Guilt free Cookies

Ingredients:

Large rolled oats

Honey

Peanut butter

Coconut oil (can use butter)

85% dark chocolate in chunks

Raisins

Goji berries

Pinch of salt

Chopped almonds

Pumpkin seeds

Pinch of ginger

Pinch of cinnamon

Method:

This was very much a make it up as I go along recipe.  I just put everything above in a bowl in rough quantities to make a sticky, glossy, firm mixture.  You can add any type of nuts, berries etc that you like and a shot of espresso if you like coffee, desiccated coconut, even grated carrots.  Once you have a good consistency mixture place in flat circles on a large piece of baking parchment on a tray and then bake at 170oC for around 15-20 minutes until brown.

Asian Cod Parcels and Stir Fry

Ingredients:

Cod

Ginger

Corriander

Red chili

Garlic

Spring Onions

Soy sauce

Salt and Pepper

Courgettes

Carrots

Rapeseed oil

Method:

1. Pre heat over to 180oC. Place your cod fillets in the middle of a large piece of foil.

2. Finely slice spring onions, ginger, red chili and coriander and place half in a frying pan and the other half sprinkled over the cod pieces.

3. Put a dash of soy sauce and some salt and over the cod too them bring the foil together so the cod is sealed in a parcel.  Do not seal it tightly as you want enough air space for the fish to be able to steam so try and make it just at the edge of the foil with a big enough gap between that and fish.

4. Place in the over for 30 minutes to bake

5. Add garlic, thin long strips of carrots and courgettes to the frying pan and lightly fry until soft then add a dash of soy sauce.

6. Once the fish is cooked serve on top of a bed of the veg and pour over the juices in the fish parcel to add flavour. Top with a squeeze of lime if you want.

Steak and Butterbeans

Ingredients:

Sirlion steak

2 cans of butterbeans

Rocket

Crème fraiche

Salt and pepper

Onion

Garlic

Rapeseed oil

Method:

1. Leave your steak out to leave it to come to room temperature.

2. Heat up a pan, once hot add a little oil, leave that to heat briefly and salt and pepper both sides of your steak then place in pan for 1 minute on each side or however well done you like it.

3. Leave steak on the side to rest, place finely chopped onion and garlic in the same pan as the steak was in and cook until soft.

4. Once softened add butterbeans included the liquid from one of the cans to the onions and garlic.  Once hot take of the heat and add rocket and crème fraiche.

5. Serve with salt and pepper and a drizzle of Extra Virgin Olive Oil.

Chicken Tagine with Fruity Couscous

Ingredients:

2 tbsp Ras el hanout spice mix

Chicken thigh

Can of chopped tomatoes

2 tbsp Tomato puree

Chicken stock

Butternut squash

Giant couscous

Raisins

Corriander

Feta

Spinach

Onion

Garlic

Rapeseed oil

Method:

1. In a pan brown your chicken thighs in a little oil and then place in overproof casserole/tagine dish.  Pre heat your oven to 180oC.

2. In the pan place finely chopped onions and garlic and lightly fry.  Once soft add to the casserole dish.

3. Peel and chop your butternut squash into 2cm cubes and place these in the dish too.

4. Add can of chopped tomatoes, tomato puree, jug of chicken stock, ras el hanout and make sure all chicken is covered. Then put the lid on the dish and place in the over for 40 minutes.

5. Cook your giant couscous (it usually takes around 8-10 minutes) once cooked rinse under cold water to stop it going sticky and then mix in a bowl with raisins and chopped coriander.

6. Once the chicken is cooked take out of the oven and mix in the spinach.

7. Serve couscous with chicken and sprinkle feta over the top.

Mini Pizzas!

Ingredients:

Base

½ Small butternut squash

2 carrots

1 egg

Salt and Pepper

Tomato sauce

Can of chopped tomato

1 tsp. Paprika

Salt and Pepper

Fresh Basil

1 tbsp. Balsamic Vinegar

1 tbsp. Tomato Puree

Toppings

Whatver you fancy! I used Articokes and Feta on some and Mushrooms with Feta on the others but you can put whatever you like on them.

Method:

1. Grate your butternut squash and carrot and place in a bowl with egg, salt and pepper and mix.

2. Preheat your oven to 200 degrees. Get a large baking tray and cover with baking parchment.

3. Using a cutter shape (I used a heart one) place this firmly the baking parchment and hold. Using the other hand spoon in the grated veg and push down into all the corners and to make compact. I made mine about a centimeter high.  Repeat this all over the baking parchment with remaining mix.

4. Place in the over for around 20 minutes or until cooked through and look like they will hold together.  Once cooked leave on the side to cool and they will harden more.

5. In a pan placed your chopped tomatoes, paprika, balsamic, tomato puree, basil, salt and pepper and bring to the boil, then reduce to a simmer and leave for around 15/20 minutes to reduce down into a slightly thicker sauce.

6. Once the sauce is ready place this on top of your bases, add toppings of your choice and then place under the grill for a few minutes, especially if you have cheese on the top.

7. These are great to keep in the fridge and have  as a cold snack too!