Creamy Prawn Courgetti with a kick


Time : 20 minutes
Difficulty: Medium


100g Prawns

1 Courgette

150ml passata

3 tbsp Light Philadelphia

1 tsp chilli powder

1tbsp chives


  1. Turn the courgette into strips either using a spiraliser or a potato peeler.
  2. Put the passata, chilli powder and Philadelphia or cream cheese on the hob until they start to form a sauce.
  3. Make sure the prawns are fully defrosted and fry them with the courgetti in the tomato sauce for 3-4 minutes.
  4. Sprinkle the chives over the dish to serve.

Butternut Squash and Sweet Potato Soup

This soup is a great winter warmer dish, packed full of vegetables and spices to kick start your metabolism and ward off illness.



1 Butternut Squash (diced)

500g Sweet potato, peeled and diced

1 carrot, diced

750ml of veg or chicken stock

2 tbsp chilli flakes or powder

1 tbsp cinnamon

2 garlic cloves

1 tsp honey

1 onion

50 ml natural yoghurt


  1. Boil the vegetables with the stock until soft, adding the stock gradually as you go. This will take roughly 30-40 minutes.
  2. Fry the onions with the garlic, honey and spices. Add them to the veg mixture and stir.
  3. Blend by hand, until the mixture is completely smooth. (unless you prefer your soup a bit chunky.)
  4. Bring the pan back to simmer and stir in the yoghurt.
  5. Serve with an additional swirl of yoghurt or cream on top.



Falafel, halloumi and spinach quesadillas


Difficulty: Easy
Preparation: 15 minutes

This vegetarian lunch is tasty and simple to prepare.


1 tortilla wrap

5 falafels (I chose spinach and chickpea)

25g halloumi cheese

2 tbsp salsa

20g cheddar cheese

20g spinach chopped

1/4 onion finely chopped


  1. Put the falafels in the oven at 180c for 5 minutes.
  2. Spread the salsa across the wrap and then add the cheese (grated.)
  3. Cut the falafels in half and add to the wrap with the spinach and onion.
  4. Fold the wraps in half and press the edges down with your thumb. Put in the oven for another 10 minutes.
  5. Cut into triangles and serve.

Falafel Salad with toasted pitta strips and lemon houmous


This vegetarian lunch recipe is filling and tasty, with barely any effort required to prepare. Simple!


5 Falafels (I chose spinach and chickpea)

5 plum tomatoes

1/4 of a whole cucumber

1 tbsp virgin olive oil

1 wholemeal pitta bread

2 tbsp reduced fat houmous (I chose lemon flavour)

1 tsp of chopped chives

tbsp of toasted seeds


  1. Put the falafels in the oven at 180°c to cook for 14 minutes.
  2. Cut the tomatoes in half, chop the cucumber into chunks, drizzle with the olive oil and sprinkle the seeds on top.
  3. Toast the pitta bread, then cut into strips.
  4. Spoon the houmous onto your plate, then sprinkle with chives.
  5. Take the falafels out of the oven, cut in half and add them to the salad.