Naomi Sherman

This smoothie was an accidental creation of mine that I now have for breakfast regularly. Swapping the natural sweetness of the traditional frozen banana with frozen apple purée and a dash of cinnamon gives this smoothie the familiar flavour of apple pie, while also packing a whopping protein punch. This smoothie will keep you full and energised for hours.

Do you want an entire working week of breakfasts made in just a few minutes? Do you want those breakfasts to be packed with antioxidants, fibre and protein? Do you want that breakfast to taste like a delicious treat? OK then. Grab a mixing bowl and a blender and let’s make a batch of protein oats!

I’m not going to lie — I was shocked at how much I loved this recipe. While researching this cuisine, I kept coming across references to Golden Egg Curry and the picture in my head was nothing like the actual dish. I may never eat eggs any other way and this curry sauce is mild enough for my sensitive stomach while still being rich with flavour.

Take the luscious, creamy texture of a grilled eggplant and pair that deep, smoky flavour with a traditional Burmese dressing to create a fabulous side that will make your tastebuds sing with every bite.

This is a party showstopper, for sure. Easy to make ahead of time and to transport it so stunning once sliced, you’ll come back wanting more!

The perfect combination of crunchy base, topped with a rich and soft creamy layer that has the sweet tang of passionfruit swirled through it.

Who knew a savoury flan is actually very similar to a crustless quiche? This version has all the good things in it — spinach, bacon, cheese and onion — but you can mix and match your own fillings to taste. Adding a touch of flour to the mixture creates a light crust. Perfect for lunch prep or a light dinner.

This was one of my very first recipes, created from a combination of a beetroot “risotto” in a cookbook and my favourite dish at a cafe. The sweet earthiness of the beetroot combines perfectly with the peppery rocket and salty feta. This dish is hearty enough to eat as a main dish but also makes a fabulous side, especially with lamb.

This is hands down one of my favourite salads. I often make one up on the weekend and portion it for lunches for the week. Add your protein of choice and enjoy the delicious nutty flavour of freekeh along with the pops of sweet and sour from the currants and lemon. You can easily serve this salad warm or cold, so it’s super versatile.

I love porridge. I’m that weirdo who always chooses porridge when offered. It was a revelation to my porridge-loving soul to discover that savoury oats are just as good as sweet. Simply cook your oats in your stock of choice, then top with your favourite additions. This is my favourite power breakfast.

Perfect for a crowd, for school lunches or afternoon tea, this cake is sure to cue some nostalgia no matter where you’re from.

Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours.