French Toast With Warm Raspberry And Honey Compote (GF DF)


This french toast and compote is delicious and only sweetened with honey.

Perfect for a brunch to share or a couple of days indulgence of you 🙂

This makes french toast for two and compote for four.

Calories 450, Protein 14g, Fat 24g, Carbs 42g and Fiber 8g


  • 4 Slices Gluten and Dairy Free Bread ( I use Warburtons)
  • 2 Large Free Range Eggs
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Vanilla Bean Paste
  • 1 Tbsp Coconut Oil
  • 200g Fresh Raspberries
  • 2 Tbsp Honey

You will need:

  • Large Mixing Bowl
  • Whisk
  • Scales / Measuring Jugs / Measuring Spoons
  • Griddle
  • Small Saucepan
  • Slice your bread

  • Add eggs, coconut milk, cinnamon and vanilla bean paste to a mixing bowl and whisk

  • Add 1/2 TbspCoconut oil to griddle over a medium heat

  • And the other 1/2 Tbsp coconut oil to saucepan over medium heat

  • Dunk your bread both sides in egg mix

  • Place in griddle for 3-4 minutes per side

  • Add honey to coconut oil until it bubbles

  • The add raspberries and cook for 5 minutes stirring every minute

  • When cooke one side turn the french toast over

  • When french toast cooked both sides, place them on a plate

    Add warm compote and enjoy

Chicken Tikka Masala Burgers (GF DF Egg Free)


Chicken tikka masala burgers 🙂 A fabulous combination of two of my favourite foods

I made this to feed and take to my sister who has become a new mum.  These are so simple to make.  Simply marinade overnight and griddle when ready.

Gluten, dairy and egg free these can be enjoyed by many.

Serve in between (free from, if needed) naan breads instead of a burger bun 🙂 We really enjoyed these with mango chutney or date and tamarind chutney.

Makes 6 Burgers

Macros per burger:

Calories 326.7, Protein 48.33g, Carbs 10.67g, Fiber 3.5g and Fat 5.33g


  • 6 x 150g Chicken Breasts
  • 380g Carton Chopped Tomatoes
  • 1 Tbsp Ground Cumin
  • 2 Tbsp Paprika
  • 2 Tbsp Ground Coriander
  • 2 Tbsp Ground Tumeric
  • 2 Tbsp Garam Masala
  • 2 Tbsp Minced Ginger
  • 2 Tbsp Minced Garlic
  • 2 Tsp Sea Salt Flakes
  • 2 Tsp Chilli Powder
  • 100g Coconut Cream

You will need:

  • Large Mixing Bowl
  • Measuring Spoons
  • 2 Litre Tupperware Box
  • Non Stick Griddle
  • Add your tomatoes, spices and sea salt into the large mixing bowl

    Stir in well

  • Add minced ginger and garlic

    Mix in well

  • Add coconut cream

  • Stir in well

  • Place a layer of sauce in your tupperware box

  • Add chicken breast

  • Layer with sauce and repeat until all covered

    Seal and marinade in fridge overnight

  • When ready, heat griddle over a medium high heat.

    Cook for 8 minutes either side until thoroughly cooked through

  • Serve and enjoy

  • These keep well in an airtight container in the fridge when cooked for 2 days

Raspberry And Lemon Polenta Cake (GF DF)


Raspberry and Lemon Polenta Cake, gluten and dairy free using Sweet Freedom fruit syrup rather than conventional sugar.  Utterly delicious and 250 calories per slice.  This would have been my entry to The Great British Bake Off 🙂

Makes 12 Slices

Macrosper slice

Calories 250, Fat 18.8g, Carbs 15g, Sugars 1.6g, Fiber 2.2g and Protein 5.2g


  • 180ml Light Olive Oil
  • 190g Sweet Freedom Syrup
  • 3 Large Eggs
  • 125g Ground Almonds
  • 125g Fine Polenta
  • 1 Tsp Gluten Free Baking Powder
  • Juice and Zest of 2 Unwaxed Lemons
  • 225g Fresh Raspberries

You will need:

  • Pre Heated Oven to 160C Conventional 140C Fan
  • Large Mixing Bowl
  • Electric Whisk
  • Scales / Measuring Jug / Measuring Spoons
  • Spatula
  • Zester
  • Juicer
  • 20cm Prepared Loose bottomed Tin or Springform Tin
  • Juice and zest your lemons

  • Add your olive oil and sweet freedom to your large mixing bowl and whisk until combined

  • Add your eggs

  • Whisk until frothy and bubbly

  • Add your polenta, ground almonds and baking powder to mix and beat in

  • Stir in your lemon juice and zest with spatula

  • Gently stir in 200g of your raspberries

  • Prepare your tin

  • Add your cake mix then add remaining 25g raspberries to the top

    Pop in oven and bake on the middle shelf for 50 60 minutes until golden on top and set

  • Leave to cool on rack for 10 minutes

  • Serve and enjoy

    This keeps in an airtight container in the fridge for 3 days

Chicken And Pancetta Baked Risotto (GF)


This baked risotto is wonderful, warming and so simple to make.  Filled with chicken, pancetta, peas, kale and asparagus it really is a one pot wonder.

I made this recently for family and it was great being able to do the little preparation in advance and spend time meeting my new baby nephew Arthur 🙂 No requirement to stand over hob stirring and more time for being with people you love.

Serves 6 (doubling up for larger gatherings and leftovers is good)

Macros per serving:

Calories 444, Protein 31.5g, Carbs 31.33g, Fiber 1.83g and Fat 18.66g


  • 15g Unsalted Butter
  • 200g White Onion (about 1 large onion)
  • 3 Cloves of Garlic
  • 160g Cooking Smoked Cubetti Di Pancetta
  • 200g Arborio Rice
  • 100ml White Wine
  • 700ml Hot Chicken Stock
  • 375g Skinless Chicken Breasts (about 3)
  • 50g Curly Kale
  • 50g Peas
  • 100g Asparagus
  • 50g Grana Padano Cheese
  • 50g Mascarpone
  • Handful of Fresh Parsley Chopped

You will need:

  • Preheated Oven 200C Conventional and 180C Fan
  • Cast Iron Casserole Dish
  • Spatula
  • Vegetable Chopping Board and Sharp Knife
  • Meat Chopping Board and Sharp Knife
  • Scales / Measuring Jug
  • Grater
  • Shell your peas or thaw out and drain your frozen ones

  • Add butter to casserole dish over a medium heat

  • Chop your onion

  • Chop you garlic

  • Add chopped onion, garlic and pancetta to casserole dish and cook for 10 mins stirring occasionally

  • Dice your chicken breast to bite size mouthfuls

    (Wash your hand after handling the raw chicken)

  • Add your rice to casserole dish, stir in well and cook for 2 minutes

  • Add wine and cook for 2 minutes

  • Add hot chicken stock

  • Then chicken pieces and stir in well

  • Add your kale, asparagus and peas and stir in well again

  • Pop casserole dish into pre heated oven and bake for 35 minutes

  • Grate your Grana Padano

  • When risotto is baked add your grana padano, mascarpone and parsley and stir in well

  • Until all combined and you have a lovely sauce on your risotto

  • Serve and enjoy

    This keeps well in the fridge in an airtight container for 2 days.

    Remember poultry should only be re heated once.