Curried celeriac (serve with rice) (serves 4)

  • 1 large celeriac peeled and cut into 3cm cubes
  • 3 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds lightly crushed
  • 2 teaspoons ground turmeric
  • 1 jar curry sauce
  1. Heat the oven to 200°C/fan 180°C/gas mark 6. Spread celeriac cubes into a baking tray and mix with 1 tablespoon of the vegetable oil and some seasoning. Toss again with cumin, mustard seeds, coriander seeds, turmeric and pepper until the celeriac is well coated. Roast for 30 minutes, turning halfway through, until the celeriac is slightly caramelised and cooked through. 
  2. Heat the pan and pour curry sauce into it, cook according to pack instructions. Add cooked celeriac and give it a stir until the sauce is slightly thickened. Serve with rice. 

Nutritional value:

Spinach tuna mayo salad (serves 4)

  • Spinach 1 pack
  • Tuna canned, approximately 145g
  • Sweet corn 4 tablespoons
  • Mayo 2 tablespoons
  1. Steam spinach for 2 minutes, then put aside to cool it down
  2. Mix all the ingredients and serve

Serve as a side to pot noodles or jacket potatoes!

Nutritional value:

Creamy mushroom and spinach pasta (serves 2)

  • 2 tablespoons oil
  • 1 onion finely chopped
  • 150g mushrooms sliced
  • 150g pasta
  • 2 garlic cloves crushed
  • Half jar white pasta sauce, approximately 200g
  • 120g baby spinach
  1. Boil the pasta according to package instructions.
  2. Heat the oil in a pan, fry onion and mushroom in medium heat until they turn soft and golden brown. 
  3. Add garlic and pasta sauce, stir to combine.
  4. Add baby spinach and cooked pasta and cook on a low heat until spinach wilts (it usually takes 5 minutes).
  5. Season with black pepper before serving. 

Nutritional value:

Creamy spinach chicken (serve with potatoes) (serves 4)

  • 30g unsalted butter/ spread
  • 1 pack (240g) baby spinach
  • 4 chicken breast fillets sliced into bite-size
  • 4 garlic cloves minced
  • 150 ml double cream
  • 30g grated cheese
  • Serve with rice/ potatoes (optional)
  1. Melt the butter in a pan at medium heat. Fry chicken until it turns golden.
  2. Add garlic and spinach until spinach wilts. Pour in cream and simmer for 15 minutes until chicken is cooked through
  3. Add the cheese and stir. Simmer for another 5 minutes until the cheese is melted and chicken is cooked (check to see if meat juice is clear when cutting the meat). Ready to serve. 

Nutritional value:

Guacamole (serves 4)

  • 1 large tomato, finely chopped
  • 3 ripe avocados, not bruised.
  • 1 large lime, juiced
  • Handful coriander (optional)
  • 1 small red onion chopped
  • Pinch of black pepper
  1. Halve the avocados (saving the stone) and use a spoon to scoop out the flesh into the bowl.
  2. Add finely chopped tomato, lime juice, a handful of roughly chopped coriander, 1 finely chopped small red onion and grind a little bit of black pepper into the bowl, then season with salt.
  3. Use a fork to mash everything together. If not serving straight away, sit the stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Nutritional value:

Avocado egg toast (serves 2)

  • Avocado x 1
  • 2 pieces of toast
  • 2 eggs
  1. Cut the avocado into half and remove the stone. Slice avocado and put it on top of toast.
  2. Cook eggs in any style you would like to have – boiled egg, fried egg, scrambled egg, put it on top of avocado and serve.

Nutritional value:

Courgette curry (serves with rice) (serves 4)

  • 3 medium courgettes
  • 2-3 tablespoons sunflower oil
  • 1 red onion,  sliced into tiny pieces
  • 1-2 red chillies (optional), finely chopped
  • 1 tablespoons of minced ginger
  • 4 garlic cloves finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 400g can chickpeas, drained
  • 400g can tomatoes
  • 400g can coconut milk
  • cooked basmati rice, to serve.
  1. Cut off the two ends of the courgette and then cut the courgette in half. Scrape out the seeds using a spoon and set aside for later. Roughly slice the courgette.
  2. Heat a pan with oil at a medium heat and fry the sliced courgettes until golden for about 8-10 minutes. Take out the courgette and set aside. 
  3. In the same pan, add the onion, pinch of salt and pepper. Add a further tablespoon of oil if necessary. Fry for 6-8 minutes until soft and golden brown. Pour in chillies, ginger and garlic, and cook for 2 minutes until they are soft. Stir in the spices and cook for another 30 seconds.
  4. Pour in the drained chickpeas, canned tomatoes, coconut milk and reserved courgette seeds. Cover the lid and simmer over a medium-low heat for 10 minutes. Add the courgettes back to the pan and cook for a further 8-10 minutes. Serve with basmati rice and sides of your choice.

Nutritional value:

Smoked mackerel, courgette and butter beans salad (serves 2)

  • 1 lemon juiced
  • 1 Mackerel tinned 125g (or any kind of fish can)
  • 1 courgette (cut into ribbons using vegetable peelers
  • 1 butter beans, canned 400g (drained and rinsed)
  • 3 tablespoons oil
  • Cheese (optional)
  1. Add all the ingredients into a salad bowl and gently mix. 

Nutritional value:

Halloumi & Courgette Fritters (makes 6-8)

  • 2 medium courgette sliced
  • 30g self-raising flour
  • 20g rice or cornflour
  • Quarter teaspoon black pepper
  • 80g halloumi cheese grated
  • 2 large eggs
  1. Mix the courgette slices with salt and drain for 30 minutes. Squeeze out liquid to make courgette as dry as possible.
  2. Stir courgette, flour, black pepper, halloumi and egg into a thick batter.
  3. Heat the pan with oil and coat the pan base. Add 2 tablespoons of batter for each fritter and flatten it down with spatula. Fry one side of the fritter for several minutes until it turns golden. Flip them over and fry for another several minutes until another side also turns golden brown. Drain on kitchen paper before serving. 

Nutritional value:

Beans Broccoli Bake (Serves 4)

  • 2 broccoli cut into florets
  • 1 onion chopped 
  • 1 garlic clove minced
  • 30g butter
  • 1 butter beans/ chickpeas canned 400g drained and rinsed
  • Pinch of salt
  • Pinch of pepper
  • 40g cheddar cheese grated
  • 3 tablespoons dry breadcrumbs
  1. Boil broccoli in water until it turns soft (it usually takes 5-8 minutes).
  2. Heat the pan with half of butter, fry onion and garlic and spread them onto baking dish.
  3. Drain cooked broccoli and add to the baking dish. Top with drained beans, salt, pepper, cheese and bread crumbs.
  4. Melt the remaining butter and pour over the top.
  5. Bake at 190°C, 375°F or gas mark 5 for 20-25 minutes. 

Nutritional value:

Chicken broccoli casserole (serves 4)

  • 1 tablespoon oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 500g chicken breast fillets cut into bite-sized pieces
  • Pinch of salt
  • Pinch of black pepper
  • 300 ml chicken stock
  • 100 ml single cream
  • 2 broccoli chopped
  • 40g grated cheddar
  • 200g white rice
  1. Heat the pan with oil. Add onion and cook for 5 minutes until soft. Add garlic and cook for 1 more minute until fragrant.
  2. Add chicken, pinch salt and black pepper into pan and cook for around 6 minutes until chicken turns golden.
  3. Add rice, double cream and 200 ml chicken stock. Cover the pan with lid and simmer for 15-20 minutes until rice turns tender.
  4. Add the remaining 100 ml chicken stock, broccoli and cheese and cook until broccoli is tender (about 5-10 minutes).

Nutritional value:

Butternut squash soup (serves 4)

  • 1 butternut squash cut into large cubes (about 4 cm)
  • 2 tablespoons oil
  • 1  tablespoons butter/ spread
  • 2 onions diced
  • 1 garlic clove minced
  • 2 mild red chillies finely chopped (optional)
  • 850 ml vegetable stock
  • 4 tablespoons crème fraîche
  1. Put the large butternut squash cubes into a roasting tray with 1 tablespoon oil. Roast them for around 30 minutes, turn once halfway through, until they are tender and soft. 
  2. Melt butter/ spread with 1 tablespoon oil in a large pan. Add onions, garlic clove and chilli (optional). Cover with lid and cook at low heat for 15-20 minutes until onions turn soft. 
  3. Put roasted butternut squash into the pan, and also stock and crème fraîche. Blend all ingredients with a stick blender until smooth. 
  4. Reheat the soup in the pan and season to taste before serving.

Nutritional value:

Butternut squash mac and cheese (serves 4)

  • 1 butternut squash diced into 3cm pieces
  • 2  tablespoons oil
  • 350g macaroni/ any small pasta
  • 30g unsalted butter/ spread
  • 30g plain flour
  • 300 ml milk
  • 1 teaspoon English mustard
  • 100g mature cheddar grated
  • 100g parmesan finely grated
  1. Heat the oven to 200C/fan 180C/gas 6. Put the butternut squash pieces into a baking tray, mix with oil and seasonings, and roast for 25-30 minutes until they are soft. Put the roasted butternut squash into a bowl and mashed until smooth. 
  2. Boil macaroni in water following pack instructions
  3. Melt the butter in a pan until it is foaming. Add flour and stir while cooking for 2-3 minutes until it is coloured slightly. Add milk little by little while whisking until it turns into a smooth sauce. Heat the sauce at low heat for 5-10 minutes until it is thickened slightly. 
  4. Add mustard, 75g of mature cheddar, 75g parmesan, squash mash and pasta into the sauce and mix well
  5. Pour the pasta into a baking dish, sprinkle over the remaining cheese and bake for 20-30 minutes until it turns golden. Can serve with green salad. 

Nutritional value:

Aubergine pasta with tinned tomatoes and beef mince (serves 2)

  • Aubergine x 1
  • Onion x 1
  • Tinned tomatoes x 1, 400g
  • 200g beef minced
  • 150g pasta
  • 1 garlic clove minced
  • Cheese (optional)
  1. Boil pasta according to the time suggested in package.
  2. Cut aubergine and onion into pieces.
  3. Heat the pan with oil, cook aubergine, onion, minced garlic and beef mince until cooked through.
  4. Add whole tin of tomato and mix well.
  5. Add cooked pasta and mix well before serve.
  6. Cheese can be added as optional.

Nutritional value:

Stuffed aubergine with chicken mince (serves 2)

  • Aubergine x 1
  • 150g chicken minced
  • Quarter of an onion
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of flour
  • 2  tablespoons mixed herbs
  1. Wash and cut aubergine into round chunks.
  2. Cut onion into small dice.
  3. Mix chicken mince with onion, mixed herbs, salt and pepper until the whole mixture becomes sticky.
  4. Spread minced meat mixture onto aubergine, and spread flour onto both sides. 
  5. Heat oil in pan, pan-fry aubergine with chicken mince side facing down until it turns golden brown.
  6. Flip and cook until aubergine are soft, and it is ready to serve.

Nutritional value:

Baked pumpkin ring doughnut (makes 12)

  • 150g pumpkin cut into chunks
  • 200g plain flour
  • 150g light sugar
  • 1 teaspoon ground cinnamon
  • Half teaspoon ground ginger
  • Quarter teaspoon ground nutmeg
  • Quarter teaspoon ground allspice
  • Three-quarter teaspoon baking powder
  • Half teaspoon salt
  • 1 whole egg
  • 1 egg yolk
  • 75 ml sunflower oil
  • 1-2 tbsp tablespoons milk (occasional)
  1. Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Wrap the pumpkin chunks in foil and bake for 30-35 minutes until they are tender. Remove any skin then blend the chunks into pureé. Cool then weigh out 100g.
  2. Turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Mix flour, sugar, spices, baking powder and 1/2 teaspoons salt in a bowl. Add the eggs, pumpkin purée and oil in another bowl and beat together. Mix the pumpkin mixture into the dry to make a batter. Add milk if you need more moisture in batter. 
  3. Pour the batter into a piping bag or food bag with a corner cut off. Put baking paper on top of a baking tray, pipe the batter onto the baking paper to make a ring doughnut shape. Bake the doughnuts for 10-12 minutes until they are cooked (stick in a cake tester or skewer to see if nothing remains on the stick).
  4. Transfer them onto a rack and cool down a little before serve. 

Nutritional value:

Kale, pumpkin and mince beef stew (serves 4)

  • 1 medium pack mince beef (500g)
  • 1  tablespoon oil
  • 1 pumpkin peeled and cut into small cubes
  • 3 shallots, peeled and halved 
  • 200 ml chicken or vegetable stock
  • 1 bag kale finely chopped
  • Quarter pack parsley finely chopped (optional or use powder)
  1. Heat a sauce pan with oil and fry mince beef until it turns brown. Add pumpkin cubes and shallots and cook until pumpkins start to turn brown. 
  2. Add the stock, cover with lid, and simmer for around 15 minutes until pumpkin cubes are tender. 
  3. Add kale and cook for 5 minutes more until it is tender. Mix with parsley and seasonings you like.

Nutritional value:

Vegetable frittata (serves 4)

  • 1 bundle of asparagus cut into short pieces
  • 2 red onions cut into slides
  • 100g mushroom sliced
  • 100g spinach
  • 50g cherry tomatoes halved
  • 8 eggs
  • 40g grated cheddar cheese
  • Pinch of salt
  • Pinch of black pepper
  • 2  tablespoons double cream
  1. Beat the eggs, add double cream, salt and black pepper and mix well.
  2. Heat the oven-safe pan with oil and fry asparagus, mushroom and red onions until they turn soft. Add Spinach and cook until soft.
  3. Pour the egg mixture over the vegetables in the pan. Add cherry tomatoes and cheese on the top. Put the pan into the oven and bake until the egg is set.  

Nutritional value:

Stir fry chicken with asparagus (with rice/ noodles) (serves 2)

  • Chicken breast 200g
  • Asparagus 100g
  • 2 teaspoon lemon juice
  • 2 garlic cloves minced
  • Pinch of salt
  • Pinch of black pepper
  1. Cut chicken breast into bite-sized pieces, mix it with salt and pepper. 
  2. Cut off the woody part (the end) of asparagus and cut into similar length as chicken
  3. Heat oil in the pan. Fry the chicken until it turns golden brown on both sides.
  4. Add asparagus minced garlic, lemon juice, pinch of salt and pepper and stir fry until asparagus is cooked through. 
  5. Serve with rice or noodles as your choice. 

Nutritional value:

Winter vegetable crumble (serves 4)

  • 400 ml vegetable stock
  • 450g celeriac, peeled and diced
  • 3 carrots, peeled and diced // 1 tinned carrot
  • 1 onion chopped
  • 3 small potatoes, peeled and diced
  • 2 leeks, sliced (optional)
  • 200 ml tub crème fraîche
  • 2  tablespoons plain flour
  • 1  tablespoon wholegrain mustard
  • 1 teaspoon thyme

Crumble Topping

  • 50g butter, diced
  • 100g plain flour
  • 50g strong cheddar, grated
  • 25g flaked almonds
  1. Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and  potato, then add the leeks. Cover the pan and cook for 10-15 minutes.
  2. Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
  3. For the crumble, rub the butter into the flour. Season, then stir in the cheese and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
  4. To cook, heat the oven to 190°C/170°C fan/gas mark 5 and bake for 30-35 minutes until golden.

Nutritional value:


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