Half and Half Pizza Dough (DF V)


Half and Half Pizza Dough:  Perfect pizza base or a tear and share garlic bread.

Half white flour, half granary flour ups the taste and fiber without making it to heavy

Serves 8

Macros per serving:

Calories 239, Protein 7.88g, Fat 4.38g, Carbs 41.5g and Fiber 2.38g


  • 225g Strong White Bread Flour
  • 225g Granary Flour
  • 7g Sachet Fast Action Yeast
  • 350ml Lukewarm Water
  • 2 Tbsp Runny Honey
  • 2 Tbsp Olive Oil

You will need:

  • Preheated Oven 220C Conventional 200C Fan
  • Large Bowl
  • Cling Film
  • Baking Sheets
  • Mix you flours in a large mixing bowl

  • Add your yeast and stir in well

  • Mix in your olive oil and honey in with your lukewarm water

  • Add to flour and yeast.  Mix in well.

  • Until you have a ball of dough

  • Put your dough on a floured service

    Knead for 10 minutes

  • Until it’s a smooth elastic ball

  • Pop into a greased ball and cover with clingfilm

  • Leave to rise in a warm place for 1 – 2 hours until your dough has doubled in size

    Punch the dough in the middle

  • Divide the dough into eight pieces

    Spread evenly out on a baking tray

    Add toppings of your choice

    Bake for 10 – 12 minutes

  • Remove when baked and enjoy

Lemony Madeira Cake


In the spirit of The Great British Bake Off I thought I would share my Lemony Madeira Cake

There is something so simple and satisfying about Madeira Cake. It is a joy to make.  Please note the required crack down the top.  Mary and Paul would be pleased 🙂

Wonderful to share, this is one of The Mans favourite cakes I bake.

Life is to short not to eat cake 🙂 However being mindful of what you eat, balance and moderation is good.

Makes 12 Slices

Macros per slice:

Calories 339.5, Protein 2.5g, Fat 17.67g, Carbs 42.33 and Fiber 0.92g

Ingredients for cake:

  • 250g of Softened Unsalted Butter
  • 200g Golden Caster Sugar
  • Zest and Juice of 2 Unwaxed Lemons
  • 3 Large Eggs
  • 90g Plain Flour
  • 210g Self Raising Flour

Ingredients for glaze:

  • 75g Golden Caster Sugar
  • Juice of 2 Lemons

You will need:

  • Large Mixing Bowl
  • Spatula
  • Zester
  • Juicer
  • Scales
  • Greased Loaf Tin
  • Pre Heated Oven 170C Conventional 150C Fan
  • Cooling Rack
  • Skewer
  • Cream your butter and sugar together until well combined

  • Add lemon zest and juice

    Mix in well

  • Beat in your 3 eggs

  • Add plain flour and mix in well

  • Then add self raising flour

  • Mix in well until a smooth texture

    Add to your prepared bake tin and bake in oven on the middle shelf for 50 – 55 minutes


  • It should be golden with a crack on top and be shrinking from the sides

    Leave to cool for 15 minutes

  • Prick with a skewer all over

  • Mix your lemon and sugar glaze together

  • Pour this evenly all over the cake and leave for at least an hour

  • Serve, share and enjoy

    This keeps well in an airtight container for 3 days

Falafel (Vegan and GF)


These are gorgeously spiced filling delights for everyone who wants a yummy big bite, thats easy on the wallet and not the calorie hit.  Enjoy them as little fragrant bites or a chunky burger.

Incredibly easy to make and wonderful to share with friends and family.  They went down really well at the Festival picnic 🙂

Serves 4

Macros per serving:

Calories 156.5, Protein 7.5g, Fat 5.5g, Carbs 16.75g and Fiber 5.5g


  • 400g Tin Chick Peas In Water
  • 2 Cloves of Garlic Peeled
  • 1 Tsp Minced Ginger
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp Green Harissa Paste (bought mine in Sainsbury’s)
  • 2 Tbsp Ground Almonds
  • 1 Large Bunch Parsley (about 15g)

You will need:

  • Food Processor
  • Colander
  • Measuring Spoons
  • Griddle
  • Drain your chickpeas well shaking off excess water

    Add all ingredients and blitz until combined but not to smooth

  • Pat into little patties

    Place on a hot non stick griddle and cook on a medium high heat 3-4 minutes each side until golden each side

  • Serve and enjoy

    These are delicious hot or cold

    They keep well in an air tight container in the fridge for up to 3 days.

Lemon, Ginger And Garlic Chicken (GF DF)


Lemon, Ginger and Garlic Chicken.  Perfect on the BBQ or roasted in the oven. Sweet, sticky, zingy, gluten and dairy free delights 🙂

Macros Per Chicken Thigh

Calories 313, Protein 31.6g, Fat 17.38g, Carbs 6.63g and Fiber 0g


  • 8 Free Range Chicken Thighs With Skin On (about 1Kg)
  • 5 Tsp Minced Garlic
  • 5 Tsp Minced Ginger
  • 3 Tbsp Runny Honey
  • 1 Tsp Sea Salt
  • Juice of 2 Lemons

You will need:

  • Fridge
  • Large Mixing Bowl
  • Meat Preparation Board
  • Sharp Knife
  • Measuring Spoons
  • Lemon Squeezer
  • Spatula
  • Cling Film
  • Foiled Covered Baking Tray
  • Pre Heated Oven 200C Conventional 180C Fan
  • Cut 2 – 3 Deep Lines across each of your chicken thighs on your meat preparation board

  • Mix all the ingredients together in your large bowl

    Then add chicken thighs

    Stir until thoroughly coated and marinade over night

  • Pre heat Oven

    Place chicken on baking tray

    Roast for 35 minutes

  • When cooked remove from oven and serve

    These are delicious hot or cold

    Keep leftovers in an air tight container in the fridge and consume within 2 days

Moroccan One Pot Wonder (GF DF Egg Free)


Succulent chicken, crispy potatoes, chick peas, harrisa and lemons are a few of the flavours in this simple, crowd pleasing delight

Serves 6

Macros per serving:

Calories 555, Protein 35.5g, Fat 27.5g, Carbs 33.67g and Fiber 4.33g


  • 150ml Olive Oil
  • 1 Tbsp Light Brown Sugar
  • 4 Tbsp Plain Soya Yoghurt
  • 2 Tbsp Harissa Paste
  • 1 Tbsp Tomato Puree
  • 5 Tsp Minced Garlic
  • Juice of 4 Lemons And Zest of 2
  • 900g Peeled White Potato
  • 6 x 100g Skinless Chicken Breasts
  • 400g Tin Chick Peas In Water
  • Small Bunch Of Coriander
  • Small Bunch Of Mint

You Will need

  • Large Mixing Bowl
  • Whisk
  • Scales / Measuring Jug / Measuring Spoons
  • Vegetable Chopping Board
  • Sharp Knife
  • Peeler
  • Zester
  • Juicer
  • Cling Film
  • Large Shallow Casserole Dish With Lid
  • Colander
  • Pre Heated Oven 180C Fan 200C Conventional
  • Peel and quarter your potatoes

  • Zest and juice your lemons

  • Place olive oil, soya yoghurt, lemon zest and juice, sugar, harissa paste, minced garlic and tomato puree into your large bowl and whisk until well combined

  • Add your potatoes, chicken and drained chick peas to the mix

  • Mix until everything is coated

    Cover with cling film an pop in fridge

    Leave to marinade for 8 – 24 hours

  • Place your mix into your large shallow casserole dish


  • Add the lid

    Pop it into the middle of your oven and cook for 1 hour

    Remove lid and bake for a further 45 minutes

  • Chop your coriander and mint and scatter over the dish

    Serve with a crisp green salad