Warm Lamb Salad


This warm lamb salad is stunning and ready in under 15 minutes. Ideal for a midweek supper or lunch at the weekend

Lots of lovely seasonal green vegetables in here to up your vegetable quota.

Serves 1

Macros per serving

Calories 390, Protein 34g, Carbs 11g, Fiber 6g and Fat 22g


  • 50g Frozen Peas
  • 50g Tenderstem Broccoli
  • 50g Asparagus Tips
  • 25g Baby Gem Lettuce
  • 1/2 Tbsp Ghee
  • 100g Lean Lamb Leg Steak
  • Sea Salt to Season
  • 30g Abergavenny Goats Cheese
  • 1 Tbsp Balsamic Glaze

You will need:

  • Vegetable Chopping Board
  • Meat Chopping Board
  • Sharp Knife
  • Griddle
  • Large Pan/Wok
  • Spatula
  • Fish Slice
  • Scales / Measuring Spoons
  • Pour boiling water over peas to thaw

  • Chop of woody ends or your asparagus and broccoli

  • Melt you ghee in a pan over a medium high heat

  • Add drained peas, broccoli and asparagus stirring occasionally.

  • Slice through your baby gem lettuce

  • Season your lamb

  • Add to a hot griddle and turn over after two minutes and and cook for another two minutes.

  • Add baby gem lettuce and stir every minute

  • Add your vegetable to bowl

    Slice lamb steak and add on top

    Crumble goats cheese over your plate

    Drizzle your balsamic glaze over the top.

Raspberry, Almond And Sunflower Seed Blondies (GF and DF)


These blondies are just delicious and a great alternative to brownies.

This mix makes 9 Big Blondies and also has a good protein hit.

Macro per serving:

Calories 316, Protein 11.56g, Carbs 20.89g, Fiber 4.22g and Fats 20.55g


  • 270g Peeled and Grated Butternut Squash
  • 3 Large Eggs
  • 120g Light Brown Muscavado Sugar
  • 1 Tsp Vanilla Bean Paste
  • 150g Ground Almonds
  • 1.5 Tsp Cinnamon
  • 2 Tsp Baking Powder
  • 150g Raspberries
  • 100g whole Blanched Almonds
  • 50g Sunflower Seeds

You will need:

  • Pre Heated Oven 200C Conventional / 180C Fan
  • Lined Square Brownie Tin
  • Scales / Measuring Spoon
  • Large Mixing Bowl
  • Electric Whisk
  • Grater
  • Vegetable Board
  • Peeler
  • Sharp Knife
  • Peel and grate your butternut squash

  • Whisk your eggs, sugar and vanilla bean paste for 4 minutes

  • Until voluminous and bubbly

  • Add butternut squash and whisk for a further minute

  • Add ground almonds, cinnamon and baking powder and whisk until well combined

  • Pour half your cake batter into brownie dish.

    Scatter your raspberries and almonds over middle

  • Pour over the rest of your batter and scatter over your sunflower seeds over the top.

    Place in top of oven and bake for 25 – 30 minutes until ready

  • When baked take out of oven and leave in tin for 20 minutes.

    Then slice and serve 🙂

    Keeps well in an airtight container in fridge for 3 days.

Halloumi And Fig Salad With Harissa Chickpea Hummus (GF Vegetarian)


This salad is scrumptious, filling and any leftover hummus can be used later on 🙂

Salad serves 1.  Your hummus will make 4 servings.

Macros for salad with 1/4 hummus is:

Calories 369, Protein 30g, Carbs 20g, Fiber 6g and Fat 18g

Ingredients for Hummus:

  • 1 Tin Chickpeas Drained And Rinsed
  • 50g 0% Fat Total Greek Yoghurt
  • 1 Tsp Minced Garlic
  • 1 Tsp Minced Ginger
  • 1 Tbsp Rose Harissa Paste

Ingredients for Salad

  • 15g Bistro Baby Leaf Salad
  • 100g Lighter Halloumi Sliced
  • 75g Fresh Fig
  • 1 Tsp Ground Cumin

You will need:

  • Food Processor
  • Vegetable Chopping Board
  • Sharp Knife
  • Measuring Spoons
  • Colander
  • Griddle
  • Pop your chickpeas, greek yoghurt, ginger, garlic and harissa into your processor and blitz until smooth.

  • Pop into a bowl

  • Dust your sliced halloumi with cumin and griddle on a medium heat either side

  • Place your salad leaves in a bowl, add your halved figs, riddled halloumi and then your hummus.


    The hummus keeps well in an airtight container in the fridge for 3 days.

Harissa Bean Chilli With Goats Cheese And Crunchy Broccoli (GF Vegetarian)


I made this up a couple of weeks ago with leftovers and the result was rather glorious

The Harissa Bean Chilli makes 2 servings and I topped mine with some creamy goats cheese and crunchy stir fried broccoli on the side.

Macros per serving (including goats cheese and broccoli)

Calories 375, Protein 17g, Carbs 30g, Fiber 11g and Fat 18g it also gives you a big dose of Vitamin C


  • Can of Cannellini Beans In Water Drained and Rinsed
  • 2 Tsp Coconut Oil
  • 100g White Onion
  • 70g Green Pepper
  • 1 Tsp Minced Garlic
  • 400g Chopped Tomatoes
  • 20g Rose Harissa Paste
  • 50g Soft Goats Cheese
  • 100g Tenderstem Broccoli

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Colander
  • Medium Saucepan
  • Spatula x 2
  • Wok
  • Scales / Measuring Spoons
  • Peel and finely chop your onion

  • Deseed core and chop your pepper

  • Add a tsp of coconut oil to sauce pan over a medium heat and melt

    Add chopped onions, minced garlic and peppers to the pan and cook gently until soft so about 5 – 10 minutes


  • Add your chopped tomatoes, drained cannellini beans and stir in well

  • Add your rose harissa paste and stir in well

    Simmer for 15 minutes and stir occasionally

  • When you have 5 minutes left to go heat your wok over a high heat, add and melt 1tsp coconut oil and cook for 3 minutes stirring every minute

  • Add your harissa bean chilli to plate, add 25g goats cheese over the top and serve broccoli on the side


    Leftovers keep in a tupperware box in the fridge for 3 days.