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

  One pot, super easy to make lentil bolognese recipe. 220 g wholemeal spaghetti1 medium white onion (finely diced)2 cloves garlic (grated or minced)1 stalk celery (chopped)2 carrots (chopped)5 large mushrooms (chopped)1 tin chopped tomatoes500 ml vegetable stock2 tbsp tomato puree1 tsp dried oregano1/2 tsp dried basil1/2 tsp dried rosemary200 g green lentils ((use a tin if you like))2 tbsp olive oil In a large saucepan, cook the spaghetti as per the instructions on the packet and then drain and set asideIn the same pot, heat the olive oil over a medium heat and saute the onions until they're see-through.Stir in the celery, carrots and mushrooms and saute for another 4-5 minutes until the mushrooms look cooked throughStir through the garlic, then add the vegetable stock, lentils, chopped tomatoes, tomato puree and the dried herbs.Bring to a boil, and then lower

  This one pot vegan chilli is perfect to have with rice, salad or over a jacket potato. Or, in a bowl as a meal on its own! It works well as a one-pot batch cook and will make 6 portions for freezing. 1 large white onion (finely diced)2 cloves garlic (finely chopped)1 large carrot (grated)1 teaspoon ground cumin1 teaspoon ground coriander1-2 red fresh chillis or teaspoons of lazy chilli (adjust to your preferred spiciness )1 tin mixed beans ((I use Tesco's mixed bean - cannellini, adzuki and pinto))1 punnet mushrooms (chopped into small chunks)1 tin chopped tomatoes1 handful fresh coriander leaves and stalks (roughly chopped)1 teaspoon sugar1 tbsp olive oil Heat a large pan containing the olive oil over medium heat and then slowly saute the onions until they are see-through. Then add the chilli, garlic and grated carrot and saute