Serves 2

INGREDIENTS

200g Linguine pasta

2 Courgettes, spiralized

1tbsp Olive oil

2 Garlic cloves, finely chopped

300g Raw or cooked king prawns, peeled

20 Cherry tomatoes, halved

Handful of fresh basil leaves, roughly chopped

1tsp Chilli flakes

2 Small green chillies, finely chopped

METHOD

Cook the pasta in a medium saucepan of boiling salted water, add the spiralized courgette, for the last 2mins of cooking time and drain.

Meanwhile, heat the oil in a large frying pan and add the garlic along with the chilli and cook for 1-2mins, not allowing it to brown.

Add the raw prawns (if you have cooked ones, don’t add just yet). Then add in the cherry tomatoes and cook for 2-3mins. (Add the cooked prawns, if using). 

Allow it all to cook together for a few minutes before adding the pasta and courgette.

Mix well and serve with the chopped basil.

This is a brand new recipe for me and one I knew I'd have to share. This dish is so versatile, you can enjoy it hot or cold, as a main with salad or a side dish with extra veggies/meat or fish. It's just perfect for this time of year.

A really satisfying dish, with plenty of flavour, from both the feta and the roasted veggies.

This bake has a high protein content, due to the egg and Greek yoghurt content and I've found it a perfect solution to a quick lunch, that doesn't include bread (for a change).

Total cooking/prep time is 35mins max - ideal for a mid-week supper!

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RECIPE

Serves 3-4

Ingredients

1kg Courgettes, cut into 2cm slices

1 1/2 tbsp olive oil

Salt and pepper

125g spring onions, trimmed

5 Eggs, lightly beaten

150g Greek yogurt

35g Polenta

135g Feta cheese, crumbled

2 Garlic cloves, finely grated

1 Sprig of rosemary

1 Sprig of thyme

Method

Preheat the oven to 190c fan. Place the courgettes into a large roasting tin, or two, ensuring they lie on a single layer. Drizzle with 1tbsp olive oil and some salt and the rosemary and thyme and mix. Roast for 10 mins.

Then drizzle 1/2 tbsp oil on the spring onions and add to the tin. Roast for another 10 mins. The courgettes should be tender and the spring onions browning.

Reduce the oven to 170c. In a bowl mix together all of the other ingredients and season. Spoon the roasted veg into a gratin/cast iron dish. Pour the batter over the veg and bake for 15-20 mins until just set and slightly golden. Serve hot or cold. 

Makes 12

INGREDIENTS 

3 Cups rolled oats

1/2 Cup of honey 

21g Chopped nuts of choice (I used peanuts)

100g Butter

48g WHEYD Vanilla Protein Powder

1/3 Cup of raisins

2 Apples, peeled and grated

2 Tbsp Chia seeds

10g Sunflower seeds

1tsp Cinnamon 

1/2tsp sea salt

METHOD

1️⃣ Line a tray with baking parchment, and preheat the oven to 175c.

2️⃣ Add the dry ingredients and apple to a large mixing bowl.

3️⃣ Melt the butter and honey in the microwave, then stir into the dry ingredients. 

4️⃣ Flatten out in the lined tray and bake for 10-12 mins, until golden. 

Allow to cool before serving.

Key Lime Energy Balls

100g Almonds

100g Cashew Nuts

150g Dates

50g Vanilla Protein

3 Limes, Juiced

50g Desiccated Coconut

Soak the dates and nuts in cold water in the fridge overnight. Empty the water and blend in a food processor. Add the rest of the ingredients and combine. It should look like a dry mixture. Roll into 50g balls.

Apple Pie Energy Balls:

1tbsp ground cinnamon
1/2tsp ground nutmeg
50g Rolled Oats

10 Pitted dates
2 small apples, peeled and sliced
75g Almonds
2 tbsp Raw Peanut Butter
1 scoop Vanilla Protein Powder
15g Flaxseed, to roll in

Soak the dates in cold water in the fridge overnight. Blitz the oats and dates in a food processor until combined. Then add the rest of the ingredients and blend. Should look like a dry mixture. Roll into 50g balls.

Serves 4

Ingredients

1 Large cauliflower (800g)

1 medium white onion, sliced

25g parsley, fresh

10g mint, fresh

10g coriander, fresh

½ pomegranate

40g pistachio kernels, toasted and chopped

1tsp ground cumin

1 ½ tbsp lemon juice

Method

First, preheat the oven to 200°C fan and coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

Serves 2

Ingredients

Olive oil

3 Garlic cloves, crushed

1 Large red onion, chopped

1/2tbsp fresh/dried thyme

2 small aubergines, diced

200g cherry toms, halved

180g Puy lentils

500ml veg stock

80ml dry white wine

100g creme fraiche

1tsp chilli flakes

2tsp oregano leaves (fresh/dried)

Method

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the aubergines and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

Serves 4

Ingredients

4 Chicken Breasts

1tbsp Honey

1tbsp Olive oil

2 Cloves of Garlic, crushed

1tbsp Wholegrain mustard

1tbsp Chopped tarragon

Salt and pepper to taste

1 Cup of Millet/Quinoa/Mixed Grains

40g Cucumber, diced

40g Mango, diced

4 Leaves of Basil

1 Bag of mixed leaves

Splash of balsamic vinegar

Splash of olive oil

Pinch of salt

 2 Peppers (whichever colours you prefer)

2 Red onions

2 Courgettes

1 Packet of vine tomatoes

Method

Put the millet into a medium saucepan and cover with 2 cups of water, before adding a pinch of salt. Bring to the boil, turn down to a simmer and leave to cook for 20-25 mins or until there is no liquid left, add a little olive oil, stir and leave to cool. 

Preheat the oven to 220c. Butterfly the chicken breasts and marinate for at least 25 mins in the honey, olive oil, garlic, wholegrain mustard and tarragon, add salt and pepper to taste. Whilst this is marinating you can start to prep the grain salad and roasted veg.

Roughly chop the veggies and drizzle with a little olive oil, salt and pepper. Mix well and roast in the oven for 25 mins. Then pop the chicken breasts in the oven for roughly 17 mins, depending on their size.

Once your grains are cool, stir in the diced cucumber, mango, chopped basil, salt and pepper, mixed leaves and a splash of balsamic vinegar.

This recipe is so fresh and delicious, serve with cooked noodles or rice.

Serves 4

Ingredients

1 tbsp veg oil

1 onion, diced

thumb-sized piece ginger, peeled and grated

3 garlic cloves, crushed

1 tsp shrimp paste

1 small red chilli 

2 lemongrass stalks, bruised with a rolling pin

1 heaped tbsp medium curry powder

1 heaped tbsp light muscovado sugar

small bunch coriander

400g can coconut milk

450g skinless cod/pollock/hake fillets (any white fish)

220g pack raw prawns

1 lime, halved

Method

Heat the oil in a wide frying pan, then cook the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the fish is just cooked and flaking, add the prawns and continue to cook for a few mins.

Taste for seasoning, adding a squeeze more lime to the sauce if you like. Finish with coriander leaves.

Serves 6

Ingredients

3 Large sweet potatoes, peeled and sliced 

3 cloves garlic, crushed

600g lean beef mince

8 slices of chorizo

400g chopped tomatoes

2 tbsp tomato puree

2 tbsp olive oil

1 tbsp dried oregano

1 tsp cumin

8 mushrooms, sliced

1 onion, diced

½ tsp sea salt

100 g mozzarella

50 g cheddar

500 g Greek yoghurt

500 g cottage cheese

1 egg

1 tbsp chopped parsley

1 tbsp olive oil

Method

Preheat your oven to 190°C.

Slice the sweet potatoes into long wide thin slices. Place the sliced sweet potato in a pre-heated oven to cook for 20 minutes.

In a medium bowl, combine the cottage cheese with the egg, yoghurt, olive oil and finely chopped parsley. Mix well and then set aside.

Heat 1 tbsp. olive oil over medium-high heat in a large pan. Once hot, add the dried oregano, salt, garlic, onions and cumin. Once sweated down turn up the heat and add the lean beef and chorizo. Cook this until it becomes well-browned. Once the meat is well-browned, remove it from the pan and set aside.

Then, add in the mushrooms and cook for an additional 4-5 minutes. Return the cooked beef and add the tomatoes and tomato puree into the pan and stir to mix well.

To assemble the lasagne, use a 9x16 casserole dish and create the first layer with the pre-cooked sweet potato slices. Make the slices overlap so there are no spaces. Pour out half of the meat sauce over the sweet potato slices and spread out evenly. Pour out half of the cottage cheese mixture over the meat sauce and spread evenly.

Repeat these three steps with another layer of sweet potato slices, meat sauce, and then the cottage cheese. Top with a thin layer of sliced fresh mozzarella and cheddar and then place in the oven and bake for 30 minutes.

This recipe produces the perfect, fluffy rice. Feel free to flavour this by adding spices to the rice before cooking.

Serves 4

Ingredients

1 cup of basmati rice

water

sea salt

Method

Put rice into a medium saucepan, cover with 1/2 an inch of water and add a generous pinch of salt. Bring to the boil, then turn the heat to the lowest possible setting. Pot the lid on and cook until all the liquid is gone (about 20-25 mins).

Best served with my Kadala Curry recipe and/or Dhal - these can be found in my blog.