• slice the courgettes very finely or cube to small cubes.
• If using fresh prawns (which I recommend) clean them. With the king prawns remove the head and tail. set aside
• Put the water for the pasta on to boil, once BOILING, add salt to the water, stir, then add the pasta.
• Add the olive oil to the pan and add the two cloves of Garlic until lightly golden, DO NOT BURN THE GARLIC, if you do redo the oil. (can add small amount of chilli flakes if you wish)
• Remove garlic. Add in the thinly sliced courgettes.
• Once courgettes are soft and almost mushy add in the prawn, add salt and pepper to taste.
• Mix and add the wine.
• Let wine reduce.
• Add in a ladle full of pasta water let reduce.
• Drain pasta and add to the pan of courgettes and prawns, mix all together.
• Serve and garnish with some parsley and dig in
• add a drizzle of olive oil for extra amazingness.

1.Preheat oven to 180 degrees. Toss the cauliflower with enough oil to lightly coat it. add a little salt and pepper, Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

2. In a pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated

3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.

4. Let the soup cool for a few minutes, then carefully use a blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)

5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

Perfect for cold days <3 Gx

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Eggplant:
   • Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This helps draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant and pat it dry with paper towels.
3. Cook the Pasta:
   • Cook the pasta according to package instructions until al dente. Drain and set aside.
4. Sauté the Vegetables:
   • In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened. Add the minced garlic and diced eggplant. Cook until the eggplant is golden brown.
5. Add Tomatoes and Seasoning:
   • Pour in the crushed tomatoes, dried oregano, salt, and pepper. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld.
6. Combine with Pasta:
   • Add the cooked pasta to the skillet and toss until well coated with the sauce.
7. Bake:
   • Sprinkle crumbled ricotta salata cheese over the top. Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the top is golden and bubbly.
8. Garnish and Serve:
   • Remove from the oven, garnish with fresh basil leaves, and optionally sprinkle with grated Parmesan cheese. Serve hot.

Enjoy your delicious Pasta alla Norma al Forno, a comforting and flavorful baked pasta dish with the rich flavors of eggplant and tomato!

For the chicken:

1.Add the chicken to a large bowl and season generously with salt and black pepper

2.whisk the egg in a separate bowl and pour into the chicken, toss well to coat thoroughly and drain off the excess.

3.Gradually sprinkle in the starch tossing as you do, until the chicken is well coated.

4.Add to the actifry, or oven tray spray over the top with spray oil and set for 30 mins, until it is lovely and golden in colour (it may take slightly less or longer).

For the vegetables:

1.Spray a frying pan or wok over a medium high heat with spray oil.

2.Add the onion and garlic and fry for 1 minute to soften.

3. Add the peppers and chilli and gradually add a little stock at a time, continuing tossing as you do, until it is all absorbed.

4. Add in carrots,soy sauce and rice vinegar and heat until it evaporates off.

For the salt and pepper mix:

1.Mix the salt and pepper mix ingredients together in a bowl

2.When the chicken is done, sprinkle with some of the salt and pepper mix and turn back on the actifry, or back into the oven,  keep doing this with the salt and pepper mix, until it is seasoned to your liking. I don’t recommend adding it all in at once, as you may want less depending on your taste.

1. Once it is to your desired taste. Add the chicken into the frying pan/wok with the vegetables and toss all together.
2. Sprinkle with chopped spring onion
3. Serve with your choice of sides. i prefer egg fried rice, where I crack one egg and one egg white into the frying pan with the ready made rice, season with some salt and pepper, mix through until eggs are cooked.

   why not top with some curry sauce , I just normally make mayflower curry as it’s a nice spice to it. Gx

1. 1. slice the chicken into a butterfly shape.

1. 1. cover sliced chicken with cling flim or baking paper and beat with a malice, until thin.

1. 1. Add the slice of ham, some hanging over the edge of the chicken, as per video.

1. 1. Add the slice of cheese and fold the ham over the cheese.

1. 1. Fold the chicken in half, covering the ham and cheese.

1. 1. Dip and turn the chicken into the flour, coating the outside, then coat with the egg and finally the golden bread crumbs.

1. 1. Insert into oven , (or airfryer) and cook for 25 minutes (air fryer may take less time) you could also shallow fry. (obviously this would add more calories)

1. 1. Serve with side of choice.

1. Input dry ingredients into a mug and stir
2. Add wet ingredients to dry and mix
3. Input 1 tea spoon of Biscoff spread and push it down to the middle (ensure you cover the top with the cake mix)
4. Add to the microwave for 2 minutes
5. Tip the cake out into a plate (keep it in the mug if you prefer)
6. Add remaining biscoff spread to the top and let it melt
7. Tuck in and ENJOY !!

1. Mash the banana in a bowl until it is as smooth as possible.
2. Add the eggs and beat until fully incorporated.
3. Heat a non-stick frying pan over a medium heat. Add a small amount of coconut oil/ butter and swirl it around the pan.
4. Pour approximately 1/4 cup of the batter into the pan and cook for a couple of minutes – the bottom should be brown and the edges should turn opaque. Flip over and cook for a minute on the other side.
5. Transfer the pancake to a plate and repeat until you have used all the batter, adding a little more coconut oil to the pan as needed.
6. Spread each pancake with nut butter or and either roll up around some berries or scatter them over the top and top with some greek yogurt.

These are such an easy quick and simple pancake, which is perfect for breakfast or a snack, and is for anyone who has a gluten issue and they are higher in protein. You can also add in cinnamon spice to the mix if you wish. the choices are endless. enjoy <3

1. Prepare the Chicken:
   • Season the chicken breast with salt, pepper, and a pinch of dried oregano.
   • Grill the chicken until fully cooked. Once done, let it rest for a few minutes, then slice it into strips.
2. Assemble the Salad:
   • In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
3. Add the Chicken:
   • Place the sliced grilled chicken on top of the salad.
4. Make the Dressing:
   • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried oregano. Season with salt and pepper to taste.
5. Dress the Salad:
   • Drizzle the dressing over the salad. Use salad tongs or a large spoon to gently toss everything together until well combined.
6. Serve:
   • Divide the salad among plates or bowls.

Here we will write the step by step to cook this recipe.