APPLE AND HAZELNUT MUESLI
Makes 2 portions
WHAT YOU’LL NEED
■ 50g porridge oats
■ 50g All Bran
■ 15g golden linseed
■ 25g sultanas
■ 25g dried apricots, chopped
■ 25g whole hazelnuts, chopped
■ 100ml apple juice
■ 150ml whole milk
■ ½ apple, grated
WHAT TO DO
➤ Measure all of the ingredients into a mixing bowl.
➤ Stir together, then chill in the fridge for 15 minutes before serving with extra milk if liked.
Lunch
RED SNAPPER WITH TOMATO RELISH
Makes 2 portions
WHAT YOU’LL NEED
■ 4tbsp olive oil
■ 1 small onion, finely chopped
■ 1 clove garlic, crushed
■ 1tbsp red wine vinegar
■ 2 tomatoes, deseeded and chopped
■ Pinch of sugar
■ 1tbsp parsley
■ 2 red snapper fillets, skin on (use seabass if you can’t get red snapper)
■ A little plain flour
■ Lemon wedges or slices to serve
■ Salt and pepper
WHAT TO DO
➤ To make the relish, heat 2 tablespoons of the oil in a small pan. Add the onion and garlic and sauté for 5 minutes until soft. Add the vinegar, tomatoes, sugar and parsley. Warm through, then remove from the heat and season.
➤ Season the fish and lightly coat in flour. Heat the remaining 2tbsp oil in a pan and fry for 2-3 minutes each side until lightly golden and cooked.
➤ Serve with the relish and lemon, accompanied by rice or noodles.
Dinner
BEEF BOLOGNESE WITH COURGETTE AND SWEET POTATO 'SPAGHETTI'
Makes 4 portions. This recipe requires a spiraliser
For the sauce:
■ 1tbsp olive oil
■ 1 large onion, finely chopped
■ 100g courgette, diced finely
■ 100g carrot, peeled and diced finely
■ 500g lean minced beef
■ 2 cloves garlic, crushed
■ 2 x 400g tins chopped tomatoes
■ 2tbsp tomato purée
■ A pinch of sugar
■ 1tbsp sweet balsamic vinegar
■ 2tbsp basil, chopped
For the 'Spaghetti':
■ 600g sweet potatoes
■ 4 large courgettes
■ 3tbsp olive oil
WHAT TO DO
➤ To make the sauce, heat the oil in a saucepan. Add the onion, courgettes and carrots and fry for 3-4 minutes. Add the beef and brown.
➤ Add the garlic and fry for 30 seconds before adding the tinned tomatoes, tomato purée, sugar and seasoning.
➤ Bring up to the boil, cover and simmer for 45 minutes until tender. Add the balsamic vinegar and basil.
➤ Put the sweet potato and courgette through the spiraliser to make the spaghetti.
➤ Heat the oil in a deep frying pan. Add the sweet potatoes and fry for 3 minutes. Season then cover with a lid for another 3 minutes.
➤ Add the courgettes and fry together for 2-3 minutes until the vegetables are just cooked but still a little firm.
➤ Spoon into bowls and top with the sauce.
Dessert
SUMMER FRUIT JELLY TERRINE
Makes 6 portions
WHAT YOU’LL NEED
■ 1½ (135g) packets raspberry jelly
■ 3tbsp icing sugar
■ Bunch of fresh mint
■ 500g frozen berries (raspberries, blackcurrants and redcurrants)
■ Greek yoghurt to serve
WHAT TO DO
➤ Break the jelly into pieces and put into a largemeasuring jug together with the sugar. Pour over 300ml of boiling water and stir until dissolved, then add another 300ml of cold water.
➤ Line a 2lb loaf tin with clingfilm. Put ten largemint leaves into the base of the tin and cover with half of the frozen fruit.
➤ Put the remaining frozen fruit into a large bowl and add the jelly mixture. Stir well and pour into the loaf tin. Arrange ten mint leaves on top and fold over the clingfilm.
➤ Place in the fridge for ten-12 hours or overnight. Turn upside down on a large plate. Remove the clingfilm and slice thickly. Serve with a dollop of Greek yoghurt.
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