In her new book, Eat Happy, she has created a range of recipes she says are simple, nutritious, delicious and only take 30 minutes to make.
''These are fast, foolproof and fuss-free recipes.''
Hemsley, who is one half of Hemsley and Hemsley, the best-selling authors of The Art of Eating Well and Good and Simple and owners of a cafe at Selfridges in London, also puts a focus on ''bowl'' food - soups, stews and curries.
She also takes the opportunity to share ideas on not wasting food by basing her meals on foods stocked in her cupboard and freezer along with fresh seasonal vegetables and good-quality meat and dairy.
''I'm also a big fan of leftovers and won't ever waste food. Instead of throwing away broccoli and herb stalks, they're incorporated into the dish.''
She gives different options for making a dish so people do not feel compelled to go to the supermarket for one missing ingredient and ways to transform leftovers into a new meal or lunch.
Hemsley has also taken the chance to give a healthy twist to classic dishes and takeaways, such as pad thai, burgers, pizza and curries.
Photos: Supplied
Monday miso noodle soup
Soothing, easy and restorative, this is my ideal Monday night dinner. It will set you up nicely for the week.
Although I always prefer a one-pan recipe, you do need two pans to keep things moving along. However, make it worthwhile by cooking extra noodles and eggs for the week ahead, so think of this recipe as both your Monday night dinner and an investment for the week ahead. Not to worry if you can't get seaweed, but do look out for it
Serves 4
Ingredients
10g (about 8 Tbsp) seaweed, such as dulse or arame
330g buckwheat noodles
1 Tbsp coconut oil
3cm piece of ginger, finely chopped or grated
3 garlic cloves, finely chopped
1 fresh red chilli, de-seeded and finely chopped (or to taste)
1 bunch of spring onions, sliced
200g shiitake mushrooms, roughly sliced
1.2 litres stock/bone broth or water
4 eggs, at room temperature
1 cabbage (400g), shredded
Miso stir-in
2 Tbsp miso paste (or to taste)
1 Tbsp hot water
juice of lemon
To serve
toasted sesame oil, for drizzling
1 Tbsp black sesame seeds
lemon, cut into 4 wedges
sea salt
Method
1. Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.
2. Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6-8), then drain, rinse with cold water to stop them cooking, and set aside.
3. Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for 2 minutes, stirring occasionally.
4. Add the mushrooms and cook for 3-4 minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for 2 minutes and then add the cooked noodles back to the pan to heat through for 1 minute before removing from the heat.
5. While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for 6 minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.
6. Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the ''miso stir-in'' in a small bowl and stir through the soup.
7. Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.
Filipino-style steak and onions
This is the Filipino version of steak and onions, known as bisteak. My mum grew up in Manila cooking it with kalamansi, a cross between a mandarin and a kumquat, but lemon makes a good substitute.
This dish takes less than 10 minutes to cook, freeing up time to make a great side or two.
Serves 4
Ingredients
2 Tbsp coconut oil or ghee
2 large onions, sliced into rings
500g sirloin steak, cut into 5mm slices
1 Tbsp chickpea flour
3 garlic cloves, finely chopped
juice of 1 lemon
4 Tbsp tamari
sea salt and black pepper
Method
1. Melt half the oil in a large, wide frying pan, add the onion rings and fry over a low-medium heat for about 3 minutes until softened slightly but still with a bit of bite, then set aside on a plate.
2. Dust the steak slices in flour and season with a little salt and pepper.
3. Melt the remaining oil in the same pan, add the steak pieces, in batches if necessary, and fry over a high heat for about 1 minute on each side, then transfer to the plate with the onion rings.
4. Fry the garlic in the pan for about 30 seconds. Add the lemon juice, tamari and a good pinch of pepper and simmer for 2 minutes.
5. Return the steak and onions to the pan and gently heat before serving.
Banoffee pie in a glass
Layers of crumbly toasted nuts, sliced banana, creamy yoghurt and sweet ''caramel'' - a delicious blend of dates and nut butter. Use any type of nuts that you like and any kind of yoghurt as long as it's good quality and full fat.
These are rich so you only need a small glassful to feel satisfied. You can make up just one or two, if you prefer, keeping the rest of the nut mix in a jar and refrigerating the caramel for another night.
If you're making them for a dinner party, they're perfect for preparing ahead as they can be kept in the fridge until needed and it gives them time to set.
Serves 4
Ingredients
180ml just-boiled water
200g dates, pitted
1 Tbsp almond butter or other nut/seed butter
2 tsp vanilla extract
2 large ripe bananas (total 260g), peeled and sliced
200ml natural yoghurt
20g dark (70%-85%) chocolate, shaved
Nut mix
180g nuts (such as pecans, almonds or walnuts)
2 Tbsp coconut oil a tiny pinch of sea salt
1 tsp ground cinnamon
Method
1. Pour boiling water over the dates and leave to soften for around 15 minutes.
2. Meanwhile, make the nut mix. In a food processor, briefly pulse the nuts, coconut oil, salt and cinnamon. (Don't pulse too much as you want a chunky, nutty base.) Pour the nut mix into a large frying pan and dry-toast over a medium heat for 1-2 minutes, stirring occasionally and keeping an eye on them to make sure they don't burn.
3. Place the dates and the soaking water in the food processor (no need to wash it out first), along with the nut butter and vanilla extract, and blend until creamy and smooth.
4. Divide the crunchy nut mix between the four small glasses, follow with the creamy date mix, then add the banana slices and a generous dollop of yoghurt. Finish with some shavings of dark chocolate. Enjoy straight away or pop in the fridge to set for 1 hour.
