The key to really eating well, and not forcing yourself to eat sad salad after sad salad – particularly when you hit the mid-life stage – is to focus on taste and flavour above everything.

Well, this is what cookbook authors Mimi Spencer, 50, and Sam Rice, 48, believe: "Just because something is healthy, you don't have to eat it - we'd rather get our greens fix from a nice watercress soup than a wheatgrass shot."

The food writer friends first met at the school gates and are now celebrating the paperback version of their recipe collection, The Midlife Cookbook, which dishes up recipes big on taste as well as nutrition, targeted for those facing middle-age. Here, they talk us through their inspirations and approach to keeping healthy and enjoying your food...

When you hit midlife, it is often a time for reflection on where you are and what you still want to do with your life. We both came to realise the limiting factor for most people as they get older is their health. If you look after yourself, you can still look forward to a good, long healthspan (we prefer this term to lifespan), which is the number of fit, functional years ahead. So where better to start than with food?

As we age, there are two key things that happen relating to food: First, we need fewer calories overall as our metabolism slows, and secondly, we become less efficient at digesting the food we do eat. In practical terms, we need to eat nutrient-dense foods in order to get adequate nutrition from fewer calories. Foods that fit the bill include plenty of colourful fruit and veg, eggs, full-fat yogurt, lean (mainly non-meat) protein and nuts and seeds. It's not rocket science, but the trick is to get these ingredients onto your fork in the tastiest way possible.

Shift food and cooking up the priority list a little. We all have to eat, and so instead of seeing it as a time-consuming inconvenience, it's more helpful to view it as an important investment in ourselves. In practice, this means taking a bit of time to plan for the week ahead and get the ingredients in. The other important thing is to have a really good store-cupboard of basics.

It might sound strange, but where we once craved a creamy pasta, we now prefer an interesting salad, not because we are 'trying to be good', but because our palates have shifted and we are naturally drawn to more interesting flavours and textures. We've also found that investing a bit more time and thought in the food we prepare and eat has been a hugely positive thing, for our bodies, minds and social lives.

For a long time, we were a bit resentful of the time we spent in the kitchen. When our kids were young, it was endless fish fingers and spag bol, so it really did seem like Groundhog Day. But now as midlifers, things have changed. Our kids are older, and we can cook more of what we want. Our favourite way to cook is with a decent podcast on (often Desert Island Discs) and lovely, fresh ingredients to hand.

What strikes us as bizarre with the recent wave of clean-eaters, is how what you eat is somehow linked to how good a human being you are - there is no moral link between diet and your personal character. Just because you have a pea protein smoothie for breakfast, it doesn't make you a better person. A lot of the language used is misleading and, in some cases, plain wrong. A green juice will not detox you, that is what your kidneys and liver are for.

Probably because the media has, for the longest time, been fixated with youth and the idea that once you are older, you've had your moment in the sun. We'd say that's nonsense - and as this current wave of midlifers has shown, times have changed: Midlife is where the action is.

Monkfish

Ingredients

(Serves 2)

2tsp olive oil

½ a fennel bulb, trimmed and thinly sliced

4 ripe tomatoes, quartered

4 anchovy fillets, chopped

Sea salt and freshly ground black pepper

250g monkfish fillet or tail, membrane removed and cut into 3cm-thick medallions

A handful of Greek olives, pitted and chopped

A handful of coriander leaves, chopped

A handful of basil leaves

A handful of dill, chopped

Method

1 Heat the olive oil in a medium frying pan, add the fennel and saute for several minutes until softened, then add the tomatoes and anchovies. Season and simmer for 10-15 minutes until the tomatoes start to soften.

2 Add the monkfish medallions and olives, cover with a lid and simmer for a further five to 10 minutes until the fish is cooked through.

3 Stir through the herbs and serve.

Pad thai

Ingredients

(Serves 2)

1 small carrot, peeled and cut into thin strips, shaved or shredded

1 small courgette, finely sliced or cut into thin strips

50g red cabbage, very thinly sliced

50g sugar snap peas, sliced

½ a pepper (orange, yellow or red), deseeded and thinly sliced

2 spring onions, sliced diagonally

1 mild red chilli, deseeded and thinly sliced

A handful of bean sprouts

A handful of coriander leaves

A handful of mint leaves, plus sprigs to serve

For the dressing:

2tbsp coconut milk

Finely grated zest and juice of 1 lime

1tbsp crunchy peanut butter (100% peanuts, no sugar)

2 tsp soy sauce

2 tsp tahini

1 tsp Thai fish sauce (nam pla)

1 tsp sesame oil

1 tsp maple syrup

1cm piece of fresh root ginger, peeled and finely grated

1 garlic clove, crushed

1 lemon grass stalk, tough outer layers removed, finely chopped

To serve:

20g peanuts, crushed

2tsp sesame seeds

Mint sprigs

Method

1 Place all the vegetables and herbs in a large bowl and mix well.

2 Place all the dressing ingredients in a jar, seal with the lid and shake well until combined.

3 Pour the dressing over the salad and toss well, then arrange on a serving plate. Top with the peanuts, seeds and extra mint sprigs and serve.

Ginger cheesecake

Ingredients

(Serves 8)

125g Midlife LSA (see below) or ground almonds

2 tsp ground ginger

75g Medjool dates, pitted and finely chopped

2 tbsp coconut oil, melted if solid

1 egg white, lightly whisked

For the Midlife LSA (makes approx 12tbsp – store in the fridge):

6 tbsp flaxseeds (another name for linseeds)

4 tbsp sunflower seeds

2 tbsp whole almonds (skin on)

For the filling:

250g ricotta cheese

150g thick Greek yogurt

400g can pumpkin puree (100% pumpkin)

60ml runny honey

2 large eggs

2 tbsp lemon juice

2 tsp ground cinnamon

1tbsp peeled and finely grated fresh root ginger

To serve:

A handful of fresh raspberries

More runny honey for drizzling

Method

1 Preheat the oven to 180°C/Gas Mark 4. Line a 20cm springform cake tin with greaseproof paper.

2 Using a coffee grinder or spice mill, pulse the Midlife LSA ingredients in batches until finely ground.

3 To make the cheesecake base, combine the LSA (or ground almonds if using), ground ginger, dates and coconut oil in a bowl. Mix well, using your fingers to create a crumb, ensuring the dates are evenly distributed. Press the mixture firmly into the bottom of the prepared tin, then brush it with egg white (this keeps the base layer crisp) and bake for 10 minutes. Remove from the oven and leave to cool completely.

4 Reduce the oven temperature to 160°C/Gas Mark 3.

5 To make the filling, put the ricotta cheese into a food processor or blender and whizz until completely smooth. Add the remaining filling ingredients and blend until combined.

6 Pour the filling over the cooled base, then bake for 50 minutes until the cheesecake is cooked through but still has a bit of a wobble in the middle. Turn off the oven, leaving the cake inside to cool completely. Transfer to the fridge and chill for at least two hours to firm up.

7 To serve, remove the cheesecake from the tin, place on a serving dish and top with the raspberries. Drizzle with honey just before serving. This cheesecake is deliberately not overly sweet so, for those with a sweeter tooth, serve with a little extra honey on the side.

The Midlife Kitchen by Mimi Spencer and Sam Rice is published by Mitchell Beazley, priced £16.99 (www.octopusbooks.co.uk). Photography Issy Croker. Available now.