Packed with energy, you can have these for breakfast on-the-go. You can add any nut butter or crushed nuts to this recipe or leave them out if you have allergies.

INGREDIENTS (Makes 8)

- 1/2 Cup of dates (approx 8)

- 1 Tsp nut butter

- 1 Tsp Honey

- 1/2 Tsp Cinnamon

- 1/4 Tsp vanilla essence

- Pinch of sea salt

- Handful of pistachios

- Dark chocolate (or milk/white)

METHOD

Step 1

Add dates, nut butter, honey, cinnamon, vanilla essence, salt and pistachios in a food processor and blend until thick and sticky.

Step 2

Use the palm of your hands to make small bite-sized balls.

Step 3

Break up a bar of cooking chocolate into small pieces, add a drop of oil and melt until smooth and runny.

Step 4

One by one, dip the date balls into the melted chocolate then top with crushed pistachios. Refrigerate and enjoy up to one week (when kept in the fridge). 





Elevate your boring morning porridge with this yummy baked breakfast oats recipe. Enjoy straight out the oven with some yoghurt and nut butter. You can use any fruit you like but berries work well and taste delicious warm.

INDREDIENTS

- 1 Ripe banana

- 1 Cup rolled oats

- 1 Cup milk of choice (I use almond)

- 1 Tsp baking powder

- 1/2 Tsp cinnamon

- 4 Tsp honey (or maple syrup)

- Handful of walnuts (toasted)

- Handful of blueberries

- Any nut butter

- Mixed seeds

METHOD

Step 1

Mash 1 ripe banana in a mixing bowl and add 1 cup of oats.

Step 2

Add 1 cup of milk (I use almond milk), 1 tsp baking powder, 1/2 tsp cinnamon, 4 tsp honey and mix. If you do not have honey you can use maple syrup.

Step 3

Layer a baking tray with toasted walnuts and blueberries then add your oat mixture on top, spreading it out evenly.

Step 4

Top with some nut butter and seeds.

Step 5

Bake in a preheated oven at 180C fan/ gas mark 6 for 15 minutes. Best when eaten straight away.

Watch the video tutorial here:



There are endless roast chicken marinades and recipes out there but if you are looking for something quick and simple, try my juicy garlic and herb roast chicken. 

INGREDIENTS

- Chicken legs or thighs
- Olive oil
- Garlic (crushed or minced)
- Thyme
- Rosemary
- Paprika
- Salt + pepper

I haven't listed the measurements as you can adjust them to taste.

METHOD

Step 1

Mix all the ingredients together then coat your chicken in the marinade. You can leave it in the fridge overnight but it's not necessary.

Step 2

Evenly spread the chicken out in an oven dish and roast for approx 40 minutes (turning half way) or until the chicken is cooked through. Do not over-cook the chicken as it will become dry and lose its juiciness.
If you don't feel like having plain boiled rice with your curry, why not try this instead. Traditionally Pakistani, a mattar (green peas) pilau is the easiest pilau rice you will ever make. It's so simple yet so tasty you can eat it on its own as the fried onion and cumin seeds bring out lots of flavour.

INGREDIENTS (SERVES 5-6)

- 4 Tbsp oil

- 1 Tsp cumin seeds

- 1 Large onion (chopped or sliced)

- 1 Cup frozen peas

- 1 Tsp salt

- 2 Cups basmati rice

- 4 Cups water






METHOD

Step 1

Heat 4 tbsp oil in a pan. When the oil is hot, add 1 tsp cumin seeds and fry for 2 minutes. You still start to smell the cumin fragrance and they will turn golden brown but be sure not to burn them.

Step 2

Add chopped or sliced onions and stir for 5 minutes or until the onions have softened and turned brown in colour.

Step 3

Add 1 cup of frozen peas and 1 tsp salt and mix for a few minutes. Add 2 cups of washed rice and mix into the inions and peas.

Step 4

Add 4 cups of water, cover with a lid and cook on high heat for 8-10 minutes. Remove the lid when the rice is about 80% cooked, give it a quick stir, then cover it again and cook for a further 5 minutes on low heat. 

Step 5

Turn the heat off and let it rest for at lest 15 minutes before serving as the rice will continue to cook (and go fluffy) in its own heat.

Watch the video tutorial on my YouTube channel here: 


This no-bake strawberry cheesecake will have you thinking you're a pro in the dessert kitchen. Follow my simple steps to create this delicious recipe. If you do not like strawberries then you can use the base recipe and add your own preferred topping... like chocolate!

INGREDIENTS

- 250g Digestive biscuits (crushed)
- 100g Unsalted butter (melted)
- 290ml Double cream (whipped)
- 600g Soft cheese
- 100g Icing sugar
- 1 Tsp Vanilla essence (or vanilla pod)

TOPPING

- 1 Punnet of strawberries (chopped)
- 4 Tbsp sugar 
- 1 Tsp Vanilla essence 

METHOD

Step 1

Place 250g of digestive biscuits in a food bag and crush with a rolling pin. Put the biscuit crumbs into a mixing bowl and add 100g of melted unsalted butter. Mix well so all the crumbs are coated in butter.

Step 2

Place the biscuit crumbs into a round cake tin (preferably one with a loose bottom) and firmly press down with a spatula. Set in the fridge for 1 hour.

Step 3

Meanwhile, whip 290ml double cream in an electric mixer and leave aside. It should be a thickish consistency - it should not fall off an upside down spoon. In another bowl, beat together 600g soft cheese, 100g icing sugar and 1 tsp vanilla essence for 2 minutes or until smooth. Fold the whipped double cream into the cream cheese mixture, then spoon it onto the biscuit base and set aside.

Step 4

Chop a punnet of strawberries and place them onto a heated pan with 4 tbsp sugar and 1 tsp vanilla essence. Bring to boil and use a potato masher to soften the strawberries. Once you have a puree consistency, remove from the hob and leave it to completely cool down.

Step 5

Evenly spread your strawberry puree over your cheesecake and decorate the top with some slices of strawberry. Leave it to set in the fridge overnight and enjoy the next day!

Watch my video tutorial here: 




Also known as ‘Banga Bread’ or ‘Bread Biran’, this is a traditional Bangladeshi breakfast or teatime snack using the ends of the bread slices fried with lots of onions. The egg and milk is optional so you can leave this step out (I actually prefer it without the egg). Or, you can just fry the bread and add in the scrambled egg at the end. There are a few variations of how to make this dish but it’s the ultimate comfort breakfast with a cup of tea! See below for the step by step pictorial. 

INGREDIENTS (Serves 2-3)

- 4 End bread slices

- 2 Eggs

- 1/3 Cup milk

- Oil for frying

- 1 Onion (chopped)

- Salt to taste

- Handful of coriander 

- 2 Green chillies 


METHOD

Step 1

Tear the ends of the bread and place them into a bowl. Add 2 eggs and 1/3 cup of milk to the bread and give it a good toss so all the bread is covered.

Step 2

Heat oil in a pan and add 1 chopped onion. Fry until softened then add the bread and salt to taste. I like to add lots of salt as I think it tastes nicer.

Step 3

Mix well then cover with a lid and fry until the bread is golden and you have some crispy bits.

Step 4

Mix in green chillies (if you like spice) and coriander and you're done. Enjoy with a cup of tea!

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