We felt it was time for a change from our absolute favourite Morcoccan Spiced cauliflower steak recipe . We’re not even fed up with it - it’s honestly a weekly staple when cauliflower is in season,  but we knew you’d like a new recipe, and so would we if for no other reason than to make my photos on Instagram look different! So we bring you Spiced Cauliflower steaks. Dusted with spice and roasted until tender, then sprinkled with pumpkin seeds and fried shallots and served with greens of your choice. Delicious.

10 mins to prepare and 25-30 mins to cook

Whose joining us on Weds 6 May to cook with their kids. This week at 2.30pm we're adapting one of my favourite breakfast muffins to 'lock down' so you can use whatever staples you have in the cupboard. These are really fail proof so go for it. You can even add grated carrot, courgette or pumpkin! 

Makes about 20 cookies 

This is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents and kids.

I seemed to have an abundance of broccili in the fridge last week and really needed to use it up before my next organic box arrived on Friday. What better way than to combine it with sweet potato in a warming but filling soup.  This is so super simple and really delicous. The whole family will love it and the sweet potato is so bright in colour that the kids won't even know they're eating broccoli. 

Ingredients

·       1 tbsp olive oil

·       1 onion, diced

·       2 tsp smoked paprika

·       2 garlic cloves, crushed

I love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her.

Ingredients

For the flatbreads

40ml olive oil 

60g coconut flour

15g powdered psyllium husk

1 tea spoon baking powder

½ tea spoon salt

250ml boiling water

I love these delicious blueberry lemon muffins. Bursting with the last of the fresh blueberries or utilising frozen ones, as I have done here, they’re a classic on my list of quick snacks to make in a  hurry. Here I’ve used the amazing aquafaba, or chickpea water, to make them too. I find it’s best to use the water from organic chickpeas with no added salt where possible. These are not overly sweet so suit my taste as I’ve been reducing my sugar intake over the least 5 yeas and now find things I used to love are tooth achingly sweet! 

 Ingredients

One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it.

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper.

Ingredients:
3 cups unsweetened desiccated coconut

400ml can coconut milk – chilled over night so water separates from cream

2 – 4 tablespoons maple syrup (taste for sweetness I don’t like them too sweet) 

For the chocolate coating

160g coconut oil

120g maple syrup

I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) 

Makes about 20 cookies 

I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon)  I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety.