Ginger And Apricot Ham (GF DF Egg Free)

Just love a baked ham.  So easy to prepare and so many meals, sandwiches, wraps and salads options.  Also a genuine crowd pleaser to bring to gatherings. My two year old nephew could not stop asking for more of this 🙂

Tastes so much better than shop bought and you can have big thick slices

Macros per 100g:

Calories 195.73, Protein 25.96g, Carbs 7.29g, Fiber 0.53g and Fat 6.93g


  • 1.25kg Unsmoked Gammon Joint
  • 1.5 Litres Fiery Ginger Beer (I use Old Jamaica)
  • 3 Tbsp Apricot Conserve (I use Bon Maman)
  • Water

You Will Need:

  • Large Pan
  • Foil Lined Baking Tin
  • Pre Heated Oven 190c Conventional / 170C Fan
  • Small Bowl
  • Silicone Pastry Brush
  • Measuring Spoons


  • Pop your gammon joint in pan

  • Pour ginger beer over the top. Add Water until almost covered.

    Bring to boil and then simmer for 56 minutes

    Rule of thumb when baking ham is to cook it for 20 minutes per 450g of weight

  • When ham is cooked take it out of pan, place in lined baking tin and leave for 30 minutes.

    Peel of skin.

  • Then score fat left in a diamond pattern

    Glaze apricot conserve over the top

    Pop in middle of oven and bake for 30 minutes

  • Until golden and part caramelised on top.

  • Serve, share and enjoy.

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

Peanut Butter Cookies

What could be better than tea and biscuits?

These peanut butter cookies are soft on the inside and good on their own or with jam.

Makes 18 Cookies

Macros per cookie:

Calories 161, Protein 3.2g, Carbs 17.94g, Fiber 0.44g and Fats 8.44g


  • 100g Soft Unsalted Butter
  • 150g Crunchy Peanut Butter
  • 150g Maple Syrup
  • 1 Medium Egg
  • 2 Tsp Cinnamon
  • 1 Tsp Bicarbonate Of Soda
  • 250g Plain Flour

You will need:

  • Pre Heated Oven 180C
  • Scales / Measuring Spoons
  • Large Mixing Bowl
  • Hand Held Electric Whisk
  • Spatula
  • 2 x Grease Proof Lined Baking Trays
  • Fork
  • Pop your butter, peanut butter and maple syrup in a bowl and mix with whisk until smooth

  • Add egg and cinnamon to mix and whisk until well combined

  • Add flour and bicarbonate and mix in with spatula until you have a well combined bowl of cookie dough

  • Break up dough into 18 even pieces a roll into balls

  • Flatten the balls on the baking tray and press down with fork in a cross pattern.

    Pop in middle shelf of oven and bake for 8 – 9 minutes until golden

  • Remove from oven and leave to cool on the trays

  • Enjoy

    These keep well in an air tight container for 3 days.

Strawberry Breakfast Muffin (GF and Egg Free)

These don’t have to be restricted to breakfast 🙂

I call them breakfast muffins as essentially they are made up of breakfast ingredients.

Super quick and easy to make and utterly delicious

This makes 12 Muffins

Macros per muffin:

Calories 129, Protein 4.75g, Carbs 23.5g, Fiber 2.5g and Fat 1.83g


  • 250g Liberte Greek Style Yoghurt
  • 150g Clear Runny Honey
  • 200g Gluten Free Oats
  • 1 Tsp Baking Powder
  • 75ml Koko Coconut Milk
  • 230g Strawberries
  • 7.g Chai Seeds

You will need:

  • Pre Heated Oven 180C Conventional and 160C Fan
  • Large Mixing Bowl
  • Spatula
  • Sharp Knife
  • Fruit Preparation Board
  • Scales / Measuring Spoons
  • 12 Hole Muffin Baking Tray
  • 12 Muffin Cases
  • 2 Dessert Spoons


  • Place oats and baking powder in bowl and mix in well

  • Top Strawberries and quarter

  • Mix in yoghurt and coconut milk to oats

    Leave for 5 minutes to absorb

  • Add strawberries and chai seeds.

    Mix in well

  • Distribute 1 muffin case to each hole in muffin tray

    Using dessert spoons add muffin mixture evenly until 2/3 case filled

    Pop in middle of even and bake 25 – 30 minutes until golden and a skewer comes out clean in pricked in middle.

  • When cooked remove and leave to stand in tray for another 5 minutes

    Serve and enjoy.

    Muffins are best enjoyed on the day but keep well in an airtight container for 3 days

Vanilla Chai Greek Yoghurt Pancakes

Something for the weekend?

This makes 12 Pancakes to share and can have any topping so everyone is happy.

Delicious sweet or savoury and leftovers are delicious warmed through.

Photo shows them served with greek yoghurt, peaches, strawberries and honey.

Serves 4 –  it makes 3 Pancakes each

Calories  392, Protein 17.5g, Carbs 48.25g, Fiber 3.75g and Fats 15.35g


  • 300g 0% Fat Greek Yoghurt
  • 2 Large Eggs
  • 30g Melted Butter
  • 1 Tbsp Golden Caster Sugar
  • 1 Tbsp Vanilla Bean Paste
  • 100g Plain Flour
  • 125g Self Raising Flour
  • 1 Tbsp Chai Seeds
  • 1 Tbsp Coconut Oil

You Will Need:

  • Liquidiser
  • Scales / Measuring Spoons
  • Spatula
  • Non Stick Frying Pan
  • Fish Slice
  • Low temperature heated Oven with plate to keep pancakes warm
  • Add greek yoghurt, then eggs, then flour, sugar, vanilla bean paste and melted butter into liquidiser and blitz until smooth

  • Add chai seeds and stir in well

  • Heat 1/2 tsp oil in pan, add batter and cook over a medium high heat until top starts to bubble

  • Flip and cook for a minute

    Pop pancake in oven on a low heat and repeat previous stage until all pancakes cooked

  • Add toppings of your choice and enjoy 🙂

    Leftover pancakes last well for 2 days in fridge in an airtight container.

Chicken Fajitas (GF DF)

These are a real sharing delight.

You can add to them with wraps, avocado, salsa or enjoy as they are with salad.

Serves 8

Macros per serving:

Calories 268, Protein 48.5g, Carbs 5.63g, Fiber 1.13g and Fats 5.13g


  • 1250g Chicken Breast
  • 160g Red Onion
  • 100g Red Pepper
  • 100g Green Pepper
  • 100g Yellow Pepper
  • 4 Tsp Chilli Powder
  • 2 Tsp Ground Coriander
  • 3 Tsp Ground Cumin
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Sea Salt
  • Juice of Half a Lemon

You will need:

  • Pre Heated Oven 200C Conventional 180C Fan
  • Meat Chopping Board
  • Sharp Knife to cut meat
  • Vegetable Chopping Board
  • Sharp Knife to chop vegetables
  • Large Mixing Bowl
  • Spatula
  • Measuring Spoons / Scales
  • Lemon Squeezer
  • 2 x Large Baking Sheets
  • Foil
  • Put your lemon juice, spices and seasoning into a bowl.

    Mix until well combined

  • Cut your chicken breast into strips on your meat bard with meat knife

    Add to large bowl and mix until thoroughly coated

    Cover and pop in fridge for 30 minutes to overnight. The longer you leave it the more flavour is absorbed.

  • On Vegetable chopping board cut your onion into wedges

  • Deseed, top and tail peppers and cut into strips

  • On your foil lined baking sheets spread your seasoned chicken and put vegetables around side

    Pop in oven and cook for 25 minutes

  • Once cooked pop in a large serving dish and share

    Any leftovers are amazing cold, if you have any leftovers…


Enchilada Sauce (GF Vegan)

This enchilada sauce is wonderful and packs a mighty punch.  Brilliant served with vegetables, meat or fish.

If you prefer a little less spice then halve the amount of chilli.

Makes 16 servings

Macros per serving:

Calories 38, Protein 1g, Carbs 5.63g, Fiber 0.63g and Fat 1.5g

  • 1 Tbsp Coconut Oil
  • 150g White Onion
  • 4 Cloves of Garlic
  • 180g Yellow and Green Pepper
  • 2 Tsp Oregano
  • 3 Tsp Cumin
  • 3 Tbsp Chilli Powder
  • 1.5 Tsp Smoked Paprika
  • 425g Passata
  • 250ml Vegetable Stock

You will need:

  • Large Saucepan
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Vegetable Chopping Board
  • Sharp Knife
  • Food Blender (hand held or not)
  • Airtight Container
  • Heat the coconut oil over a medium heat

  • Finely chop the onion and garlic

  • Add to the pan and cook for 3 minutes

  • Core, deseed and chop the peppers

  • Add to onions and garlic and cook for another 3 minutes

  • Add herbs and spices to pan

  • Stir in well and cook for 2 minutes

  • Add passata and vegetable stock and simmer for 10 minutes.

    Then blitz with a blender until smooth

  • Keep in an airtight container in the fridge.

    Lasts for 5 days.


Maple And Chilli Glazed Pork Steaks (GF DF)

If you love salty and sweet then these are for you 🙂

Plus with this weather you can BBQ, griddle or grill these beauties.

Serves 2

Macros per serving:

Calories 515, Protein 28g, Carbs 30g, Fiber 1.5g and Fat 31g


  • 350g Pork Steaks (2 good sized steaks)
  • 0.5 Tbsp Melted Coconut Oil
  • 4 Tbsp Maple Syrup
  • 2 Tsp Garlic Powder
  • 2 Tsp Smoked Paprika
  • 1 Tsp Oregano
  • 1 Tsp Crushed Chillies
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Sea Salt

You will need:

  • Large Mixing Bowl
  • Measuring Spoons
  • Cling Film
  • Spatula
  • Griddle
  • Fish Slice
  • Add all the seasoning, melted coconut oil and maple syrup into a large mixing bowl.

    Stir in together until well combined

  • Add Pork Steaks and mix

  • Until thoroughly coated

    Put cling film over bowl and leave to marinade for between 4 and 24 hours.

    The longer you marinade the more flavoursome they will become

  • Bring bowl out of fridge about 3o minutes before cooking so meat gets to room temperature

    Griddle over a high heat for 8 minutes, tuning every minute to ensure evenly cooked through

  • Serve and enjoy 🙂

Spinach, Pine Nut And Gorgonzola Souffle (GF)


These are little, vibrant, puffed up joys.  A lovely way to combat the grey.

Perfect for lunch, light supper or a starter.

Makes 8 little souffles

Macros per souffle:

Calories 201, Protein 10.75g, Carbs 3.13g, Fiber 0.5g and Fats 16.13g


  • 100g Pine Nuts
  • 375ml Whole Milk
  • 75g Piccante Gorgonzola Cheese
  • 20g Parmesan
  • 3 Large Eggs
  • 75g Spinach
  • 2 Large Egg Whites
  • 1/2 Tsp Cream of Tarter

You will need:

  • Blender
  • Medium Saucepan
  • 2 x Spatula
  • Liquidiser
  • 2 x Large Mixing Bowls
  • Electric Whisk
  • 8 Ramekins or Tea Cups
  • Pre Heated Oven 190C Conventional 170C Fan
  • Blitz pine nuts until breadcrumb texture

  • Grease ramekins.

    Add a pinch of pine nuts to bottom of each ramekin

  • Add milk, gorgonzola, parmesan and pine nuts to saucepan.

    Bring gently to boil, stirring occasionally.

    Remove from heat when at boil point.

  • Add eggs and then spinach to liquid / blender and blitz until smooth.

  • Add a third of cheese mix to spinach mix and blitz.

  • Add the rest of cheese mix to blender and blitz until smooth

  • Add your egg whites to a large mixing bowl with cream of tarter.

    Whisk until the egg whites form stiff peaks

  • Pour your cheese, pine nut and spinach mix into the large bowl

    Add a third of your egg whites to mix and fold into mix

  • Then add the rest of egg whites to mix and gently fold together.

  • Pour souffle mix evenly into 8 ramekins / teacups

    It is fine to be up to half an inch from the top

    Pop in oven and bake for 15 minutes until golden

    Don’t open oven before 13 minutes up

  • Serve immediately and enjoy.

Chicken, Asparagus And Broccoli Frittata (GF)


This frittata is a simple and delicious delight.

Serves 1


Calories 475, Protein 37g, Carbs 4g, Fiber 2g and Fat 35g


  • 5g Unsalted Butter
  • 50g Asparagus Tips
  • 35g Broccoli
  • 50g Shredded Roast Chicken Breast
  • 3 Free Range Medium Eggs
  • 30g St Argur Cheese
  • Salt And Pepper to season

You will need:

  • Pre Heated Grill
  • Vegetable Chopping Board
  • Sharp Knife
  • Large Frying Pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Fish Slice
  • Tail Asparagus and broccoli

    Heat pan over a medium high heat

    Melt butter in pan

    Add vegetables and cook for 3 minutes

  • Crack eggs into your mixing bowl and whisk

  • Pour egg over vegetables in pan

  • Scatter over your roast chicken

  • Scatter over the cheese

    When bottom cooked pop under the grill for 3 minutes or until golden brown

  • Serve immediately.


    (please note for food hygiene reasons chicken can only be re heated once so when finished please dispose)

Italian Herb And Roasted Butternut Squash Soup (Vegan, GF and DF)


This soup is so rich and satisfying.  Simple to make an perfect to share at home or in a thermos.

Serves 4

Macros per serving:

Calories 123, Protein 1.5g, Carbs 13.25g, Fiber 1.25g and Fat 7g


  • 1 Whole Butternut Squash
  • 2 Tbsp Coconut Oil
  • 3 Cloves Of Garlic
  • 125g White Onion
  • 2 Tsp Dried Italian Herb Seasoning
  • 2 Tsp Dried Oregano
  • 1 Vegetable Stock Pot
  • 750 ml Boiling Water

You will need:

  • Pre Heated Oven 180C
  • Baking Tray
  • Sharp Knife x 2
  • Vegetable Chopping Board
  • Large Bowl
  • Large Saucepan
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Hand Held Blender
  • Prick your butternut Squash all over with a sharp knife

    Roast at 180C for 1 hour

  • After your squash has cooked, peel and chop your onions and garlic

  • Melt oil in saucepan then add your onions and garlic.

    Cook over a medium heat for 5 mins

  • Cut your butternut squash in half and scoop out 400g of the squash minus the seeds

  • Add this to saucepan and cook for another 5 minutes

  • Add your oregano and italian herb seasoning and cook for another 2 minutes

  • Put your 750ml boiling water in a jug and add stock pot.  Stir well

    Then add to pan and bring to boil

  • Using a hand held blender blitz until soup is smooth

  • Enjoy