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.

This recipe is commonly referred to as a risotto, but I hesitate to call this a risotto as it does not contain any riso/rice. It can be cooked in using the same method as you would a risotto, by adding ladles of broth to it as it cooks. I have opted for the busy person's version and have eliminated that step

If you a familiar with the East End of London, then you are probably also familiar with the plethora of Vietnamese restaurants, in what is known around here as Pho Mile. If you have children, in our case a toddler, then you are even more familiar with the difficulty of leaving the house, ever! So, in celebration of not leaving the house, ever, I have decided to bring a hint of Pho Mile home

This recipe is quick and easy as well as comforting and satisfying. I use the cooking method used in this recipe regularly to get a delicious and healthier resulting dish. Instead of frying with oil, I gently pan-steam with vegetable broth.

I was almost reluctant to include this recipe as the vegetables used are out of season (although widely available, for better or worse). I did however, include it to encourage you to try the pan-steaming method that I discussed in the Aubergine Tomato Sauce recipe (and not just because I had a half packet of pasta left from a few nights ago that I wanted to use up...).