Turmeric Chicken Salad with Teriyaki Sauce

chicken teriyaki salad



1 Chicken breast

1 tbsp Turmeric powder

1 spring onion

1 red pepper

1/5 of a whole cucumber

handful of lettuce leaves

For the teriyaki sauce:

3 tbsp soy sauce

2 tbsp of honey

1 tsp garlic powder


  1. Make sure the chicken breast is defrosted. Season the chicken breast with turmeric and cook in the oven for 30 minutes at 180°C. Check the chicken is cooked through.
  2. Chop up the onion, pepper, cucumber and lettuce.
  3. To make the teriyaki sauce, add the soy sauce, garlic and honey to a pan over medium heat. Stir until the mixture completely blends to a sauce. Serve over the chicken salad.

Honey roasted sweet potatoes with garlic and basil yoghurt dip

sweet potato wedes garlic and yoghurt dip

Time : 35 minutes
Difficulty : Easy


1 Sweet potato

2 tbsp honey

1 tbsp paprika

For the yoghurt dip

2 tbsp natural yoghurt

1 tsp basil

1 tsp garlic salt


  1. Chop up the sweet potato into wedges. Preheat the oven to 180C
  2. Line a baking tray, and pour on the honey and paprika and mix with your hands making sure all the wedges are covered.
  3. Cook for 30 minutes or until the wedges are soft on the inside and crispy on the outside.
  4. Mix the yoghurt, basil and garlic salt together and serve.

Mother’s Day Recipe – Gin & Tonic Cupcakes


Warning- You will get tipsy making these.

Difficulty – Medium 
Makes – 18 Cupcakes

Ingredients – for the cupcakes

175g Self Raising Flour

175g Butter

175g Sugar

3 Eggs

2 tbsp tonic water

2tbsp gin

For the butter cream

600g icing sugar

350g butter

1 lime

1tbsp tonic water

3tbsp gin


  1. Preheat the oven to 180c and line a cupcake tin with cases.
  2. Beat the sugar and butter until smooth and then add the eggs and mix for another minute.
  3. Sift in the flour, folding it in to the mixture as you go.
  4. Stir in the gin and the tonic water bit by bit and mix until smooth.
  5. Bake for 15 minutes until golden. Check with a fork to see if the cake is cooked through. Take the cakes out of the oven and leave to cool.
  6. To make the butter cream, whisk the butter until soft, gradually stirring in the icing sugar.
  7. Add the gin and squeeze half a lime into the butter cream. Keep stirring until soft and fluffy.
  8. Pipe on the icing and add lime zest to decorate.

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.

Home Made Salsa


Time: 25 minutes
Difficulty: Medium


20 Plum Tomatoes

Half an onion

1 Green Bell Pepper

1/4 tin of chopped tomatoes

1/4 of a lime

1tsp chilli powder

1 tsp salt

1 tsp pepper

1 tsp garlic


  1. Cut the tomatoes in half and roast in the oven at 200℃ for 20-25 minutes.
  2. Wait for them to cool and add the pepper, chopped tomatoes, lime and all of the spices to a blender. Add in the roasted tomatoes and blend for 1 minute.
  3. Dice the onion and add it to the salsa.
  4. Put the salsa into a container and store in the fridge. It will keep for a couple of weeks.

Kiwi, Spinach and Blueberry Smoothie


Time: 10 minutes
Difficulty: Easy


2 Kiwis

20g spinach

50ml skimmed milk

30g blueberries

2 tbsp natural yoghurt

15 ml coconut (or tap water)


  1. Blend the kiwis, spinach and milk until smooth and pour into a glass.
  2. Clean the blender, then blend the blueberries, natural yoghurt and water.
  3. Pour most of the mixture into the glass, leaving a couple of spoonfuls behind.
  4. Drizzle the remainder of the blueberry mixture down the sides of the glass.
  5. Stir well before drinking!

Garlic and Herb Chicken, Lemon CousCous and Falafel

chicken and couscous

Time: 25 minutes
Difficulty: Medium


1 Chicken Breast

1tbsp mixed herbs

2 Garlic Cloves

Half a lemon

100g couscous

5 falafels

50g cucumber

2 tbsp Salsa


  1. Season a defrosted chicken with the garlic and mixed herbs and put in the oven to cook at 200°C for 20-25 minutes. (Depending on the size of the chicken breast this could take longer. Check the meat is white/ cooked through when removed.)
  2. Put the falafels in the oven 5 minutes after putting the chicken in to cook for 15 minutes.
  3. About 5 minutes before the chicken is ready, put the couscous into a bowl and boil the kettle. Pour the boiling water onto the couscous so it is completely covered, then wait 5 minutes. Squeeze the juice of the lemon onto it.
  4. Take the chicken and falafels out of the oven and serve with couscous.
  5. Dice the cucumber and add it and spoon the salsa on top.

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.



Berry Banana Sunrise Smoothie


It may be the middle of winter, but this summer inspired smoothie is a great way to detox and fill up on vitamins.

It’s also a great breakfast to cheer you up on a dull, grey and rainy morning.


1 banana

75ml coconut milk or coconut water x 2

1/4 of a fresh pineapple

50g frozen berries

50ml natural/greek yoghurt

sprinkle of dessicated coconut

1 strawberry (to decorate)



  1. Blend the banana, 75ml of coconut milk/water and pineapple together until smooth and pour into a container.
  2. Blend the berries, yoghurt and remaining coconut water/milk until smooth and pour into a separate container.
  3. Pour the banana mixture into the glass, filling about one third of the glass.
  4. Then pour the berry mixture filling almost to the top. Fill the remainder of the glass with the banana mixture.
  5. Add a sprinkle of dessicated coconut and put a strawberry on the rim of the glass to decorate.



Leftover Turkey Curry



Happy New Year!

We’re all prone to over indulging at Christmas, so my first recipe this year makes use of all the leftover turkey  in the fridge. After all, you can’t really make a Quality Street Curry!

This spicy dish is a great way to start detoxing after the festive season and Turkey is a lean meat full of protein, that shouldn’t just be used at Christmas.

The great thing about making curry is you can adjust the ingredients depending on how spicy you want it to be.

Ingredients (serves 4)

500g turkey

250g brown rice

2 tbsp of virgin olive oil

1 tbsp garam masala powder

1 tbsp Cumin

1 tbsp Tumeric

1 tsp chilli powder

2 cloves garlic

1tbsp ground ginger or 1 inch root ginger

1 onion

1 bell pepper

1 stock cube ( vegetable or chicken)

1/2 cup of passata

1/2 a lemon

1/2 cup of natural or greek yoghurt

50g spinach

Salt and Pepper (to taste)

Chives (optional)


  1. About 3-4 hours before cooking, marinate turkey with the all of the spices, garlic and juice of half a lemon. Add a spoonful of yoghurt and stir it in. Either grate root ginger into the mix or add a tbsp of ground ginger. Leave in the fridge.

2.   Add the rice to a saucepan and start to boil. Brown rice takes about 40 minutes to boil, but start checking it after 25.

3. Add the oil to a wok, then add the onion and pepper (finely chopped.) Add boiling water to the stock cube to form a stock, then pour into the pan.

4. When the stock starts to reduce, add the turkey mixture and passata. After a few minutes add the yoghurt and the sauce should start to take a thicker, creamier texture. Taste the sauce and adjust/add herbs and spices according to your taste.

5. A few minutes before the curry is ready, add the spinach to the curry and stir well. When ready serve the mixture and add salt, (I used garlic salt) pepper and chives on top. (optional)