Preheat the oven to 400°F (200°C).

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully pierce the chicken breast, particularly around the thickest part. Drizzle with olive oil then add a twist of black pepper.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken is no longer pink inside.

In the meantime, peel then finely slice the red or white onion. Cut the red pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter beans. Wash the spinach.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry tomatoes, red pepper and butter beans.

Stir in the tomato puree and then add a twist of black pepper. Cook for an additional 10 minutes.

Preheat the oven to 400°F (200°C).

Place the cut aubergine into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.

In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.

Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.

Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.

Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.

Preheat the oven to 400°F (200°C).

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully pierce the chicken breast, particularly around the thickest part. Drizzle with olive oil then add a twist of black pepper.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken is no longer pink inside.

In the meantime, peel then finely slice the red or white onion. Cut the red pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter beans. Wash the spinach.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry tomatoes, red pepper and butter beans.

Stir in the tomato puree and then add a twist of black pepper. Cook for an additional 10 minutes.

Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.

Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.

In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.

Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.

Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.

Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.

Preheat oven to 400°F (200°C).

Place the broccoli florets on a baking tray, drizzle with olive oil and season with salt and pepper.

Cook for 15-20 minutes until soft, add the kale in the last 10 minutes of cooking, then remove from the oven.

Place the broccoli, kale and salad leaves in a mixing bowl and add in the almonds and raisins. Mix gently.

Peel orange and cut out the pulp and set aside. Squeeze the juice from the rest of the orange and keep it for the sauce.

Mix the ingredients of the dressing in a cup, season with salt and pepper.

Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan — grill for 4 minutes on both sides.

Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.

Boil the water in the kettle.

Place the flaxseeds in a small pot and add in the water, cook for around 5 minutes, until the water turns sticky. Then take off the heat and allow to cool slightly.

Place the raspberries and beetroot juice in a blender and blend until smooth. Next add in the flaxseeds and blend again.

Combine the chia seeds, coconut milk and 2 tablespoon of the maple syrup in a medium bowl.

Cover the bowl and place in the fridge for 6 hours or until the mixture thickens.

Combine the clementine and kiwi fruit in a bowl. Add the remaining maple syrup and stir to combine. Set this bowl aside in the fridge until the chia seed pudding has thickened.

Divide the pudding between 4 serving bowls or glasses. Top with the fruit mix and serve immediately.