Carroty Bean Patties...INGREDIENTS:Half a tin of baked beans1 handful of grated carrot1 handful of grated cheese3 tbsp of self raising flour.METHOD:Squeeze the excess juice out of the grated carrot.Combine the ingredients and roll into little golf sized-balls.Add a tiny drizzle of oil to a frying pan on a low heat and add your balls.Fry gently … Continue reading Carroty Bean Patties →

Beetroot Ketchup...INGREDIENTS:2 cooked beetroots1 drained tin of carrots/2 boiled carrots1 capful of red wine vinegar1 glug of olive oil.METHOD:Add the ingredients to a blender and blitz until smooth.That’s it!.Serve!I served it with a chopped baked tortilla bread and Harry ate the entire jar. He wouldn’t eat carrots or beetroot on their own so il take … Continue reading Beetroot Ketchup →

Cheesy Weetabix Muffins...INGREDIENTS:1 grated courgette2 handfuls of grated cheese1 Weetabix2 eggs.METHOD:Turn the oven to 180.Add the grated courgette to a bowl and crumble in the Weetabix. Add the grated cheese and eggs and mix thoroughly.Spoon the mixture into muffins moulds and squash down with the back of a spoon.(Optional) - add a cube of cheese … Continue reading Cheesy Weetabix Muffins →

Blackberry & Lemon Flapjack Cookies...INGREDIENTS:100 grams of oats50ml of milk1 tbsp of peanut butter2 tbsp of lemon curd1 handful of blackberries.METHOD:Turn the oven to 180.Mix all the ingredients together and then spoon them onto a tray lined with greaseproof.Bake for 30 mins at 180.Remove and leave to cool before picking them up.That’s it!.Serve!These are very … Continue reading Blackberry & Lemon Flapjack Cookies →

💚 Pea Pasta 💚...INGREDIENTS:1 cup of pasta1 cup of peas4 tbsp of creme fraiche1 capful of apple cider vinegar1 good glug of olive oil.METHOD:Boil your pasta until soft and then drain it and pop it back in the pan.To a blender, add your peas, creme fraiche, vinegar and olive oil and blend until silky smooth … Continue reading Pea Pasta →

Rainbow Rice...INGREDIENTS:1 frozen spinach cube/1 handful of fresh1 handful of quorn/chicken/prawns1 handful of frozen mangoHalf a tin of chopped tomatoes6 tbsp of basmati rice.METHOD:Add all the ingredients to a saucepan with 1 cup of cold water, pop on the lid and simmer for 15 mins.After which, remove the lid and leave to simmer for a … Continue reading Rainbow Rice →

Cheesy Tomato Scones...INGREDIENTS (makes 6):1 handful of cherry tomatoes2 tbsp of ketchup1 cup of cous cous2 eggs1 handful of grated cheese.METHOD:Turn the oven to 200.Pour enough boiling water over the cous cous to cover it and then pop a plate over it to allow it to steam for 5 mins.Once cooked, tip it into a … Continue reading Cheesy Tomato Scones →

Curried Cauliflower Pinwheels...INGREDIENTS:1 sheet of puff pastry3 handfuls of cauliflower1 tsp of mild curry powderHalf a tin of full fat coconut milk1 & half tbsp of mango chutney.METHOD:Turn the oven to 180.Roughly chop the cauliflower and add it to a saucepan with the curry powder and coconut milk.Simmer until the cauliflower is soft, mash it … Continue reading Curried Cauliflower Pinwheels →

Baked Beany Burgers...INGREDIENTS:Half a tin of drained butter beans1 handful of chopped spinach1 handful of grated cheese1 chopped spring onion1 handful of leftover/cooked potatoes skin on/skin off.METHOD:Turn the oven to 200.Add all the ingredients to a mixing bowl and mash slightly together.Spoon the mixture into a muffin moulds and squash down with back of a … Continue reading Baked Beany Burgers →

Fruity Muffins...INGREDIENTS:1 ripe banana1 handful of chopped strawberries1 handful of blueberries1 egg1 cup of self raising flour.METHOD:Turn the oven to 180.Mash the banana in a bowl, add the other ingredients and mix thoroughly.Spoon the mixture into 6 muffins moulds.Bake at 180 for 25 mins.Remove and leave to cool before popping them out.That’s it!.Serve!These are so … Continue reading Fruity Muffins →