SERVES 4 READY IN 15 mins

• Thai fish sauce 4 tbsp
• juice 2 limes, plus extra wedges to serve
• palm sugar or light muscovado 1 tbsp
• shallots 2, finely sliced
• red chillies 2, finely shredded
• large carrots 3, finely shredded or grated
• rice vermicelli noodle bundles, soaked following pack instructions 2 x 50g packs
• small bunch mint, chopped
• handful peanuts, toasted and chopped

The lime in this salad lends a fresh flavour but is an acidic ingredient. Acid can soften the enamel so it can be worn away more easily. Drink a glass of water after eating to help wash away any excess acid.

1 Put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for 5 mins. Add the carrots, drained noodles and mint and toss together. Top with the peanuts.

SERVES 4 READY IN 35 mins

• whole baby carrots 500g
• cumin seeds 1 tsp , toasted
• black or brown mustard seeds 1 tsp
• dried chilli 1 , crumbled or a pinch of dried chilli flakes
• garlic cloves 2 , sliced
• juice 1 orange
• soft goat’s cheese 150g
• handful coriander, roughly chopped

Packed with vitamin C, orange juice has a low pH and can cause acid erosion. Try eating enamel-friendly foods such as cheese after acidic meals to restore the pH balance of your mouth.

1 Steam or simmer the carrots for 5 mins, then drain.

2 Heat the oven to 200C/180C fan/gas 6. Toss the carrots, seeds, chilli and garlic with a slug of oil and half the orange juice in a roasting tin. Roast for 20 mins.

3 Dot with goat’s cheese then sprinkle with the rest of the orange juice and the coriander, then serve with salad or couscous.

SERVES 4 READY IN 35 mins

• vegetable oil 3 tbsp
• large onion 1, chopped
• large aubergine 1, cubed
• garlic clove 1, crushed
• balti curry paste 3 tbsp
• large sweet potato 1, cubed
• carrots, grated 250g
• French beans, halved 250g
• basmati rice 350g
• reduced-fat coconut milk 300ml
• baby spinach leaves 200g bag
• low-fat Quorn fajita strips, with Mexican spices 2 x 140g packs

Carrots are just one of the many vegetables in this healthy dish, but if you don’t want it to be completely vegetarian, substitute the Quorn with strips of chicken breast.

1 Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Stir in the aubergine and cook for 5 mins, adding the garlic and curry paste with 1 min to go.

2 Stir in the sweet potato, carrots, beans, rice, 700ml water and the coconut milk. Bring to the boil, cover and simmer for 15 mins.

3 Add the spinach and Quorn strips to the pan, stir, then cover and leave off the heat for 5 mins before serving.

SERVES 4 READY IN 30 mins

• courgettes 3 medium, grated
• red onion 1/2, peeled and finely chopped
• cumin seeds 1 tsp
• red chilli 1 large, finely chopped
• self-raising flour 125g
• eggs 2 large

SALAD

• cherry tomatoes 125g, quartered
• feta 100g, crumbled
• mint leaves a handful
• lemon 1/2, juiced

The tomatoes and lemon juice in the salad make it quite acidic. Acid can soften the enamel so it can be worn away more easily. Drink a glass of water after eating to help wash away any excess acid.

1 Mix the courgettes, onion, spices, flour and eggs. Season. Heat 1 tbsp olive oil in a pan, drop in several heaped tbsps of batter. Cook for 2–3 minutes each side.

2 To make the salad, mix the tomato with the feta, mint and lemon juice and serve with the fritters.

SERVES 2 READY IN 20 mins

• linguine 200g
• olive oil
• onion 1 small, thinly sliced
• garlic 1 clove, crushed
• courgettes 4, thinly sliced
• lemon 1/2, zested and juiced
• cherry tomatoes a handful, quartered
• parmesan shavings to serve

Lemon has a low pH and can cause acid erosion. Try eating enamel-friendly foods such as cheese after acidic meals to restore the pH balance of your mouth.

1 Cook the linguine according to packet instructions. Meanwhile, heat 2 tbsp olive oil in a large frying pan and fry the onion, garlic and courgettes until golden.

2 Add the lemon zest and juice, tomato and 2 tbsp olive oil. Season. Drain the pasta and toss with the lemony courgettes. Distribute between 2 bowls and serve scattered with parmesan shavings.

SERVES 4 READY IN 15 mins

• courgettes 2 medium
• red onion 1 large
• low fat halloumi 250g, cut into 16 chunks
• cherry tomatoes 16

MARINADE

• olive oil 1 tbsp
• lemon juice 2 tbsp
• thyme leaves 2 tsp, preferably lemon thyme
• Dijon mustard 1 tsp
• pitta bread to serve

Simple and fast, this delicious recipe is perfect for summer barbecues.

1 Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate. Thread the halloumi, tomatoes, courgettes and onion onto 8 pre-soaked skewers. Chill.

2 To make the marinade, mix 1 tbsp olive oil, lemon juice, thyme, mustard and seasoning.

3 Heat the barbecue or grill and put kebabs on the rack. Brush with the marinade, stirring first to make sure it’s blended. Cook for 4-5 minutes, turning regularly, until the cheese is golden and the vegetables are tender. Serve with warm pitta bread.