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