Melt, mix, and set; this dark chocolate mint bark needs just five ingredients. Vegan, gluten-free and lower-carb, with almonds and a hit of sea salt.

A flavour-packed alternative to the traditional roast chicken. Spiced with garam masala, garlic and ginger; gluten-free, high-protein and ready in 75 mins.

Our roasted vegetable hash turns leftover veg into a high-protein breakfast. A twist on bubble and squeak, topped with eggs; ready in 25 minutes.

A vegan side with butternut squash, carrot, and sun-dried tomatoes. Ready in 1 hr 20 mins. Serves 4. Developed by Second Nature dietitians.

A vegetarian recipe with rolled oats, almonds, and milled flaxseed. Ready in 35 mins. Serves 4. Developed by Second Nature dietitians.

A high-protein fish recipe with potatoes, smoked haddock fillets, and milk. Ready in 1 hr 30 mins. Serves 2. Developed by Second Nature dietitians.

A dairy-free soup with beef flank, carrots, and celery stalk. Ready in 2 hr 30 mins. Serves 4. Developed by Second Nature dietitians.

A vegetarian breakfast with peaches, greek yoghurt, and homemade toasted muesli. Ready in 30 mins. Serves 4. Developed by Second Nature dietitians.

A vegetarian breakfast with milk, vanilla essence, and slice sourdough bread. Ready in under 15 mins. Serves 1. Developed by Second Nature dietitians.

A vegetarian or vegan recipe with sweet potatoes, red pepper, and tin black. Ready in 60 mins. Serves 4. Developed by Second Nature dietitians.