Breakfast Recipes

Greek Yogurt Bowl With Cherries, Honey and Seed Protein Granola, Almonds and Mixed Seeds 

This recipe will cater for 1 person.
Ingredients:

  • 2 large tbsp Greek yogurt 
  • Large handful of Cherries (depipped) 
  • Sprinkle of honey and seed protein granola (from Aldi) 
  • Small handful of almonds 
  • Sprinkle of mixed seeds 

Method:

  1. Spoon the Greek yogurt into the bowl and then top with the rest of the ingredients. Really tasty, and so easy to make. 
Dinner Recipes

Coconut And Cumin Curry With A Hake Fillet 

This recipe will feed 4 people.

Ingredients:

  • 4 hake fillets
  • 3 small sweet potatoes 
  • 1 pepper
  • 1 large onion 
  • 3 large tomatoes – chopped 
  • 1 can of coconut milk 
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp ground garlic 
  • 1/2 tsp chilli flakes 
  • 4 handfuls of spinach leaves 
  • Salt and pepper 

Method:

  1. Peel and chop the sweet potatoes and then microwave them for 5 minutes to soften them.
  2. Finely chop up the onion and chop the peppers into chunks.
  3. Add the onions, pepper and sweet potato to a large saucepan and fry for a few minutes. Then add the chopped tomatoes and spices and let it simmer for 5 minutes.
  4. Add the coconut milk and Spinach leaves. Season with salt and pepper and then let it and simmer for a further 5 minutes. 
  5. Whilst the curry is simmering, add a small amount of butter to a pan. Season the hake fillet with salt and pepper. Fry the hake for 2-3 minutes on each side. 
  6. To serve, divide up the curry sauce between 4 large bowls and top each portion with a hake fillet. 
  7. Top tip: double the curry sauce recipe and freeze it. Then you can defrost it and add some prawns. Pair it with some pilau rice. Yum! 
Breakfast Recipes · Lunch Recipes

Spinach, Sundried Tomato and Onion Omlette 

This recipe serves 1 person.

Ingredients:

  • 4 eggs 
  • 5g butter 
  • Handful of spinach 
  • Handful of chopped onions 
  • 3 sundried tomatoes 
  • 15g extra mature cheddar 
  • Salt and pepper

Method:

  1. Soften the onions and spinach with the butter in a pan on a medium heat. 
  2. Crack the 4 eggs into the pan, season with salt and pepper and stir it all until all the whites and yolks have mixed together. 
  3. Shred the sundried tomatoes and put them in the pan, along with the grated cheese. 
  4. Leave the omlette to cook on a medium heat. When it has cooked to the point where it is golden brown on the bottom and it is a firm consistency, flip it and cook for a further 2-3 minutes. 
  5. To serve, top with sliced cherry tomatoes and basil leaves. 
Dinner Recipes

Hake Fillet On A Bed Of Rich, Tomatoey Courgettes 

This recipe will feed one person.

Ingredients:

  • 1 courgette 
  • 1 hake fillet 
  • Half a tin of tomatoes 
  • 1 tsp of tomato chutney 
  • Handful of fresh basil 
  • Salt and pepper 
  • 5g butter 

Method: 

  1. Cut the courgette in half and then half again. 
  2. Dry fry the courgette until they a slightly softened and then add the tinned tomatoes, basil, tomato chutney and salt and pepper. 
  3. Leave the courgettes to simmer on a low heat. 
  4. Season the hake with salt and pepper and fry it in the butter for around 3 minutes on each side.
  5. To serve, plate up the courgettes and lay the hake fillet on top. 
Lunch Recipes · Snacks

Smoked Mackerel Pate On A Cripsy Crumpet 

This would serve 3 people as a lunch or 6 portions as a snack

Ingredients:

  • 200g smoked mackerel
  • 1 tbsp low fat creme fraiche 
  • 1 tbsp cottage cheese 
  • 6 cherry tomatoes 
  • 6 crumpets 
  • Handful of basil leaves 

Method:

  1. Toast the crumpets to your preference.
  2. Whilst the crumpets are toasting, remove the skins off the mackerel. Take the mackerel fillets and add them to a bowl along with the creme fraiche and cottage cheese. 
  3. Start mushing up all the ingredients with a fork until it forms a thick paste.
  4. Top each crumpet with a large table spoon of the mackerel plate, a halved cherry tomato and a couple of basil leaves.
Breakfast Recipes · Snacks · Treats

Watermelon Fruit Bowl 

This recipe will feed 2 people.

Ingredients:

  • 1 small watermelon
  • 10 strawberries
  • 4 tbsp Greek yogurt
  • 2 tsp passion fruit curd
  • Lemon balm leaves for garnish

Method:

  1. Cut the watermelon in half and scrape out the filling.
  2. Cut the scraped out watermelon into bite size chunks and fill each half of the watermelon bowls with a large handful of them. Put the left over watermelon in a tupperware box and store in the fridge to eat throughout the week.
  3. Top with 2 tbsp of Greek yogurt in each bowl so that the watermelon chunks are covered.
  4. Cut the strawberries in half and place them around the edge of each watermelon bowl.
  5. The finish off, swirl a tsp of passion fruit curd into the yogurt and top with some lemon balm leaves to garnish.
Breakfast Recipes

Chicken chipolatas with Mustard Scrambled Eggs, Baby Plum Tomatoes and a Crispy Crumpet 

This recipe serves 4 people. 

Ingredients:

  • 8 free range eggs 
  • 5g butter 
  • 10 pack of chicken chipolata Heck sausages 
  • 20 baby plum tomatoes 
  • 1tsp of Dijon or English Mustard
  • 4 crumpets 
  • Salt and pepper 

Method:

  1. Turn the grill on to 180 degrees. 
  2. Grill the sausages and tomatoes for around 3 minutes on each side. 
  3. Turn off the grill and close the door to keep the sausages warm. 
  4. Toast the crumpet, and whilst it’s toasting, crack the eggs into a large pan along with butter, salt and pepper. 
  5. Keep stirring the eggs until scrambled, then stir in the mustard. 
  6. Plate up all the delicious ingredients and tuck in.