1 kg sweet potatoes ( (peeled and chopped into 3cm cubes))1 onion (diced)2 cloves garlic (grated)3 cm piece of fresh ginger root (grated)6 cardamom pods1 star anise220 ml coconut milk500 ml vegetable stock1 tin chickpeas (drained and rinsed)1-2 red chillis (finely sliced or diced)1 tsp ground turmeric1/2 tsp cumin1/2 tsp ground coriander1/2 tsp garam masala1 tbsp olive oil In a large saucepan, heat the olive oil and slowly saute the onion until it is see-through and starting to turn brown (5-8 minutes). Then, add the garlic and ginger. Saute for another 1-2 minutes and add all of the spices. Saute for another minute.Add the chunks of sweet potato and the vegetable stock and cover with a lid.Allow simmering for 5-10 minutes until the sweet potatoes are almost cooked through (keep an eye on this). Then, turn the heat down

I've modified this Korean classic for modern British life so that you can enjoy the benefits of fermented foods without having to hunt down the obscure ingredients they normally include! 1 basic cabbage ((napa or chinese cabbage if you can find one))10 small radishes ((grated or finely sliced))1 thumb sized piece fresh ginger root ((grated))2 cloves garlic ((grated))1 red chilli ((chopped))1 tsp red chilli flakes1 large white onion (roughly chopped)2 tsp sea salt1 tsp fish sauce, tamari or soy sauce Place all of the ingredients in a large mixing bowl and leave to sit for 30-60 minutesMassage the ingredients for a little while, until the water starts to come out of the veggies (due to the salt).Then, place all of the ingredients into a glass Kilner type jar and press them down VERY firmly, packing them in tight. There should be water/brine

There are a few different options for this one! You can make it gluten-free by swapping the self-raising flour for GF self-raising flour, but you will need to add 1/2 a teaspoon of Xanthan Gum to the mixture too. 225 g self-raising flour ((or gluten-free self-raising flour, add 1/2 tsp xanthan gum))125 g brown caster sugar ((or for a more caramelly flavour, use coconut sugar))175 g butter ((melted down))75 g desiccated coconut3 large eggs2 tbsp milk ((if needed, if the mixture is too dry))1 punnet fresh raspberries Preheat the oven to 160 degrees Celcius and line a loaf tin with baking paperMix all ingredients except for the raspberries together in a mixing bowl. Use a whisk or electric mixer to make sure it is well mixed. If you are using gluten-free flour, be sure to add 1/2 tsp of xanthan gum.Then, gently

Carrots and parnsips are in season right now so there is no better time to indulge in some delicious honey-roast produce. 4 large carrots (peeled and chopped into batons)4 large parsnips (peeled and chopped into batons)1 tablespoon olive oil1 tablespoon honey Preheat your oven to 180 degrees C.Peel and chop the carrots and parsnips into batons - try your best to chop them all into even sizes, so that they cook evenly.Place into a mixing bowl and coat the veggies evenly with the oil and honey. Spread onto a large baking sheet and cover with tin foil. Bake in the oven for 15 minutes, then, remove the foil on top and place back in the oven for a further 5-10 minutes until golden brown on the edges.Serve with your favourite roast, and our galicky roast potatoes (https://ditchthedietacademy.com/perfect-garlic-roast-potatoes/)

  This carrot cake overnight oats recipe is so quick to make and has an incredibly delicious flavour punch. Wake up to a freshly prepared 'on the go' breakfast to enjoy every morning. Simply make up the night before and refrigerate. Eat cold or heat up in the microwave in the morning and off you go! 50 g oats175 ml milk1 tbsp natural yoghurt1 tsp chia seeds3 walnut halves1 small carrot (grated)1 tsp honey1/2 tsp ground cinnamon or mixed spice (1)1 tsp raisins/sultanas Combine all the ingredients except for the walnuts in a mason jar or breakfast bowl and refrigerate overnight. In the morning, either eat cold or heat up in the microwaves (90 seconds on high should do it). Sprinkle with the crushed walnut halves.

  I love making fermented foods, not only do they taste amazing, but they're teaming with good bacteria which may improve our gut health! I've added a beautifully tasty pickling spice from buywholefoodsonline.co.uk to this one! Check it out! 1 red cabbage (chopped finely)2 tsp sea salt2 tsp pickling spice by buywholefoodsonline.com (<a href="https://www.buywholefoodsonline.com/pickling-spice-125g.html">https://www.buywholefoodsonline.com/pickling-spice-125g.html</a>)additional 2% brine if needed ((20g sea salt to 1 litre of filtered water)) Save one or two of the large leaves of the cabbage before chopping it. Then, chop the red cabbage finely and place it in the mixing bowl. Sprinkle with the sea salt and the pickling spices. Then, with your hands, massage the cabbage for around 20-30 minutes until the salt starts to draw the moisture from the cabbage.Then, pack the cabbage tightly into your sterilised glass jar. Use the end of a wooden rolling pin to

1 cauliflower (florets & leaves)1 head of broccoli (florets & leaves)1 cup frozen peas1 large leek (cleaned and chopped)1 litre vegetable stock1 white onion (chopped)1 clove garlic (chopped)1 tbsp olive oil Saute the onion and leek in a large soup pot with the oil until they are soft and see-through, then add the chopped garlic.Add the cauliflower, broccoli, frozen peas and stock and cover with a lid. Allow to simmer for 20-30 minutes until all vegetables have softened. Blend with a stick blender or food processor. You may add more stock if the soup is too thick.

1 cauliflower (florets and leaves removed)4 medium carrots (peeled and chopped)1 litre vegetable stock1 white onion (roughly chopped)1 clove garlic (minced)1 inch fresh ginger (grated)1 tbsp olive oil Saute the onion in the olive oil over a medium heat until the onion is see-through and starting to brown on the edges (take your time). Then, add the garlic and ginger and heat through.Add the cauliflower (leaves and florets), carrots and vegetable stock. Cover and simmer for 20-30 minutes until all ingredients are soft. Blend using a stick blender or food processor.

This is a proper throw it in the pot, stick the lid on and walk away kinda dish. Or whack it all in the slow cooker. 1 white onion (chopped)3 cloves garlic (finely chopped or grated)1 butternut squash (peeled and cut into 2cm cubes)6 carrots (chopped in 1cm thickness (discs))1 small tin of sweetcorn1 440g tin of black beans ( (any type of beans would do))1 44g tin of chopped tomatoes1-2 tsp chipotle paste (or more, if you would prefer it to be hotter)1 tbsp olive oil1/2 tsp smoked paprika1 tsp sugarsalt and pepper Gently fry the onion in the olive oil for 5 minutes on a medium heat, until see through and starting to brown on the edges. Take your time doing this, it bring out the sweetness of the onion. Then, add the garlic and stir through for another

This is a long recipe, but so worth it in the end! 2 kg maris piper potatoes1 bulb garlic3 tbsp unsalted butter1 tbsp olive oil Preheat the oven to 180 degrees CPeel the potatoes and keep them whole. Try your best to use potatoes that are roughly the same size. Boil a pan of water and par-boil them whole for 15 minutes. Drain in a colander or sieve and allow to sit for 2-3 minutes until they have dried off completely. Then, shake the colander slightly to ruffle up the edges of the potatoes.Place the butter and olive oil into a large roasting tin and then add the potatoes. Toss them around in the fats to coat them.Smash the garlic bulb and gently squash each clove, then add them whole to the roasting pan alongside the potatoesRoast in the oven for 1

1 large white onion (diced)1 small butternut squash (in 2-3cm cubes)1 leek2 tsp sweet paprika powder1 tin chopped tomatoes1 tsp lazy chilli ((or fresh))500 ml vegetable stock1 400g tin butterbeans1 400g tin chickpeas2 large handfuls spinachsalt & pepper to taste1 tbsp olive oil Prepare the onion, leek and butternut squash. Chop the onion into large wedges, the leek into 1cm thick slices and the squash into 2cm cubes.Heat the oil in a large saucepan and then add the onion, leek, squash and fry for 10 minutes until the vegetables have started to colour/soften. Add the chilli and stir through.Add the paprika and the tin of chopped tomatoes and simmer for 15 minutes.Add the butterbeans and chickpeas and simmer again for 10 minutes. (Make sure to drain and rinse the beans and peas first).Stir through the fresh spinach until

  A really easy 'bung it in the slow cooker' stew that will be piping hot ready for when you get home from work. 500 g diced beef1 red onion (roughly diced)3 cloves garlic (finely diced)3 carrots (chopped into 1cm chunks)500g baby chestnut mushrooms1 butternut squash (diced into 2-3cm cubes)2 tsp sweet paprika (smoked if you prefer)1 tsp ground cuminFresh thyme (1 tbsp or so of fresh thyme leaves)2 vegetable stock pots (or cubes)500 ml water1 tin chopped tomatoes2 tbsp tomato puree2 tbsp Worcester sauce4 medium white potatoes (roughly diced into 2-3cm cubes)1 tbsp olive oil Switch your slow cooker on to 'high'. Whilst this is heating up, seal the diced beef in a pot with the olive oil.Once the beef is sealed, add all the ingredients to your slow cooker and mix well. Leave on 'low' for 6-7 hours or

Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.

  Seriously simple breakfast that you can make up the night before and put in the oven in the morning. It's the perfect time of year to be using blackberries as they're literally everywhere! 120 g jumbo rolled oats ((use gluten-free if required))2 apples ((peeled and grated))200 g blackberries400 ml milk ((use whichever milk or milk alternative you like))4 eggs1/2 tsp ground cinnamon or mixed spice4 tsp maple syrup Preheat the oven to 180 degrees and very lightly grease a baking dishWhisk the milk, eggs, maple syrup and spice together in a bowl, then add the oats and the fruit (save a few blackberries for topping).Place into the oven and bake for around 25-30 minutes, until the oats are golden on top and everything is cooked through.Serve with a couple of fresh blackberries on top

This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients Fried Beans1 tin mixed beans ((in water))1 small onion1 tsp fresh red chilli (finely diced)1 clove garlic (minced)1/2 tsp ground cumin1/2 tsp ground coriander1 tsp olive oilPineapple Salsa1 pineapple ((chopped))1 punnet cherry tomatoes ((mixed colours if you can find))1 green chilli ((roughly chopped))1 lime ((juice of))1/2 tbsp olive oil1 handful of fresh coriander leaves and stalks ((roughly chopped))Guacamole2 large avocados1/2 lime ((juice of))1 green or red chilli ((finely diced))1 handful of fresh coriander leaves and stalks ((roughly chopped))Tacos, Rice & Corn (optional extra)1 cup basmati rice ((cooked to packet instructions))4 small corn on the cob ((1 per person))8 large flour tortillas or taco shells For the Fried BeansHeat the oil in a frying pan and then add the onion.

  This curry takes a little bit of time to prepare, but if you really want to impress someone - then this is the one to choose! Spicy, citrusy, coconutty - a curry to remember! You can use ANY vegetables, not just the ones in this recipe. Use the spices and sauce as a base and add whatever you fancy. 1 white onion ((finely diced))2 cloves garlic ((peeled and grated))4 cm fresh ginger root ((peeled and grated))1 stalk lemongrass ((outer leaf removed, very finely chopped))1 red chilli ((halved lengthways then sliced thinly))1 tsp ground turmeric1/2 tsp ground coriander1/2 tsp hot chilli powder4 kaffir lime leaves2 slices lime peeljuice of 1/2 lime500 ml vegetable stock ((reduced salt if possible))1 tin coconut milk2 tbsp olive oil4 small sweet potatoes ((peeled and chopped))1 butternut squash ((peeled and diced into 2cm cubes))1 tbsp flaked almonds1 handful

  I made this by 'bunging stuff in' and didn't do too much measuring. I used gluten-free self raising flour as I need to eat GF, however, I'd imagine it would work similarly with normal flour, should you wish to try! 3 medium ripe bananas (the riper the better)200 g gluten-free self-raising flour ((I used doves farm))1 tsp gluten-free baking powder25 g ground almonds ((aka almond meal, almond flour))3 large eggs1/4 cup coconut oil ((melted into liquid))2 tsp vanilla extract1 pinch salt25 g raw cacao powder ((OPTIONAL)) Preheat the oven to 180 degrees C and prepare a bread tin by greasing it and laying some greaseproof paper in the bottomMash the bananas in a mixing bowl with a fork, then add the 3 eggs and vanilla extract and mix together.Sift the GF flour into another bowl and add the ground almonds, baking powder

  One pot, super easy to make lentil bolognese recipe. 220 g wholemeal spaghetti1 medium white onion (finely diced)2 cloves garlic (grated or minced)1 stalk celery (chopped)2 carrots (chopped)5 large mushrooms (chopped)1 tin chopped tomatoes500 ml vegetable stock2 tbsp tomato puree1 tsp dried oregano1/2 tsp dried basil1/2 tsp dried rosemary200 g green lentils ((use a tin if you like))2 tbsp olive oil In a large saucepan, cook the spaghetti as per the instructions on the packet and then drain and set asideIn the same pot, heat the olive oil over a medium heat and saute the onions until they're see-through.Stir in the celery, carrots and mushrooms and saute for another 4-5 minutes until the mushrooms look cooked throughStir through the garlic, then add the vegetable stock, lentils, chopped tomatoes, tomato puree and the dried herbs.Bring to a boil, and then lower

  This one pot vegan chilli is perfect to have with rice, salad or over a jacket potato. Or, in a bowl as a meal on its own! It works well as a one-pot batch cook and will make 6 portions for freezing. 1 large white onion (finely diced)2 cloves garlic (finely chopped)1 large carrot (grated)1 teaspoon ground cumin1 teaspoon ground coriander1-2 red fresh chillis or teaspoons of lazy chilli (adjust to your preferred spiciness )1 tin mixed beans ((I use Tesco's mixed bean - cannellini, adzuki and pinto))1 punnet mushrooms (chopped into small chunks)1 tin chopped tomatoes1 handful fresh coriander leaves and stalks (roughly chopped)1 teaspoon sugar1 tbsp olive oil Heat a large pan containing the olive oil over medium heat and then slowly saute the onions until they are see-through. Then add the chilli, garlic and grated carrot and saute

  15 minutes to make, overnight in the freezer - these yummy 'nice lollies' are perfect for hot days. 100 g fresh raspberries1 tbsp maple syrup350ml boiling water Place the raspberries in a bowl and add the maple syrup and boiling water. Allow the mixture to sit and cool for 10 minutes.Pour the raspberry water into 6 ice lolly moulds and freeze overnight.You could save some whole raspberries to add into the moulds too! (You could also use coconut water instead of plain water, should you want some extra sweetness)

  This unbelievably quick salsa recipe will make you look like a total badass. Minimal ingredients, minimal fuss, MAXIMUM flavour. 1 large mango ((chopped into 1cm cubes))1 red bell pepper (capsicum) ((chopped roughly))1 punnet cherry tomatoes ((halved))1 handful fresh coriander leaves and stalks ((finely chopped))1 red chilli ((finely diced))1 tbsp apple cider vinegar2 tbsp olive oil1 lime (juice of) Place all the ingredients in a bowl and mix together. Super simple!

This will make a big batch of bolognese that will be perfect for your freezer! Weekday dinners will be super easy, freeze in batches and whip up some fresh pasta. Easy! 1.5 kg lean minced beef ((or use 50/50 beef and pork mince))3 onions (finely chopped)4 carrots (finely chopped)4 sticks celery (finely chopped)8 cloves garlic500 g mushrooms (sliced)4 440ml cans chopped tomatoes6 tbsp tomato puree2 tsp dried mixed herbs2 bay leaves1 glass red wine1 tbsp brown sugar ((white would do))4 tbsp olive oil Heat the oil in a large frying pan and brown the mince (in batches if need be)Add the browned mince with all of the other ingredients into a large slow cookers and cook on low for 7-8 hours. Then turn to high and cook for another hour.Serve with 200g (cooked weight) pasta per person

Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they're WORTH it! In fact, we've even paired a gin with this recipe, so if you're partial to gin, you'll love this too! For the Sweet Potato1 kg sweet potato (chopped into 1cm cubes))3 tbsp olive oil1 tsp hot, sweet or smokey paprikaFor the Salsa400g tin black beans250 g fresh pineapple150 g cherry tomatoes (mixed colours if poss)1 yellow pepper1 red onion150 g tin of sweetcorn1 clove garlic Juice of 2 limes1 tsp ground cumin1 tsp ground corianderFor the Guacamole2 ripe avocados2 cloves garlic1 tsp ground corianderJuice of 1 lime1 tsp dried chilli flakes or fresh chilli20 g fresh coriander ((medium handful))8 corn or flour tortillas Preheat your oven to 220 degrees C / Gas