It is mid-March as I write this recipe, and the days seem like an overlap of winter and spring. Red peppers and wild garlic are showing up in our weekly vegetable bag along with purple sprouting broccoli and other brassica flowers.

This Thai-inspired bowl of yumminess is sweet, sour and spicy, just as a good curry should be. The silky, creamy and nutritious sauce is made from pureeing cooked squash and leek (crown prince squash in this recipe) with bouillon and a red curry paste.

We are blessed to have a garden in somewhat central London, a privilege that, although appreciated, has been overlooked. Over the past 5 years I have been eager to develop a smallholding for the growing of vegetables and fruits, and a somewhat presentable and inviting garden to look at and to spend time in.

This is a recipe that really excited us as we were developing it. Transitioning away from cheese was not easy, and how on earth were we to survive without pesto? We are still alive and actually prefer this cheese-free version. As we tend to have one-plate meals, and I devour pretty impressive amounts of pasta, it is nice to have a pasta sauce option  that does not leave me feeling like I have just over eaten, even if I have.

Tacos and burritos, so tasty, so comforting, so nutritious and so easy. As usual, these are more closely related to a wrap than to their authentic namesakes. But, whatever, we love them and try to have them as often as possible. They are simple to make and very satisfying.

Nori wraps are a real treat for us. We enjoy playing around with the vegetable ingredients and finding new and exciting flavour combinations. Typical vegetable nori wraps are not very exciting- they often contain a slice of cucumber, carrot and/or avocado. Instead we like to use combinations of those ingredients along with others such as grilled tofu or tempeh, watercress, spring onion, courgette, red pepper and assortments of sprouts.

Pizza, delicious, warm, right-out-of-the-oven pizza! So comforting, especially because - get this- it can be a healthy option. Replacing the white flour with (sprouted) wholegrain flour and the usual dairy cheese with a cashew-based 'ricotta' style topping, you are left feeling satisfied without the ensuing guilt of feeling like "dude, is there a rock in my tummy?"

Yummy, moist and sweet banana bread. This reminds me of being a child, at home in Damascus, baking with my mother. Baby Green is too young (read: his attention span is too short) to be really involved in the baking, but he loves watching things bake in the oven and especially enjoys seeing what comes out. To him the transformation of dough to loaf, ingredients to dish, is magical.