ingredients for 2 servings:
1 tsp cumin seeds
chilli flakes, to taste
1 tsp oil
1/2 onion, chopped
300g carrots, coarsely grated
500ml vegetable stock
125ml milk (can be dairy free)
50g red lentils
1/2 tsp garam masala
salt and pepper to taste

yoghurt (dairy free if needed)/ fresh coriander/ naan to serve

method:
1) fry the cumin seeds and chilli flakes (a pinch, or a heap!) in a dry saucepan until fragrant, around a minute.
2) remove around half the spices before adding the oil and onion to the pan. fry until softened, around 3-4 minutes.
3) add in the carrots, stock, milk, lentils, garam masala and season to taste. bring to the boil before reducing the heat, allowing to simmer for 15 minutes.
4) remove from heat and blitz with a stick blender until smooth.
5) divide between two bowls and top with the remaining reserved spices, a dollop of yoghurt, fresh coriander and naan if desired.

ingredients for 1 serving:
1/2 cup oats
1/2 cup almond milk (or dairy alternative)
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1/4 tsp almond extract
flaked almonds
cherries, pitted and halved

method:
1) mix the oats, milk, sugar/ syrup, baking powder and almond extract in a bowl.
2) pour into a shallow oven proof dish and top with the cherry halves and flaked almonds.
3) bake at 180C fan/ 200C for 20 minutes.

ingredients for 2 servings:
1/2 tsp oil
1/2 red onion, sliced
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
150g mushrooms (i used button), quartered
200g chopped tomatoes
125g canned chickpeas
1/2 tsp maple syrup
85g cous-cous
25g soft dried apricots, roughly chopped
fresh coriander/ grilled halloumi if desired

method:
1) heat the oil in a large pan and fry the onions until soft, around 6 minutes. add in the cumin, ground coriander and cinnamon and fry for a minute until fragrant.
2) add in the mushrooms and cook for 3 minutes before adding the chopped tomatoes, chickpeas and honey.
3) season to taste and leave to simmer until reduced and thickened, around 15 minutes.
4) meanwhile, cook the cous-cous according to the box instructions and stir through the chopped apricots.
5) to serve, divide the cous-cous between two bowls and top with the mushroom mixture as well as fresh coriander and halloumi if desired.

for my wraps, i use:
falafels (aldi have a load of delicious vegan ones, here i have the sweet chilli and pumpkin)
lettuce
carrot, shedded
cucumber, finely chopped
sweet peppers, sliced
tomatoes, sliced
pickled red onions
gherkins (trust me!), sliced
whole grain wrap (aldi also do a mediterranean spiced one which is divine)

sauces:
sweet chilli
mayonnaise
minty yoghurt (combine plain yoghurt, mint sauce and shredded cucumber)

method:
1) as simple as prep the veg and whack it all in a wrap. i like to quickly blast the wrap in the microwave for 10 seconds before filling as it makes it much more flexible and easier to wrap. secure with foil and devour!

note- if meal prepping, make sure your vegetables don’t have too much moisture and leave out the sauce or your wrap will become all soggy :(

ingredients for 2 servings:
1 onion, diced
100g mushroom, sliced
1 sweet bell pepper, chopped
1 large carrot, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic granules
1/2 tsp paprika
1/4 tsp onion salt
1/4 tsp cayenne pepper or chilli powder
1/4 tsp oregano
4 vegan sausages, cooked and sliced (here i used aldi’s red pepper and butternut squash)
200g chopped tomatoes
1/2 veggie stock cube, crumbled
1 cup boiling water
120g rice (i used wild rice, but basmati and brown work too)

modifications-
•feel free to add any other veg: cauliflower, courgette, aubergine, baby corn...
•substitute the sausages for a can of beans: kidney, butter, cannellini beans are all delicious!
•feel free to adjust the spices to taste

method:
1) fry the onion in a little oil until softened, then tip in the mixed veg and fry for 5 minutes.
2) add in the spices and mix for 2 minutes.
3) stir in the sausages, chopped tomatoes, stock cube, boiling water and rice. mix, bring to the boil and leave to simmer for 25 minutes or until the rice is fully cooked and the liquid has all been absorbed.
5) if the liquid has evaporated before the rice is done, add in a splash more boiling water!

ingredients:
1/4 cup plain flour
1 tsp sugar (here i used coconut)
1/2 + 1/4 tsp baking powder
1/4 cup almond milk (dairy options work too!)
1/4 tsp vanilla extract
1/2 + 1/4 tsp lemon juice

method:
1) mix the wet ingredients in one bowl and leave to sit for the milk to split slightly, around 5 minutes.
2) in a separate bowl, mix the dry ingredients. add in the wet and mix slightly- some remaining clumps are okay as this helps them to rise.
3) heat a non- stick pan over medium low heat and drop in 1 tbsp portions of batter. allow to spread, flipping when bubbles rise to the surface and pop.
4) pile onto a plate a top- here i used peaches and strawberries, but anything goes!

ingredients for 4 servings:
125g smoked lardons (can use vegan bacon, chorizo or sausages instead!)
1 tsp oil
1 onion, chopped
1 red pepper, finely chopped
1 garlic clove, minced
2 tsp smoked paprika
800g chopped tomatoes
1 tbsp tomato pasta
1/2 tsp basil
1/2 tsp oregano
salt and pepper
400g dry spaghetti

method:
1. heat the oil in the pan and fry the lardons for 5 minutes, until beginning to crisp. add in the onion and pepper and fry for a further 5.
2. add in the garlic and paprika and mix, leaving to cook for 2 minutes.
3. pour in the chopped tomatoes, tomato paste, oregano and basil. season to taste, bring to the boil and simmer for 15-20 minutes until thickened and reduced.
4. meanwhile, cook the spaghetti in salted water for 2 minutes less than the box directions.
5. when ready to serve, add the pasta to the sauce with a little starchy water and mix until coated, around 2 minutes.
6. divide between bowls and serve with garlic bread, if desired.

ingredients for 1 mini loaf:
36g butter
50g light brown sugar
1 egg
1 banana
50g self raising flour
1/4 tsp baking powder

method:
1. cut the banana in half. mash one half thoroughly in a bowl and set aside. use the other half to decorate the top- or snack on!
2. in a separate bowl, cream together the butter and sugar, then beat in the egg.
3. add the banana to the egg mix and finally stir in the flour and baking powder.
4. pour into a mini greased baking tin and top with the decorative slices if using. bake at 160C fan for around 20-25 minutes or until a toothpick comes out clean when tested.

delicious served with yoghurt, pecans and a drizzle of peanut butter.

ingredients for 1 serving:
1/2 cup oats
1/2 cup milk (or dairy free alternative)
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1/8 tsp cinnamon
1/4 cup blueberries, halved
granola, to top

method:
1. mix the oats, milk, sugar/ maple syrup and baking powder in a bowl. stir in the cinnamon and most of the blueberries.
2. pour into a oven proof dish and top with the remaining blueberries and granola. bake at 180C fan/ 200C for 20 mins.
3. dig in!

ingredients:
1 pack pre-rolled puff pastry
pizza sauce (here i used a tomato and basil pasta sauce, but spiced chopped tomatoes or passata work well too!

toppings:
cheese (mozzarella, cheddar, parmesan)
meats (pre cooked chicken breast, salami, ham, vegan alternatives)
veg (sweet peppers, red onion, mushrooms, sweet corn)

method:
1. unroll the dough and lay out landscape. spread a thin layer of tomato sauce leaving a 1 inch border from the longest side furthest away from you- this helps rolling.
2. cover with your choice of fillings, ensuring they are chopped finely to aid rolling.
3. roll up lengthways and pinch slightly to seal. cut the roll into 1 inch pieces, i got 12.
4. placed into a greased baking tray and bake at 200C fan/ 220C for 12-15 minutes or until crispy and golden.

ingredients for 1 serving:
1/4 cup plain flour
1 tsp sugar (here i used coconut)
1/2 + 1/4 tsp baking powder
1/4 cup almond milk (dairy options work too!)
1 tsp lemon juice
zest of 1/2 a lemon
handful of blueberries, halved

method:
1) mix the wet ingredients in one bowl and leave to sit for the milk to split slightly, around 5 minutes.
2) in a separate bowl, mix the dry ingredients. add in the wet and mix slightly- some remaining clumps are okay as this helps them to rise. stir in the most of the blueberries and lemon zest, reserving a little to top if desired.
3) heat a non- stick pan over medium low heat and drop in 1 tbsp portions of batter. allow to spread, flipping when bubbles rise to the surface and pop.
4) pile onto a plate and top- here i used yoghurt and the remaining blueberries and lemon zest but anything goes!

ingredients for 2 servings:
1/2 an onion, chopped
1 garlic clove, minced
mixed veg: here i used 150g mushrooms, a sweet pepper and carrots.
1 can of chopped tomatoes
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper (add more if you like!)
1/4 tsp oregano
cous-cous/ flatbread to serve

other veg includes: courgette, aubergine, baby corn...
feel free to add mixed beans or sausages!

method:
1. fry the onion in a little oil until softened, about 5 minutes. add the garlic and cook for 2 minutes further.
2. tip in the veg and cook for 5 minutes until softened. then add the spices and fry for 2 minutes.
3. add the chopped tomatoes and mix. bring to the boil and leave to simmer until thickened and reduced, around 15 minutes.
4. serve with cous-cous, or flatbread if desired.

ingredients for 1 sandwich:
1 ciabatta roll
lettuce
cucumber, sliced
radish, sliced
falafel
gherkins, sliced
pickled red onion
minty yoghurt dressing (plain yoghurt mixed with a lil mint sauce)

method:
1. bake the ciabatta according to the packet. cut in half and allow to cool.
2. top with lettuce, cucumber, gherkins, falafel, radish and pickled onions. drizzle with the yoghurt dressing and devour!

other sauces include:
sweet chilli, plain mayonnaise, salad cream might even work well?

ingredients for 1 serving:
1/2 cup oats
1/2 almond milk
1 tsp baking powder
1/4 tsp vanilla extract
2 tsp sugar

method:
1. add ingredients to a mini blender and blitz until smooth.
2. prepare either the waffle maker or cake pop maker by spraying with a little oil.
3. add the batter and cook! (mine took around 6 minutes for crispy outsides and cakey insides!)

ingredients for 2 servings:
1/2 onion, sliced
100g mushroom, sliced
2 carrot, chopped
2 parsnip, chopped
200ml casserole mix (for me this was 20g casserole mix to 200ml boiling water)
4 vegan sausages (can use meat alternatives)
2 baking potatoes

method:
1. prepare the veg. par boil the carrots and parsnips for 10 minutes and fry off the mushroom and onion until softened. meanwhile, cook the sausages and slice.
2. to a casserole dish, add the onion, mushroom, carrot and parsnips. pour in the casserole mix and stir slightly to combine.
3. bake in the oven at 175C fan/ 195C for 30 minutes.
4. meanwhile, prepare the mash, peel and chop the potatoes and add to boiling salted water until fork tender, 10-15 minutes.
5. before draining, reserve a little starchy water. drain and mash, using the starchy water to loosen if necessary.
6. to serve, split the mash between 2 bowls and add the casserole to the side. sprinkle with a little rosemary and season to taste.

if necessary, use a little cornflour and water to thicken the casserole if you prefer!

ingredients for 1 serving:
1/2 cup oats
1/2 cup almond milk (or dairy alternative)
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1/8 tsp almond extract
1/8 tsp vanilla extract
sprinkles

method:
1. mix the oats, milk, sugar/ syrup, baking powder and vanilla extract almond extract in a blender and blitz until smooth.
2. pour into a shallow oven proof dish and top with sprinkles.
3. bake at 180C fan/ 200C for 20 minutes.
4. i topped mine with more sprinkles, yoghurt and strawberries!

ingredients for 4 cupcakes:
5 tsp butter, melted
1 tbsp strong coffee (i used 1 tsp coffee to 1 tbsp boiling water)
2 tbsp almond milk
1 egg yolk
1/4 cup plain flour
1/4 cup sugar
2 tbsp cocoa powder
1/4 tsp baking powder
pinch baking soda

for the icing:
1/4 cup icing sugar
1 tbsp strong coffee

chocolate shavings to top

method:
1. combine the wet ingredients in a bow. tip in the dry and mix until you get a smooth, glossy batter.
2. divide the batter between 4 cupcake cases and bake at 160C fan/ 180C for 15 minutes, or until a toothpick comes out clean.
3. leave to cool, and prepare the icing. mix the icing sugar with the coffee until thick- only add a little coffee at a time!
4. top each cupcake with a dollop of icing and sprinkle with chocolate shavings.

ingredients for 1 serving:
1 egg
3 egg whites
1 chorizo sausage (meat free if needed), cooked and sliced
mixed veg (here i used mushroom, sweet peppers, spring onion, cherry tomatoes and sweet corn)

method:
1. prep the veg and sausage by slicing into small pieces.
2. in a bowl, whisk together the whole egg and whites until combined. season with salt and pepper (and any other spices you fancy!)
3. pour into an oven proof dish and top with the sausage and veg. bake at 175C fan/ 195C for 20-25 minutes, until just set.

ingredients for 1 serving:
1/4 cup oats
1 tbsp sugar
1/4 vanilla extract
1/4 baking powder
1 tbsp apple sauce
1tsp flour

raspberry/ strawberry jam

method:
1. mix all the ingredients (minus the jam!!!) together until it forms a dough.
2. roll the dough into small balls and place on a lined baking tray. make small indents in the top and fill with a small dollop of jam.
3. bake at 170C fan/ 190C for 10 minutes or until lightly browned.
4. leave to cool and enjoy!

ingredients for 4 servings:
1 tbsp oil
1 onion, chopped
1 tsp dried rosemary
225g carrot, chopped into 1cm cubes
275g parsnip, chopped into 1cm cubes
1 tbsp tomato paste
400g canned chopped tomatoes
3 1/4 cup vegetable stock
100g red lentils

800g potatoes, peeled and chopped into chunks
75g cheese, grated

method:
1. heat the oil and fry the onion and rosemary until softened, 6 minutes.
2. add in the carrot and parsnip and fry again for a further 6 minutes.
3. stir in the tomato paste and fry for another minute.
4. add in the stock, tomatoes, lentils and season. bring to the boil and leave for 20 minutes or until reduced and the lentils have absorbed most the moisture.
5. meanwhile, make the mash. boil the potatoes in salted water until fork tender, about 15 minutes. before draining, reserve around half a cup of starchy water. drain and mash, using the starchy water to loosen if required. stir in around half the cheese.
6. tip the lentil mixture into a baking dish and top with the mash, spreading evenly. sprinkle over the remaining cheese and a pinch of rosemary. bake at 180C fan/ 200C for 30 minutes until golden and bubbling.

ingredients for 1 serving:
1/2 cup oats
1/2 cup almond milk (or dairy alternative)
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1/4 tsp vanilla extract
1 small carrot, grated
1/4 tsp cinnamon
pinch of nutmeg
few crushed pecans

method:
1) mix the oats, milk, sugar/ syrup, baking powder, vanilla, carrot, cinnamon and nutmeg in a bowl.
2) pour into a shallow oven proof dish and top with the crushed pecans.
3) bake at 180C fan/ 200C for 20 minutes.

ingredients for 1 cookie:
1 1/2 tbsp oats
1 tbsp plain flour
1/2 tsp sugar
1/4 tsp baking powder
1 tbsp apple sauce
1/2 tbsp peanut butter
1 square caramel chocolate, chopped (here i used a caramel hero)

method:
1. mix all the ingredients except the chocolate in a bowl.
2. form into a ball and press onto a lined baking sheet. form into a cookie shape, it won’t spread!
3. press the chopped chocolate into the top and bake at 175C fan/ 195C for 10 minutes. delicious hot or cold!!

the cookie will firm up a little when cool, it can be a lil crumbly and gooey when still warm.

ingredients for 1 serving:
1/2 tsp oil
1/2 onion, sliced
1/2 tsp minced garlic
1/4 tsp easy chilli
1/4 tsp paprika
200g chopped tomatoes
handful of spinach
1 egg
crusty bread, to serve

method:
1. heat the oil and fry the onion, garlic and chilli for about 8 minutes until soft.
2. add the paprika and fry for a minute further.
3. add in the tomatoes and season with salt and pepper. leave to simmer for 5 minutes before adding the spinach and stirring until wilted.
4. pour the tomato sauce into a baking dish and make a well for the egg. crack in the egg and bake at 180C fan/ 200C for around 10-15 minutes until set to your liking.

ingredients for 1 serving:
mixed veg of choice: here i used sweet peppers, red onion, mushroom, cauliflower and parsnips
drizzle of olive oil
1/4 tsp each of ground coriander, paprika and garlic powder
sprinkle of salt and garlic
30g cous cous
salad leaves
fresh veg such as cucumber and tomato

for the dressing:
2 tbsp yoghurt (dairy free if necessary)
1 tsp lemon juice
1/2 tsp maple syrup

method:
1. chop the veg into bite sized pieces and tip into a baking pan. drizzle with the spices and oil and mix to coat. roast at 200C fan/ 220C for around 30 minutes.
2. meanwhile, make the cous cous according the pack instructions. to make the dressing, combine all the ingredients in a bowl and mix until smooth.
3. to serve, place the salad leaves into a bowl. top with the cous cous and then the roasted and fresh veg. drizzle with the dressing and devour.

ingredients for 1 serving:
125g mushrooms, sliced
handful of spinach
1/4 tsp each garlic and onion powder
1 tsp butter

hummus and flatbreads to serve

method:
1. heat a little oil in a frying pan and cook the mushrooms for around 3-4 minutes.
2. season with salt, pepper, the garlic and onion powder and toss in the butter. fry for another 5 minutes, stirring frequently.
3. add in a handful of spinach and stir until wilted.
4. to serve, add a thick layer of hummus to each flatbread and top with the garlic mushrooms.

ingredients for 6 cookies:
1/2 cup oats
1/4 cup almond flour
1 tsp baking powder
1 1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp mixed spice
1 tbsp oil (any flavourless)
1 1/2 tbsp maple syrup
1 tbsp peanut butter
1 tsp almond milk

35g dark chocolate, to drizzle

methods:
1. mix all the dry ingredients in a bowl. then, add all the wet ingredients. stir until a slightly wet dough forms.
2. separate into 6 balls and flatten into shape on a lined baking tray- they don’t spread much.
3. bake at 175C fan/ 195C for 6-8 minutes, depending on how crunchy you want the biscuits to be.
4. remove from the oven and leave to cool. they will be soft as soon as they are removed but will harden up as they are left.
5. melt the chocolate and drizzle across the tops of the biscuits (when cool!)

ingredients for 1 serving:
1/4 cup plain flour
1 tsp cocoa powder
1/2 tbsp sugar
1/2 + 1/4 tsp baking powder
1/4 cup almond milk
1/2 + 1/4 tsp lemon juice

handful of chocolate chips
fruit (here i used frozen berry mix and strawberries)

method:
1. mix the wet ingredients in a bowl and leave for a minute. in a separate bowl, mix the dry. tip in the wet ingredients and mix until a smooth.
2. drop tbsp of batter onto a non stick pan over medium heat. flip when bubbles rise and pop on the surface.
3. to serve, spread on a plate and top with chocolate chips and fresh fruit, if desired.

ingredients for 2 serving:
for the jackfruit-
1 can of young jackfruit (@aldiuk stock them now!!)
1/4 cup water
1 tbsp soy sauce/ coconut amino
1 tsp smoked paprika, garlic granules
1/2 tsp of cumin, coriander
1/4 tsp cinnamon
salt to taste

to serve:
2 flatbread
salad of choice: i used lettuce, radish, sweet peppers, gherkin, pickled red onions, and a beetroot slaw)
natural yoghurt (dairy free if needed)

method:
1. to prepare the jackfruit, drain and remove remaining seed pods. add to a pan with a little oil and fry for around 4 minutes.
2. then, add the water, soy sauce/ coconut aminos and spices. leave to boil until all the water has been completely absorbed. then, shred using 2 forks to create a meat like texture.
3. to assemble, add a layer of lettuce to the flatbread, pile on the jackfruit, salad and dress with plain yoghurt.

ingredients for 1 serving:
1/2 cup oats
1/2 cup almond milk
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1 tsp cocoa powder
strawberries, sliced (preferably into hearts :)
handful of chocolate chips (vegan if needed)

method:
1. mix the milk, oats, baking powder, sugar/ maple syrup and cocoa powder in a bowl.
2. pour into an oven proof dish, sprinkle with the strawberries and chocolate chips and bake at 180C fan/ 200C for 15 minutes.
3. enjoy!

ingredients for 2 servings with leftovers:
1/2 onion, chopped
1 tsp minced garlic
mixed veg: here i used finely diced sweet pepper and mushroom along side a shredded carrot
1 can lentils, drained
400g chopped tomatoes
1/2 veggie stock cube, crumbled
1/2 tsp of oregano and basil
1/4 tsp rosemary and thyme
salt and pepper to taste

pasta to serve (we used around 80g per person)

method:
1. fry the onion and garlic in a little oil until soft, around 5 minutes. then, tip in the mixed veg of choice and fry until softened, another 5 minutes.
2. tip in the tomatoes, lentils, crumbled stock cube and herbs. season to taste and leave to simmer until reduced to your likening (about 25 minutes for us!)
3. meanwhile cook your pasta in heavily salted water.
4. to serve, drain the pasta and split between two bowls. spoon the lentil bolognese on top and sprinkle a little more dried basil. enjoy with garlic bread!

ingredients for 4 cupcakes
5 tsp butter, melted
5 tsp milk
1 tsp lemon juice
1 egg yolk
zest of half a lemon
1/4 cup + 2 tbsp plain flour
1/4 cup sugar
1/4 tsp baking powder
1/8 tsp baking soda

for the icing:
1/4 cup icing sugar
lemon juice
lemon zest, to decorate

method:
1. in a bowl, mix the melted butter, milk, egg yolk and lemon juice until combined. then, tip in the dry ingredients and lemon zest and mix until you reach a smooth batter.
2. divide the batter between 4 cupcake liners and bake at 160C fan/ 180C for 15 minutes, or until a toothpick comes out clean.
3. leave to cool and make the icing. add lemon juice teaspoons at a time into the icing and mix until thick and smooth.
4. dollop the cooked cupcakes with icing and sprinkle with extra lemon zest to serve.

ingredients for 1 serving:
1/4 cup plain flour
1 tsp sugar (here i used coconut)
1/2 + 1/4 tsp baking powder
1/4 cup almond milk (dairy options work too!)
few drops each of vanilla extract and almond extract
1/2 + 1/4 tsp lemon juice
sprinkles
fruit to top, if desired

method:
1) mix the wet ingredients in one bowl and leave to sit for the milk to split slightly, around 5 minutes.
2) in a separate bowl, mix the dry ingredients. add in the wet and mix slightly- some remaining clumps are okay as this helps them to rise.
3) heat a non- stick pan over medium low heat and drop in 1 tbsp portions of batter. allow to spread, sprinkle with a pinch of sprinkles and flip when bubbles rise to the surface.
4) pile onto a plate and top- here i used strawberry, melon and blueberries!

ingredients for 1 serving:
1 1/2 cup veggie stock
1/4 tsp each of minced garlic and ginger
2 tsp soy sauce/ coconut aminos
100g mushroom, sliced
3 spring onion, sliced
frozen gyoza (i used @itsuofficial frozen vegan ones!)
carrot, sliced
pepper, sliced
baby corn, sliced
1 serving noodles

method:
1. to a pan add the stock, minced garlic and ginger, soy sauce/ coconut aminos, mushrooms and spring onions. bring to the boil and simmer for 10 minutes.
2. add in the gyoza, carrot, pepper, baby corns and noodles and simmer for another 6 minutes or until the noodles are cooked.

ingredients for 1 serving:
1/2 cup oats
1/2 cup almond milk (or dairy alternative)
2 tsp sugar/ maple syrup
scant 1/2 tsp baking powder
1/4 tsp vanilla extract
1/4 tsp ginger
1/8 tsp cinnamon
peach, sliced

method:
1) mix the oats, milk, sugar/ syrup, baking powder, cinnamon, ginger and vanilla extract in a bowl.
2) pour into a shallow oven proof dish and top with the peach slices.
3) bake at 180C fan/ 200C for 20 minutes.

ingredients for 1 serving:
1/2 onion, chopped
1/2 tsp minced garlic
1/4 tsp each rosemary and paprika
200g chopped tomatoes
2 shroomdog chorizo sausages, cooked and sliced
120g butter beans
150ml vegetable stock

method:
1. fry the onion in a little oil until softened, about 6 minutes.
2. add in the garlic, paprika and rosemary and fry for a further minute.
3. tip in the tomatoes, chorizo sausages, butter beans and stock. boil and reduce for around 10 minutes, until thickened.
4. serve with crusty bread!

ingredients for 1 serving:
1/4 cup oats
1/4 cup cottage cheese
1 egg
1 tsp sweetener of choice
1/2 tsp baking powder

method:
1. add all ingredients to a blender and blitz until smooth.
2. drop tbsp of batter into a non stick pan and spread slightly. flip when bubbles rise to the surface, about a minute a side.

ingredients for 4 cupcakes:
1 tbsp each of oil, peanut butter and maple syrup
55g apple sauce (can sub mashed banana)
1/4 cup plain flour
1/4 tsp cinnamon
1/4 baking soda
1/8 baking powder
1 small apple, chopped into small cubes

maple icing:
1/4 cup icing sugar
1 tsp maple syrup
water as needed

method:
1. mix the oil, peanut butter, maple syrup and apple sauce until smooth.
2. tip in the dry ingredients and whisk until smooth. then, fold in the apple.
3. divide into 4 cases and bake at 160C fan/ 180C for 18-20 minutes or until a toothpick comes out clean.
4. whilst cooling, make the glaze by mixing the icing sugar and maple syrup. add in water teaspoons at a time and whisk until you reach a smooth, but not too runny icing.
4. drizzle the glaze on top and enjoy!