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A rice dish packed with Indian curry spices, sweet roasted carrots, dried apricots and coconut chips, topped with a fresh mint yoghurt.

Slow cooker sweet potato and black bean chilli, served over rice with cheese, tortilla crisps and all the usual toppings.

Homemade chicken nuggets made from a blended chicken paste, double-coated in flour and a sparkling water batter, then fried until golden.

An air-fried chicken and baby potato bowl with peppers, tomato and a creamy chipotle sauce.

A fudgy, low-calorie brownie made from mashed sweet potato and cocoa, with an optional melted chocolate topping.

A vegan blended oats breakfast bowl with hidden chickpeas and cauliflower, topped with a crackable dark chocolate shell.

A one-tray Greek-style chicken bake with roasted aubergine, pepper, potatoes and feta.

A quick blended chocolate mousse made with avocado, banana and Greek yoghurt.

Tofu marinated in a spiced cashew-yoghurt paste, pan-fried until golden, then simmered in soy milk for a creamy, protein-rich curry.

Griddled teriyaki tofu and charred spring onions served over wholegrain rice, ready in 30 minutes.