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.