Rhubarb, Lemon and Ginger Curd


This really is a joyful combination of flavours.

Upon discovering an enormous rhubarb plant in my garden I have been thinking up ways to use it.

This is fabulous on pancakes, toast, scones with mascarpone, victoria sponges etc or just eaten straight from the jar with a spoon.

This makes 10 small jars of joy – scatter some kindness and share with friends.

Macros per 2 Tbsp:

Calories 50, Fat 3.4g, Carbs 3.7g, Fiber 0.1g and Protein 0.9g


  • 600g of Rhubarb Topped and Tailed and Cut into small chunks
  • Zest of 1 Lemon
  • 180ml Freshly Squeezed Lemon Juice
  • 350g Golden Caster Sugar
  • 325g Unsalted Butter
  • 2.5 Tbsp Ginger Puree
  • 10 Large Eggs

You will need:

  • 10 Steralised Jam Jars and Lids
  • Sharp Knife
  • Chopping Board
  • Food Processor
  • Medium and small size sieve
  • Zester
  • Large Saucepan
  • Juicer
  • Measuring Jug and Measuring Spoons
  • Balloon Whisk
  • Large Bowl


  • Sterilise your jars and lids and have them ready

  • Chop up your rhubarb

  • Put the rhubarb into the food processor and blend until it is as much of a pulp as you can get

  • Get your measuring jug, pop a sieve on top.

    Pour the rhubarb pulp into the sieve and squeeze as much juice out as possible with a spatula.

  • Add 250ml of rhubarb juice to your saucepan

    Add the zest of a medium size lemon

  • Squeeze 180ml of lemon juice into a measuring jug

  • Put the juice through a small sieve to remove the pulp and catch any pips

    Add the lemon juice to the large saucepan

  • Measure out your ginger puree and add to the large saucepan

  • Cut your butter into small cube and add to the large saucepan

  • Add all your eggs

    Turn the heat on under the saucepan to a low setting

  • Whisk continuously until all ingredients combined and until it has thickened to the consistency of custard

    Small bubbles should appear on the top

    This can take a while don’t be tempted to turn the heat up as you may scramble the eggs

  • Once it is the consistency of custard

    Sieve your curd into a large bowl.  If any of the egg has scrambled this will remove it.

    Your large bowl will preferably have a pouring spout so you can then pour the curd into your jars

    Leave to cool.  Then add lids and pop the jars in the fridge.

  • Cool overnight and in the morning you should have a beautiful tangy curd.


Happiness Is Like Cake Mix

Happiness is like cake mix.   You can’t spread even a tiny bit, without getting some on yourself. – Simply Ripping

H sticky face

Banana, Walnut and Chocolate Chip Loaf


I made this one for a refeed but for those who just wish to indulge this is for you.

Why we call banana bread, bread I just don’t know but it is soooo good.  The perfect way to use those very ripe bananas up and get a carb hit.  I do love my carbs and on a refeed this with custard is perfect.


This loaf makes 10 slices.

Macros per slice:

Calories 343, Fat 19.1g, Carbs 37.7g, Fiber 2g and Protein 5.4g


  • 300g of Very Ripe Peeled Banana (about 3 medium size ones)
  • 125g Melted Butter
  • 2 Large Eggs
  • 150g Golden Caster Sugar
  • 1 Tsp Bourban Vanilla Bean Paste
  • 175g Plain Flour
  • 1 Tsp Bicarbonate of Soda
  • 50ml Coconut Milk
  • 70g Beyond Dark Chocolate Drops
  • 60g Walnut Pieces

You will need:

  • Preheated Oven 170C Conventional / 150C Fan
  • 2 Large Mixing Bowls
  • Balloon Whisk
  • Scales / Measuring Spoons / Measuring Jug
  • Masher
  • Spatula
  • Greased Loaf Tin
  • Pop your flour and bicarbonate of soda into a mixing bowl and combine

  • Melt your butter

  • Put your bananas and melted butter into a large mixing bowl and mash

  • Add your eggs, bourbon vanilla bean paste and sugar into the mixture.

    Combine well

  • Add your flour mixture and combine well

  • Add your coconut milk and combine well

  • Add your beyond dark chocolate drops and walnut pieces and combine well.

    Add the mixture to your greased loaf tin

    Pop in Oven and bake for 55 minutes to 1 hour 5 minutes on middle shelf


  • When ready it should be golden in colour and skewer come out pretty clean


Maple Syrup Roasted Butternut Squash with Cinnamon


This is an easy delicious way to eat butternut squash. Grown Ups and Children love it.  A perfect accompaniment to something salty as shown below or if you are looking to keep your carbs down.


Macros per 100g:

Calories 120, Fat 4.6g, Carbs 17.7g, Fiber 1.6g and Protein 1.1g


  • 1 Large Butternut Squash, Peeled and Cut into Cubes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Maple Syrup
  • 2 Tsp Cinnamon
  • 1 Tsp Sea Salt

You will need:

  • Pre heated Oven to 200C Conventional / 180C Fan
  • Non Stick Baking Tray
  • Measuring Spoons


  1. Place your butternut squash cubes onto your baking tray
  2. Add the olive oil, followed by maple syrup by drizzling it over the butternut squash
  3. Sprinkle the sea salt and cinnamon over the top
  4. Pop in the oven and bake for 45 – 50 minutes until golden
  5. Enjoy!


One of my gym sessions included….


  • Pull Ups 6 Sets 6 Reps 5 Kg Under Me (I will achieve Body Weight ones soon)
  • Seated Row 4 Sets 10 Reps 150lbs / 68Kgs
  • Wide Grip High Rows 3 Sets 15 Reps 10Kg Dumbbell per hand
  • Trap Bar Shrugs 5 Sets 12 Reps 55Kgs
  • Narrow Grip Pulldown 5 Sets 6 Reps 155lbs / 70.3Kgs
  • Single Arm Rows 2 Sets 25 Reps per arm 20lbs / 9Kgs
  • Box Squats 4 Sets 15 Reps 40Kgs
  • Hammer Curls 3 Sets 10 Reps per arm 10Kgs
  • Planks

Thanks to the lovely chap who loaded me up for my Box Squats 🙂



Honey and Mustard Ham


What is it about a big ham joint that is so wonderful? Big thick slices of this just do not compare to the wafer thin slices you can buy.

Brilliant for food preparation, this can be suppers, lunches, soups etc and everyone loves it.

This is so easy to do (boil and bake) and will help you with meals throughout the week. So Delicious, budget friendly and time saving 🙂

Macros per 100g:

Calories 165, Fat 6.3g, Carbs 0.2g, Fiber 0.5g and Protein 26.7g


  • Unsmoked Gammon Joint (I usually go for around 2kg)
  • 2 White Onions
  • 8 Peppercorns
  • 6 Whole Cloves
  • 2 Bay Leaves
  • 1 Tbsp Olive Oil
  • 2 Tsp Dijon Mustard
  • 2 Tsp Clear Runny Honey

You will need:

  • Very Large Saucepan with Lid
  • Chopping Board
  • Sharp Knife
  • Plate
  • Roasting Tin
  • Small Bowl
  • Measuring Spoons
  • Spoon
  • Silicon Pastry Brush
  • Pre heated Oven to 190C Conventional / 170C Fan
  • Peel and chop your onions into quarters.  Pop your peppercorns, whole cloves and bay leaves onto chopping board ready

  • Fill your large saucepan with water to just over halfway.

    Add the gammon joint, onions, peppercorns, whole cloves and bay leaves

    Turn the heat of the hob down so the joint is simmering.

    Simmer the joint for 20 minutes per 450g

    Eg for a 2kg joint

    2000 / 450 = 8.444.

    8.444. x 20 = 88.99

    So simmer for 89 minutes / 1 hour and 29 minutes

    Turn the joint over in the pan halfway through the simmer time

  • Once the simmer time has passed remove joint from the pan, place on a plate and leave to rest for 15 minutes

  • Place joint in a roasting tin

    Remove Gauze

    Peel of the skin

  • Cut diamonds into the fat with a sharp knife

  • Pop the olive oil, mustard and honey into a bowl and mix until well combined

    With a silicon pastry brush cover the joint with the mixture

    Bake for 30 – 40 minutes until golden

  • When cooked remove from roasting tin and pop on a plate

    Leave to rest for 15 minutes before carving or until completely cool

  • Enjoy!

    The first round of this made dinner for myself and friends. We had it with cornbread, maple syrup roasted butternut squash with cinnamon and stir fried broccoli and green beans with garlic – Lush!!

Letting Go


A couple of my favourite letting go quotes this week …


Chicken and Halloumi Kebabs


These really are a super quick scrumptious treat and the bonus is you can make enough for supper and left overs will be an amazing lunch for the next day as these pictures prove.  Tasty, on a budget and time saving!


I love it when a food plan comes together….

Serves 2 People or 2 Meals for 1

Macros per serving:

Calories 351, Fat 17.4g, Carbs 15g, Fiber 1.1g and Protein 63.3g


  • 2 Small Lemons
  • 2 Tsp Minced Garlic
  • 2 Tsp Minced Red Chilli
  • 3 Skinless Chicken Breasts
  • 100g Halloumi Light
  • 1 Red Onion
  • 1 Medium Courgette
  • 1 Yellow Pepper

You will need:

  • Pre heated Medium Hot Grill
  • 2 Large Mixing Bowl
  • Measuring Spoons
  • Lemon Juicer
  • Spatula
  • 6 Wooden Skewers
  • Meat Chopping Board
  • Vegetable Chopping Board
  • 2 Sharp Knives (one for meat other for vegetables and cheese)
  • Foil Lined Baking Tray


  • Squeeze the juice from 2 small lemons, add to your mixing bowl with the minced garlic and red chilli.

    Stir until well combined

  • Chop up your chicken breast on your meat chopping board into good kebab size pieces

  • Add the chicken to your mixing bowl with the marinade

    Stir with spatula until all pieces are evenly coated

    Leave to marinade for 30 minutes

  • Meanwhile place your wooden skewers in a lager bowl with water and soak.

    Don’t forget to turn them after 15 minutes so both ends are soaked

  • Cut up your halloumi on vegetable board

  • Cut up your red onion

  • Cut up your courgette

  • Deseed and cut up your yellow pepper

  • Once chicken has marinated you can assemble your kebabs

    Thread the meat, vegetables and halloumi alternately

  • Pop them on your foil lined baking tray and grill for 6 minutes

  • Turn them over and grill for another 6 minutes

  • Serve and enjoy.

    If you are holding some back for lunch don’t forget to pop the into an airtight container in the fridge once cooled.