Series 3, Week 4: green food for the Heart Chakra — a spinach and feta omelette, the British Heart Foundation's pea and mint soup, spanakopita and a watercress and pear salad, with Iran's abdoogh khiar cold soup and a hawthorn and rosehip syrup brewed for the heart.

Series 3, Week 3: golden food for the Solar Plexus Chakra — sweetcorn fritters and salmon, Vietnamese grapefruit salad, Martha's paella and zabaglione, with quince and honey liqueur brewing for Christmas and the ivy heart of Chesil's Court.

Orange foods for the Sacral Chakra with a Mexican slant — papaya & lime breakfast boats, sopa de calabaza, camote tacos and flan de calabaza, plus a sunset gazpacho, tepache, cempasúchil and damiana. Celtic Ogham: Vine (Muin).

Red foods for the Root Chakra — raspberry & rose overnight oats, kidney bean stew, beetroot & mushroom wellington, and baked apples with cranberry and hazelnut. Plus sloe gin and rosehips at their peak. Celtic Ogham: Vine (Muin).

A violet-and-white finale for Cook in Colour: four recipes inspired by the Crown Chakra and the Celtic Vine month.

Indigo foods for the Third Eye Chakra — damson & agave oat milk smoothie, duck ragu with black grapes, indigo milk cap mushroom toast, and dark grape salsa with blue corn chips. Plus apple & blackberry switchel and the bilberry harvest. Celtic Ogham: Vine (Muin).

Blue foods for the Throat Chakra — blue cornmeal pancakes, smoked mackerel with blueberry relish, blue cheese stuffed chicken, elderberry fool, and damson gin liqueur. Celtic Ogham: Hazel (Coll) to Vine (Muin).

Heart Chakra week brings vibrant green foods — watercress and crayfish soup, walnut parsley pesto pasta, savoury eggy bread, and apple fennel sauerkraut. With rowan eau de vie from Arthur's Seat and plantain as our medicinal herb. Final week of the Hazel (Coll) Ogham month.

Solar Plexus Chakra week brings golden yellow foods — saffron chicken, yellow tomato stew, banana chia pudding, and plum hazelnut crumble. With Hazel (Coll) as our Ogham tree and St John's Wort in bloom.

Series 2 of Cook in Colour continues with the Sacral Chakra - apricot and ginger overnight oats for breakfast, roasted butternut squash and chickpea salad for lunch, sweet potato and red lentil curry for dinner, and spiced peach and apricot crumble. Plus peach and apricot iced tea and calendula in bloom.