INGREDIENTS:Half a tin of chopped tomatoesHalf a mug of pasta2 tbsp of mango chutney2 tbsp of tomato pureĢe.METHOD:Add your chopped tomatoes to a saucepan on a low heat.Then add your pasta plus 1 and a half mugs of boiling water.After 10 minutes, add the mango chutney and stir it in.After 12 minutes (or when your … Continue reading Tomango Pasta
INGREDIENTS:1 mug of pasta1 tbsp of low fat cream cheese2 avocados1 wedge of lemon1 handful of finely grated cheese.METHOD:Boil your pasta in salted boiling water for 12 minutes (or until soft).In a large mixing bowl, destone your avocados and scoop them out of their skins and add them to the bowl with the cream cheese. … Continue reading Thursday Pasta
INGREDIENTS:3 slices of buttered bread6 cherry tomatoes2 eggs6 tbsp of baked beans1 handful of finely grated cheddar.METHOD:Turn the oven to 200 degrees.Slice the bread into halves so you have 6 (squares-ish).Put the bread in a muffin/Yorkshire pudding tray, butter side down and spin them round so the butter is all the way round each casing. … Continue reading Veggie Brunch Muffins
INGREDIENTS:1 ripe avocado1 handful of silken tofu1 handful of chopped halloumi20 grams of self raising flour (plus a little extra for rolling)20 grams of low fat Greek yoghurt.METHOD:To make the flat bread, combine the flour and yoghurt and mix until it forms a dough. Use the extra flour to sprinkle over a surface and using … Continue reading Harryās Flatbread
INGREDIENTS:Half a white onionHalf a mug of arborio riceHalf a pint of veggie stockHalf a finely grated courgette1 handful of frozen peas.METHOD:Melt a knob of butter in a saucepan on a low heat. Once the butter is melted, chop the onion and add it to the butter.Donāt let the onion brown, you just want to … Continue reading Spring Risotto
INGREDIENTS:1 large carrot2 tbsp of cream cheese1 bunch of fresh mint1 capful of apple cider vinegar1 handful of gnocchi.METHOD:Peel, chop and boil the carrot until soft, drain it and set it aside to cool.Once the carrot is cool, add it to a blender with the cream cheese, vinegar and mint and blitz until smooth.Boil the … Continue reading Minted Carrot Gnocchi
INGREDIENTS (for 6):3 rashes of bacon6 tbsp of baked beans6 cherry tomatoes2 eggs1 handful of finely grated cheese.METHOD:Turn the oven to 180 degrees.Line 6 Yorkshire pudding trays with bacon.Chop the tomatoes into halves and add both halves to the bacon.Spoon over 1 tbsp of beans into each one.Crack the eggs in a jug and whisk … Continue reading Brunch Muffins
INGREDIENTS:1 sausageA few sage leaves1 handful of gnocchiHalf a tin of drained marrow fat peas1 tbsp of ricotta/marscapone.METHOD:Squeeze the sausage out of its skin and fry it off in a frying pan on a high heat with a tiny drizzle of oil, add the chopped sage leaves at the same time and wait for them … Continue reading Crispy Sausage Gnocchi
INGREDIENTS:1 large carrot/drained tin of chopped carrots1 tbsp of tomato pureĢe1 capful/tsp of red wine vinegar.METHOD:If your using a fresh carrot, peel, chop and boil your carrot until itās soft.Add the soft carrot chunks to a blender along with the tomato pureĢe and vinegar and blitz until smooth.Thatās it! This is a nice sugar and … Continue reading Carrot Ketchup
INGREDIENTS:20 grams of plain yoghurt20 grams of self raising flour (extra to dust for rolling)1 handful of cherry toms1 small sweet potato1 tbsp of hummus.METHOD:Turn the oven to 200 degrees.Combine the yoghurt & flour until it forms a dough. Wrap it in cling film and pop it in the fridge until the veg is ready.Peel … Continue reading Veggie Flatbreads
My First Meals 