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Jacket Potato Toppers (serves 4)

Salted Pistachio Choc

Ingredients:

340 grams of chocolate chips

60 grams of pistachios, shelled and roughly chopped

1 1⁄2 teaspoons of salt

Directions:

Begin by placing the chocolate chips in a medium glass bowl. Meanwhile, quarter fill a medium saucepan with water and bring to the boil before placing the glass bowl of chocolate chips on top to create a bain-marie.

Gently stir the chocolate chips until they become smooth and pourable. Place a piece of baking paper on a baking tray and pour the chocolate onto it until it is around 1 cm thick.

Sprinkle over the salt and then the pistachios for some added crunch before placing the chocolate in the fridge for 1 hour.

Remove from the fridge once the chocolate has become brittle and break into uneven pieces to create the ‘bark’ effect.

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Chocolate Dreaming Recipes

Three Cheese and Onion

Ingredients:

200g soft cheese

100g mozzarella grated

100g mature cheddar, grated

4 spring onions, finely sliced

3 tbsp of milk

1 dollop of onion chutney, to serve

Ground black pepper, to serve

Directions:

Mix the soft cheese with the mozzarella, mature cheddar, spring onions and milk. Spoon into jacket potatoes and top each with a grind of black pepper and a dollop of onion chutney.

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Chocolate Fudge Cake Bars

INGREDIENTS 

100 grams oat flour

2 scoops vanilla or unflavoured protein powder

115 grams granulated sweetener of choice

3 tablespoon cocoa powder

½ teaspoon baking soda

¼ teaspoon sea salt

½ cup unsweetened apple sauce OR tinned pumpkin

65 grams almond butter

125 grams plain yogurt

4 large egg whites

60 millilitres milk of choice

45 grams Chocolate chips, to stir through and drizzle on top

(optional)

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INSTRUCTIONS 

Begin by preheating your oven to 170°C/325°F/gas 3.

Line an 8 x 8 ovenproof glass baking dish with oil and set aside.

In a large mixing bowl, combine the dry ingredients and mix well.

In a small bowl, mix together the apple sauce, yogurt, almond butter, egg whites and milk of choice well. Pour into the dry

mixture and mix until fully incorporated.

Stir through chocolate chips/chunks and bake for 20-30 minutes, depending on your oven, and your desired texture (test using a

tooth pick or skewer).

Rotate the dish occasionally, to ensure the mixture is evenly cooked.

Remove from the oven and allow to cool completely, before topping with extra chocolate drizzle and slicing into bars.

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Classic Roast Beef (serves 4).

Ingredients:

¾ tsp salt

½ tsp garlic powder

¼ tsp onion powder

1/8 tsp cayenne pepper

2 pound (900g) rib of beef

¼ cup of butter

Directions:

Combine the salt, garlic powder, onion powder and cayenne pepper, rub over the rib of beef. Place in a roasting dish and dot with butter. Cook as per instructions, then allow to stand as you prepare veg etc.

No Bake Energy Bars

Ingredients:

1 cup of oatmeal

1 cup of unsweetened shredded coconut

1/3 cup of chocolate chips

½ cup of peanut butter

1/3 cup of honey

Directions:

Combine the dry ingredients—coconut, chocolate chips and oatmeal—

in a large bowl. Add the honey and peanut butter and mix well until you get a thick, sticky mixture. You may need to add a little more oatmeal if it’s too runny.

Line a baking tray with parchment paper. Put the oatmeal mixture on the parchment, flatten with a spatula, or the back of a spoon to get an even thickness. Form a square or a rectangle by straightening the edges with the spatula.

Cut to the desired size then put in the fridge (or freezer) for an hour or so to make the bars solidify. Once refrigerated, the bars will be less sticky and separate easily.

Beef Steak Noodles

INGREDIENTS 

2 tbsp sesame seeds

½ fresh red chilli

1 tsp easy ginger

2 spring onions

1 bunch of fresh coriander

1 packet of precooked egg noodles

2 x 200g sirloin steaks

1 tbsp Chinese Five Spice

2 tbsp sesame oil

1 tsp easy garlic

1 x 80g packet beansprouts

4 tbsp hoi sin sauce

2 tbsp soy sauce

Juice of 1 lime - 1 romaine lettuce - Handful of salad cress

INSTRUCTIONS 

Toast the sesame seeds in a dry wok/frying pan, tossing until golden,

then set aside. Leaving the pan on a high heat.

Rub the steaks all over with salt, pepper and the five spice,

then add to the hot pan with 1 tbsp of sesame oil. Keep turning the steaks until cooked to your liking.

Whilst the steaks are cooking, finely chop the chilli, spring onions and half of the coriander.

Remove the steak from the pan and leave to rest.

Cook the egg noodles in the microwave according to instructions.

Add the remaining sesame oil to the pan along with the chilli, spring onions, coriander, ginger and garlic. Toss for one minute before adding the beansprouts, hoi sin sauce, soy sauce, lime juice and the remaining coriander.

Once the noodles are cooked add them to the pan and toss so they are coated with the contents of the pan.

Divide between 4 bowls and top with the broken-up lettuce and cress. Sprinkle with the toasted sesame seeds. Cut the steak into 1 cm strips and serve on top of the noodles with a final squeeze of lime juice.

Chicken Enchiladas

Ingredients:

4 oz cream cheese

½ cup of sour cream

½ cup of cool salsa

2 packets of pre-cooked chicken pieces

1 cup of grated mozzarella

1 packet of cheddar cheese sauce (the type used in lasagne) – boiled with 300ml of milk

6 flour tortillas

1 cup of grated cheddar cheese

Directions:

Preheat oven to 190 degrees Celsius. Lightly grease a baking dish.

Stir together the cream cheese, sour cream and salsa until combined. Fold in the chicken pieces and grated mozzarella. Spread a small amount of the cheese sauce into the baking dish.

Divide the filling evenly among the tortillas and roll them up. Place into the cheese sauce in the baking dish and cover with the remainder of the sauce.

Bake in the preheated oven for around 30 minutes until golden and bubbly. After 25 minutes sprinkle with grated cheddar cheese and leave to melt.

Allow to rest for a minute or two before serving.

No Bake Chewy Granola Bars

Ingredients:

¼ cup of honey

1 tbsp salted butter

1 ½ cup of rolled oats

½ cup of chopped almonds

½ cup of pumpkin seeds

1 tbsp of flax seeds

1 tbsp of chia seeds

Directions:

Line an 8”x8” baking tray with parchment paper.

In a large bowl mix the oats, almonds, chai seeds and flax seeds. Add the honey and butter and combine using your hands. Scoop the mixture onto the baking tray, spread evenly and freeze for 15 minutes.

Remove from the freezer, chop into bars and enjoy straight away.

Naan Bread

INGREDIENTS 

250 grams plain flour

2 teaspoons sugar

½ teaspoon salt

½ teaspoon baking powder

120 millilitres milk

2 tablespoons vegetable oil, plus extra for greasing

INSTRUCTIONS 

For the dough, sift the flour, sugar, salt and baking powder into a bowl.

In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture.

Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the “well’, to make a smooth, soft dough.

Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes.

Form the dough into five balls.

Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

Roll the dough balls out quite thinly and pull into a teardrop shape (this isn’t essential but makes them look authentic). Sprinkle over your chosen topping and press into the surface of the dough.

Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned.

Brush with butter and serve hot.