THE team and I returned to the restaurant this week following a well deserved break after the madness of Christmas and, like many others, we’re all trying to eat a bit healthier after an indulgent festive season.

I try to reflect this in some of the dishes on my restaurant menu too – you can still eat healthily and go out and enjoy yourself!

One thing I’ve noticed this year (and increasingly in the past 12 months) is the huge movement/fashion/lifestyle choice towards eating more vegetable and plant-based meals.

Not so long ago, veganism was completely alien to most people but now it’s big business. Veganuary has taken the country by storm this year, so much so that all the major supermarkets launched their own vegan ranges (with much fanfare) in the new year.

Celebrity chefs, health bloggers and the media have inspired people to include more plant-based meals in their diets and consider the food they are eating and where it has come from.

Now I’ll never be vegan, or vegetarian for that matter, but I’m open to new challenges and I’ll always try something different. As long as a meal tastes good then it’s a winner in my book.

What’s more, if it inspires people to eat more fruit, vegetables, quality fresh produce and less processed foods then that can only be a good thing.

At this time of year we need that extra nutritional punch too, to keep the winter lurgy away.

Today’s recipe is a really hearty winter warmer that’s comforting and full of goodness.

You can include some additional vegetables or use whatever you have in stock but I think this combination tastes good.

The addition of coconut milk gives it a lovely creamy, silky texture that works well with the chickpeas.

Serve hot with some fluffy rice or a chunk of crusty bread.

SWEET POTATO & CHICKPEA STEW

(serves 4)

1 onion, finely diced

3 cloves garlic, crushed

3 large sweet potatoes, peeled

1 red pepper

1 courgette

1 tsp ground turmeric

1 tsp ground cumin

1 red chilli, de-seeded and finely sliced

1 tbsp tomato puree

1 can (400ml) coconut milk

500ml vegetable stock

1 can (400g) cooked chickpeas, drained

200g spinach

Olive oil

Salt & pepper

2 tbsp fresh coriander

Sauté the onions with the garlic in a little olive oil until translucent and soft.

Chop the sweet potatoes into chunks and cut the red pepper and courgette into bite-sized pieces.

Add to the pan with the onions and garlic and cook for a few minutes before adding the turmeric, cumin, chilli, tomato puree, coconut milk and vegetable stock.

Bring to the boil then allow to simmer for 15-20 minutes or until the potatoes have softened and the vegetables are cooked.

Next, add the chickpeas and spinach, season with salt and pepper cook for another five minutes.

Check the seasoning, adding a little more if required, then stir in the coriander.

Divide between bowls and serve with some rice or crusty bread.