15 minutes to make, overnight in the freezer - these yummy 'nice lollies' are perfect for hot days. 100 g fresh raspberries1 tbsp maple syrup350ml boiling water Place the raspberries in a bowl and add the maple syrup and boiling water. Allow the mixture to sit and cool for 10 minutes.Pour the raspberry water into 6 ice lolly moulds and freeze overnight.You could save some whole raspberries to add into the moulds too! (You could also use coconut water instead of plain water, should you want some extra sweetness)

  This unbelievably quick salsa recipe will make you look like a total badass. Minimal ingredients, minimal fuss, MAXIMUM flavour. 1 large mango ((chopped into 1cm cubes))1 red bell pepper (capsicum) ((chopped roughly))1 punnet cherry tomatoes ((halved))1 handful fresh coriander leaves and stalks ((finely chopped))1 red chilli ((finely diced))1 tbsp apple cider vinegar2 tbsp olive oil1 lime (juice of) Place all the ingredients in a bowl and mix together. Super simple!

This will make a big batch of bolognese that will be perfect for your freezer! Weekday dinners will be super easy, freeze in batches and whip up some fresh pasta. Easy! 1.5 kg lean minced beef ((or use 50/50 beef and pork mince))3 onions (finely chopped)4 carrots (finely chopped)4 sticks celery (finely chopped)8 cloves garlic500 g mushrooms (sliced)4 440ml cans chopped tomatoes6 tbsp tomato puree2 tsp dried mixed herbs2 bay leaves1 glass red wine1 tbsp brown sugar ((white would do))4 tbsp olive oil Heat the oil in a large frying pan and brown the mince (in batches if need be)Add the browned mince with all of the other ingredients into a large slow cookers and cook on low for 7-8 hours. Then turn to high and cook for another hour.Serve with 200g (cooked weight) pasta per person

Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they're WORTH it! In fact, we've even paired a gin with this recipe, so if you're partial to gin, you'll love this too! For the Sweet Potato1 kg sweet potato (chopped into 1cm cubes))3 tbsp olive oil1 tsp hot, sweet or smokey paprikaFor the Salsa400g tin black beans250 g fresh pineapple150 g cherry tomatoes (mixed colours if poss)1 yellow pepper1 red onion150 g tin of sweetcorn1 clove garlic Juice of 2 limes1 tsp ground cumin1 tsp ground corianderFor the Guacamole2 ripe avocados2 cloves garlic1 tsp ground corianderJuice of 1 lime1 tsp dried chilli flakes or fresh chilli20 g fresh coriander ((medium handful))8 corn or flour tortillas Preheat your oven to 220 degrees C / Gas

  Deliciously, naturally sweet and gluten-free banana walnut muffin recipe. 1 cup walnuts1 cup oat flour ((just blitz some oats in a food processor - gluten free if required))1/8 cup brown sugar2 ripe bananas2 eggs1 tsp baking powder ((gluten free if required))banana chips for decoration ((options)) Preheat oven to 180 degrees of Gas Mark 6Place the walnuts in a food processor and blitz into a paste. Then add the bananas and blitz again until mixed.Add the eggs, sugar, oat flour and baking powder to the mixer and mix thoroughly.Line a muffin tin with 6 muffin liners and pour the mixture evening into each section. Add a dried banana chip on top of each one for decoration, if you like.Bake in the oven for 18-20 minutes, until golden brown. Insert a skewer into one muffin - if it comes out clean, they are ready.