Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

By Joe Wicks Serves 2 | Prep 15 mins | Cook 10 mins 50g cashew nuts2 nests ofsoba noodlesA drizzle of oliveoil (optional)200g shellededamame beans1 small carrot, peeledand grated½ a red pepper,thinly

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

5-a-day is often the goal, but variety is key – and these recipes help you to eat an array of fruit, vegetables and other plants

By Carly Smith from White Sage Nutrition (whitesagenutrition.co.uk) Serves 2 | Prep 15 mins | Cook 5-7 mins 80g edamame beans300g cooked rice noodles FOR THE VEGGIES 1 spiralised courgette2 spiralised

Maximise your new year reset with these clever ...