix well.

      Toast your bread, and get everything on your board ready to assemble your sandwich.

      Spread 2 slices of the toast with the chipotle sauce and the other 2 slices with the mashed avocado. Top the avocado with the tofu, lettuce and tomatoes. Pop the chipotle-laden slices on top, cut in half and eat immediately.

      QUICK SANDWICH IDEAS

      Sandwiches are one of my favourite things. Something great happens when the right combination of fillings is sandwiched between 2 slices of bread. These are modern, veg-packed sandwiches. I use good bread – sourdough, rye, seeded or even millet.

      HUMMUS

      SLICED TOMATO

      SUN-DRIED TOMATOES

      HUMMUS

      BLACK OLIVES

      HARISSA

      TOASTED SEEDS

      VEG FULL

      SPROUTS

      GRATED CARROT

      SPINACH

      MASHED AVOCADO

      CHERRY TOMATOES

      PESTO

      FALAFEL

      FALAFEL

      CAPERBERRIES

      TOMATOES

      HUMMUS

      PICKLED BEETS

      SPINACH

      LEMON JUICE

      ASPARAGUS

      BLANCHED ASPARAGUS

      PARMESAN

      AVOCADO

      PUMPKIN SEEDS

      ROCKET

      LEMON JUICE

      VEG CLUB

      SMOKED TOFU

      SLICED CHEDDAR

      GHERKINS

      LETTUCE

      CHERRY TOMATOES

      MUSTARD

      MAYONNAISE

      AVOCADO

      MASHED AVOCADO

      FETA

      CORIANDER

      LIME

      CHERRY TOMATOES

      LETTUCE

      CHILLI/CHIPOTLE

      BEETROOT

      COOKED BEETS

      GOAT’S CHEESE

      PUMPKIN SEEDS

      ROCKET

      LEMON ZEST

      SAN FRAN

      PESTO

      ALMONDS

      PECORINO

      ROCKET

      HONEY

      LEMON JUICE

       a bowl of broth, soup or stew

      There is something about one-pot cooking that feels properly nourishing. All the goodness of every ingredient is released into the soupy liquor. Most of these soups and stews come together in under 30 minutes and require only a little bit of upfront chopping. In the colder months, I tend to make a pot of soup on a Monday night, usually a double recipe in my biggest cast-iron pot. We then dip into it for lunches and dinners for the rest of the week, varying the toppings so that boredom doesn’t creep in. We start with a chunky soup and after a couple of bowls, I whiz it up and it feels brand new.

      Warming winter roots · spicy tomato broth · cleansing miso · Tuscan heartiness · just-chewy udon noodles · cleansing coconut · fragrant lemongrass · smoky chilli spice · toasted nuts · crispy fried sage · crunchy tortilla crisps

      Chickpea and preserved lemon stew

      This was a quick evening creation. One of those moments when the stars align, even though you haven’t been to the shops, a few ingredients jump out of the fridge and effortlessly come together in the pan to make something special.

      I make this when I want the warmth of a soup but need something a little heartier. The depth of flavour from the cinnamon, preserved lemon and tomato tastes like something cooked slowly for hours, but in fact this is a really quick recipe to make, and the warming flavours of Arabic spices are all the more heartening on a cold evening.

      I use Israeli (sometimes called giant) couscous here, as it’s bigger, heartier and more substantial than the finer couscous and I think stands up very well to being cooked in a stew. It is available in most delis and supermarkets, though you could swap it for bulgur wheat if you like, or quinoa if you are avoiding gluten.

      A note on preserving lemons: the unique salty-but-scented zippiness of preserved

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