MAKE IT HEALTHY & MAKE IT FAST

Eating healthily during the week can seem like a challenge if you’re pressed for time. With a little pre-prep, these veggie, gluten-free, flavoursome recipes from healthy-eating queen Natasha Corrett each take less than 30 minutes to put together. Pack up any leftovers for lunch the next day. It’s simple, honest fare…

RECIPES NATASHA CORRETT PHOTOGRAPHS LISA LINDER FOOD STYLING NATASHA CORRETT, ISLA MACKENZIE, ANNA BURGES-LUMSDEN AND CLARE GRAY STYLING CYNTHIA INIONS

V IS FOR VEGETARIAN

A BIT ABOUT NATASHA A love of food runs in her family – along with a history of food intolerance. That’s why Natasha’s recipes are designed to be enjoyed by everyone. She’s the founder of honestlyhealthyfood.com and has written several books; these recipes are from her latest, Honestly Healthy in a Hurry.

Squash tagine and cauli couscous, p96

NATASHA SAYS “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.”