Other media appearance include Women’s Hour on BBC Radio 4, BBC 6Music’s breakfast show, Soho Radio, BBC Radio Bristol, The Pool, Stir The Pot and Olive Magazine’s podcasts and Mumsnet. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Recipes we love: Rose Harissa Chickpeas with Za’atar Baked Feta; Pumpkin Gnocchi; Jalapeno-brined French Toast Crumpets and Curried Cauliflower Frittata. With beautiful photography, more than 100 recipes and helpful sections for weekday and weekend cooking, this is a cookbook you can go back to time and again. Her bright, inventive, meat free cooking is influenced by world cuisine but always with an eye on the local greengrocers. Festival appearances have included Abergavenny Food Festival, River Cottage and BBC Countryfile and this year she is appearing at Yeo Valley’s Valley Fest and Ludlow Food Festival. I take these straight from the packet, then fry them in butter and oil so they go all crunchy and crispy.Restaurant collaboration events include Silo in Brighton (winner of Britain’s Most Innovative Restaurant and OFM’s Most Ethical Restaurant) and Salon in Brixton and pop ups in various locations including Borough Market and Skip Garden in London and a recent dhal pop up at Corner 77 in Bristol. and Green, feature inventive, meat-free recipes alongside practical cooking tips to keep kitchen waste to a minimum.

I also really hope supermarkets remove plastic from their packaging, make a bigger statement about what is British and seasonal, and get people to remember that certain foods are treats, not everyday fare. You can make this Greek-inspired dish vegan by swapping the feta for chickpeas and use up leftovers by mixing it with beaten eggs for a rice frittata. I don’t own a house or a car, there are loads of things I haven’t got that other people do – for a long time, my business was everything and I didn’t see much of my family and friends. This is an infinitely adaptable pasta bake to use up whatever you have such as leftover pesto, fresh and frozen peas, surplus cooked meat.

I want to teach people to use beans, lentils and fresh veg – and to eat with the seasons as much as possible. With easy-to-find ingredients, bulk-cooking and meal-prepping ideas, chapters on freezer food and 20-minute meals as well as ideas for seasonal cooking all year round, Green is all about making it easier to eat well every day of the week. I’m always thinking about balancing textures and flavour – and this dish has chewy grains, a crispy egg, juicy vegetables, but it needs something sharp, pickly and crunchy. Slaws like this one are a great option if you want to make a salad to keep in the fridge as it won’t go floppy! If you’re currently a meat-eater, my aim is to prove a meal with no meat can still be satisfying, exciting and delicious”.