Rose Harissa Turkey Burgers


Served these up at my supper club.  Quick, easy, protein hit and a nice chilli heat to them.  You can oven bake, griddle or as is amazing to do at this time of year – BBQ them.

This mix makes 8 burgers. I and my ladies were good with one my PT who is bulking ate three! (piglet)

Macros per Burger:

Calories 313, Fat 14.2g, Carbs 7g, Fiber 0.4g and Protein 38.1g


  • 1Kg Lean Turkey Mince
  • 1 Small Red Onion Chopped
  • 3 Cloves of garlic Chopped
  • 1 90g Jar Rose Harissa Paste (I used Belazu)
  • 1 Tbsp Coconut Oil

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Small Frying Pan
  • Spatula
  • Large Mixing Bowl
  • Teaspoon
  • Meat Chopping Board
  • Burger Press (you can do this by hand but the burger press helps it keep it’s shape)
  • Griddle Pan
  • Finely chop your red onion and add to your frying pan with a 1/4 of a Tbsp of coconut oil.

    Gently fry for 5 minutes until softened and set aside to cool

  • Pop your turkey mince into the large mixing bowl

  • Finely chop up your garlic and add to the turkey mince

  • Using a teaspoon spoon out all the rose harissa paste into the bowl with turkey and garlic

  • Add the red onions to the mixture

  • Thoroughly mix until well combined

    I did this by hand

  • Get your burger press and fill evenly almost to the top

  • Pop the press neatly over and press down hard

  • Unmould your burger and pop on your meat board.

  • Pop onto your griddle pan with the rest of your coconut oil.

    Cook 5 – 6 minutes either side over a medium high heat

    Then serve and enjoy

  • Any burgers you do not cook can be kept in an air tight container in the fridge or frozen.

Rhubarb and Custard Cake (GF)


This is a moist, sweet, melt in the mouth unashamed pudding that needs to be eaten with a spoon.

Delicious hot or cold.  It has been served so far with custard, ice cream, cream, mascarpone or on its own.  Plenty of choices 🙂

The hidden vegetable in this make it not as calorific as it could be but does not compromise on taste or pudding texture happiness.


Macros per 100g:

Calories 245, Fat 11.2g, Carbs 30.5g, Fiber 3.1g and Protein 6.8g


  • 400g Rhubarb
  • 50g Light Muscovado Sugar
  • 4 Large Eggs
  • 225g Light Muscovado Sugar
  • 250g Butternut Squash
  • 150g Light Ready Made Custard (Or your own)
  • 1 Tsp Vanilla Bean Paste
  • 225g Ground Almonds / Almond Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Bicarbonate of Soda

You will need:

  • Pre heated Oven 200C Conventional 180C Fan
  • Baking Tray
  • Foil
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Scales / Measuring Spoons / Measuring Jug
  • Spatula
  • Greased Large Springform Tin


  • Chop up your rhubarb and sprinkle your 50g of sugar over the top

  • Cover the tray of rhubarb and sugar with foil.

    Pop in oven and bake for 15 minutes

  • Peel and finely grate your butternut squash

  • After the rhubarb has cooked for 15 minutes take the tray out of the oven and remove the foil.

    Pop it back in oven and cook for a further 5 minutes

  • Crack your eggs in a bowl and add your sugar.

    Whisk together for 3 minutes until cappuccino coloured and bubbly

  • Take your rhubarb out of the oven and set aside to cool a little

  • Add your grated butternut squash to the mixing bowl and whisk for 2 minutes

  • Add your custard, ground almonds, vanilla bean paste, baking powder and bicarbonate of soda to the mixing bowl

    Whisk until thoroughly combined

  • To your prepared cake tin add third of cake mix, then sprinkle a third of the rhubarb on top.

    Add another third of cake mix on top and add another third of rhubarb sprinkled on top.

    Add last third of cake mix and sprinkle last third of rhubarb over the top.

    Pop in oven, reduce oven temperature 180C Conventional 160C Fan and bake in the middle of the oven for 30 – 40 minutes until golden and cake coming away from sides of tin.

    This cake is moist so a skewer won’t come out clean.

  • Serve hot or cold and enjoy!

Chunky Tzatziki


Tzatziki is fresh, vibrant and tasty accompaniment to many things and is super quick to whip up.

Macros per 100g

Calories 63, Fat 0g, Carbs 7g, Fiber 1.4g and Protein 8.7g



  • 200g 0% Fat Total Greek Yoghurt
  • Half a Cucumber Chopped into small pieces
  • Juice of Half a Lemon
  • 3 Cloves of Crushed Garlic
  • Smoked Paprika to sprinkle of the top

You will need:

  • Large Mixing Bowl
  • Juicer
  • Chopping Board
  • Sharp Knife
  • Garlic Crusher
  • Spatula
  • Add all ingredients to large mixing bowl and mix until well combined.


Herby Houmous


This houmous is delightful in taste and that it is not as calorific as expected. I served this up with Turkey Koftas.  My PT put his on top of his steak sandwiches, so it goes well with all sorts.

Macros per 100g

Calories 187, Fat 12.98g, Carbs 11.88g, Fiber 2.86g and Protein 4.4g


  • 400g Chickpeas Drained
  • 3 Tbsp Light Tahini (I use Meridians)
  • 35g Bunch of Fresh Coriander Chopped
  • 2 Big Garlic Cloves Peeled
  • Zest and Juice of a Large Lemon
  • 1 Tsp Sea Salt
  • 75ml Extra Virgin Olive Oil

You will need:

  • Measuring Spoons
  • Sharp Knife
  • Chopping Board
  • Zester
  • Juicer
  • Food Processor


  • Measure out and add all your ingredients to your food blender.

    Blitz until it has an even consistency

    Serve and enjoy

    Any left overs can be kept in an airtight container in the fridge.


One of my push sessions included …


  • Deadstop Smith Press 25KG 6 Sets 6 Reps
  • Military Press 22.5KG 4 Sets 4 Reps
  • Bench Press Block Press 20KG 3 Sets 15 Reps
  • Depth Push Ups 4 Sets 8 Reps
  • Arnold Press 4 Sets 8KG Dumbbells 6 Reps 1 Set 9KG Dumbbells 6 reps
  • Lateral Raises 4KG Dumbbells 2 Sets 25 Reps
  • Reverse Lunges with 16KG Dumbbells 4 Sets 16 Reps
  • Single Leg Hip Thrusts 4 Sets 15 Reps either leg

Push is my weakest sessions but each week I aim to increase reps or weights and log it.

Have my plan and go for it – Step by step.


Turkey Koftas


These Turkey Koftas are delightful. So simple to make and are delicious hot or cold.

Make extra and you have a scrumptious supper and a fabulous packed lunch the following day.

I served these as part of a sharing supper for friends with Herby Houmous, Chunky Tzatziki, Homemade Flatbreads and Tomato and Red Onion Salad.  I shall share recipes for the sides on Wednesday.

This recipe serves 4

Macros per serving:

Calories 325, Fat 18.4g, Carbs 3.8g, Fiber 0.3g and Protein 36.6g


  • 500g Lean Turkey Mince
  • 1/2 Medium Sized Red Onion
  • 100g Low Fat Feta Cheese
  • 1 Tbsp Chopped Fresh Flat Leaf Parsley
  • 2 Tsp Cumin Powder
  • 2 Tbsp Olive Oil

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Frying Pan
  • Large Mixing Bowl
  • Spatula
  • Measuring Spoons / Scales
  • 8 Soaked Wooden Skewers
  • Fish Slice
  • Griddle
  • Chop up your red onion. Add to your frying pan with 1 Tbsp Olive Oil and gently fry for 5 minutes until softened and golden.

    Once cooked set aside to cool

  • Add the turkey mince to your mixing bowl

    Add the onions and mix in

  • Crumble the feta cheese in and add the cumin and chopped parsley. Mix in until well combined.

  • With wet hands split your mix into 8 even portions

    Then pat one portion flat in your hands put your soaked wooden skewer in the middle and mould it around the skewer to create your kofta

    Add 1 Tbsp of Olive Oil to your griddle pan over a medium heat.

    Add your koftas and cook for 10 -12 minutes turning every 4 minutes

  • Once cooked remove from the griddle pan and serve