Healthy Recipes

477 Kcal

4 Servings 

• 1 tbsp rapeseed oil
• 12 meatballs (300g)
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp ketchup
• 2 x 400g cans chopped tomatoes
• 1 large bunch of basil, finely chopped, plus a few whole leaves
• 225g dried spaghetti

STEP 1

Heat the oil in a deep, wide frying pan or casserole dish over medium-high heat. Tip in the meatballs and cook for 5 mins, turning until browned all over. Add the onion and garlic, and fry for 8 more minutes until softened.

STEP 2

Add the ketchup, chopped tomatoes, chopped basil and 400ml water to the pan and boil. Add the spaghetti and cook for 10-12 mins, stirring occasionally. Season and sprinkle with the basil leaves to serve when the pasta is cooked and the sauce has reduced.

450 Kcal

4 Servings 

•  8 chicken thighs, skin on and bone in
• 4 tbsp hoisin sauce
• 2 tsp sesame oil
• 2 tbsp clear honey
• 1 ½ tsp Chinese five-spice powder
• thumb-sized knob of ginger, grated
• 2 garlic cloves, grated
• bunch spring onions, chopped
• 50g cashew nuts, toasted
• cooked brown rice, to serve

STEP 1

Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.

STEP 2

Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

 547 Kcal

4 Servings

•  vegetable oil, for frying
• 1 large red onion, finely sliced
• 250g bag diced butternut squash and sweet potato
• 400g can of chopped tomatoes
• 2 x 400g cans chilli black beans or chilli kidney beans
• 3 tbsp chipotle chilli paste
• 125g self-raising flour
• 60g unsalted butter, cubed
• 70g mature cheddar, grated
• 1 large green jalapeño, finely sliced (optional)

STEP 1

Heat a glug of vegetable oil in a large flameproof casserole over medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over low to medium heat for 25 minutes or until reduced and the sweet potato is soft.

STEP 2

Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

482 Calories

2 Servings 

 - 100 grams of Asparagus (the thinner the better)

- 120 grams of Spaghetti

- 2 Cloves of Garlic (crushed) 

- 35 millimetres of Olive Oil

- 150 grams of Cooked prawns 

- 5 Sprigs of parsley (+extra to garnish)

- 1 Lemon

1: Start by blanching the asparagus: in a pan of boiling water, add the asparagus and cook for 2-4 mins, depending on the thickness of the stems. Using tongs or a spaghetti spoon, remove the asparagus from the water and plunge them into iced water for at least 5 mins. Drain on a plate lined with a paper towel

2: Heat a frying pan on medium heat with 2 teaspoons of olive oil. Add the prawns, along with crushed garlic, half lemon juice & zest and parsley. Cook for 5 mins, stirring occasionally. 

3: Cook the spaghetti, according to the pack.

4: Once the spaghetti is cooked, add to the frying pan and toss with the prawns and lemon garlic sauce. Serve with a drizzle of olive oil, some extra parsley to garnish and a few lemon wedges

262 Calories

3 Servings 

- 220 grams of broccoli florets

- 2 leeks, sliced

- 2 tins cannellini beans, drained 

- 4 lemon wedges

- 2 teaspoons za'atar

1: Begin by cooking the broccoli. Preheat the oven to 180 degrees. Place the broccoli florets on a roasting tray, drizzle with olive oil, a sprinkle of salt and the za'atar. Roast in the oven for 15-20 minutes

2: Heat a little olive oil in a saute pan, add the leeks and gently fry on a low heat for 5-10 minutes until softened ensuring they don't catch and burn

3: Add the beans to the leeks and leave on the heat to warm through gently for 2 minutes. Taste and season with salt and pepper. Stir through the broccoli and serve with a drizzle of extra virgin olive oil

215 Calories

2 Servings 

- 2 handfuls of  Rocket Leaves

- 6 figs (sliced)

- 0.25 cups Goat's Cheese

- 6 teaspoons Pomegranate Molasses

1: Assemble the figs, goat's cheese and rocket salad onto a large plate.

2: Drizzle with olive oil, and pomegranate molasses and sprinkle with some salt and pepper

3: Serve with crusty bread.

476 Calories

4 Servings 

- 150 grams of raisins

- 1 medium cauliflower, chopped into florets

- 1 lime, zested and juiced

- 280 grams of kale

- 250 grams natural yoghurt

- 1 teaspoon turmeric 

- 220 grams couscous

- 500 millilitres boiling water

1: Preheat the oven to 180 degrees. Place the cauliflower florets on a roasting tray, drizzle with olive oil, season with salt and sprinkle over the turmeric, mixing well so each piece is well coated. Roast in the oven for 40 minute.

2: Place the uncooked couscous in a bowl and pour over the boiling water. Cover and leave to soak for 5 minutes. Add the raisins and season to taste with salt and pepper.

3: Place the kale on a roasting tray, drizzle with olive oil and roast in the oven for 5-10 minutes

4: Combine the yoghurt, lime zest and a small amount of the lime juice. 

5: When ready to serve, mix together the cauliflower, kale and couscous. Pour the yoghurt over and mix well. Season with salt and pepper to taste. Serve the salad with the toasted almonds sprinkled on top

431 Calories

2 Servings  

- 60 grams of spinach

- 2 nests of egg noodles

- 475 millilitres water

- 1 garlic clove, crushed

- 6 teaspoons miso paste

- 0.5 red onion, sliced

- 1 red chilli, sliced

- 1 handful of coriander leaves

- 300 grams of shiitake mushrooms

- 5 cm piece of ginger, grated

1: in a medium saucepan, gently fry the garlic and ginger for 2 minutes

2: Add the water and bring to a gentle boil

3: Add the egg noodles, shiitake mushrooms, spinach, and red onion. Leave to simmer for 5-10 minutes until the noodles are softened.

4: Add the miso taste and stir well until it has dissolved. Taste the soup and season with salt if required. Serve in large bowls with the red chilli and coriander leaves as garnish

242 Calories

1 Servings 

- 6 teaspoons Chia Seeds

- 130 millilitres Coconut milk

- 15 teaspoons of Oats

- 3 teaspoons Desiccated coconut

- 2 grams Vanilla extract

- 2 teaspoons Honey

- 4 Strawberries

- 1 handful of coriander leaves

- 6 Teaspoons Greek Yoghurt

1: Start by adding the oats and chia seeds to a jar or container, and cover the coconut milk.

2: Add the vanilla extract, and your chosen sweetener and mix well.

3: Then you can add the Greek yoghurt, and mix again so everything is well combined.

4: Place this in the fridge overnight so its ready for breakfast

5: Simply add a few chopped strawberries, some desiccated coconut and a drizzle of maple syrup or honey before you dig into it!

379 Calories

2 Servings  

- 1 cup Cooked kings prawns

- 1 handful of Mint leaves

- 1 Garlic clove (crushed)

- 1 teaspoon of Brown sugar

- 1 Carrot (peeled & cut into matchsticks)

- 1 handful Coriander leaves

- 0.25 Cucumber (sliced into rounds)

- 1 Juiced lime

- 2 cups Dried rice noodles

- 1 Birds eye chilli

- 0.5 Red Onion (thinly sliced)

- 6 teaspoons Fish sauce

1: In a large mixing bowl, combine the red onion, cucumber, carrot, mint and coriander.

2: In a separate bowl mix together the bird's eye chilli, garlic clove, lime juice, fish sauce and sugar

3: Cook the noodles according to the package instructions. Drain and add noodles to the bowl of vegetables. Pour over the dressing and mix well.

4: Serve in large bowls with the prawns scattered over the top. 

495 Kcal

4 Servings   

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 large garlic cloves, crushed
• ½ tsp chilli flakes (optional)
• 400g can of chopped tomatoes
• 5 anchovy fillets, finely chopped
• 120g pitted black olives
• 2 tbsp capers, drained
• 300g dried spaghetti
• ½ small bunch of parsley, finely chopped
  

STEP 1

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

STEP 2

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

STEP 3

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

495 Kcal

4 Servings   

• 2 bananas
• 4 large strawberries
• 100g natural yogurt
• 200g dark chocolate
• 1 tbsp hundreds and thousands
•  4 wooden lolly sticks
  

STEP 1

Peel the bananas and trim off the very ends if you'd like them neater. Then chop them each into 4 equal-sized chunks. Thread a strawberry onto each lolly stick first, then push on the pieces of banana.

STEP 2

When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.

STEP 3

Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.

STEP 4

Melt the chocolate in the microwave in 30 second bursts (stirring after each blast) then pour into a mug. Dip the end piece of each banana pop in the chocolate then sprinkle over the hundreds and thousands.

STEP 5

The chocolate should set pretty much instantaneously, but you can keep them in the freezer until you want to serve them for up to 1 week.