Serves 6

1 lb. (450g) sweet potatoes 

7 oz. (200g) canned sweetcorn 

1 ¼ cup (150g) all-purpose flour 

1 tsp. baking powder 

6 eggs 

salt & pepper

⅓ cup (50g) feta cheese, crumbled 

2 tbsp. olive oil 

6 pickled jalapeño peppers 

2 limes 

1 avocado, cubed 

3 tbsp. fresh cilantro (coriander), chopped 

What you need to do

Clean the sweet potatoes and pierce the skin with a fork. Place the potatoes in the microwave and cook on high for 8-10 minutes until tender. 

Place the sweetcorn (along with the brine from the can) in a large bowl. Add in the flour, baking powder and 2 eggs. Season with salt and pepper and stir to combine.  

Once the potatoes are ready, break them up into pieces and add to the batter, along with half of the feta cheese and mix well. 

Heat a little amount of olive oil in a large non-stick frying pan or skillet, over medium heat, then spoon 4 tablespoons of the batter into the pan. Cook for 2 to 3 minutes on each side until golden. Repeat the process until all the batter has been used up. 

Make a jalapeño sauce by placing the jalapeños, along with a little of the brine from the jar, into a blender. Add the lime juice and blitz until smooth. Place the cubed avocado in a bowl and drizzle with the jalapeño sauce. 

Using the same skillet, fry the remaining 4 eggs and then assemble the pancakes.   

Divide the pancakes between 4 plates, top with a fried egg and the avocado and jalapeño sauce. Crumble over the remaining feta cheese and serve with a lime wedge and freshly chopped cilantro.

Prep Cook Kcal

5 mins 15 mins 375

Serves 2

3.5 oz. (100g) mix salad leaves

1 ripe pear

2 tbsp. lemon juice

3.5 oz. (100g) goats cheese

1.1 oz. (30g) walnuts

1 tbsp. honey

1 tbsp. olive oil

What you need to do

Divide the salad leaves onto 2 plates.

Peel the pear, and cut it into quarters, cut out the seed nests, and cut the quarters into bite-size pieces. Transfer into a bowl and drizzle with lemon juice. Take the pears out of the lemon juice and add them to the salad leaves.

In the bowl with lemon juice, add honey, olive oil, and salt, to taste. Mix well and set aside.

Crumble the goat cheese over the salads and top with chopped walnuts. Drizzle with the earlier made dressing and serve.

Prep Cook Kcal

10 mins 0 mins 379

Serves 2

For the salad:

2 big handfuls of salad leaves

3 radishes, sliced

½ cup (120g) tuna in water, drained

2 slices bread

100g broccoli

2 tsp. Parmesan, grated

For the dressing:

2 tbsp. olive oil

3 tbsp. of lemon juice

1 tsp. of honey

salt & pepper

What you need to do

Divide the salad leaves between two plates. Add the sliced radish and pieces of tuna. 

Toast the bread and cut into cubes, then add to the salad.

Place the broccoli in a pot of boiling water and cook for approx. 5 minutes, then strain and add to the salad.

In a bowl, mix all the dressing ingredients and drizzle over the salad. Sprinkle with parmesan cheese and serve.

Prep Cook Kcal

10 mins 0 mins 328

Serves 4

5 oz. (150g) of rocket

7 oz. (200g) beets in mild vinegar

⅕ cup (50ml) balsamic glaze

1.5 oz. (40g) walnuts

3.5 oz. (100g) goats cheese

What you need to do

Put the rocket in a bowl. Cut the beetroot into quarters and mix through the rocket. Drizzle with the balsamic dressing and sprinkle with walnuts. Mix well and serve.

Prep Cook Kcal

10 mins 0 mins 168

Serves 2

For the dressing:

3 tbsp. of honey

2 tbsp. mustard

1 tbsp. olive oil

1 tbsp. lemon juice

2 tbsp. orange juice

⅓ tsp. cinnamon

For the salad:

7 oz. (200g) chicken breast

4 handfuls rocket

¼ iceberg lettuce

1 orange

⅓ pomegranate fruit, seeds

¼ cup (30g) pecans, roasted

What you need to do

Peel the orange and cut out the pulp and set it aside. Squeeze the juice from the rest of the orange and keep it for the sauce.

Mix the ingredients of the dressing in a cup, and season with salt and pepper.

Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil, and place on a hot grill pan — grill for 4 minutes on both sides.

Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tablespoon of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.

Mix the salad leaves and divide them between two plates, then top with the orange and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.

Prep Cook Kcal

10 mins 10 mins 458

Serves 4

2 tsp. coconut oil

3 ¼ cups (400g) leek, chopped

4 cups (1L) of water

2 vegetable stock cubes

3 cups (450g) of garden peas

½ cup (15g) fresh basil, chopped

1 ¼ cup (150g) light feta, crumbled

What you need to do

Heat the oil in a large saucepan and cook the leek for 2 minutes. Add the water and the stock cubes. Bring to a boil and cook for a further 5 minutes.

Add in the garden peas and cook for another 2 minutes. Put three-quarters of the basil into the soup, turn off the heat and puree with a hand blender until smooth. 

Divide the soup over 4 bowls and sprinkle with the crumbled cheese and the rest of the basil to serve. Season with freshly ground pepper.

Prep Cook Kcal

5 mins 15 mins 212