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