Nikola

Cauliflower and broccoli roasted at 220°C with cumin until the edges brown, then finished with a lemony tahini sauce, toasted sesame and parsley. Vegan, 45 minutes.

Oranges, kiwi, grapes and pomegranate with lemon, fresh mint and chopped pistachios. No added sugar, no cooking, ready in 15 minutes.

Whole mung beans simmered until soft and finished with a ghee tadka of cumin, fenugreek, onion, garlic, ginger, turmeric and tomato. Served with brown rice.

A chia seed smoothie with kefir, banana and frozen blueberries, blended in under a minute. 11 g protein, 8.4 g fibre and no added sugar per glass.

Crunchy oat granola with four kinds of nuts and three kinds of seeds, sweetened only with a date paste. No added sugar, vegan, 248 kcal per 50 g serving.

Potatoes, carrots, beetroot and red onion roast until caramelised, then salmon fillets join them for the last 12-15 minutes. One tray, one hour, gluten-free.

Carrots, beetroot, parsnips, sweet potato and red onion roasted on one tray and glazed with honey, lemon and thyme. A side or a light main in about an hour.

Layers of thick Greek yogurt, pomegranate seeds and toasted oats with walnuts and cinnamon, finished with a little honey. 15 minutes, no oven.

Soft, spiced muffins made in a blender with oats, pumpkin purée, eggs, yogurt and a little honey. No white flour, 153 kcal per muffin.