Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

200g Quinoa

4tbsp Pumpkin Seeds

160g Watermelon or Diced Apple

160g Chopped Kale

2 Ripe Avocados (peeled and sliced)

½ Finely Chopped Small Pack Mint

½ Diced Cucumber

50g Feta

Juice of 1 Lime

1 Punnet Salad Cress

Nicci Gurr from Home Gurr’own talks us through a day of recipes to ensure you and your family munch your way through your fruit and veg quota...

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...