Recipes

Ingredients 200g porridge oats 2 ripe bananas 2 eggs 2 tbsp milled seeds (such as flaxseed or chia seeds) 2 pitted dates 1 tsp baking powder 50-100ml milk For the mix & match toppings blueberries raspberries, sliced dates, or chopped nuts nut butter Greek-style yogurt, maple syrup, to serve Method step 1 Heat the oven to 200C/180C fan/gas 6. Line 12 holes of a muffin tin with cupcake cases. Put the oats, bananas, eggs, seeds, dates, baking powder and 50ml of the milk into a blender

Asaro potato porridge recipe Also known as mpoto mpoto, this West African favourite is usually made with yams. This variant uses a combo of sweet and white potatoes in a rich, spicy sauce to make a quick, easy and low-cost dinner. Prep: 20 mins Cook: 30 mins Serves 4 Ingredients 1 scotch bonnet pepper 1 medium chopped onion 2 red bell peppers, deseeded and chopped 300ml water 425g sweet potato, peeled and cut into cubes 425g white potato, peeled and cut into cubes 2 teaspoons red palm oil

Bajan cou cou with spicy fish A low-fat adaptation of the delicious national dish of Barbados – cornmeal and okra, served with marinated fish in a tasty spicy sauce. Prep: 35 mins Cook: 30 mins Serves 4 Ingredients Marinade 60g fresh coriander 35g fresh parsley 2 stalks celery, roughly chopped 3 spring onions, chopped 5 garlic cloves half a small onion 2.5cm (1 inch) chunk of fresh ginger, peeled 4 sprigs thyme 4 red mild chillis 2 teaspoons lime juice 650g white fish fillets (such

Cheesy ham and leek bake recipe Low-cost and hearty, this quick and easy ham, leek and cheese bake is the perfect mid-week meal. Prep: 15 mins Cook: 35 mins Serves 4 Ingredients 6 leek, washed and trimmed 180g wafer-thin ham slices 35g plain flour 20g lower-fat spread 300ml semi-skimmed milk 75g reduced-fat mature cheddar, grated 1 teaspoon wholegrain mustard 1 pinch ground black pepper Method Cook the leeks in a large saucepan of simmering water for 10 to 12 minutes, until just tender

Pesto tagliatelle, peppers and squash recipe Roasted peppers, butternut squash, onion and courgette taste great stirred through tagliatelle with a little reduced-fat pesto sauce. Prep: 10 mins Cook: 30 mins Serves 4 Ingredients 350g butternut squash, peeled and cut into chunks 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 medium red onion, peeled and sliced 1 teaspoon olive oil 250g dried tagliatelle (or any long pasta, like spaghetti or lingui

Ingredients 3 3/4 cups (450g) All-Purpose Flour 3 teaspoons salt 1 teaspoon instant yeast 1 1/2 cups (340g) warm water 1 1/2 cups (170g) sharp cheddar cheese, chopped or shredded 3/4 cup (100g) pickled jalapeños, chopped Directions Step 1 Combine the flour, salt, and yeast in a large bowl. Step 2 Add your warm water and mix together until combined and you’ve formed a shaggy dough. Step 3 At this point, you can add in your chopped pickled jalapeños and chopped/shredded cheddar cheese. Sti

20 minsT otal time 4 Servings 10 mins Prep time 10 mins Cooking time Ingredients 10 total 1 (160g) tin tuna chunks in spring water, drained 1 (195g) tin sweetcorn, drained 2 salad onions, finely sliced 1 red pepper, deseeded and finely diced 1 green pepper, deseeded and finely diced 2 tbsp mayonnaise 1 lemon, juiced 2 baby gem lettuces 1 tbsp olive oil 4 potato waffles Method 4 steps Step 1For the topping, put the tuna, half the sweetcorn, the salad onion and half the red and green pep