Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the

Cauliflower & Celeriac Soup A deliciously warming soup packed full of autumn nutrients. 1 whole cauliflower1/2 celeriac600 ml vegetable stock2 sticks celery1 whole onion (diced)2 cloves garlic (minced)1 tsp smoked paprika1 tbsp olive oil Preheat the oven to 220°C / Gas Mark 6.Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).Sprinkle with the smoked paprika and roast for 15-20 minutes in the oven. In the meantime, heat the oil in a large pan over a medium heat, add the onion, turn the heat down low and sauté for 8-10 minutes.Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.Take the cauliflower and celeriac from the oven and place it into the saucepan. Add extra water/stock if need be at this stage and simmer for 20 minutes.Using a stick blender,

  Combine squash, corn and beans and you have 'Three Sisters', according to North American food legends. Add a little bit of spice and you have the perfect September warmer for when the days start getting a little bit chilly! Enjoy. 500 g butternut squash (diced into 1cm cubes)1 red pepper (capsicum) (diced)4 tomatoes (roughly chopped)1 onion (diced)4 cloves garlic (minced)2 tsp paprika1 tsp ground cumin1 tsp ground coriander140 g sweetcorn ((tinned is fine))1 tin cannelini beans (440g tin)300 ml vegetable stock1 tsp dried chilli flakes ((optional))2 tbsp olive oil Heat a large pot on a medium heat and heat the olive oil. Slowly cook the onions for around 3-4 minutes until they become see-through and slightly browned. Add the garlic and keep stirring for another 1-2 minutes. Keeping the heat low, add the spices and pepper and heat

  Sweet Potato Flan A delicious flan made with a sweet potato base, packed with veggies. 3 Eggs4 Egg Whites1 cup Broccoli (chopped up)200 g Sweet Potato (cut into thin slices)1 tbsp olive oil1 tsp dried oregano Preheat the oven to 200 degrees C. In a non-stick flan tin, line with the thinly sliced sweet potatoes so that they cover the bottom and the sides. Brush with olive oil. Bake in the oven until they start to go golden and crispy. Remove from the oven.In a jug, mix the egg, egg white's, broccoli and oregano. Pour the egg mixture into the flan dish and place it back in the oven for a further 15 minutes, or until the egg is cooked through.You can add more veggies or change them to suit your likes and dislikes. 

With the cosy nights closing in on us quickly, nothing tastes better at this time of year than the sweet and familiar taste of pumpkin spiced culinary delights like this one. Another super quick breakfast recipe here that can be prepared the night before and stored in the fridge until morning. Tastes delicious both cold and also heated up in the microwave for a couple of minutes before serving

Guacamole

HONEY GLAZED CARROT WEDGESIngredients 750g Carrots (peeled and cut into wedge shapes)2 tablespoons runny honey2 tablespoons olive oilPinch of salt & pepper​MethodPreheat the oven to 220 degrees and prepare a baking tray with parchment paper.Toss your carrot wedges in a mixing bowl with the olive oil and honey until evenly coatedPlace on a baking tray - make sure they are evenly spaced out and not lying on top of one another (they'll go soggy if they are).Bake in the oven for 15-20 minutes or until the wedges are slightly charred on the edges, the honey is caramelised and the carrots are cooked through.

Ingredients (Serves 4) 500g Sweet Potatoes 4tbsp Almond Milk 3 large eggs 4 large egg whites 4tbsp coconut cream 2tbsp coconut oil   2 scoops pea protein powder 1 tsp cinnamon Salt & Pepper   Method Boil the potatoes in their own skin until tender. When cool enough remove skins and mash potatoes. Warm the almond milk & beat it into the mashed potato, then allow to cook. Beat in the pea protein, eggs, egg whites, cream and seasoning until smooth and batter-like (should be pretty thick). Melt the coconut oil in a large non-stick frying pan. Make sure the oil is very hot, then drop two tablespoons of batter into the oil. Cook for around 2 minutes on each side. You can keep the pancakes warm in the oven while you finish cooking the whole batch. Serve immediately.

​Serves 4750g skinless Chicken Breast, cut into chunks1 Onion, sliced2 Garlic Cloves, crushed1 Red Pepper, diced1 large Potato, diced2 Carrots, sliced1 Chilli, sliced1 tsp Coconut Oil1 stalk Lemongrass, sliced550ml Light Coconut Milk2 Kaffir Lime Leaves2 tbsp Curry Powder1 tsp Ground Turmeric2 tsp Ground Cumin1 tsp Hot Paprika250ml WaterMETHOD1. Gently fry the onion & garlic in a frying pan for 1-2 minutes or until slightly browned.2. Add all of the ingredients to a slow cooker, stir to mix evenly and leave on low for 7-9 hours.