Summer Ice Pops

The recipes below make two each. For the fruit ones you simply blend and freeze which couldn’t be simpler.


150g Greek-style 0 per cent fat Blueberry yogurt

125g blueberries


125g raspberries

125g water

1 tbsp honey

Raspberry and Pomegranate

125g raspberries

125g pomegranate juice

1 tbsp honey

Coconut Protein Boost Ice Pop

330ml container of coconut and fruit juice of choice - I like coconut and pineapple
1 scoop of vanilla protein powder
125g of chopped pineapple or mango (you can use any fruit you like, I just like this combo!)

Blend everything and freeze in molds.

Coconut Caramel Chocolate

100g dates

100ml light coconut milk

100g dark chocolate

These are more indulgent and will probably appeal more to adults than children.

Add the dates to a pot and just cover with water. Bring to the boil, turn down to a gentle simmer. Cook until very soft. Add the coconut milk, whizz to a paste and let cool, then pour into ice-pop molds and freeze. Unmold and cover in 100g melted dark chocolate.


Spiced Sweet Potato & Carrot Veggie Burgers

Making a bean or veggie burger is really easy EXCEPT for one thing, they are delicate and can break easily when cooking them. The easy way round this is to freeze them and bake from frozen. If you are prepping for the same day, even 20 mins in the freezer will be your friend.

These are hot and zingy, full of flavor and really great for you full of fiber vitamins and minerals. Serve with a dressed green salad, ( I have been upping my fiber by eating one every day with dinner) some crunchy pumpkin seeds and a side of hummus to dip. Full on plant based deliciousness for the whole family.

Makes 6

1 large sweet potato, peeled and chopped into chunks

2 medium carrots, peeled and chopped into chunks.

1 tin of chickpeas net weight 240g

1 large tbsp chopped garlic

2tbsp chili in oil

tsp each cumin coriander and celery salt

2tbsp chopped fresh chives

2tbso chopped coriander

3tbsp sesame seeds

Steam or boil the sweet potato and carrot under tender then cool

Add it to a blender with the chickpeas, garlic, chili and spices and blitz, don’t turn it to baby food, you still want a little texture.

Tip it out into a bowl and add the chopped herbs and mix. Form into 6 patties, gently dip in the sesame seeds and place on a lined baking tray . Open freeze for at least 20 minutes, if not longer.

Bake from frozen at 170C for 20 minutes and serve with a dressed green salad and some hummus to dip.


Spicy Prawn Savoy Cabbage and Spring Onion Pancake

Quick to make and so delicious- almost like emptying the contents of your fridge into a pancake !

Serves 2

1 shallot sliced

1 red chili thinly sliced - omit seeds if you wish

6 large eggs

2tbsp flour

150gr cooked prawn tails, cut in half

5 inner leaves of savoy cabbage, destalked and julienned

3 thinly sliced spring onions

1tbsp soy sauce

salt and pepper

Turn the grill on to a high heat

Heat 1/2 tbsp oil and cook shallot and chili over a high heat until browning but not burnt

Meanwhile whisk eggs and flour together and stir in the cabbage, prawns, spring onion, soy and season

well. Pour over the shallot mix, turn down to medium heat, spread the prawns and veg so they are well distributed.

Cook until the bottom is set then transfer to the grill for another 3 minutes or so until the top is also cooked.

Lift out, cut in segments and serve with some sweet chili sauce

prawn and savoy pancake.jpg

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.

Beef Goulash with Sour Cream

Beef Goulash with Sour Cream

This was a very popular dish in our house growing up, minus the sour cream. It can be made with braising steak, minced steak or the humble kidney bean. There is a delicious kick from the paprika which partners with the richness of the sour cream. Perfect winter warming family food and a versatile recipe too.

Serves 6

1tbsp oil

3oz chopped chorizo or streaky bacon

1 large white onion chopped

2 red peppers chopped and deseeded

4 carrots peeled and chopped

750g minced meat or braising steak

3 garlic cloves crushed

2tbsp tomato paste

1lr beef stock

100ml red wine

1heaped tsp each of sweet and hot paprika

2 bay leaves

1tbsp red wine vinegar

1tsp salt

1 large sweet potato peeled and cut into bite sized chunks

Fresh chopped parsley and sour cream to serve

 Heat the oil and brown the meat and then remove and set aside.

Add a little more oil and add the chorizo, onions, peppers, garlic, carrots and cook until softening – add a little water if needed.

Tip in the tomato paste, the paprika and salt and stir to combine. Add the red wine and cook for a few minutes over a high heat then add the stock and the vinegar. Return the beef to the pan and bring to a simmer then cook for about 45 minutes for mince or about 2hrs for braising steak. Add the sweet potato for the last 30 minutes and continue to cook until it is tender.

Ladle into bowls and sprinkle over the parsley and a dollop of sour cream and serve.



Jaffa Cake Balls

Chocolate and Orange is such a winner, these are flavoured with lots of orange juice and zest and make a perfect sweet treat with a protein boost. You can use your own favourite brand or use a vegan protein if you wish.

50g dates

120g desiccated coconut

30g chocolate flavoured protein powder

11/2 cups of oats

1tbsp of coconut oil melted

Blend everything until a thick dough forms,

Roll into bite sized balls and chill

Coat in 150g melted dark chocolate

Store in an airtight tin for up to a week

jaffa cake balls.jpg