2 fillets sea bass ((descaled and pin-boned))250 g baby potatoes ((halved))1 red chilli (finely sliced)2 cm piece of fresh ginger4 garlic cloves2 tsp dried oregano1 lemon (juice of)2 tbsp olive oil200 g green veg of your choice Preheat the oven to 220 degreesPlace the halved baby potatoes in an ovenproof dish and toss with 1 tbsp of olive oil. Add some salt and pepper. Cover with tin foil.Place the potatoes in the oven and set a timer for 25 minutes.Whilst the potatoes are in the oven, prepare the seabass fillets by laying them in another ovenproof dish flesh-side down. Squeeze the lemon juice over the fish, then sprinkle over the crushed garlic, grated ginger and finely sliced red chilli. Remove the pith and seeds from the chilli if you don't want it too hot. Cover with tin foil.When the timer

500 g Lean Beef Mince1 white onion ((finely diced))1 tbsp dried mixed herbs ((optional))2 tsp harissa paste or tomato puree ((harissa paste will give a spicy, smokey flavour))1 medium egg ((beaten))Salt and Black Pepper if needed to season4 sesame seed topped burger buns ((toasted under the grill)) Mix all the ingredients together in a large mixing bowl. Make sure the ingredients are very well mixed.Shape into 4 burger pattiesPreheat the grill on medium-high heat and grill for 4-5 minutes on each side. Make sure the burger is thoroughly cooked through and no pink meat remains before serving.Top the burger with whatever you fancy and serve with homemade sweet potato chips, or a side salad.

  These little crunchy, slightly spicy chickpeas are an amazing snack when you're feeling a bit peckish. They also make a really good bowl snack for when you're entertaining. They can form the base of crispy chickpea tacos too! Try them in a few different ways. 1 tin chickpeas (drained and rinsed)1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon chilli powder1 teaspoon ground coriandersalt & pepper1 tablespoon olive oil Preheat your oven to 220 degrees C and prepare a large baking tray lined with greaseproof paper.Combine all the ingredient in a bowl and mix well to coat the chickpeas with the spice mix. You could use a pre-made spice mix tooBake in the oven for 10-15 minutes until the chickpeas are crispy - but keep an eye on them because they can burn quickly!Drain the excess oil with kitchen roll and serve immediately

  4 large beetroot ((steamed vacuum packed is fine))220 g feta cheese ((cubed))1 handful coriander leaves40 g flaked almonds ((toasted))1 bag mixed salad leaves ((rocket, watercress and spinach))For the Dressing1 lemon (juice of)extra virgin olive oil For the SaladChop the beetroot up into 2cm cubesMix the salad leaves with the dressing and place in a large serving bowl.Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on topSprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.For the DressingMix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.

Delicious little chocolatey sweet treats for that 3pm slump with a cup of tea 265 g pitted dates25 g pecan nuts (crushed)35 g almond butter10 g ground almonds1 tablespoon cocoa powderdesiccated coconut to decorate Put the dates in the microwave for 20 seconds to softenAdd the dates, pecans, cashews, ground almonds and almond butter (or peanut butter), and cocoa powder into a mixing bowl and use your hands to mix the ingredientsRoll into 14 (approx) equal sized balls and then roll them in the desiccated coconut.Place in the fridge for a few hours and then enjoy one with a cuppa.

A delicious, warming and surprisingly quick midweek meal that really hits the spot! 750 ml Vegetable Stock2 Inches Ginger Root (Peeled)1 Red Chilli1 Clove Garlic2 tbsp Miso Paste100 g Ramen or Soba Noodles (Dried Weight)2 tbsp Sesame Oil100 g Shiitake Mushrooms (Hydrated Weight)4 Spring Onions2 Heads Pak Choi1 tsp Soy Sauce400 g Tofu Block (Cubed) Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set asideWhile cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)Heat the stock and simmer along with

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger

Chicken Gyros with Tzatziki This light and refreshing dish packs a ton of protein and is ideal for a Spring BBQ! For the chicken1 kg Skinless chicken thigh or breast fillets (Cut into thick strips)4 Cloves Garlic (Chopped finely)1/2 tsp Cumin1 tsp Smoked Paprika1/2 tsp Black Pepper (Ground)The juice of two lemonsThe zest of a lemon70ml Extra Virgin Olive OilFor the Tatziki350 g Greek Yoghurt1 Medium Cucumber1 Clove Garlic1 Small Handful Fresh Dill1 Small Handful Fresh MintThe juice of one lemon Mix all of the chicken ingredients other than the chicken in a large bowl. Mix wellAdd the chicken, coat fully and leave to marinade in the fridge for at least an hour (ideally 5+)While marinading, make your Tatziki. Start by cutting the cucumber into eighths, lengthwaysCut out the seeds from the middle and discardGrate the cucumber roughly into a bowlTip your

This recipe is from one of my cookbooks - Cut the Crap - No Bullsh*t Cookery Volume 2. Download your copy from by clicking here. These go great as a side or as a meal all on their own!  2 large sweet potatoes (cut in half lengthways)8 rashers streaky bacon1 tablespoon coconut oil1 tablespoon soured cream1 handful chives (chopped finally) Preheat the oven to 200CPlace the bacon on a cooling rack placed in a large rimmed baking trayPlace the sweet potatoes on another baking tray, drizzle with melted coconut oil and season with salt and pepperPut both trays in the oven and cook for 30-40 minutes until the potatoes are soft and the bacon is crispyRemove from the oven, scoop some of the flesh out of the potatoes (keep it half and use half for something else)Finely chop the bacon strips and mix

  Traditional Scotch Pancakes, just the way my maw used to make them! 225 g self-raising flour2 medium eggs50 g caster sugarMilk make up the eggs to 300ml150 g frozen or fresh blueberriesA drizzle Maple SyrupPinch salt Sift the flour, sugar and salt together into a mixing bowlBeat the eggs together in a measuring jug, then add milk up to the 300ml mark.Slowly mix the egg/milk mixture into the flour/sugar/salt and whisk into a smooth batter.Grease a large, flat based frying pan with butter or oil and heat over medium heat until the butter starts to bubble and turn light brown.Place a tablespoon of batter at a time into the frying pan and watch for bubble to appear on the top. Once that happens, flip over and cook for a further minute.Keep going until all of the batter is used up. Stack high

This overnight oats recipe is so simple to make the night before so you're not skipping breakfast in the morning! This super simple breakfast can be made the night before to make busy mornings much easier. Add the basics (oats and yoghurt or milk) and then alternate toppings depending on what you like. 50 g rolled oats140 g greek yoghurt100 g raspberrys50 g blackberries15 g crushed walnuts5 g sesame seeds (sprinkle on top) This is so easy to do. Place the oats and yoghurt into a container and mix well. Place in the fridge overnight.In the morning, add the fruit and nuts/seeds to the top.You can add any fruits you like - for example, banana & walnut with a drizzle of maple syrup is a nice combination too. See last wee's recipe - click here

  Broccoli, Cauliflower & Leek Soup I've been really trying to increase the diversity of prebiotic foods I've been eating recently, and wanted to combine a whole load of these in one soup! So I've added loads of onion, garlic and leeks to hearty cruciferous broccoli and cauliflower to create a delicious meal for both you and your healthy gut bacteria! 1.5-2 litres vegetable stock1 head of broccoli ((in florets))1 head of cauliflower (plus the leaves) ((in florets))2 leeks (trimmed and washed)1 onion4 cloves garlic2 medium white potatoes ((diced - skin on))Salt & Pepper1 tbsp olive oil Heat the olive oil in a large soup pot over a moderate heat and saute the onions and leeks for 5 minutes until they start to go see through. Then add the garlic and heat for a further 2 minutes.Add everything else and allow to simmer for

Some of the most amazing vegan friendly burgers you'll ever make! Amazing at BBQ's or as a great freezable midweek evening meal. Try adding some chopped nuts to the recipe for an extra protein crunch! 1 Can (400g) Chickpeas ((Drain))1 Can (340g) Sweetcorn ((Drain))15 grams Fresh coriander4 tbsp Plain wholemeal flour1 Lemon1/2 tsp Ground cumin1/2 tsp Dried Coriander1 tsp Paprika2 tbsp Rapeseed oil (For cooking) Drain Chickpeas and corn, then add to a food processor along with spices, flour, a pinch of salt and your lemon zestPulse until combined but coarse. You're not making hummus!Dust a surface with flour. Use this to divide your mixture into four, then shape into patties. Place in the fridge to cool and firm up. Once cooled, wrap in cling film and freeze if you'd like to store them for laterHeat oil in a pan on medium

1.5 cups mixed nuts ((walnuts, pecans, cashews for example))1 cup cooked whole chestnuts1 onion (roughly chopped)2 cloves garlic ((minced))1 cm fresh ginger root ((grated))1 cup breadcrumbs ((wholemeal))100 g mushrooms ((chopped))1 tbsp dried thyme1/2 tbsp dried sage1/2 cup vegetable stock1 tbsp olive oil Preheat the oven to 200 degrees Celcius and place the mixed nuts on a baking tray. Roast them for around 10 minutes (keep an eye on them). Remove them and roughly chop.Boil a saucepan of water and cook the peeled and chopped parsnips until soft, then mash them.Whilst the parsnips are cooking, gently fry the onion until see-through over a low heat with some oil, then add the garlic and ginger and cook over a low heat for a further 3-4 minutes.Add the grated carrot and chopped mushrooms to the panThen add the stock, breadcrumbs and herbs and

  1 cup walnuts1 cup oat flour (just blitz some oats in a food processor)1/8 cup brown sugar or coconut sugar2 ripe bananas2 eggs1 tsp baking powderbanana chips for decoration Preheat the oven to 180 degrees Celcius (Gas Mark 6)Place the walnuts into a food processor and blitz into a paste. Then, add the bananas and blitz again until mixed. Add the eggs, sugar, oat flour and baking powder to the mixer and mix throughLine a muffin tin with 6 muffin liners and pour the mixture evenly into each section. Add a dried banana chip or a walnut half to the top of each one. Bake in the oven for 18-20 minutes or until golden brown. Insert a skewer into one of the muffns - if it comes out clean, they're ready. 

  1 white onion (diced)2 cloves garlic (minced )300 g cooked prawns150 g green beans (trimmed)1 small cauliflower (florets)60 g cashew nuts2 sticks cinnamon10 curry leaves1-2 red chillis (sliced thinly)1 tsp ground turmeric2 slices lemon rind1 tin coconut milk (approx 400-440ml)2 tablespoons olive oil In a large saucepan, heat the olive oil over a medium heat and cook the onions until they start to become see-through and slightly browned on the edge (around 3-4 minutes). Then add the garlic and stir through for around another minute. Then, add the prawns, cauliflower, turmeric, cinnamon sticks, curry leaves, red chilli, cashew nuts and lemon rind. Keep stirring for another 1-2 minutes to allow the flavours to come out. It should smell AMAZING by this point. Add the green beans and coconut milk and reduce the heat to a simmer. Simmer for 10-15 minutes to make sure

This slow cooker recipe is perfect for the winter drawing in - just what you and your family need. Something quick and easy to prepare in the morning so that you can come home to the perfect family meal. Taken from Rachael's 'Cut the Crap 4' recipe book, this recipe was designed to be super quick and easy to create. 500 g stewing steak ((cut into cubes))2 400g tins chopped tomatoes1 large white onion (diced)2 cloves fresh garlic (minced)3 cm piece of fresh ginger2 small red chillis3 star anise2 tbsp ground cumin2 tbsp ground coriander250 ml fresh beef stock2 medium sized white potatoes10 cherry tomatoes40 g spinach Place all the ingredients except for the potatoes, tomatoes and spinach into your slow cooker. Stir and add

Here's how to roast pumpkin seeds that you discard from your carving pumpkin! They make brilliant snacks and are packed full of nutrients and fibre. Don't throw them away! All of the pumpkin seeds from your carved pumpkin Clean the seeds first by washing them in cold water and removing any remaining pumpkin pulp.Preheat the oven to 180 degrees (Gas Mar 4)Boil a pot of water, and add the seeds. Boil for 5 minutes then drain and pat dry.Line a baking tray with some greaseproof paper, toss the seeds across the tray and drizzle with 1 tablespoon of oil. Make sure they are evenly coated. Season with salt and paper and bake in the oven for roughly 8-10 minutes. But keep an eye on them because they roast quickly!Allow to cool, pat excess oil off with kitchen towel and enjoy as a

  A delicious, mild and creamy curry made using coconut cream. Vegan. 200 g butternut squash (chopped into small cubes)200 g sweet potato (chopped into small cubes)1 tin chickpeas (drained and rinsed)60 g spinach1 tsp ground coriander1 tsp ground turmeric1 tsp ground cumin1 onion (diced)2 cloves garlic (minced)2 cm piece of fresh ginger (grated)6 cardamom pods6 curry leaves1 tsp mustard seeds500 ml vegetable stock ((stock cubes are fine))50 g coconut cream ((use the solid sachets))1 tbsp rapeseed or olive oil In a part pot, fry the diced onion over a low heat until see through (roughly 5 minutes)Add the garlic, ginger, cardamom pods, curry leaves and fry slowly over a low heat for a further 2-3 minutesAdd the cumin, coriander and turmeric and fry gently for another minute or so.Add the vegetable stock, the sweet potato and butternut squash. Cover and

  Have this for breakfast, or as dessert. We don't mind!  1 cup unsweetened almond or coconut milk1/4 cup chia seeds1 teaspoon vanilla extract2 tablespoons maple syrup1 kiwi fruit (peeled and sliced)50 g frozen blueberries ((thawed)) Combine the almond milk, chia seeds, vanilla and maple syrup and mix well, split into two glass jars or small bowls. Cover, and place in the fridge for at least 2 hours to allow the chia seeds to soak up the almond milk and become 'pudding like'. You can leave overnight too, if you want. Layer with slices of kiwi fruit (or just chuck it on top) and top with the thawed frozen blueberries. We use thawed frozen berries as they produce lots of nice natural blueberry juice too. Yum!

120 g chorizo ((extra spicy if you prefer))2 small sweet potatoes1 small white onion2 large eggs1 tbsp olive oilLarge handful spinach Preheat the oven to 180 degrees CelciusPeel and finely chop the onion and garlic (use a garlic mincer if you have one). Dice the sweet potatoes into small 1cm cubes and roughly chop the spinach leaves.In an oven proof frying pan, saute the onion and garlic over a low heat in the olive oil until the onion is soft and see-through. Add the chorizo, turn up the heat to medium and fry for an additional 2 minutes.Add the sweet potatoes and cook for 5 more minutes, tossing regularly. Toss in the spinach and then crack the eggs on top. Transfer the frying pan to the preheated oven. Bake in the oven for 8-10 minutes or until the eggs are cooked,