Summer bbq

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

Ingredients (Serves 4 or 6 as a side dish) 1 red pepper, cut into 4 cm pieces500 g pumpkin, peeled and cut into4 cm pieces375 g parsnips, peeled and quarteredlengthwise, then cut in half175 g shallots

Sauerkraut (fermented cabbage) is not only healthy and good for your gut but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham. SERVES 4 | PREP 15 MINS | COOK 45 MIN

This high-protein salad combines baked tofu, crunchy chickpeas and a creamy tahini dressing to create a fresh, nourishing dish. It’s a feast for the eyes, is simple to make and loaded with great nutri

By Theo Michaels Serves 4 | Prep 20 mins | Cook 10 mins 2 x 400g tins of chickpeas, drained1 small white onion, chopped2 garlic cloves, chopped1 tbsp ground cumin, plus a pinch to garnish1½ tbsp coria

Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes