This Moroccan chicken with orange comes from the High Atlas. In addition to chicken, it's brimming with healthy vegetables such as onions, celery, peppers, carrots, tomatoes and butternut squash, all swathed in a sauce flavoured by smoky harissa and ras el hanout balanced with tangy orange. Though easy to cook, it's a slow-cooked oven dish.

Tuscan pasta with kale, leeks and sausage, traditionally served with pappardelle, is another great dish for those who like pasta but can't eat or don't like tomatoes. I'm doing it here according to the recipe my father recorded in his journal in the 1960s, though it's easily turned lactovegetarian. It's neither slow-cooked nor a quick dish, but easy to cook with relatively few ingredients.

Spanish slow-roasted pork belly is widely known as the tapas bar dish 'torreznos con mojo dulce,' a sweet spicy sauce. But it also has other guises such here, served with a fresh, green salsa verde, skin-on roasted potatoes, Rioja-style beans and grilled padrón peppers. It's a slow dish, but gets on with it in the background while you get on with other things. A great weekend family meal or alternative to a traditional Sunday roast.

Provençal lamb with orange and fennel and various fresh herbs is a traditional recipe from the South of France, hearty yet dripping in the sun-drenched flavours of the region. A rustic, slow-cooked meal, it's a dish that is easy to make and packed with nutritious vegetables.

This recipe for pasta with kale and pancetta sauce comes from Castelfranco Emelia in Italy's Modena Province. It's a combination of the deeper flavours of onions cooked in white wine, pancetta and cream and the green flavours of kale and basil. Given its particular cooking method, it can be turned into a lactovegetarian dish with no effort at all.