There are so many varieties of hummus easily available but don’t forget that it is very easy to make your own. All you need is a can of chickpeas, some tahini, which is a beautiful sesame seed paste, a little garlic, some olive oil, and herbs to taste. These roll-ups keep well in a lunchbox, so are ideal for school.

This chicken taco salad is a great way to use up some leftover chicken. I recently made it myself for a family picnic. You can also put it into a wrap. Make sure your avocado is ripe when you buy it and if you make this the night before add a little lemon juice.

These cranberry boost bars are so quick to make and taste better than anything you will buy. I find that they keep well in an airtight container for up to five days. Thai Gold makes a very good coconut milk. I like to use Mileeven honey and we use it in the restaurant. I always keep some cranberries as they are delicious in soda bread.

Happy cooking,

Neven

Carrot and hummus roll-ups

Makes four

200g (7oz) carton hummus

Four multi seed wraps

Four carrots

50g (2oz) rocket leaves

Sea salt and freshly ground black pepper

  • 1 Divide the hummus among the wraps and spread out in an even layer. Coarsely grate the carrot on top and then add the rocket in an even layer. Season with salt and pepper and roll up, then cut into small pieces and pack into a lunch box or eat immediately.

    • Cranberry boost bars

    Makes about 12 bars

    100g (4oz) coconut oil

    75g (3oz) orange blossom honey

    100g (4oz) mixed seeds (such as sunflower and pumpkin)

    100g (4oz) dried cranberries

    150g (5oz) porridge oats

  • 1 Preheat the oven to 180oC (350oF/gas mark 4). Melt the coconut oil and honey together and then stir in the rest of the ingredients.

  • 2 Pack into a 20cm (8in) non-stick baking tin and cook for 15-20 minutes. Cut into bars and then allow them to all cool before serving.

    • Chicken taco salad

    Serves two

    2 tsp olive oil

    2 tbsp soured cream

    1 tsp white wine vinegar

    Two little gem lettuces, shredded

    100g (4oz) can sweetcorn, drained

    10 cherry tomatoes, halved

    225g (8oz) cooked chicken, chopped or shredded

    Juice of 1 lime

    One small avocado, peeled and chopped

    Two corn taco shells or handful of tortilla chips, broken into pieces

    Sea salt and freshly ground black pepper

  • 1 Make the dressing with the oil, soured cream and vinegar and season with salt and pepper.
  • 2 Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir in the lime juice into the avocado and scatter it over the top. Pack the dressing on the side.

  • 3 Scatter the taco shells or tortilla chips over the salad and then serve.