Preheat the oven to 200°C fan/220°C/gas 7. You will need two roasting tins for this dish: trust me I’ve tried doing it all in just one tin, and the aubergines do not like it. Tip the bulgur wheat, vegetable stock and olives into a smaller roasting tin while you get on with slicing the aubergines and onion.

Mix the vegetables with the cinnamon, nutmeg, salt and olive oil in a second roasting tin, large enough to hold everything in a single layer. Transfer both roasting tins to the oven for 25 minutes, until the aubergines are crisp and cooked through and the bulgur wheat is fluffy, with all the stock absorbed.

Stir the greens, lemon juice and extra virgin olive oil through the bulgur wheat, then taste and adjust the salt and lemon juice as needed.

Let everything cool down, then transfer the bulgur wheat into lunchboxes, top with the roasted aubergines and scatter the feta cheese and pomegranate seeds over the top. Refrigerate until needed.

MAKE IT VEGAN: Leave out the feta cheese at the end and add a tin of drained, rinsed chickpeas with the aubergines at step 2 for some added protein.

Preheat the oven to 200°C fan/220°C/gas 7. Lay the puff pastry, leaving it on the paper that it comes wrapped in, in a roasting tin or baking dish, small enough that the pastry comes up the 4 sides of the dish to form a shallow ‘cup’ for the rest of the ingredients. Don’t worry about the overhang, it’ll crisp up.

Scatter the broccoli florets and red onion over the pastry. Whisk the crème fraîche, eggs and grated cheese together with a pinch of salt and freshly ground black pepper and pour this all over the vegetables.

Scatter over the sage leaves, lay the Parma ham over the top, then transfer the quiche to the oven and bake for 25 minutes, until the pastry is golden brown and the filling just set.

Let the quiche cool down a little before slicing and serving. It’s excellent hot or cold.

MAKE IT VEGGIE: Leave out the Parma ham, add a few more sage leaves, substitute the gruyère with cheddar, and grate a little more cheddar over the top of the quiche before baking. (I would think about adding a few sliced mushrooms, but that’s because I add mushrooms to everything.)

Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous and vegetable stock into a medium-sized roasting tin. Toss the halloumi, chickpeas and red onion with the olive oil and paprika and scatter this all over the cous cous.

Transfer the tin to the oven and bake for 25–30 minutes, until the halloumi is golden brown and the cous cous is cooked through.

Stir through the extra virgin olive oil, lemon juice and greens, then taste and adjust the seasoning as required.

Divide between lunchboxes and refrigerate until needed. Best eaten at room temperature.

Preheat the oven to 180°C fan/200°C/gas 6. Tip the chicory, figs, hazelnuts, onion and chicken breasts into a roasting tin large enough to hold everything in a single layer. Mix gently with 1 tablespoon of the olive oil, the sea salt and freshly ground black pepper, then drizzle with the honey.

Scatter the bread over the top, then transfer the tin to the oven and cook for 25–30 minutes, until the chicken is cooked through. Meanwhile, whisk the lemon juice, extra virgin olive oil, salt and pepper for the dressing together.

Let the chicken and vegetables cool down, then slice the chicken. Divide the rocket between 2 lunchboxes, top evenly with the vegetables and sliced chicken, then refrigerate, along with the dressing, in a couple of little pots or jars. Pop the toasted focaccia into 2 airtight bags or containers to keep it crisp and mix everything together just before you eat.

MAKE IT VEGGIE: Substitute the chicken with 250g goat’s cheese with a rind, cut into thick slices and baked along with the figs.

Preheat the oven to 180°C fan/200°C/gas 6. Tip the cous cous, stock, jarred artichokes and onion into a roasting tin, and scatter over the chopped chorizo. Cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes.

Once cooked, stir through the spinach and the lemon zest and juice. (You shouldn’t need to add extra oil, as there’s enough released by the chorizo and artichokes.) Taste and season with the sea salt and black pepper as needed.

Let everything cool down before dividing into lunchboxes. Refrigerate until needed.

MAKE IT VEGAN: Leave out the chorizo and add 1 heaped teaspoon of smoked paprika. Dress with 1 big tablespoon of oil from the artichoke jar once it’s finished cooking and serve with a freshly sliced avocado (don’t slice it until you’re ready to eat, or it will discolour).

Preheat the oven to 180°C fan/200°C/gas 6. Tip the paneer chunks into a large roasting tin along with the chickpeas, red onion, garlic, ginger, spices, salt, yogurt and 1 tablespoon of olive oil, and mix really well until everything is evenly coated.

Toss the naan bread pieces with the remaining 1 tablespoon of olive oil and pop these into a separate baking tray or tin.

Transfer the tins to the oven and roast for 25–30 minutes, until the naan bread is crisp and the paneer is just charring at the edges.

Let the roasted paneer cool down, then stir through the chopped watercress and mint along with the lemon juice and oil. Taste and adjust the salt as needed.

Pack the yogurt and crispy naan croutons separately and stir the croutons through the salad just before eating with the yogurt.

CHANGE IT UP: If you aren’t veggie, you can adapt this salad really easily using 500g of chopped chicken breast instead of the paneer.

Preheat the oven to 180°C fan/200°C/gas 6. Line a baking tray with greaseproof paper, then cut the pastry into 8 pieces and space them evenly on the tray. Spread a little mustard over each pastry square, leaving a 1cm border.

Arrange the mushrooms on top of the mustard on each tart – don’t panic if looks like there’s an absolute mountain of mushrooms on each one – they’ll shrink so much on cooking. Arrange the sliced artichokes on top like little spooning penguins, then transfer to the oven and roast for 25 minutes, until golden brown. (There’s enough oil on the artichokes that you don’t need to add extra oil to the mushrooms.)

Once cooked, squeeze the lemon juice over the artichokes, then scatter each tart with dill and a pinch of sea salt before serving, or cool and refrigerate until needed.

Preheat the oven to 200°C fan/220°C/gas 7. Tip the squash, chickpeas and onion into a roasting tin large enough for everything to sit in a single layer (you may want to use the shelf that comes fitted in the oven). Mix through the crushed garlic, olive oil, cumin and sea salt, drizzle over the honey, then transfer to the oven and roast for 30 minutes.

Meanwhile, whisk the lemon juice, extra virgin olive oil and black pepper together.

Once the squash is cooked, stir through the dressing and the rocket and top with the crumbled goat’s cheese.

CARB IT UP: For a carbed-up salad, pop 200g bulgur wheat or orzo into the tin along with 400ml vegetable stock. Dress the veg in another bowl or tin before scattering it over the grains and stock, then bake as above. Taste and adjust the olive oil, lemon juice and salt at the end to account for the extra ingredients.

Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo into a roasting tin and scatter over the grated courgettes. Pour over the oil and vegetable stock, transfer to the oven and bake for 20–25 minutes.

Once the orzo is cooked, stir through the spinach and lemon juice, then top with the red chilli and toasted pine nuts.

If you’re making this ahead for lunchboxes, consider adding a handful of halved fresh cherry tomatoes. The dish reheats well in the microwave.

MAKE IT VEGGIE: You can scatter over some crumbled feta cheese for a vegetarian version.

Preheat the oven to 180°C fan/200°C/gas 6. Mix the bulgur wheat and vegetable stock in a roasting tin, then top with the red onion and halloumi. Transfer to the oven and roast for 25 minutes, until the halloumi is golden brown and crisp on top.

Stir through the extra virgin olive oil, lime juice, coriander, spinach, mango and freshly ground black pepper. Taste and adjust the seasoning as needed, then pack into lunchboxes. Take the avocado with you and slice it into the salad after you’ve warmed it up and just before you eat it.