This lovely omelette has a slightly different flavour profile from the one you might cook day to day. Keeping the mushrooms whole like this helps give the finished dish a chunky, meaty consistency.

Ingredients

2 tbsp coconut oil or grass-fed butter

150g mixed exotic mushrooms (shiitake, oyster and enoki work well)

3 eggs

1 tbsp coconut aminos or tamari

50g hot-smoked salmon fillet, broken into chunks

1 spring onion, white part only, finely sliced into rings

1 small handful of Japanese micro leaves or finely chopped coriander leaves (optional)

sea salt and freshly ground black pepper

1/4 avocado

Method

1. Melt one tablespoon of your preferred cooking fat in a large frying pan over medium-high heat. Add the mushrooms and saute for five to six minutes, stirring and turning often, until softened and lightly golden on all sides. Remove from the pan and set aside.

2. Whisk the eggs in a bowl with the coconut aminos or tamari until light and fluffy.

3. Heat the remaining tablespoon of cooking fat in the same pan, then pour in the egg mixture. Using a rubber spatula, gently stir the egg mixture, while tilting the pan and moving it back and forth over the heat. (This keeps the eggs from sticking or browning.) As soon as the egg becomes thick and custardy, stop stirring. Using a spatula, turn the omelette over or, if you're feeling brave, give it a flip! Continue cooking for a further 30 seconds or until cooked through.

4. To serve, cover one half of the omelette with the cooked mushrooms and salmon pieces, then gently fold it over and top with the spring onion and micro leaves or coriander, if using. Season well with salt and pepper and serve with avocado on the side.

Good to know: This recipe is really versatile - feel free to swap out the smoked salmon fillet for smoked salmon slices if you prefer, while daikon radish tops, shiso and mizuna leaves all work well as part of the micro leaves here.

Health hack: Mushrooms are great for strengthening the immune system. One of the important ways they do this is by acting as a prebiotic (a food for beneficial bacteria in the gut) helping to support your body's microbiome - the genetic material of all the microbes that live on and inside your body.

Serves 1.

This recipe is deliciously fresh and light - I just love the contrasting textures and flavours of the charred zucchini, creamy avocado hummus and crunchy dukkah. I like to use a mix of yellow and green zucchini here for colour, but feel free to use whatever you like!

Ingredients

6 small zucchini (about 1kg in total),halved lengthways

1 garlic clove, crushed

finely grated zest and juice of 1 lemon

3 tbsp extra-virgin olive oil, plus extra to serve

pinch each of sea salt and freshly ground black pepper

1/2 bunch of flat-leaf parsley, leaves finely chopped

1/2 tsp dried chilli flakes

3 tbsp dukkah

lemon wedges, to serve

Avocado hummus:

2 avocados

135g hulled tahini

1 garlic clove, crushed

finely grated zest and juice of 1 lemon

3 tbsp extra-virgin olive oil

sea salt and freshly ground black pepper

Method

1. To make the avocado hummus, blitz the avocado, tahini, garlic, lemon zest and juice and olive oil in a food processor until smooth and creamy. Season to taste with salt and pepper and set aside.

2. Heat a large chargrill pan or barbecue grill to high. Cook the zucchini halves, in batches if necessary, for three minutes on each side, or until charred and cooked through.

3. While the zucchini is cooking, mix the garlic, lemon zest and juice, oil, salt and pepper in a large bowl.

4. When all the zucchini slices are cooked, gently toss them in the garlic dressing, then pile them onto a serving platter. Scatter over the parsley and chilli flakes, finish with generous dollops of the avocado hummus and sprinkle over the dukkah. Serve with lemon wedges for squeezing.

Good to know: Dukkah is a great addition to salads and roast vegetables, so feel free to make a big batch and store it in an airtight container in the pantry for up to three months.

Health hack: Move over chia seeds and spirulina, the humble avocado has got to be one of the original and best superfoods out there. Containing a wide variety of nutrients, including 20 different vitamins and minerals, it is also packed with fibre and is one of my favourite sources of healthy fat.

Serves 4.

This is a fantastic dish that everyone will love. The combination of chilli flakes and cayenne pepper really give these little bites a fiery kick.

Ingredients

60g arrowroot or tapioca flour

2 eggs, beaten

100g almond meal

45g desiccated coconut

1/2 tsp sea salt

1 tsp dried chilli flakes

1/2 tsp cayenne pepper

1/2 tsp sweet paprika

400g whiting, snapper or other firm white fish fillets, skin off and bones removed, cut into 5cm chunks

coconut oil spray

lemon wedges, to serve (optional)

spicy mayo, to serve

Method

1. Preheat the oven to 180C and line a baking tray with baking paper.

2. Put the arrowroot or tapioca flour in one bowl, the egg in another, and the almond meal, desiccated coconut, salt, chilli, cayenne and paprika in a third bowl.

3. Dip the fish pieces into the arrowroot or tapioca flour, then the egg, allowing the excess to drip off, and finally into the almond and coconut mixture to coat well on all sides. Transfer the fish to the prepared tray and lightly spray with coconut oil. Bake for 10-12 minutes, turning halfway and re-spraying with oil if you wish, until golden brown and crisp.

4. Serve the fish bites with lemon wedges (if desired) and a bowl of mayo for dipping.

Good to know: To give these more of a mild spice hit, try replacing the dried chilli flakes and cayenne pepper with some ground cumin and turmeric.

Health hack: Coconut meat is the white flesh of coconuts and is edible fresh or dried. This recipe celebrates it in its dried form as desiccated coconut. It is both rich in fibre and healthy fats, so it keeps you feeling fuller for longer.

Serves 4.

There is such a lovely simplicity to this dish - it's a rich, flavoursome and generous feed that can be served straight from the pan for everyone to enjoy.

Ingredients

3 tbsp coconut oil, grass-fed butter or ghee, melted

1 tsp apple cider vinegar

finely grated zest and juice of 1 lemon

1 tsp mustard powder

1/2 tsp chilli powder

1/2 tsp smoked paprika

4 large or 8 small chicken thighs

4 or 8 streaky bacon rashers

1 handful of soft herbs, such as sorrel, coriander or parsley, leaves picked

sea salt and freshly ground black pepper

Zesty avo smash:

1 avocado

finely grated zest and juice of 1 lime

1 tbsp apple cider vinegar

1 tsp dried chilli flakes

sea salt

Method

1. Preheat the oven to 180C.

2. For the avo smash, scoop the avocado flesh into a bowl and gently mash it with the back of a fork. Mix in the rest of the ingredients, then set aside in the fridge until ready to serve.

3. In a bowl, whisk your preferred cooking fat, apple cider vinegar, lemon zest and juice, mustard powder, chilli powder and smoked paprika. Add the chicken thighs to the bowl and toss well to coat.

4. Lay out a bacon rasher on a chopping board and place one of the chicken thighs at one end. Roll up the rasher so that the bacon is tightly wrapped around the chicken, covering as much of it as possible, then secure with a toothpick. Repeat with the remaining chicken and bacon.

5. Heat a large ovenproof frying-pan over medium heat. Add the wrapped chicken thighs and fry for three to four minutes on each side, or until crispy and golden brown all over. Transfer to a baking dish and place in the oven to roast until cooked through (about 10-12 minutes for smaller thighs and up to 15 minutes for larger thighs).

6. Remove from the oven and set aside to rest for five minutes in the pan. Scatter over the herbs, season with salt and pepper and serve with dollops of the zesty avo smash.

Good to know: One day, when I was feeling extra creative, I tried tucking a dollop of the avo smash in with each chicken thigh before wrapping them up in the bacon. You should totallytry it some time!

Health hack: When choosing bacon, don't forget that we should only support free-range nitrate-free bacon from pigs that have lived a good life without any hormones or stalls.

Serves 4.