If you are looking for an easy, moist, delicious cake that just happens to work well for Passover too, look no further than this one.

A lovely piece of something delicious, especially if it is also nutritious, is a gift we can give ourselves. Enter the carrot cake. This one relies on carrots, raisins (or cranberries) and a touch of maple to provide sweetness. It has a sumptuous topping which is made with CoYo (an Australian coconut yoghurt brand) and it works a treat.

Fatty fish like wild salmon provide you with an excellent source of protein and omega 3, anti-inflammatory fatty acids. Always look for wild salmon rather than farmed, as it is by far the healthier option providing a 10-1 ration of Omega 3 to Omega 6 fatty acids. Salmon is one of the most versatile fish, if not eating it raw in sushi, you can poach it, bake it, grill it, pan fry it, and yes – you can stir fry it too.

If you are like me and have never mustered up much enthusiasm for this earthy root vegetable, you may tend to bypass it in favour of more familiar flavours when you visit your grocery or fresh produce store. However, I am hoping that once you try this recipe, you will become a fan of the jewel coloured, vitamin and mineral packing humble beetroot.

No matter the season, I love that combination of conventional raw ingredients with some warm roast veggies and a protein source to give the salad the heft of a meal and longer satiety.