Bowls of goodness: Courgette and chilli pasta

One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.

My super simple spanakopita

A slightly unconventional remaking of spanakopita, this Greek savoury pastry comprises leeks as an equally tasty and substantial alternative to onions. The basic premise of the filling still upholds traditional expectations, with feta cheese and spinach, and a hint of nutmeg.