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Due to popular demand. And endless sunshine. It’s an easy one


1 scoop vanilla protein (whey or vegan)
150ml milk of your choice

Boil the kettle
Melt 1 teaspoon of coffee with a dash of water
Put all ingredients into a blender


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I’m always asked about protein shakes. Yes they are a healthy part of our diet and can be a convenient way to get protein in. Here’s a quick recipe. This one works best with a fruit flavoured powder.


1 scoop banana whey
Handful of spinach
2 pineapple rings
Semi skimmed milk



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This recipe has been shared with us from a friend @supasparks It’s the perfect one pot meal and you can up the spice if you like it extra hot. Or drop it right down if you if you’re kids aren’t a fan. It makes enough for 4 generous portions.


6 chicken thighs, skinless & boneless, diced
1 mug of white basmati rice
2 mugs of tap water
2 medium onions, roughly chopped
1 medium tomato, roughly chopped
1 tsp chilli powder
2 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander


In a large pot (preferably oven proof with a lid) fry the onion in a teaspoon of oil until it’s gone black. It will also leave a residue on the pan. It’s not burnt just blackened.
Add the tomato, ginger and garlic and cook for around 8 minutes.
Preheat the oven to 180C.
Add the chicken, salt and chilli powder and cook for a further 10 minutes.
Add the water and bring to the boil.
Then add the spices.
Rinse the rice under warm running water until it runs clear.
Add the rice to the pot. Stir.
Cover the pot with the lid or tin foil.
Place in the oven for around 20 minutes. Remove and check, if it’s a little dry add a dash of water to loosen.
Serve with mango chutney and mint yoghurt.


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A true Australian staple as a kid. Hot or cold. At a BBQ or in your lunch box. Keeps in the fridge for 3 days.

400g Zucchini / Courgette for those in the U.K. (about 2 medium ones)
5 free range eggs
100g of bacon pieces or sliced ham
1 Onion
150g Self raising flour
120g Cheddar cheese
60ml veg oil

Preheat the oven to 170C.
Line a pan with baking paper (roughly 20cm x 30cm. Many roasting trays are about this size).
Finely chop the onion and grated the zucchini and cheese.
Whisk the eggs in a large bowl.
Add the flour and stir until combined.
Mix in the remaining ingredients and season with black pepper.
Pour into baking tray and cook for around 30mins.
A butter knife should come out clean when checking if cooked and it should be lightly brown on top.
Once cooled cut into bars. Serve cold, it’s much better and less gooey.


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A family classic passed down from my nanna, to mum and now to me and my sister.

1 large onion
1 small apple
1 teaspoon salted butter or margarine
1 teaspoon curry powder
1 teaspoon plain flour
1 cup (250ml) water
1 desertspoon strawberry jam
1 dessertspoon chutney
1 dessertspoon tomato ketchup
1 teaspoon sugar
handful sultanans
8 sausages of any flavour (i used half pork and half beef)

Preheat the oven to 180C.
Roughly chop the onion and apple, discarding the core.
Add the butter/margarine, onion and apple to a pan on a medium heat and cook stirring occasionally until brown. If you have a pan that is oven proof then use that (as this will go in the oven later).
While that’s cooking on the hob, cook your sausages under the grill or in the oven.
Mix the curry powder and flour with a dash of water to a smooth paste.
Add this, the water, jam, chutney, tomato ketchup, sugar and sultanas to the pan once the onions and apple have browned.
Turn the heat down to low, stir until combined and after 2 minutes turn off.
Once the sausages are cooked, slice them into circles and add to the mixture. Stir to combine.
Place the mixture in a baking dish (or use the pan you have from the beginning if it’s oven proof) in the oven for 20 minutes until bubbling.
Serve with mashed potato or rice.
TIP: When making mash I leave the skin on as it adds extra fibre and just deal with it being a little lumpy.


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This is a recipe that was a favourite at my previous job at Gather & Gather I always make it for BBQs with friends and family and so many people love it, I hope you do too.


1 red cabbage
1 white cabbage
4 red onions
6 carrots
1 bunch of coriander
Juice of 4 limes
300ml sweet chilli sauce
250g Bombay mix
2 tbsp toasted pumpkin seeds
Salt and black pepper


Evenly shred all the vegetables and grate the carrot. Pour in the lime juice and sweet chilli sauce.
Marinate in the fridge for at least 2 hours.
Toast the pumpkin seeds over a low heat until they start to pop.
Stir through the Bombay mix and coriander, Top with the pumpkin seeds.

NOTE: don’t stir the Bombay mix in too long before serving or it will go mushy.


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Makes 12 portions

175g plain flour
50g coconut flour (or another fine flour like rice flour)
85g caster sugar
140g unsalted cold butter, chopped up
1 tbsp milk

Zest of 3 lemons or limes
Juice from 4 lemons or limes (TIP: zest them first)
3 medium eggs
200g caster sugar
25g plain flour

Preheat oven to 180C
Line a 21 or 22cm square, shallow baking tin with baking parchment.
Put the flour, coconut flour and sugar in a bowl with the butter and rub with your fingertips until it’s like fine crumbs. Stir in the milk with a butter knife.
Tip into the tin and press down evenly.
Bake for 15-20 mins until golden.
Remove the tin and lower oven to 160C.
Mix the lemon/lime juice and eggs together
Combine with the sugar, flour and zest. Whisk
Pour over the base, then bake for 10-15 mins until set.
Cool in the tin, then slice.
Store in the fridge or freeze for later.


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Makes 4-6 portions

1L chicken stock⠀
1L water⠀
600g shredded chicken⠀
1 tin corn kernels (200g/drained weight 160g)⠀
2 tablespoons soy sauce⠀
2 medium free range eggs⠀
2 tablespoons cornflour

Either cook a roast chicken and shred the meat, or cook 600g of chicken breast or thigh meat. Your choice (personally I prefer the roast meat).
Use the carcass of the chicken to make a stock, boil it in 1.2 L of water for about 30 minutes and season with salt & pepper – or use a stock cube, both are fine. Top up with water to make it up to 1 litre.
Then mix in the chicken, sweetcorn and soy sauce and simmer for 30 minutes.
In a mug, mix 2 tbsp of cornflour with water into a paste the add to the soup whilst stirring which will thicken it up.
Also in a mug, beat the two eggs. After the 30 minutes while the soup is still simmering pour the eggs in slowly whilst stirring. This must be super slow to avoid the eggs from scrambling.
Enjoy with a big slice of crusty bread.

NOTE: If you are storing in the fridge when re-heating add a dash of water to loosen!


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I honestly thought I’d posted this a long time ago. But alas I haven’t so here it is. Use what you’ve got in your house and mix it up where you want to. I don’t have set quantities I just chuck in what I’ve got in the cupboard.

Oats (generally I put more oats than anything else as these are the base)
Desiccated coconut
Dried apricots, roughly chopped
Dates, roughly chopped
Prunes, roughly chopped
Almonds, crushed
Peanuts, raw (not salted or roasted)
Cashews, crushed
Mixed seeds – sunflower, sesame, pumpkin
Chia seeds
Honey, max 2 dessert spoons

Preheat oven to 180C
Line a roasting tray with baking paper
Mix all dried ingredients together in a big bowl
Pour ingredients into tray
Drizzle with honey
Bake for 15 minutes stirring every 5 minutes. The granola should be golden and crunchy. You can leave it in the oven for a little bit longer just be careful as it will burn quickly!


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Makes 6 muffins

I’ve been testing this one for a while now but have finally mastered it. In Australia savoury muffins are basically found in every cafe and we often eat them for breakfast, but it’s not much of a thing here in the U.K.
I must admit, these are much nicer when warm, but do also make a good snack to be taken cold in a lunchbox.

220g SR flour⠀
1 carrot, grated⠀
200ml milk⠀
1 large egg⠀
50g cheddar cheese, grated⠀
50g feta cheese, crumbled⠀
1 teaspoon ground ginger⠀
2 teaspoon dried oregano⠀
Salt & pepper⠀
65g pancetta⠀
3 spring onions⠀
1 tablespoon tomato chutney ⠀

Preheat oven to 200C⠀
Grease a muffin tray with butter or olive oil. You’ll only need 6 moulds.⠀
Heat a small frying pan on a medium heat, lightly fry the pancetta and spring onions until golden brown. Leave to cool slightly. ⠀
Sift the flour. Then mix in the herbs, carrot and cheeses.⠀
Add the pancetta and spring onions to the flour mix.⠀
Whisk the milk, egg and tomato chutney together in a separate bowl.⠀
Pour this into the dry ingredients and mix together well. If it’s a little dry, add a dash more milk. It should be quite a thick consistency. ⠀
Place evenly in 6 muffin moulds.⠀
Bake for 20 minutes until a skewer comes out clean.