Mindset

Mindset

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Mindset

Parsley Gnocchi

Ingredients

  • 500g gnocchi
  • 450g green beans, halved
  • 40g vegan cheese
  • 120ml olive oil
  • 40g cashew nuts, toasted
  • 1 lemon, zested
  • 100g parsley
  • 1 garlic clove

    How to Make It

    Roughly chop the parsley and pulse in a blender along with the garlic, olive oil and nuts until smooth. Pour into a bowl and stir through the lemon zest, cheese, salt and pepper.

    Bring a saucepan of water to the boil and cook the gnocchi and beans for 3 minutes until the gnocchi floats to the top of the pan.

    Drain the gnocchi and beans and toss in the seasoning, then serve.

    Stuffed Peppers

    Ingredients

    • 4 red peppers
    • 2 pouches microwave tomato rice, cooked
    • 2 tbsp pesto
    • 200g goat’s cheese, sliced
    • A handful of pitted black olives, chopped

      How to Make It

      Using a knife, cut the top off the red peppers and scoop out the seeds. Place the peppers on a plate and cook in the microwave on a high heat for 5 minutes until soft.

      Whilst the peppers are cooking, mix the microwave rice with the pesto, olives and 140g of goat’s cheese.

      Scoop the rice mixture into the peppers and top with the remaining goat’s cheese and serve.

      Halloumi Salad

      Ingredients

      • 125g halloumi, sliced
      • 125g microwave quinoa
      • 175g tomatoes, quartered
      • 2 tbsp olive oil
      • 1 pitta, torn into pieces
      • ½ cucumber, sliced
      • ¼ bunch of mint
      • 1 lemon, juiced

        How to Make It

        Heat the grill to high and in a bowl, toss the pitta pieces in ½ tbsp of olive oil and spread out onto a baking tray. Grill for 4 minutes until golden, turning halfway.

        Whilst the pitta is grilling, whisk together the rest of the oil along with the lemon juice and season with salt and pepper.

        Heat a frying pan over a high heat and cook the halloumi for 1-2 minutes each side, until charred.

        Cook the quinoa in the microwave following the packet instructions. In a bowl, toss the quinoa, tomatoes, cucumber, dressing and mint and pile onto a plate. Top with the halloumi and pitta and serve.

        Chicken Flatbread

        Ingredients

        • 1 skinless chicken breast cut into strips
        • 2 flatbreads
        • 2 tbsp greek yoghurt
        • ½ lemon
        • ¼ iceberg lettuce, shredded
        • 1 tsp dried oregano
        • 1 tbsp olive oil
        • ¼ red pepper, chopped

          How to Make It

            Zest the lemon and combine it with the lemon juice, chicken, oregano and oil in a bowl.

            Place a frying pan over a medium heat and cook the chicken for 8-10 minutes until fully cooked.

            Tip the chicken onto the middle of the flatbread along with the lettuce and red pepper.

            Drizzle the yoghurt over the top, wrap the flatbread and serve.

          Pork and Black Bean Tacos

          Ingredients

          • 200g black beans, drained
          • 250g pork mince
          • 4 taco shells
          • ¼ iceberg lettuce, shredded
          • 150ml passata
          • 1 tsp olive oil
          • 1 tsp smoked paprika
          • 2 tbsp barbeque sauce

            How to Make It

            Heat the olive oil in a frying pan over a medium heat and cook the pork for 4-5 minutes. Break the pork down using a wooden spoon and sprinkle over the spices.

            Stir in the passata and barbeque sauce along with 2 tbsp of water. Bring to the boil and then allow to simmer.

            Add the beans to the pan, season with salt and pepper and cook for a further 2 minutes. Whilst the beans are cooking, heat the tacos following the pack instructions.

            Divide the pork and bean mix between the taco shells and serve with lettuce.

            Singapore Noodles

            Ingredients

            • 200g vermicelli noodles
            • 200g beansprouts
            • 1 pepper, sliced
            • 1 onion, sliced
            • 2 tbsp soy sauce
            • 1 tbsp sesame oil
            • 1 tbsp mild curry powder
            • ¼ tsp turmeric
            • 1 tsp sunflower oil

              How to Make It

              Boil the kettle and put the noodles in a bowl. Pour the water over the noodles and cover for 5-10 minutes until the noodles are soft.

              In a separate bowl, combine the tumeric, soy sauce, sesame oil, mild curry powder and 1 tbsp of water.

              Heat the sunflower oil in a wok or frying pan over a high heat and cook the onions and peppers for 3-4 minutes until soft. Drain the noodles and add them to the pan along with the sauce and beansprouts.

              Fry the noodles for 3-4 minutes and serve.

              Spicy Prawn Flatbread Pizza

              Ingredients

              • 2 flatbreads
              • 165g peeled king prawns
              • 1 tsp cajun spice
              • 3 tbsp tomato paste
              • 1 tsp oregano
              • 1 yellow pepper, sliced
              • 1 red pepper, sliced
              • 1 ball mozzarella
              • 1 handful of rocket

                How to Make It

                Preheat the oven to 200 degrees celsius and place the flatbread on a baking tray.

                Combine the tomato paste with 3 tbsp of water, oregano, salt and pepper in a bowl. Once mixed, use a spoon to spread evenly over the flatbread. Leave 2cm around the edges.

                Tear the mozzarella ball and place on top of the tomato. Next, scatter over the prawns, pepper and onions. Sprinkle over the cajun spice and cook for 10-15 minutes.

                Top with the rocket and serve.

                Curried Tofu Wrap

                Ingredients

                • 200g tofu, cut into cubes
                • 4 chapatis
                • 2 tbsp coconut yoghurt
                • 1 tbsp tandoori paste
                • 1 tbsp mint sauce
                • 1 onion, sliced
                • ¼ red cabbage, shredded
                • 1 tbsp olive oil

                  How to Make It

                  Mix the cabbage, yoghurt and mint sauce. Season with salt and pepper and set aside.

                  In a separate bowl, toss the tofu in the tandoori paste and ½ the olive oil.

                  Heat the frying pan over a medium heat and cook the tofu for a few minutes each side until golden and set aside.

                  Add the rest of the oil to the pan and cook the onions for 8 minutes, stirring occasionally. Stir in the tofu and season with salt and pepper.

                  Warm the chapatis following the instructions on the packet. Top each one with the cabbage and tofu mix and serve.

                  Chicken and Chorizo Jambalaya

                  Ingredients

                  • 1 chicken breast, chopped
                  • 30g chorizo, sliced
                  • 1 onion, diced
                  • ½ red pepper, sliced
                  • 1 tbsp cajun seasoning
                  • 125g long grain rice
                  • 200g tinned chopped tomatoes
                  • 175ml chicken stock
                  • 1 garlic clove, crushed
                  • 1 tsp olive oil

                    How to Make It

                      Heat the olive oil in a pan over a medium heat and cook the chicken for 5-8 minutes until golden, then set aside.

                      Pour the onions into the pan and cook for 4 minutes until soft. Add the red pepper, garlic, chorizo and cajun seasoning and cook for a further 5 minutes.

                      Stir the chicken back into the mixture along with the rice, tomatoes and chicken stock. Cover and simmer for 20 minutes, then serve.

                    Cheesy Egg Croissant

                    Ingredients

                    • 4 eggs
                    • 2 large croissants
                    • 50g cheddar, grated
                    • A splash of milk
                    • 1 tsp butter

                      How to Make It

                        In a bowl, whisk the eggs, cheese, milk, salt and pepper.

                        Melt the butter in a pan over a medium to low heat and pour in the egg mix. Gently stir for 3-4 minutes until cooked and scrambled.

                        Cut open the croissants and spoon the scrambled egg inside.

                      Chilli and Avocado on Toast

                      Ingredients

                      • 1 avocado
                      • 2 slices sourdough bread
                      • ½ lemon
                      • ½ tsp chilli flakes
                      • Drizzle extra virgin olive oil

                        How to Make It

                          Cut the avocado in half and remove the stone. Scoop the flesh into a bowl, squeeze in the lemon juice and mash. Season with salt and pepper.

                          Toast the bread and drizzle over the olive oil. Spread the avocado evenly over the two slices of bread and sprinkle over the chilli flakes.

                        Bagel with Smoked Salmon

                        Ingredients

                        • 1 bagel
                        • 1 slice smoked salmon
                        • 1 egg
                        • 1 tsp creamed horseradish
                        • 1 tbsp mayonnaise
                        • 1 tsp butter

                          How to Make It

                            Toast the bagel and stir the horseradish and mayonnaise. Cook the salmon in a non-stick frying pan for a few seconds on each side until it turns opaque.

                            Spread the mayo mix on one side of the bagel and top with the salmon.

                            Melt butter in the frying pan over a medium heat, crack the egg into the pan and fry. Cook for 2-3 minutes until the white is solid.

                            Place the egg on top of the salmon and top with the other half of the bagel and serve.

                          Oatmeal Pancakes

                          Ingredients

                          • 125ml oat milk
                          • 2 eggs, separated
                          • 100g rolled oats
                          • 2 bananas
                          • 2 tbsp peanut butter
                          • 2 tsp baking powder
                          • 1 tsp vanilla extract
                          • 1 tsp olive oil

                            How to Make It

                            Place the oats, oat milk, egg yolks, 1 banana, baking powder and vanilla into a blender. Blend until smooth.

                            Whisk the egg whites until they make stiff peaks. Whisk 2 tbsp of the whites into the batter, then fold in the rest.

                            Heat the oil in a frying pan over a medium heat and pour 2 tbsp of the batter into the pan. Cook for 1-2 minutes and flip, cooking for a further 1-2 minutes on the other side.

                            Repeat until you have used all of the batter. Top with sliced banana and peanut butter and serve.

                            Protein Smoothie

                            Ingredients

                            • 1 banana
                            • 150g greek yoghurt
                            • 150ml soya milk
                            • 25g rolled oats
                            • 1 tbsp almond butter
                            • 1 tsp cocoa powder

                              How to Make It

                              Place all of the ingredients into a blender and pulse until smooth.

                              Breakfast Burrito

                              Ingredients

                              • 2 eggs
                              • 1 wholemeal tortilla wrap
                              • 50g kale
                              • 6 cherry tomatoes, halved
                              • ½ small avocado, sliced
                              • 1 tbsp rapeseed oil
                              • 1 tsp chipotle paste

                                How to Make It

                                  In a jug, whisk the egg, salt, pepper and chipotle paste together. Heat the oil in a frying pan over a medium heat.

                                  Add the kale and tomatoes to the pan and cook until the kale has wilted. Push everything to the side of the pan. Pour in the eggs and scramble for 1-2 minutes.

                                  Pour everything into the wrap and top with avocado, wrap and eat.

                                Ham, Egg and Spinach Roll Ups

                                Ingredients

                                • 1 tbsp vegetable oil
                                • 2 eggs, lightly beaten
                                • 20g cheddar cheese, grated
                                • 1 ham slice, cut into strips
                                • 20g baby spinach
                                • 1 tsp garam masala
                                • 1 chapati

                                  How to Make It

                                  Heat some of the oil in a frying pan over a medium heat. Pour the eggs into the pan and tip so the eggs cover the base. Sprinkle over the garam masala and cook for 1 minute.

                                  Sprinkle the cheese, ham and spinach over the top and cover with a lid. Cook for 1 minute until the cheese has melted.

                                  Heat the chapati for 30 seconds in the microwave. Tip the omelette out of the pan and on top of the chapatti. Roll up and serve.

                                  Chocolate Porridge

                                  Ingredients

                                  • 50g porridge oats
                                  • 250ml oat milk or dairy free alternative
                                  • 1 tbsp cocoa powder
                                  • 1 tbsp peanut butter
                                  • 1 tsp honey

                                    How to Make It

                                      Place the oats, cocoa powder and milk in a saucepan and cook on a medium to low heat, stirring constantly.

                                      Cook for 5-10 minutes until it reaches your desired consistency.

                                      Pour into a bowl then stir in the peanut butter and honey and serve.

                                    Sausage and Egg Flatbread

                                    Ingredients

                                    • 2 pork sausages
                                    • 2 eggs, whisked
                                    • 1 tbsp butter
                                    • 1 flatbread
                                    • 30g cheddar, grated
                                    • Brown or tomato sauce (optional)

                                      How to Make It

                                      Preheat the oven to 160 degrees celsius and place the flatbread on a baking tray.

                                      Heat the grill to the highest temperature and grill the sausages for 10 minutes, or until cooked. Turn occasionally.

                                      Whilst the sausages are cooking, melt the butter in a frying pan over a medium to low heat. Pour the eggs into the pan and cook for 3-4 minutes, mixing occasionally to scramble.

                                      2-3 minutes before the sausages are finished, place the flatbread in the oven to heat. Once the sausages are done, cut into chunks.

                                      Place the sausage and eggs on one half of the flatbread and sprinkle over the cheddar. Fold the flatbread and press down, then serve.

                                      Full English

                                      Ingredients

                                      • 4 rashers of bacon
                                      • 4 portobello mushrooms
                                      • 12 cherry tomatoes on the vine
                                      • 2 slices of wholegrain bread
                                      • 2 pork sausages
                                      • 2 eggs
                                      • 1 tbsp olive oil

                                        How to Make It

                                        Heat the grill to the highest heat and grill the sausages for 10 minutes until cooked, turning occasionally.

                                        Whilst the sausages are cooking, poach the eggs by filling a saucepan with water. Bring to the boil and crack the eggs into the water. Leave for 3 minutes and then remove using a slotted spoon.

                                        Meanwhile, brush the mushrooms with olive oil and add them along with the bacon and tomatoes to the grill. Cook for 3-4 minutes.

                                        Toast the bread and serve everything on a plate.

                                        Beef Curry

                                        Ingredients

                                        • Splash of virgin olive oil
                                        • 1 diced steak
                                        • 1/2 red onion peeled and chopped
                                        • 1/2 piece of ginger peeled and finely sliced
                                        • 1 tsp of curry powder (adjust to taste)
                                        • 1/2 tin of coconut milk
                                        • 60g button mushrooms halved
                                        • 60g florets of cauliflower halved

                                          How to Make It

                                            Heat some oil in a saucepan over a medium heat. Add the onion and cook for 3 minutes until they start to soften. Add the ginger and cook for 30 secs. Transfer to a bowl.

                                            If needed add some more oil into the same pan and cook the beef for 2-3 minutes or until browned. Return the onion mixture to the pan. Add curry powder and stir to coat.

                                            Add the coconut milk, cover and cook for 30 minutes.

                                            Add the mushrooms and cauliflower and cook for a further 20 minutes or until the beef is tender.

                                          Cod Steak with Courgette and Tomato Bake

                                          Ingredients

                                          • 1 cod steak
                                          • 1 tbsp lemon juice
                                          • ½ tbsp olive oil
                                          • ½ tsp dried thyme
                                          • ¼ courgette sliced
                                          • ½ tin (400g) chopped tomatoes
                                          • Matchbox size of cheese grated

                                            How to Make It

                                            Preheat the oven to 200°C/390°F/Gas Mark 6.

                                            Pour the chopped tomatoes into an ovenproof dish.

                                            Stir in the courgette and mix well.

                                            Bake in the oven for 20 minutes, or until the courgette is cooked.

                                            Meanwhile take a piece of kitchen foil large enough to wrap the cod steak in and lightly oil it. Place the fish in some kitchen foil and sprinkle with the lemon juice and thyme.

                                            Close up the foil parcel and place it in the oven. Bake in the oven for 20 minutes, or until the fish is cooked.

                                            When the courgette has been in the oven for 20 minutes (around 5 minutes before the fish is ready), remove from the oven, scatter grated cheese over the top and grill until the cheese bubbles. Serve with the fish.

                                            Chicken Fajitas

                                            Ingredients

                                            • 2 large chicken breasts finely sliced
                                            • 1 red onion finely sliced
                                            • 1 red pepper sliced
                                            • 1 red chilli finely sliced (optional)
                                            • For the marinade:
                                            • 1 heaped tbsp smoked paprika
                                            • 1 tbsp ground coriander
                                            • pinch of ground cumin
                                            • 2 medium garlic cloves crushed
                                            • 4 tbsp olive oil
                                            • 1 lime juiced
                                            • 4-5 drops Tabasco
                                            • To serve:
                                            • 6 medium tortillas
                                            • Bag mixed salad

                                              How to Make It

                                                Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.

                                                Mix 1 heaped tbsp smoked paprika 1 tbsp ground coriander a pinch of ground cumin 2 crushed garlic cloves 4 tbsp olive oil the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.

                                                Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli if using into the marinade.

                                                Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.

                                                Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.

                                                To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.

                                                Put the tortillas in the oven to heat up and serve with the cooked chicken and mixed salad.

                                              Chicken Carbonara

                                              Ingredients

                                              • 1 pack spaghetti
                                              • 1 tbsp olive oil
                                              • 1 garlic clove halved
                                              • 77g pack pancetta
                                              • 1 chicken breast cut into strips
                                              • 2 eggs
                                              • 100g parmesan finely grated plus extra to serve
                                              • 1 tbsp butter

                                                How to Make It

                                                  Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.

                                                  Add a couple of tablespoons of pasta water to the pancetta pan along with the butter then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese if you like.

                                                Cheesy Sprout Pasta Bake

                                                Ingredients

                                                • 200g Brussels sprouts halved
                                                • 1 tbsp olive oil
                                                • 1 tbsp balsamic vinegar
                                                • 350g penne pasta
                                                • 2 tbsp butter
                                                • 1 garlic clove, crushed
                                                • 3 tbsp plain flour
                                                • 500ml milk
                                                • 2 tsp wholegrain mustard
                                                • 200g mature cheddar, grated
                                                • Green salad leaves, to serve (optional)

                                                  How to Make It

                                                    Heat oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through.

                                                    Meanwhile cook the pasta until it has a slight bite (around two minutes less than pack instructions) then drain and set aside.

                                                    Heat the butter in a pan. Add the garlic and our and cook for 1-2 mins. Gradually add the milk until the mixture is smooth then simmer for 5 mins until thick.

                                                    Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir. Add the pasta then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins until the cheese topping is golden and bubbling. Serve with a green salad if you like.

                                                  Pork, Egg and Chips

                                                  Ingredients

                                                  • 600g chips (made yourself from potatoes or use frozen)
                                                  • 2 tbsp olive oil
                                                  • 4 pork loin steaks
                                                  • 1 onion cut into wedges
                                                  • 4 rings of tinned pineapple
                                                  • 350g frozen peas
                                                  • 15g mint roughly chopped (optional)
                                                  • 4 eggs

                                                    How to Make It

                                                    Preheat the oven to gas 8 220’C fan 200’C. Place the chips on a large baking tray in an even layer. Cook for 20-25 mins until golden and crisp.

                                                    Meanwhile, heat 1 tbsp olive oil in a large ovenproof frying pan over a high heat. Season the pork loin steaks and add to the pan along with the onion wedges. Fry the pork for 2 mins per side until lightly golden. Place a pineapple slice on top of each pork loin. Place the frying pan into the oven under the tray with the chips for 8 mins or until the pork is cooked through. Set aside to rest for 5 mins.

                                                    Bring a saucepan of slightly salted water to the boil and add the peas. Simmer for 3-4 minutes until tender then drain. Toss with ½ tbsp olive oil and the chopped mint.

                                                    Meanwhile, heat ½ tbsp olive oil in a large frying pan and fry the eggs over medium-high heat until cooked to your liking. Divide the chips, onions, minted peas and pork loins between 4 plates. Drizzle the pork loins with any juice from the pan and top with an egg. Serve immediately.

                                                    Apple Rump Steak

                                                    Ingredients

                                                    • 1 rump steak
                                                    • 1 sweet potato diced
                                                    • 1 apple diced
                                                    • ½ lemon juice (optional)
                                                    • Chilli flakes
                                                    • ½ red pepper diced
                                                    • 2 tbsps of olive oil

                                                      How to Make It

                                                        Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

                                                        Place the sweet potato in a bowl with 1 tbsp of olive oil. Mix together.

                                                        Lay the sweet potato in one layer on a baking tray and add to the oven. Bake until soft, approx. for 25 minutes. Turn half way through cooking.

                                                        Add the remaining oil to a frying pan over a high heat. Place the steak in the frying pan and cook for 3 minutes each side for medium-rare, or 4 minutes each side for medium.

                                                        Add the apple and peppers to the frying pan for the last 2 minutes of cooking. Make sure you keep an eye on the apple as it can stick to the pan. Stir the mixture every so often.

                                                        Sprinkle the chilli flakes into the pan for the last 30 seconds.

                                                        Serve the sweet potatoes with the steak, apple and pepper.

                                                        Squeeze over juice from the lemon to your liking and serve.

                                                      Vegan Mozzarella Pizza

                                                      Ingredients

                                                      • 1 ready made pizza base
                                                      • 2 tbsp tomato paste
                                                      • 50g vegan mozzarella style cheese
                                                      • 1 tomato, sliced
                                                      • 1 tbsp fresh basil, chopped
                                                      • 1 tbsp olive oil

                                                        How to Make It

                                                          Preheat the oven to 180 degrees celsius and place the dough base on a pizza tray.

                                                          In a bowl, combine the tomato paste with basil, salt, pepper and 2 tablespoons of water. Combine until it makes a slightly looser paste.

                                                          Spread the tomato mix across the pizza base, leaving a 1-2cm rim around the edges.

                                                          Add the vegan cheese on top of the tomato and place down the sliced tomatoes. Drizzle over some olive oil and bake for 10-12 minutes.

                                                          Serve with some leftover basil.

                                                        Easy Classic Lasagne

                                                        Ingredients

                                                        • 1 tbsp olive oil
                                                        • 2 rashers smoked streaky bacon
                                                        • 1 onion finely chopped
                                                        • 1 celery stick finely chopped
                                                        • 1 medium carrot grated
                                                        • 2 garlic cloves finely chopped
                                                        • 500g beef mince
                                                        • 1 tbsp tomato purée
                                                        • 2 x 400g cans chopped tomatoes
                                                        • 1 tbsp clear honey
                                                        • 500g lasagne sheets
                                                        • 400ml crème fraîche
                                                        • 125g ball mozzarella roughly torn
                                                        • 50g freshly grated parmesan
                                                        • Large handful basil leaves torn (optional)

                                                          How to Make It

                                                          Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot and cook over a medium heat for 5 mins stirring occasionally, until softened.

                                                          Add the garlic and cook for 1 min then tip in the mince and cook stirring and breaking it up with a wooden spoon for about 6 mins until browned all over.

                                                          Stir in the tomato purée and cook for 1 min mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

                                                          Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta finishing with a layer of pasta.

                                                          Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil if you like.

                                                          Sardine Spaghetti

                                                          Ingredients

                                                          • 100g dried spaghetti
                                                          • Canned boneless sardines in olive oil, drained
                                                          • 1 onion, chopped
                                                          • 8 cherry tomatoes, halved
                                                          • 1 garlic clove, minced
                                                          • 6 pitted green olives
                                                          • 2 tsp capers
                                                          • 2 tbsp olive oil

                                                            How to Make It

                                                            Cook the spaghetti in salted boiling water for 10 minutes until soft.

                                                            Whilst the pasta is cooking, heat the olive oil in a pan on a medium heat and cook the onions for 5 minutes.

                                                            Add the garlic and tomatoes and cook for a further 2 minutes.

                                                            Stir the sardines into the pan, then add the olives and capers and season with salt and pepper.

                                                            Drain the spaghetti, toss into the pan and serve.

                                                            Portobello Mushroom Burger

                                                            Ingredients

                                                            • 4 portobello mushrooms, stalks trimmed
                                                            • 50g cheddar cheese, grated
                                                            • 4 burger buns
                                                            • ¼ iceberg lettuce, washed and peeled
                                                            • 1 tsp sunflower oil
                                                            • 1 tbsp butter
                                                            • 1 garlic clove, crushed
                                                            • 4 slices of red onion

                                                              How to Make It

                                                              Heat the grill to a high heat. Rub the oil into the mushrooms and place on a baking tray. Grill for 3 minutes on each side.

                                                              In a bowl mix the cheese, garlic and butter. Spoon onto the mushrooms and grill for a further 2 minutes until the cheese has melted.

                                                              Serve on the burger buns with the lettuce and red onion.

                                                              Pork Meatballs and Pasta

                                                              Ingredients

                                                              • 200g pork mince
                                                              • 200g beef mince
                                                              • ¼ onion, chopped
                                                              • 15g parmesan
                                                              • 25g breadcrumbs
                                                              • 1 egg, beaten
                                                              • 2 tbsp olive oil
                                                              • 200g spaghetti
                                                              • 400g tinned chopped tomatoes
                                                              • 2 garlic clove
                                                              • 1 tsp sugar

                                                                How to Make It

                                                                Preheat the oven to 220 degrees celsius.

                                                                To make the meatballs, add the meat, onions, parmesan, breadcrumbs, eggs and salt and pepper to a bowl and mix together.

                                                                Roll the mince mixture into around 10 balls and place in a roasting tin separated.

                                                                Drizzle the olive oil over the meatballs and bake for 20-30 minutes until golden.

                                                                Whilst the meatballs are cooking, make the sauce by heating the olive oil in a saucepan over a medium heat. Add the garlic cloves and cook for 1-2 minutes.

                                                                Stir in the tomatoes along with the sugar and season with salt and pepper. Leave to simmer for 15 minutes.

                                                                Cook the spaghetti in a saucepan of boiling water for 10 minutes, then drain.

                                                                Pour the spaghetti into the bowl and top with the sauce and meatballs.

                                                                Sweet Potato Curry

                                                                Ingredients

                                                                • 250g sweet potato, peeled and cut into chunks
                                                                • 400ml coconut milk
                                                                • 100g baby spinach
                                                                • 250g microwave basmati rice
                                                                • 1 tbsp coconut oil
                                                                • 1 onion, chopped
                                                                • 1 garlic clove, crushed
                                                                • 2 tbsp thai red curry paste
                                                                • 1 tsp peanut butter
                                                                • ½ lime

                                                                  How to Make It

                                                                  Melt 1 tbsp of coconut oil in a saucepan over a medium heat and cook the onions for 5 minutes. Add the garlic and cook for a further minute.

                                                                  Stir in the thai red curry paste, peanut butter and the sweet potato. Add the coconut milk and 100ml of water.

                                                                  Bring the mixture to the boil and leave to simmer for 30 minutes until the sweet potato is soft.

                                                                  Stir through the spinach and lime juice. Cook the rice using the instructions on the packet and serve.

                                                                  Lamb Burgers

                                                                  Ingredients

                                                                  • 500g lamb mince
                                                                  • 4 tsp freshly chopped rosemary
                                                                  • 2 garlic cloves, crushed
                                                                  • ¼ bag iceberg lettuce, shredded
                                                                  • 2 tomatoes, sliced
                                                                  • 4 burger buns

                                                                    How to Make It

                                                                    Crush the garlic, rosemary, salt and pepper in a bowl or using a pestle and mortar to make the paste. In a bowl, combine the lamb with the seasoning until mixed.

                                                                    Divide the mixture into 4 and shape them into burgers. Heat the grill to high and cook for 8-10 minutes, turning halfway.

                                                                    Place the burgers on the buns and serve with the lettuce and tomato and sauce of your choice.

                                                                    Chicken Enchiladas

                                                                    Ingredients

                                                                    • 400g kidney beans
                                                                    • 2 skinless chicken breasts, cut into strips
                                                                    • 500ml passata
                                                                    • 2 red peppers, sliced
                                                                    • 2 onions, cliced
                                                                    • 2 garlic cloves, crushed
                                                                    • 6 tortillas
                                                                    • 50g cheddar cheese, grated
                                                                    • 1 tsp sugar
                                                                    • 1tbsp olive oil

                                                                      How to Make It

                                                                        Preheat the oven to 200 degrees celsius. Heat the olive oil in a frying pan over a medium heat and cook the onions, peppers and garlic for 10-15 minutes, stirring occasionally.

                                                                        Add the chicken strips and cook for a further 7-10 minutes, season with salt and pepper.

                                                                        Stir in the beans and 150ml of the passata and sugar and take off the heat.

                                                                        Divide the mixture between the tortillas, fold the sides and roll them up. Pour half of the passata into a square dish then place the enchiladas on top. Pour over the remaining sauce and sprinkle over the cheese.

                                                                        Bake for 25 minutes and serve.

                                                                      Creamy Salmon Pasta

                                                                      Ingredients

                                                                      • 2 salmon fillets
                                                                      • 150g penne pasta
                                                                      • 170ml double cream
                                                                      • 1 small onion, chopped
                                                                      • 100ml white wine
                                                                      • 2 tbsp olive oil
                                                                      • 1 garlic clove, crushed
                                                                      • ¼ lemon, zested and juiced

                                                                        How to Make It

                                                                        Preheat the oven to 200 degrees celsius and palace the salmon on a baking tray. Drizzle with 1 tbsp of the oil, season with salt and pepper and cook for 12 minutes.

                                                                        Whilst the salmon is cooking, boil the pasta in a saucepan for 10 minutes, then drain and leave 100ml of the water aside.

                                                                        Heat the remaining olive oil over a medium heat in a frying pan and cook the onion for 5 minutes until soft. Add the garlic and cook for a further minute. Add the wine and cook for a few minutes then pour in the cream and season. Turn down the heat to a simmer.

                                                                        Remove the skin from the salmon and flake into chunks.

                                                                        Add the sauce to the pasta and stir in the lemon zest and a squeeze of lemon juice. Pour in a splash of the pasta water and gently toss the salmon into the mix. Serve with a green salad.

                                                                        Crispy Chilli Beef Noodles

                                                                        Ingredients

                                                                        • 1 sirloin steak, trimmed
                                                                        • 250g pak choi, quartered
                                                                        • 300g egg noodles
                                                                        • 1.5 litres vegetable stock
                                                                        • 6 slices of peeled ginger
                                                                        • 1 bunch spring onion, sliced
                                                                        • 1 red chilli, halved
                                                                        • 1 tbsp sunflower oil

                                                                          How to Make It

                                                                          Place the stock, chilli, ginger and onions in a saucepan and bring to the boil.

                                                                          Whilst the stock is cooking, add the sunflower oil to a frying or griddle pan and cook the steak for 2 minutes each side. Transfer the steak to a chopping board and leave to cool, then thinly slice.

                                                                          Add the pak choi and noodles to the stock, bring to the boil and then simmer for 3 minutes. Ladle the stock and noodles into a bowl and top with the steak.

                                                                          Banana Bread

                                                                          Ingredients

                                                                          • Butter for the tin plus extra to serve
                                                                          • 140g wholemeal flour
                                                                          • 100g self-raising flour
                                                                          • 1 tsp bicarbonate of soda
                                                                          • 1 tsp baking powder
                                                                          • 300g mashed banana from overripe black bananas
                                                                          • 4 tbsp agave syrup
                                                                          • 3 large eggs beaten with a fork
                                                                          • 150ml pot natural yoghurt
                                                                          • 25g chopped pecan or walnuts (optional)

                                                                            How to Make It

                                                                              Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flour's bicarb baking powder and a pinch of salt in a large bowl.

                                                                              Mix the banana syrup, eggs and yoghurt. Quickly stir into dry ingredients then gently scrape into the tin and scatter with nuts if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.

                                                                              Cool in tin on a wire rack. Eat warm or at room temperature with low-fat spread.

                                                                            Pumpkin and Avocado Muffins

                                                                            Ingredients

                                                                            • 230 grams white whole-wheat flour
                                                                            • 1 tsp baking soda
                                                                            • 1 tsp baking powder
                                                                            • 1/2 tsp salt
                                                                            • 1 tsp cinnamon 1/2 tsp nutmeg
                                                                            • 1/8 tsp cloves
                                                                            • 1 avocado peeled and pitted mashed
                                                                            • 1 banana mashed
                                                                            • 225 grams pumpkin puree
                                                                            • 2 eggs
                                                                            • 150 grams sugar
                                                                            • 1 tsp vanilla
                                                                            • 1 apple peeled and chopped
                                                                            • 10 pecans chopped

                                                                              How to Make It

                                                                            • Preheat the oven to 350°F/ 180°C/ 160 Fan. Put 16 cupcake wrappers in two muffin tins.
                                                                            • In a medium bowl mix together the flour, baking soda, baking powder, salt and spices.
                                                                            • In a separate medium-sized bowl add the avocado banana pumpkin eggs sugar and vanilla and mix until smooth. Fold in the apple.
                                                                            • Fill muffin tins evenly, sprinkle with pecans and bake for 15 to 18 minutes.
                                                                            • Spicy Corn Fritters

                                                                              Ingredients

                                                                              • 60g plain flour
                                                                              • ¼tsp baking powder
                                                                              • 1tsp harissa
                                                                              • 1tsp ground coriander
                                                                              • ½ tsp ground cumin
                                                                              • 2 eggs lightly beaten
                                                                              • 285g sweetcorn
                                                                              • 15ml olive oil
                                                                              • Sweet chilli dipping sauce to serve

                                                                                How to Make It

                                                                              • Mix the flour, baking powder, ground spices and harissa in a bowl. Add the egg and beat to a smooth batter. Add the sweetcorn and season with salt.
                                                                              • Heat the oil in a non-stick frying pan over a medium to high heat. Spoon a heaped tablespoon of mixture into the pan for each fritter and flatten with a fork. Cook for about 5 minutes until the underside has turned golden brown then flip and cook for a further three minutes. Serve with sweet chilli dipping sauce.
                                                                              • Crab Cakes

                                                                                Ingredients

                                                                                • 300g (10oz) white crab meat
                                                                                • 1 shallot finely chopped
                                                                                • Small handful coriander leaves finely chopped
                                                                                • 1 red chilli deseeded and finely chopped
                                                                                • 2 limes 1 zested and one cut into wedges
                                                                                • 100g (3 1/2oz) bread (crusts removed)
                                                                                • 4 1/2 tbsp mayonnaise plus extra to serve
                                                                                • Pinch of sea salt
                                                                                • Pinch of black pepper
                                                                                • 1 egg beaten
                                                                                • Olive oil

                                                                                  How to Make It

                                                                                • Place the bread into a food processor and blend until it has just become bread crumbs. In a bowl combine the crab meat with the shallot coriander chilli lime zest, a squeeze of lime juice 50g (2oz) of the breadcrumbs and the mayonnaise. Season with sea salt and black pepper and mix everything together until well combined. Divide the mixture into 12 equal portions and form into slightly flattened balls. Refrigerate for 30 minutes.
                                                                                • Place the beaten egg in one bowl and the remaining breadcrumbs in another. Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly covered. Set aside.
                                                                                • Pour 2.5cm (1in) sunflower oil into a medium pan. Place over a medium heat until a piece of bread drops into the oil browns in about 40 seconds. Carefully place the crab cakes in the oil and fry for 3 minutes on each side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
                                                                                • Serve the crab cakes with a green salad, extra mayonnaise and lime wedges.
                                                                                • Vegan Vegetable Kebabs

                                                                                  Ingredients

                                                                                  • 4 portobello mushrooms, quartered
                                                                                  • 2 courgettes, cut into 8 chunks each
                                                                                  • 2 red onion, cut into 8 wedges
                                                                                  • 3 tbsp olive oil
                                                                                  • 2 garlic cloves, crushed
                                                                                  • 2 rosemary springs, chopped

                                                                                    How to Make It

                                                                                      Preheat the grill to its highest heat.

                                                                                      In a bowl, mix the olive oil, garlic and rosemary.

                                                                                      Stack 8 skewers with alternate pieces of the mushrooms, courgettes and onions.

                                                                                      Brush the olive oil mix over the skewers, then grill for 10 minutes, turning half way until crisp.

                                                                                      Serve with a salad and side of your choice.

                                                                                    Carrot Hummus and Pitta

                                                                                    Ingredients

                                                                                    • 1 carrot, peeled, cut into chunks and boiled until tender
                                                                                    • 1 tub of hummus
                                                                                    • 1 lemon, halved
                                                                                    • 2 pitta breads, toasted and sliced

                                                                                      How to Make It

                                                                                        Grate the cooked carrots and tip them into a bowl with the hummus, mix well.

                                                                                        Add a squeeze of lemon and stir.

                                                                                        Toast the pitta breads and slice. Serve with the hummus.

                                                                                      Banana Chocolate Bites

                                                                                      Ingredients

                                                                                      • 2 bananas
                                                                                      • 40g dark chocolate, chopped
                                                                                      • 1 tsp coconut oil

                                                                                        How to Make It

                                                                                          Peel the bananas and cut the ends off. Place a wooden skewer on one end of each. Place on a baking tray lined with parchment paper and freeze for 4 hours.

                                                                                          Place the chocolate and coconut oil in a microwave proof bowl and microwave for 60 seconds. Stir using a plastic spatula then repeat every 20 seconds until the chocolate has 80% melted. Then remove and stir until fully melted.

                                                                                          Remove the bananas from the freezer and pour the chocolate over the bananas. Serve or store in the freezer.

                                                                                        Frozen Tropical Fruit Yoghurt

                                                                                        Ingredients

                                                                                        • 160g frozen tropical fruit
                                                                                        • 55g greek yoghurt
                                                                                        • 1 tbsp honey
                                                                                        • 60g diced mango

                                                                                          How to Make It

                                                                                        • Put everything except the fresh fruit into a food processor or blender and blitz.
                                                                                        • Scoop into a bowl and top with the mango.
                                                                                        • Energy Balls

                                                                                          Ingredients

                                                                                          • 100g pitted medjool dates
                                                                                          • 100g pecan nuts
                                                                                          • 50g rolled oats
                                                                                          • 50g pumpkin seeds
                                                                                          • 4 tbsp cocoa powder
                                                                                          • 2 tbsp almond butter
                                                                                          • Zest and juice of 1 orange

                                                                                            How to Make It

                                                                                          • Place all of the ingredients and 3 tbsp of orange juice in a food processor. Pulse until it has chopped and begins to clump together.
                                                                                          • Roll the mixture into 12 balls and store in an airtight container in the fridge
                                                                                          • Peanut Butter On Toast

                                                                                            Ingredients

                                                                                            • 2 slices of wholemeal bread
                                                                                            • 2 tbsp crunchy peanut butter
                                                                                            • ½ tsp cinnamon

                                                                                              How to Make It

                                                                                            • Place the bread in the toaster and toast for 2-4 minutes.
                                                                                            • Spread the peanut butter on the toast, sprinkle over the cinnamon and serve.
                                                                                            • Chocolate & Peanut Butter Smoothie

                                                                                              Ingredients

                                                                                              • 250ml oat milk
                                                                                              • 30g chocolate protein powder
                                                                                              • 1 tbsp cocoa powder
                                                                                              • 2 tbsp peanut butter
                                                                                              • 1 tsp honey

                                                                                                How to Make It

                                                                                                  Place all of the ingredients in a blender and pulse until smooth.

                                                                                                Breakfast Sandwich

                                                                                                Ingredients

                                                                                                • 2 slices of sourdough bread
                                                                                                • 1 egg
                                                                                                • 2 rashers of streaky bacon
                                                                                                • 1 tbsp olive oil

                                                                                                  How to Make It

                                                                                                    Heat the olive oil in a frying pan on a medium heat and fry the bacon for 4-5 minutes until crispy.

                                                                                                    Push the bacon to the side of the pan and crack the egg at the other side. Season the egg and leave for 2-3 minutes to cook until the white is set.

                                                                                                    Whilst the egg is cooking, toast your sourdough and lightly butter.

                                                                                                    Next, place the bacon and egg on one side of bread then make a sandwich with the other side and serve.

                                                                                                  Cream Cheese Bagel

                                                                                                  Ingredients

                                                                                                  • 1 bagel. Halved and toasted
                                                                                                  • 30g cream cheese
                                                                                                  • 1 egg
                                                                                                  • 1 tsp butter
                                                                                                  • ¼ tsp chilli flakes (optional)

                                                                                                    How to Make It

                                                                                                    Heat the butter in a frying pan on a medium heat. Crack the egg into the pan, season with salt and pepper and scramble.

                                                                                                    Cook for 2-3 minutes until cooked to the desired consistency. Continue to stir so the egg scrambles.

                                                                                                    Spread the cream cheese over the toasted bagel, pour over the eggs and serve.

                                                                                                    Green Smoothie

                                                                                                    Ingredients

                                                                                                    • 250ml oat milk
                                                                                                    • 1 banana
                                                                                                    • 1 tbsp honey
                                                                                                    • 1 handful frozen spinach
                                                                                                    • 1 tbsp almond butter
                                                                                                    • 1 tbsp ground flaxseed
                                                                                                    • Pinch of cinnamon

                                                                                                      How to Make It

                                                                                                      Place all of the ingredients into a blender and pulse until smooth.