Healthy and delicious recipes (2024)

Serves 4-6

500g Lean pork fillet

For the marinade:

2 tbsp fish sauce
1 tbsp oyster sauce
½ tbsp dark soy sauce
2 cloves garlic, peeled and finely chopped
1 tbsp brown sugar or Honey
1 tbsp Mr Hugh's rapeseed oil
½ tsp black pepper

For stir-fry:

2 heads pak choi cut into pieces lengthways
100g tender stemmed broccoli
100g sugar snap peas
2 tbsp rapeseed oil
4 spring onions, trimmed and cut in half
1-2 medium red chillies, sliced
A handful of coriander leaves, to serve
Squeeze of lime, to serve

Method:

Cut pork into 2cm by 5cm pieces. In a bowl combine the fish sauce, oyster sauce, dark soy sauce, half of the garlic, the sugar or honey, Mr Hugh's rapeseed oil and ground black pepper and mix well, then add the pork and coat well in this marinade. Cover and place in the fridge for 30 minutes.

Heat 1 tbsp of rapeseed oil in a large saucepan or a wok, add the pork and stir fry for 3 minutes turning until the pork is browned all over. Remove from the pan and add the remaining tablespoon of Mr Hugh's rapeseed oil. Add the pak choi, broccoli and stir-fry for another 2 minutes adding a dash of water if the vegetables are browning too much. Add the sugar snap peas, spring onions, chillies, remaining marinade and garlic, a dash of water and cook for a further minute. Add the browned pork to the vegetables and cook again for another minute or until the pork is hot. Remove from the heat.

Serve with Jasmine rice or noodles, a sprinkle of coriander leaves to decorate and a squeeze of lime to taste.

Mr Hugh's Rapeseed Oil is available in Tesco stores nationwide, selected Asda stores and a range of independent retailers across the country.

Serves: 4 people

Crêpe ingredients:
2 large eggs
1 and 1/3 cup milk
1 cup plain flour

Oven roasted vegetable filling ingredients:
1x pepper
½ diced red onion
1x chopped sweet potato
8oz sliced button mushrooms
1/2 cup fresh chopped basil leaves
6x sliced baby tomatoes
1x chopped courgette
2x pressed garlic cloves
Tablespoon olive oil
10x green olives
Teaspoon of mixed herbs
Crumbled blue cheese
Rocket
Balsamic vinegar

Method:
Pour the eggs, milk and flour into a blender and put on medium power for about 15 seconds or until the batter is smooth. If you prefer to hand mix in a mixing bowl, crack the eggs in first and then sieve the flour into the bowl to avoid lumps and finally add the milk.

TIP: To ensure you have the perfect batter, push the side of the mixing bowl that the batter is in and count until the batter stops moving. If it stops moving on 6/7 seconds you have the perfect consistency. For best results let the mixture sit in the fridge for 30 minutes.

Whilst the batter is in the fridge Pre-heat the oven 220degreesC/fan 200 degreeC/gas 7. Place the chopped vegetables in a roasting tin apart from the olives, drizzle with olive oil, and season with sea salt and cracked black pepper. Place in preheated oven for 30 minutes.

Prepare the crêpes by heating a frying pan over a medium-high heat until hot. Coat the pan lightly with butter and then pour a ladel of batter into the pan, tilting and rotating the pan until the batter has covered the surface. Loosen the sides with a spatula and once the underside has browned, flip the crêpe over for about 30 seconds then place on a plate.

Take the roasted vegetables out of the oven and place in the centre of the crêpe. Crumble the blue cheese over the vegetables and add a couple of whole olives and a sprinkling of herbs.Create a parcel by folding over all four sides so that the filling in the middle is showing. Add some rocket on the side with crumbled blue cheese and drizzle with a small amount of balsamic vinegar.

For more information, head to crepelucette.com

Makes 12-14 slices

Ingredients:

200g grated carrots
200g caster sugar
2 eggs
200g self raising flour
1 teaspoon of mixed spice
2 dessertspoons of Linwoods Milled Organic Flaxseed
½ teaspoon salt
200ml sunflower oil
1 teaspoon of vanilla extract

Icing:

150g light cream cheese
25g unsalted butter
1 teaspoon lemon juice
175g icing sugar

To make:

- Preheat the oven to 170C (gas mark 3)
- Line and grease a 900g loaf tin
- Mix the sugar, eggs and oil with an - electric whisk until pale
- Add the flour, salt and spice, carrots and vanilla extract
- Place the mixture in to the loaf tin and bake for an hour
- Leave to cool and then place on a cooling rack
- Mix the cream cheese, butter, flaxseed and icing sugar until the sugar is combined
- Spread on the cake and enjoy!

2 servings

Ingredients:

1 egg
2 dessertspoons of Linwoods Milled Flaxseed, Cocoa and Berries
55g of plain flour
150ml of milk
Pinch of salt
300ml of fresh orange juice
2 tablespoons of honey
Fresh raspberries

To make:

Sieve the flour, salt and Linwoods mix into a bowl and make a well in the centre to add the eggs.

Slowly whisk in the milk to form a batter.

Meanwhile, heat a little coconut oil in a non-stick pan. Put enough batter to cover the pan and cook for a minute, then flip over. Take the pancakes from the pan and keep them to one side.

Pour the orange juice and honey in the pan and heat gently, then fold the pancakes in to triangles and return to the pan.

Serve the pancakes and top with the raspberries. Deelish.

A gorgeous autumn dining option from peeps at The Detox Kitchen:

Salad:
½ x butternut squash
200g x quinoa
100g x beluga lentils
150g x green beans
1 x spring rosemary (finely chopped)
1 x lemon zest
1 x tbsp. rapeseed oil

Burger:
4 x small chicken breasts
1 x tbsp. rape seed oil
1 x tsp. fresh thyme
1 x tsp. fresh parsley
1 x zest of a lemon
1 x shallot finely chopped
2 x garlic cloves finely chopped
1 x tsp. wheat free flour

To make the salad:
Cut the butternut into inch sized cubes (skin on) and place on a baking tray, drizzle with olive oil, salt and pepper and roast for 20 minutes.

Meanwhile, place the quinoa and beluga lentils in cold water and bring to the boil. Once boiling, boil for 4 minutes, then drain and rinse under cold water.

Blanche the green beans in boiling water for 2 minutes, then rinse under cold water. For the dressing, finely chop the rosemary, lemon zest and rapeseed oil. Mix this through the quinoa and lentils. Now mix through the butternut and green beans and season. Serve with the burger.

To make the chicken burger:
Place the chicken burger contents in a blender with a pinch of salt and pepper and pulse for 1 minute until combined. Then shape into balls and flatten into patties. Sprinkle each side with the wheat free flour. Place on a lightly oiled baking tray and cook under the grill for 7 minutes on each side.

INGREDIENTS

60ml Chobani Strained Yoghurt
1 pack frozen mini filo shells (15 shells)
1 tbsp unsalted butter, melted
125ml tinned pumpkin
1 large egg
1 tbsp dark brown sugar
1 tsp pumpkin pie spice
Sweetened whipped cream (optional)
15 mint leaves for garnishing

PREPARATION

Step 1 - Preheat oven to 350°F (Gas Mark 4). Place pastry shells on rimmed baking sheet. Use pastry brush to lightly coat shells with melted butter.

Step 2 - Whisk Chobani, pumpkin, egg, brown sugar and pumpkin pie spice in medium bowl until smooth.

Step 3 - Spoon about 1 Tbsp filling into each shell and bake until filling is set and shells are golden brown, 12 to 14 minutes. Remove from oven and cool completely before topping with whipped cream (if using) and a mint leaf.

For 4 people

Ingredients:

2 x red onions finely diced
2 x garlic cloves finely chopped
2 x carrots finely chopped
3 x sticks celery finely chopped
300g x minced turkey
1 x tsp. cumin
1 x sprig rosemary finely chopped
2 x sprigs thyme finely chopped
100g x cherry tomatoes
400g x Organic tinned cherry tomatoes
1/2 x pint organic chicken stock
4 x courgettes

Fry the onion in a little olive oil for 10 minutes on a medium heat. Then add in the garlic, carrot and celery and cook for a further 3 minutes. Add the minced turkey and cook for another 5 minutes until the meat is sealed. Then add in the cumin, rosemary and thyme, cherry tomatoes, tinned tomatoes and stock. Bring to the boil then immediately reduce to a simmer. Cook on a low heat for 25 minutes. Season.

Using a julienne grater (you can do this by hand but you need to get the courgette very thin like spaghetti) grate the courgettes. Grate them until you get to the soft, seeded centre. Season and set aside.Once the spag is cooked, leave it to rest for 10 minutes.

Visit the Detox Kitchen by clicking here or follow them on twitter @TheDetoxKitchen

Serves 6

800g Norwegian salmon, cut into bite-size chunks
500ml Greek yoghurt
1 tbsp of mustard
1 tbsp of horseradish sauce
2 anchovies
Zest of 1 lemon
1 handful of breadcrumbs
2 tbsp of spring onion
1 tsp of capers
1 tsp chilli flakes or 1 small green chilli sliced
Salt & pepper
1 bunch of dill, finely chopped
1 bunch of mint, finely chopped
½ cucumber, deseeded and shredded
Pita breads
Salad to accompany

In a blender process ¼ of the Norwegian salmon along with the mustard, horseradish, anchovies and lemon zest until it's a smooth paste. Add the rest of the salmon, along with the breadcrumbs, spring onion, capers and chilli. Season to taste.

Pulse together until the mixture is even, but be careful not to over blend the mixture – the salmon flakes should still be about ½ cm in size. Shape the salmon into patties and chill for at least 30 minutes and no more than 3-4 hours. If barbecuing the burgers it's easiest to control the cooking time by placing them in a barbecue flip 'n' easy basket so they can be turned at the same time. Alternatively, they can be grilled.

Brush the oven or barbeque grill with a little oil to prevent the salmon burgers from sticking. Remember, get the embers going and wait until they go ash grey before barbecuing – avoiding an open flame is vital in order to avoid the salmon oil spitting and creating excessive smoke.

Grill until golden brown on each side and serve while hot.

Mix the Greek yoghurt with the herbs and cucumber and serve with the burger in the pitta breads. A salad is optional but makes a good palate cleanser for these delicious salmon burgers.

For more information on the Norwegian Seafood Council click here

Serves 4

1kg sprouting broccoli (tenderstem broccoli can also be used)
2 red onions, finely sliced
2 garlic cloves, finely sliced
1 fresh red chilli
100g smoked pancetta lardons
200g dried puy lentils
1 litre chicken stock made with filtered water
3 bay leaves
25g butter
Olive oil
Salt & pepper

Soak lentils overnight in filtered water, drain, put in a pan and cover with the chicken stock and bay leaves. Bring to the boil and simmer for 45 minutes or until tender. Take off the heat and leave the lentils in the stock. Meanwhile cook the broccoli in boiling water for 5 minutes and drain. Melt the butter in a frying pan, add the pancetta and cook for 8-10 minutes, stirring continuously to get an even colour.

Once golden, add the onion, garlic and chilli and stir for a further 2 minutes. Drain the lentils and add to a large mixing bowl with the broccoli and pancetta mix. Stir in the olive oil, season to taste and then serve as a lovely alternative side dish.

Lisa Faulkner is launching the 'Better with BRITA' campaign highlighting how she uses BRITA filtered water as an ingredient in cooking for the best tasting food and drink. For details of BRITA products click here.

Serves 4, preparation time 1 hour 20 minutes + 6 hours soaking time

Ingredients:
225g dried haricot or cannellini beans
½ onion
1 bay leaf
1 carrot
200g bacon, cut into lardons about 1x2cm
2 tbsp olive oil
4 cloves of garlic, peeled and chopped
2 x 400g tins of chopped tomatoes
1 litre chicken or vegetable stock
1 tsp sugar
Salt and pepper
225g curly kale, stalks removed and thinly sliced
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley

Preparation:
Soak the beans in plenty of cold water for about 6 hours or overnight, then drain, and place in a large pan with the bay leaf, onion and carrot. Cover with fresh cold water and place on a medium heat. Bring to a simmer and continue to simmer for 45 to 60 minutes (it may take longer) or until tender, they should easily squash against the pan if pressed with a spoon.

Meanwhile, add the olive oil to a large casserole dish and place on a medium high heat. Add the bacon and cook for a few minutes until golden. Next add the garlic, cook, stirring continuously for a minute or so until golden, then add the tomatoes, stock, sugar, salt and pepper and simmer for 10 minutes. Drain the beans and discard the carrot, onion and bay leaf. Add the cooked beans to the stew along with the cabbage and cook for a further 4 minutes until the cabbage is cooked. Stir in the herbs then taste for seasoning and serve.

Ecover has teamed up with chef and mother of three Rachel Allen to launch its 'Eat Clean, Feel Good' campaign, which aims to raise awareness of the hidden 'nasties' in washing up liquid. For more information click here.

A deliciously zesty dish loved by Rosie Huntington-Whiteley...

Serves: 4

Ingredients:

1 medium chicken

1 lemon, cut in half and zested

3 garlic cloves

sea salt and freshly ground black pepper, to taste

2 tablespoons olive oil

200g brown rice

275ml organic chicken or vegetable stock

300g kale, shredded

1 avocado, sliced

Preparation:

Start this simple dish by preheating the oven to 190˚C/375˚F/gas mark 5. Stuff the chicken with the lemon and garlic cloves and season with salt and pepper. Then drizzle the skin with the olive oil and season well all over.Roast the chicken for approximately 11/2 hours.

Boil the brown rice in chicken or vegetable stock and steam the kale over a pan of boiling water. Then serve the chicken on a plate with the kale, rice and a scattering of avocado and lemon zest.

An indulgent sea bream fillet is delicious alongside a selection of seafood.

Serves: 4

Ingredients:

4 gilt head bream fillets

40g samphire

Handful of fresh chopped coriander

100ml cooking wine

200g unsalted butter (cut into inch thick cubes and keep cool)

320g Palourde clams

200g King Scallops, halved (perhaps add in one or two extra so you can divide them between the four plates evenly)

60g baby spinach

2 lemons

800g baby new potatoes

Pepper

Salt

Olive oil

Preparation:

Wash the potatoes, boil water in a pan and add a teaspoon of salt, then add the potatoes to the boiling water and cook for about 15 minutes (they should still be firm). Refresh well in cool water and place to one side.

Lightly oil and season the bream fillets, then heat a tablespoon of oil in a large non-stick frying pan. Pan-fry the fillets skin side down for 3-4 minutes, amd finish under the grill for about 2 minutes

As the fish cooks, slice the new potatoes and pan-fry in a quarter of the butter until golden brown, this should take about five minutes

As the potatoes cook melt a third of the remaining butter in another hot pan, add the clams and gently pan fry until starting to open, then add in the scallops.

Once the scallops have started to brown, add in the samphire and de-glaze with white wine and juice from the two lemons. Then melt in the remaining butter to achieve a sauce consistency.

Serve the potatoes between four bowls and place in the centre, then spoon the scallops, clams and sauce around, and place the bream fillet on top with a sprinkling of herbs.

Another tasty recipe from the Clean & Lean Diet...

Serves: 4

Ingredients:

5cm piece ginger, peeled and thinly sliced

2 cloves garlic

4 spring onions, finely sliced

1 red chilli, finely sliced

4 salmon fillets

juice of 1 lime

1 lime, thinly sliced

4 sheets of baking paper, each large enough to fold over the salmon and form a parcel

Preparation:

1 Preheat the oven to 200°C. Then mix the ginger, garlic, spring onions and chilli together in a bowl.

Place each piece of salmon in the centre of a sheet of baking paper, and top with a quarter of the ginger mixture. Sprinkle each fillet with lime juice and then top with a few slices of lime.

Fold the paper over each fillet and tuck the edges in to form a parcel. Place the parcels on a baking tray and bake for around 12 minutes.

Prawns are a great source of low fat protein; essential for boosting collagen production in your skin.

Serves: 2

Ingredients:

150g fresh frozen soya beans

150g Sugar snap peas

150g Green beans, trimmed

4 Spring onions, finely chopped

175g cooked, peeled prawns

150g Cherry tomatoes, sliced in half

3 tbsp Rice Wine vinegar

3 tbsp Sweet chilli dipping sauce

2 tbsp chopped fresh coriander

Preparation:

Place the soya beans in a large pan of boiling water for 3 minutes, before adding the green beans and sugar snap and cooking for 2 minutes. Refresh under cold running water, and then drain well.

Place the beans and sugar snap peas in a large bowl, along with the prawns, cherry tomatoes, spring onions and coriander.

Whisk together the vinegar and sweet chilli sauce and drizzle over the vegetables, then toss well and serve.

Served on a bed of baby vegetables to help you get your five-a-day.

Serves: 4

Ingredients:

Roasted baby vegetables (see below)

100g smoked salmon

150g fresh salmon

13ml white wine

Juice from ¼ lemon

One clove garlic

Eggwash (one egg and a splash of milk whisked together)

40g plain flour

20g spring onion

5g dill

90g breadcrumbs

250g potato, mashed

25g unsalted butter

75g celery (about 2 sticks)

25g leek (about half a leek)

¼ average sized onion

4 tablespoons olive oil

For the roasted baby vegetables:

120g baby courgettes

120g baby aubergines

100g baby red peppers

60g baby leeks

Tablespoon oil

Salt

Pepper

Marinade

For the marinade:

One small red chilli

3 cloves garlic

65 ml olive oil

65g tomato ketchup

25g spring onion

60ml lime cordial

Handful of basil, roughly chopped

Preparation for the roasted baby vegetables:

Top and tail the baby leeks, then cut the peppers in half and remove the seeds. Cut the aubergines and the courgettes in half lengthways. Lightly oil and season the vegetables, and heat a griddle pan, then grill the vegetables flesh side down until you have achieved bar marks. Turn over and repeat on the other side before placing on a tray, and drizzling over half of the marinade.

Preparation for the marinade:

Remove the seeds from the chilli and very finely chop. Puree the garlic and finely slice the spring onion, then mix all of the ingredients together with the roughly chopped basil.

Preparation:

Pre-prepare the mashed potato, baby vegetables, and the marinade and place to one side. Then make sure the salmon is filleted and all bones removed. Cut the fresh salmon into 50g pieces and steam in a pan with the white wine, lemon juice, sea salt and black pepper for five minutes then place to one side – the salmon should still be pink inside

Finely chop the garlic and cut the onions and leeks into a half inch dice. Melt half the butter in a pan and quickly sweat off the onions and garlic until soft. Add the remaining vegetables and cook for one minute

Pour the salmon cooking liquor over the vegetables and reduce by two thirds, then remove from the heat. Mix the plain mashed potato together with hot vegetables then gently fold in the salmon.

When the mix has cooled, finish with smoked salmon cut into thin strips and also add the chopped spring onion and dill. Check seasoning and add salt and pepper as required.

Shape into 4 fish cakes and lightly dust with flour, then brush with eggwash and finish with breadcrumbs, before heating the oven to 180 degrees.

Melt the remaining butter in a frying pan, and pan fry the fishcakes for two minutes either side until golden brown, then finish off in the oven for a further eight minutes.

Reheat the vegetables under the grill and split between five plates, placing a fishcake on top and finishing with the rest of the marinade.

Kale is an excellent source of Vitamin C for preventing skin damage and the signs of ageing.

Serves: 4

Ingredients:

300g raw king prawns, head and shells removed, deveined

2 tbsp Rapeseed oil

2 cloves of garlic, peeled and crushed or finely chopped

1 red chilli, de-seeded and finely chopped

2.5cm piece of ginger, peeled and finely chopped

4 Spring onions, sliced

200g bag of curly kale, roughly chopped

1tbsp Soy sauce

25g Cashew nuts

Preparation:

Heat the oil in a large wok and add prawns, garlic, ginger, chilli and spring onions. Stir-fry until the prawns turn pink and start to add in the kale.

Put it all in with 2 tbsp of water and the Soy sauce, and stir fry for 3-4 minutes or until the kale is tender.

Serve with a sprinkling of cashew nuts while the stir-fry is still hot.

This super boosted smoothie is packed full of skin-loving Vitamin E.

Serves: 2

Ingredients:

1 can of apricots in natural juice, drained

1 tbsp of ground almonds

200ml of Lemon quark

Preparation:

Place all the ingredients into a blender and puree until smooth. Then pour into a glass and serve as part of a healthy breakfast.