Apple cake

• This is a yummy cake that an also be served as a dessert - hot or cold. 
• Delicious with custard or ice cream 🍦 😍

• 110g plain flour
• ¾ tsp baking powder
• Pinch of salt
• 1/2 tsp cinnamon 
• 4 large apples - I used a mix of Brambly, Granny Smith and cookers
• 2 large eggs
• 150g caster sugar
• ½ tsp vanilla extract
• 115g butter, melted and cooled to room temperature
• 
  
• 1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round loose-based cake tin. 
• 2. In a bowl, mix together the flour, baking powder, cinnamon and pinch of salt. Peel and core the apples, then dice them into 3cm pieces.
• 3. In a large bowl, beat the eggs until foamy then whisk in the sugar, then add the vanilla. Whisk in half of the flour mixture, and then gently stir in half of the melted butter. Stir in the remaining flour mixture, then the rest of the butter.
• 4. Fold in the apple cubes until they’re well-coated with the batter. Transfer the mixture to the prepared tin and smooth the top a little.
• 5.Bake the cake in the middle of the oven for 50-55 minutes, or until a fine skewer inserted into the centre comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack. Remove the lining paper when ready to serve. 
  
  
  
  

Butternut Squash lasagne

1 tbsp olive oil
1 onion sliced
2 carrots chopped into bite size chunks
1//2 small butternut squash peeled and chopped into bite sized chunks
1 clove garlic crushed 
1 small chilli sliced finely 
1 pepper sliced
2 mushrooms sliced
2 handfuls kale or spinach
Lasagne sheets
400ml tin chopped tomatoes
Splash of Worcestershire sauce
2 tbsp fresh chopped coriander 
250g mascarpone cheese
Grated parmesan cheese

1) heat the oil in a large pan and fry the onion and crushed garlic gently for 5 mins then add the chilli, carrot and squash and fry for 5 mins 
2) add the chopped tomatoes and Worcester sauce and bring to the boil then add the pepper, coriander, mushrooms and kale (or spinach) then cover with a lid and simmer for 15-20 mins until the squash and carrots have softened. Season with salt and pepper. 
3) put a layer of lasagne sheets on the bottom of an ovenproof dish then put half of the sauce onto of the lasagne. Put another layer of lasagne on top the spoon over the mascarpone cheese (you might want to soften this first in a bowl and wooden spoon. Sprinkle some Parmesan cheese over the top then spoon over the remaining sauce. Sprinkle with more Parmesan then cover with foil and pop in a preheated oven at 180C. 
4) cook for 30-40 mins until the lasagne sheets have softened (test with a skewer)
5) serve! 

Creamy prawn pasta

This is such a quick and easy meal that is perfect for those busy evenings when you just want to eat something tasty quickly!

225g dried pasta
150g prawns 
1/2 lemon
1 red chilli chopped finely 
3 tbsp mascarpone cheese
2 carrots chopped into small pieces 
2 handfuls of kale
1/2 yellow pepper
1 handful of chopped coriander 

1) bring a pan of water to the boil and add the carrots and pasta, simmer for 6 mins
2) add the kale and pepper and contain to simmer for another 2 minutes 
3) drain the pasta but keep about a cup of the pasta water
4) add the prawns, zest and juice of the lemon, the chilli, coriander and mascarpone and stir well
5) return to the heat and add some of the pasta water to make a creamy sauce, season with salt and pepper and then serve 

For a different taste add some chopped pitted olives 😄

Banana, carrot & chia muffins

1 ripe banana 

Zest & juice of a lemon

75f soft light brown sugar

2 large eggs

150ml olive oil

150g flour 

50g ground almonds 

1/2 tsp bicarbonate of soda

2 tsp baking powder

50g carrots grated finely 

2 tsps chia seeds

1)preheat oven at 200deg C and line a muffin run with 8 cases

2)in a bowl, mash the banana, add the lemon zest and juice, eggs, oil and sugar and whisk until smooth

3)in another large bowl mix the flour, almonds, bicarbonate and baking powder

4)pour the wet ingredients into the dry ingredients then add the carrots and chia seeds and stir with a wooden spoon until everything is mixed together

5)fill each muffin case until 3/4 full and pop in the oven for 15 mins or until a skewer comes out clean when inserted into the centre of one of the muffins 

6)remove from the tin and leave on a wire rack to cool 

7)eat hot or cold! 👍

Carrot & coriander Soup

This soup is so easy, I usually make it when I'm in the kitchen doing other things as it cooks itself and can just bubble away in the background!

1 tbsp butter
1 large onion roughly chopped
1 garlic clove crushed
Sprinkle of salt
4 large carrots
Water
1 vegetable stock cube
2 tbsp fresh coriander chopped roughly

1. Heat the butter and gently fry the onion for 2-3 minutes, sprinkle with salt to stop it burning. Add the garlic clove and carrots and stir into the onions
2. Cover the carrot mixture completely with boiling water and crumble in the stock cube and add the coriander
3. Bring to the boil then turn down to a simmer and cook until the carrots are soft, about 20 mins
4. Pour the soup into a blender and blitz until completely smooth. Return to the pan and heat through when ready to eat and season with salt and pepper to taste.

Oaty sultana & chia bars

2 tbsp peanut butter
2 tbsp runny honey
1 tsp ground almonds
1 tbsp chia seeds
1 tsp vanilla essence 
1/2 tsp cinnamon 
1/2 tsp baking powder
Sprinkle of salt
1 egg
100g sultanas
25g dark chocolate chips
100g rolled oats

1)heat oven to 180 c and line a baking tray with baking parchment. 
2)put the peanut butter, vanilla, honey, cinnamon, egg and salt into a food processor and blitz until smooth. Transfer to a large mixing bowl. 
3)fold in the almonds, sultanas, chocolate, chia seeds and oats and mix until combined. If too crumbly add a sprinkle of more oats. 
4)tip on to the baking tray and shape into a rectangle shape, pressing together with a knife
5)bake in the oven for 8-10 mins until the bake starts to brown
6) remove from the oven and leave to cool in the tray. After about 45 mins, using a sharp knife cut into individual bars. 

Millionaire shortbread

These are gorgeous and one is never enough. Thank Sainsbury's for the recipe

* 160g plain flour
* 60g caster sugar
* 215g unsalted butter, cut into small pieces
* 397g tin condensed milk
* 100g light brown soft sugar
* 2 tbsp golden syrup
* 100g milk chocolate
* 100g white chocolate

1)Preheat the oven to 180°C. In a food processor, whizz together the flour, caster sugar and 115g butter until it resembles breadcrumbs.

2)Tip into an 18cm square tin, press in firmly and prick all over with a fork. Chill for 20 minutes, then bake for 30 minutes, until just turning golden. Cool in the tin.

3)In a pan, heat the condensed milk, brown sugar, syrup and remaining 100g butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 minutes until thickened. Pour the caramel on to the shortbread, then leave to cool for 30 minutes.

4)Melt the milk and white chocolate separately in bowls over pans of simmering water, making sure the water doesn't touch the pan. Pour the milk chocolate over the caramel, then pour the white chocolate on top. Swirl it together with a skewer to create a marbled effect. Chill for 2 hours until set, then remove from the tin and cut into squares, or big fat slabs!

Chicken, vegetable creamy pie

I love this pie 😍It's a great way to use up any left over chicken and veg. I've used spinach and green beans, but swap for whatever you have in the fridge - you could always use frozen veg. I always have a pack of ready rolled frozen pastry in the freezer ready for when I need it. 

*3 rashers bacon , roughly chopped 
*1 tbsp fresh thyme, leaves picked 
*1 tbsp olive oil
*1 leek , washed, trimmed; white end chopped into chunks, green end finely sliced 
*1 onion chopped finely 
* 50g green beans sliced into small pieces
* A large handful of spinach 
* sea salt & pepper 
* 400 g cooked chicken chopped into chunks 
* 1 tbsp plain flour, plus extra for dusting 
* 1 pints chicken or vegetable stock 
* 1 tablespoon double cream
* 200 g puff pastry ready rolled

1. Preheat your oven to 190°C. Heat the oil in a large pan on a medium heat, add the bacon and thyme leaves and fry for a few minutes. 
2. Add the onion, green beans and leek and fry for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 10 minutes, stirring every now and then to make sure they don’t catch. 
3. Add the chicken and stir in. Add the flour, mix it in well then pour in your stock and stir again. Add the spinach and cream then turn the heat up and bring everything back up to the boil. 
4. When the spinach is fully wilted, pour the mixture through a sieve over another large empty pan and let the creamy gravy drip into the pan. 
5. Get a deep ovenproof dish and spoon the chicken mixture from your sieve into the dish and spread it out evenly. Lay the pastry on top, and score diagonally with a knife. 
6. Beat the egg then paint over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie!

Apple Blondies

Tasty and soft cakes filled with spices and lots of apple!

Ingredients
* 113g unsalted butter, melted and slightly cooled
* 2 medium sized apples, peeled, cored and sliced into 1/4 inch chunks
* 1 tbsp lemon juice
* 100g caster sugar
* 100g light brown sugar
* 1 large egg
* 1/2 tsp vanilla extract
* 1/2 tsp baking powder
* Pinch of salt
* 1/2 tsp ground cinnam
* 1/4 tsp ground nutmeg
* 175g plain flour

1. Preheat the oven to 180C/350F and grease and line an 8x8 inch tray
2. Place chopped apple into a bowl and pour over the lemon juice. Toss to coat the apple and leave to one side.
3. Place sugars, egg and vanilla extract into a large bowl and whisk until smooth. 
4. Gradually pour in the melted butter, whisking while you add it in, until the mixture is smooth and pale.
5. Take 2tbsp of the flour and place in the bowl with the apples. Toss the apple chunks in the flour and leave to one side.
6. Add in the rest of the flour, baking powder, salt, spices to the sugar and egg mixture and whisk together. 
7. Once thick and well combined, tip in the coated apples and fold in with a spoon until all of the apples are coated in blondie mix.
8. Tip into the prepared tray and smooth over with a spatula/palette knife.
9. Place in the oven for 20-25 minutes until the edges are lightly brown and the centre is a very pale golden colour. A skewer, inserted into the centre, should come out clean
10. Leave to cool in the tray for 1 hour before transferring to a chopping board to cool completely. (leaving them to cool completely in the pan will make them too soft to remove from the pan in one piece)
11. Once cool, slice into pieces and keep in an airtight container, at room temperature, for up to 4 days.


Macaroni Broth

This hearty healthy broth makes sure you're getting plenty of your 5 a day quota! If you prefer a runnier consistency, add more vegetable stock. 

INGREDIENTS
*1 tablespoon oil
*2 carrots, chopped into small pieces 
*100g butternut squash peeled and chopped into small chunks
*1 onion, chopped
*Salt, and pepper to taste
*1 clove of garlic, minced
2 large tomatoes diced
*600ml vegetable stock
*50g green beans sliced
*2 handfuls of spinach
*100g macaroni pasta

1. Heat the oil in a large pan and add the carrots, onion, salt, pepper, and squash over medium heat for 3 minutes. 
2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and green beans
3. Bring to a boil, place the lid on the pot, and simmer for 20 minutes.
4. Add spinach and pasta, and simmer 10 minutes until the pasta is soft 
5. Allow to cool slightly before serving, and enjoy!