Instructions  1 Pre heat your oven to 200°C / 180°C fan / Gas Mark 6 and line a baking tray with baking paper.  2 Peel and finely grate the carrot, using the fine side of your grater, then finely grate the cheese.  3 Mix in the remaining ingredients to form a dough.  4 Take a tbsp. of mixture and form into a ball, then place onto the tray and press flat.  Bake for approx. 10 - 15 mins until golden and slightly crispy on the edges.  6 Allow to cool slightly, then transfer to a wire rack to…

Instructions 1 Pre heat your oven to 200°C / 180°C fan / Gas Mark 6 and line a baking tray with baking paper. 2 Peel and finely grate the carrot, using the fine side of your grater, then finely grate the cheese. 3 Mix in the remaining ingredients to form a dough. 4 Take a tbsp. of mixture and form into a ball, then place onto the tray and press flat. Bake for approx. 10 - 15 mins until golden and slightly crispy on the edges. 6 Allow to cool slightly, then transfer to a wire rack to…

Instructions  1 Wash and slice the courgette.  2 Steam until soft (approx. 20mins), either using a steamer or by placing in a colander over a pan of simmering water and covering   3 In a bowl, blend the courgettes to a smooth puree – a hand blender will give the smoothest texture  For an even smoother texture, push the puree through a fine sieve.  Ingredients  2 courgettes

Instructions 1 Wash and slice the courgette. 2 Steam until soft (approx. 20mins), either using a steamer or by placing in a colander over a pan of simmering water and covering 3 In a bowl, blend the courgettes to a smooth puree – a hand blender will give the smoothest texture For an even smoother texture, push the puree through a fine sieve. Ingredients 2 courgettes

Instructions  1 Preheat oven to 180°C / 160°C fan / Gas mark 4 and grease a 25x20cm flapjack tin.  2 Put the porridge oats into a large mixing bowl.  3 Wash and top and tail the carrots (no need to peel if they are organic), then grate into a large bowl. (For speedy flapjacks, use a food processor with the grating attachment).  4 Grate the cheese and add to the bowl.  5 Finely chop the seeds and nuts (if using) then add to the bowl. You can crush them with a pestle and mortar or food…

Instructions 1 Preheat oven to 180°C / 160°C fan / Gas mark 4 and grease a 25x20cm flapjack tin. 2 Put the porridge oats into a large mixing bowl. 3 Wash and top and tail the carrots (no need to peel if they are organic), then grate into a large bowl. (For speedy flapjacks, use a food processor with the grating attachment). 4 Grate the cheese and add to the bowl. 5 Finely chop the seeds and nuts (if using) then add to the bowl. You can crush them with a pestle and mortar or food…

Instructions  1 Pre-heat your oven to 200°C / 180°C fan / Gas Mark 6, then slice the courgette into discs, cut the red pepper into similar sized chunks, and cut the tomatoes in half.  2 Drizzle the vegetables with a little olive oil, sprinkle with herbs (if using) and roast for approx. 30-40 minutes until nicely cooked.  3 Cut the cooked chicken into bite size pieces, then add to the roasting tin for the last 10 minutes of cooking – ensure chicken is piping hot .  4 Mix everything together…

Instructions 1 Pre-heat your oven to 200°C / 180°C fan / Gas Mark 6, then slice the courgette into discs, cut the red pepper into similar sized chunks, and cut the tomatoes in half. 2 Drizzle the vegetables with a little olive oil, sprinkle with herbs (if using) and roast for approx. 30-40 minutes until nicely cooked. 3 Cut the cooked chicken into bite size pieces, then add to the roasting tin for the last 10 minutes of cooking – ensure chicken is piping hot . 4 Mix everything together…

Instructions  1 Preheat oven to 200ºC / fan 180ºC / Gas Mark 6. First fry the lamb mince for just a couple of minutes in a casserole dish (one that has a lid) without any added oil. You don’t want the meat to sweat, so fry in small batches, removing the browned meat to a sieve over a bowl as soon as it’s coloured. The sieve allows any excess fat or water to drain off the meat.  2 Finely chop the onion and celery. Peel the carrots and dice. Wipe the casserole dish clean and add a splash of…

Instructions 1 Preheat oven to 200ºC / fan 180ºC / Gas Mark 6. First fry the lamb mince for just a couple of minutes in a casserole dish (one that has a lid) without any added oil. You don’t want the meat to sweat, so fry in small batches, removing the browned meat to a sieve over a bowl as soon as it’s coloured. The sieve allows any excess fat or water to drain off the meat. 2 Finely chop the onion and celery. Peel the carrots and dice. Wipe the casserole dish clean and add a splash of…

Instructions  1 Peel and finely chop the onion and garlic, chop the mushrooms, peel and dice the butternut squash, finely grate the ginger (if using), and crush the cumin and coriander seeds (or use ready ground if you prefer).  2 Heat the oil in a pan with a lid, then sauté the onion over a medium/low heat until soft. Add the garlic, ginger and ground spices then fry for another minute.  3 Add the butternut squash, mushrooms and coconut milk and simmer with the lid on for 10 minutes, then…

Instructions 1 Peel and finely chop the onion and garlic, chop the mushrooms, peel and dice the butternut squash, finely grate the ginger (if using), and crush the cumin and coriander seeds (or use ready ground if you prefer). 2 Heat the oil in a pan with a lid, then sauté the onion over a medium/low heat until soft. Add the garlic, ginger and ground spices then fry for another minute. 3 Add the butternut squash, mushrooms and coconut milk and simmer with the lid on for 10 minutes, then…

Ingredients  2 pears, use mashed banana or a fruit puree of your choice if you prefer 150g butter, use coconut oil if preferred 4 eggs 6 tbsp maple syrup ½ tsp vanilla extract 100g ground almonds 150g self raising flour, gluten-free if you prefer 25 blackberries, you'll need enough for 1 per drop Makes 25 drops  Total time required  Total time: 1 hr  Preparation time: 20 mins Cooking time: 40 mins

Ingredients 2 pears, use mashed banana or a fruit puree of your choice if you prefer 150g butter, use coconut oil if preferred 4 eggs 6 tbsp maple syrup ½ tsp vanilla extract 100g ground almonds 150g self raising flour, gluten-free if you prefer 25 blackberries, you'll need enough for 1 per drop Makes 25 drops Total time required Total time: 1 hr Preparation time: 20 mins Cooking time: 40 mins

Instructions  1 Preheat your oven to 200°C /180°C fan /Gas Mark 6 and grease a 12 hole muffin tin.  2 Finely chop the mushrooms, wash and finely chop the spinach, and grate the cheese.  3 Heat the oil in a frying pan and sauté the mushrooms for a few minutes, then leave to cool slightly.  4 Whisk the eggs and milk, then stir in the spinach, cooled mushrooms and cheese.  5 Pour into the greased muffin tin and bake for approx. 20 minutes or until golden and the egg is cooked through. Allow to…

Instructions 1 Preheat your oven to 200°C /180°C fan /Gas Mark 6 and grease a 12 hole muffin tin. 2 Finely chop the mushrooms, wash and finely chop the spinach, and grate the cheese. 3 Heat the oil in a frying pan and sauté the mushrooms for a few minutes, then leave to cool slightly. 4 Whisk the eggs and milk, then stir in the spinach, cooled mushrooms and cheese. 5 Pour into the greased muffin tin and bake for approx. 20 minutes or until golden and the egg is cooked through. Allow to…

Pinterest • The world’s catalogue of ideas
Search