Tex Mex Chilli, Charred Corn and Pitta Chips

All the trimmings are what takes this from great to fantastic. It is still a quick dish to get on the table, the whole family will love. Add some chopped jalapenos if you want it extra hot.

Vegetarian Chili Tex Mex Style

Serves 4

½ tbsp oil

2 cloves garlic peeled and chopped

3 carrots finely diced

1 medium white onion finely diced

1 tsp each of cumin, sweet and hot paprika, chili and garlic salt

2 tbsp tomato puree

1 tin tomatoes

1 tin lentils

1 tin mixed beans


Heat the oil, add the onion, carrot and garlic and cook lid on for 10 minutes. Add a splash of water if dry.

Stir in all the rest of the ingredients and cook over a low heat for about 20 minutes until all the flavours are developed and delicious.

Serve the chili with charred corn, pitta crisps, rice of choice and some guacamole and sour cream.

Pitta Crisps

1 large pitta bread, cut into triangles and sliced horizontally

Brush with oil

Sprinkle over some ground cumin and paprika and bake in a hot oven for about 7 mins

Charred Corn

1 corn on the cob per 2 people

Cook in boiling water until cooked

Drain, brush with butter and char on a griddle pan

Cut in 2 and serve ½ per person.


Warm Cauliflower and Carrot Salad


If there is one piece of advice I would give to anyone wanting to improve their health and wellbeing it would be to eat more vegetables. Most people I meet would struggle to meet the recommended 5 servings a day nevermind the now updated 7 servings. Vegetables are full of vitamins and minerals, fibre which is so essential for good gut health as well as keeping you feeling full at a relatively low caloric bang.

Serves 4-6 a a side

1 large head of cauliflower in small florets

2 large carrots peeled and cut into 4cm pieces

2tbsp oil

1tsp celery salt

Heat the oil gently, pour over the veg and season with the celery salt

Roast in a hot (180C) oven for 15 minutes

Scrape into your serving bowl and toss the dressing over, sprinkle with 2tbsp of the dukkah and serve.


4tbsp natural yoghurt

zest and juice of half a lime

1 tbsp white wine vinegar

1tsp Dijon mustard

Mix everything together

Dukkah - This makes lots extra, store in an air tight tub and use for salads or soup toppings

2tbsp pecans

2tbsp cashews

2tbsp sesame seeds

1tbsp pine nuts

1tsp coriander seeds

1tsp cumin seeds

1tsp smoked paprika

Toast the nuts and seeds until golden - you can do the pecans and cashews on the same tray, Blend them until in small pieces, not obliterated

Toast the coriander and cumin seeds and grind in a pestle and mortar

Mix all the nuts seeds and spices together

Season with some salt to taste and store in an airtight container

Braised Chicken in a Chipotle Sauce

This is another delicious recipe for family friendly food which can be batch cooked ahead and frozen. The chipotle in adobo sauce is widely available in most supermarkets and has a delicious flavour without being too hot for anyone not too fond of spicy heat.


Braised Chicken in a Chipotle Sauce

½ tbsp water

2 white onions sliced

3 cloves of garlic peeled and crushed

1 tsp celery salt

1tsp each ground cumin and sweet paprika

1tbsp tomato paste

2tbsp chipotle in adobo sauce

500ml tomato passata

100ml water

100ml cream

6 cubes of frozen spinach

6 chicken breasts skin off

 Heat the oil, add the onion and garlic and sweat until softened

Add the cumin, paprika celery salt and tomato paste and stir well to combine and cook out for a minute or 2 – add a splash of water if needed

Tip in the tomato passata, water and chipotle in adobo sauce and stir well.

Add the chicken breasts and ensure they are covered with enough liquid – top up with water or stock if needed.

Cook for 15 minutes over a medium heat then stir in the cream and the frozen spinach and continue to cook for 5-10 minutes more until the chicken is cooked and the spinach has defrosted and will stir through the sauce.

Serve a chicken breast and sauce with a sprinkle of chopped herbs and rice of choice.