For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup - ours is full of mushrooms, tofu and green tea noodles, with a good helping of ginger to give it some kick. This is an ideal recipe to customise to your liking - try broccolini in place of the spinach, or swap out the tofu for poached chicken.
Polenta can be polarising - many people dismiss it as bland, but when you fold in plenty of mascarpone and parmesan, along with pureed winter greens, we assure you it won't want for flavour. We use instant polenta when time is tight; for a weekend version, consider using regular polenta for extra texture.
What's not to love about pears and caramel, especially caramel spiked with fennel seeds? Served with ice-cream, it's an ideal midweek dessert.
Think of this as a cold-weather take on fish and chips. A crunchy slaw adds texture and keeps things light and fresh, while the roast potatoes are a much easier proposition than deep-fried chips.
You have to love a one-pot wonder - far less washing up and fiddling around, and oh-so-much flavour absorbed by the rice from the stock and vegetables.
This white ragu is lighter than the red-sauce style, and the green sauce adds a fresh element. For an even simpler version, serve the dish with store-bought pesto and lemon instead.
Don't worry about being too particular with the filo - a rustic finish is good. Cauliflower or cherry tomatoes would also work well in place of the broccoli.