Ingredients:

6 tsp cranberry jelly

140g Brie - Sliced

1 sheet puff pastry

1 egg

20g chopped hazelnuts

Salt

Method:

1. Preheat the oven to 180ºC and line a large baking sheet with baking paper.

2. Lay the pastry on a large lightly floured board.

3. Gently Score in half lengthways

4.Add the cranberry jelly half of the pastry

5. Then add the strips of Brie on top of the cranberry jelly

6.Fold over the other side of the pastry to cover the Brie seal with a fork.

7.Cut the pastry into 14 equal strips leaving the base in tact

8.Place the baking sheet and paper on top of the pastry and flip over onto the baking sheet.

9.Bend the pastry into a circle, and seal

10.Brush the top of the pastry with egg wash and a sprinkle of salt.

11.Bake in the oven for 25 minutes or until golden and base cooked through.

12.Enjoy hot or cold.

Ingredients:

100g dried penne pasta 

75g jar roasted red peppers, drained

12g parmesan, grated 

18g cashew nuts 

1 tsp olive oil 

1/3 garlic clove, minced 

Handful of flat-leaf parsley

Method:

1. Add the pasta to a saucepan of water and cook on a medium heat for 10 minutes until soft and cooked.

2. Whilst the pasta is cooking, place the peppers, nuts, parsley, olive oil and garlic in a food processor and blitz into a paste/sauce. Stir in the parmesan.

3. Drain the pasta and return to the pan and a low heat, stir in the sauce and serve. 

Ingredients:

1 skinless chicken breasts, diced 

63g tenderstem broccoli  

1/4 red onion, sliced 

1/4 avocado, de-stoned and sliced 

1/2  beetroot, peeled and grated 

25g salad bag

Salt and pepper to taste 

1/2 tsp olive oil

Method:

1. Add boiling water to a boiling pan and cook the broccoli for 2-3 minutes. Drain and add to a frying pan with 1tbsp of olive oil. Cook with salt and pepper for 3 minutes and place to the side.

2. Keep the pan on a medium heat and add the remaining olive oil. Cook the chicken in salt and pepper in the pan for 5 minutes until cooked through.

3. Pour the bag of salad in a big bowl and toss in the shredded beetroot and onion.

4. Separate the salad mix between the four bowls, then top with the avocado, chicken and broccoli, then serve.

Ingredients:

1 courgettes, peeled julienne style 

1/2 tin chopped tomatoes 

1/3 ball mozzarella 

2 slices of parma ham 

1/3 pack basil 

Salt and pepper to taste 

Method:

1. Bring a frying pan to a medium heat, roughly tear the ham and dry fry for 2 minutes until crisp, then transfer to a plate.

2. Add the tinned tomatoes to the pan, along with the salt and pepper. Bring to the boil, then simmer for 7-10 minutes until reduced.

3. Toss the courgetti into the sauce, and cook for 2 minutes.

Ingredients:

50g baby spinach 

1 egg

1 slices wholemeal bread 

25g cherry tomatoes 

10g feta cheese, crumbled 

1 tsp olive oil 

1/3 tsp chilli flakes 

Salt and pepper to taste

Method:

1. Bring a large pan of water to the boil. Whilst the pan is boiling, add the olive oil to a frying pan on a medium heat.

2. Add the spinach, salt, pepper and chilli flakes to the frying pan and cook for 3 minutes until the spinach wilts, stir occasionally.

3. Add the eggs to the boiling water and poach for 2 minutes. As the eggs are poaching, toast the bread.

4. Serve the toast, then top with the spinach mix, eggs and cherry tomatoes, then crumble over the feta cheese.

Ingredients:

1/2 banana 

1 egg

63g raspberries 

13g pecans, chopped 

1/2 tsp olive oil 

1/2 tsp vanilla essence 

¼ tsp baking powder

Method:

1.In a bowl, mash the banana with a fork until it makes a puree.

2. Stir in the eggs, baking powder and vanilla essence.

3. Heat a pan on a medium heat and add the olive oil. Pour a quarter of the mix into the pan and cook for 1 minute on each side.

Ingredients:

1 rashers of bacon 

2 eggs 

1 small bunch cherry tomatoes 

1 cumberland sausage 

1 slice wholemeal toast 

Salt and pepper to taste

Method:

1.Preheat a grill and place the sausage and bacon on the grill. Cook for 15 minutes, turning halfway.

2.10 minutes into the meat cooking, place the tomatoes under the grill and cook for 5 minutes.

3. Whilst this is happening, place 1 tsp of butter in a pan on a medium heat and crack the eggs and sprinkle over the salt and pepper. Cook for 3-5 minutes until fully cooked and reach your desired consistency.

4. Place the bread in a toaster and cook until it reaches your desired consistency.

5. Serve all of the food.

Ingredients:

1 maris piper potatoes, sliced into wedges 

1  egg

1 tomatoe, sliced in half 

1 tbsp olive oil 

1/2 tsp paprika 

Salt and pepper to taste

Method:

1.Preheat the oven to 200 degrees and place the potato wedges on a baking tray. Drizzle the olive oil, salt, pepper and paprika over the potatoes and cook for 25 minutes.

2. Place the tomatoes in-between the potatoes, then make 2 spaces on the tray and crack the eggs in those spaces. Bake for a further 5 minutes and then serve.

Ingredients:

175ml oat milk 

1/3 tsp ground ginger 

1/3  tsp ground turmeric 

1/3 tsp ground cinnamon 

½ tsp vanilla extract 

1/2 tsp honey

Method:

1. Pour all of the ingredients into a pan on a low heat and continue to whisk.

2. Once hot, pour into two mugs and serve.

Ingredients:

1 fresh thin and crispy pizza bases 

125 tomato sauce with herb pizza topping

75g mozzarella

3 slices Parma ham/ or mushrooms (Vegetarian option)

15g wild rocket

1 tsp olive oil

Extra- virgin olive oil, to drizzle

Optional: Add any extra toppings of your choice

Method:

1. Preheat the oven to 220°C/fan200°C/gas 7. Place each pizza base on a non-stick baking sheet. Spread over the topping, going as close to the edge as you can. Dot with mozzarella and Parma ham and season lightly. Bake for 12-15 minutes, until the base is golden and the topping is hot.

2. Top each pizza with a few rocket leaves, then drizzle with a little oil. Cut each into 16 thin wedges. Transfer to serving plates and serve hot or at room temperature.

58kcals per slice

Ingredients:

1 slice sourdough

50g mozarella

1 tomato

Optional: Garnish with salt and pepper or herbs

Method:

1. Slice up your mozzarella and add to your sourdough.

2. Top with sliced tomato and serve.

Ingredients:

1 egg 

50g plain flour

1 medium banana, sliced

100g plain Greek yoghurt

2 tbsp toasted sliced almonds

2 tsp vegetable or olive oil

Method:

1. In a bowl, beat the eggs a pinch of salt, most of the yogurt (reserve a couple of tablespoons for topping), a teaspoon of oil and the flour. Heat a pan with the remaining teaspoon of oil.

2. Divide the mixture and keep half for tomorrow. When the pan is hot, with a ladle, dollop spoonfuls of the mixture into a non-stick pan to make small pancakes and cook for around a minute on each side. Top with the remaining yoghurt, a tablespoon of almonds and slice up the banana.

Ingredients:

2 eggs

1 slice wholemeal bread

1 tsp butter

80g broccoli or 8 spears of asparagus 

Method:

1. Cut the broccoli if using, into florets. Put the vegetables in the microwave with a tbsp of water for 3 mins, or boil in water in a pan. 

2. Add the eggs to boiling water and set the timer for 4 minutes. While the egg is boiling, toast your bread and butter it. Cut it into strips.

3. When the timer goes off, lift the egg out of the water.

4. Cut the top off the eggs and use the vegetables and toast to dip in.

Ingredients:

1 egg

1 tsp olive oil

1 tomato, chopped

¼ avocado

1 whole wheat tortilla

1 tbsp  fresh coriander (optional)

1tsp lime juice

1 spring onion, chopped 

Method:

1. Heat olive oil in a non-stick pan over medium heat.

2. Crack eggs into a bowl and whisk together.

3. Add eggs to pan and scramble. While the eggs are cooking, dice the vegetables into small cubes.

4. Put the scrambled eggs on the tortilla and pile on the rest of the ingredients. fold up into a burrito and eat

Ingredients:

40g oats

80ml unsweetened soy milk (or dairy)

1 tbsp sultanas or raisins

30g carrots

¼ tsp cinnamon

Method:

1. Add the oats and the milk to the pan with the sultanas and cinnamon, and bring to a simmer, stirring now and then.

2. Grate in the carrot and Simmer for about 5 minutes or until all the milk is absorbed.

3. Add a little more milk if it becomes too thick. Add more or less cinnamon to taste.

Ingredients:

1 egg

120ml skimmed milk

50g spinach

1 tbsp chives or parsley (optional)

15g cheddar cheese

30g flour

Method:

1. Heat a non-stick pan with a teaspoon of oil. Add the spinach and then cook until it has wilted.

2. Meanwhile, whisk together the egg, milk, flour and chives.

3. Once the spinach is wilted, add it to the pancake batter and stir. Pour the batter into the pan, swirling the pan so it coats the bottom evenly. Cook for about a minute and then flip.

4. Grate the cheese over the top and continue cooking for another minute until the cheese starts to melt.

5. Fold or roll the pancake up and eat!

Ingredients: 

40g oats

40g plain Greek yogurt

40ml semi-skimmed milk

1 ½ tsp ginger jam (or any jam of your choice)

1 tsp cocoa powder

½ pear

Method:

1. Grate (or mash if it's soft enough) the pear.

2. Mix all the ingredients together and leave in the fridge overnight. Keep half for another day.

Ingredients: 

35g Eat Natural Crunchy Toasted Muesli, Nuts & Seeds

½ an apple

40g blueberries or raspberries or strawberries

50g plain Greek yogurt

Method:

1. Mix the muesli and yogurt together and top with the blueberries and the diced or sliced apple.

Ingredients: 

3 eggs, beaten

1 ripe banana, mashed

½ tsp vanilla extract (optional)

½ tsp cinnamon

1 tsp olive oil 

2 tsp cocoa powder

30g  chocolate buttons

¼ tsp  baking powder

Optional toppings

5 strawberries

10 blueberries

Method:

1. Whisk ingredients together except the oil and buttons. The batter will be slightly lumpy from the bananas but try to get all the cocoa powder mixed in well. Use an electric whisk or blender if you have one. 

2. Once it’s combined, add the chocolate buttons.

3. If making for one, keep half the mixture in the fridge for tomorrow.

4. Heat a non-stick pan with oil and heat over medium heat.

5. Pour the rest of the batter into the pan to make individual mini pancakes (use a tablespoon to help control the size of each pancake). Wait until you see small bubbles before flipping.

6. The chocolate buttons will melt slightly, making them oozy and delicious. Transfer to a plate and top with fresh fruit.

Ingredients:

450ml water

300g  frozen pineapple

140g frozen mango

1 medium avocado

40g spinach

100g soy yogurt (or plain Greek yogurt)

1 tbsp lemon juice

1 (30g) pack fresh mint

Method:

1. Allow the frozen fruit to thaw slightly (or pop them in the microwave for 30 secs). Place all the ingredients into a blender.

2. Blend until fully smooth. Add additional water, if needed, for desired consistency. Pour half into a glass and freeze the rest in ice cube trays for blending straight from the freezer another day.

Ingredients:

2 cod filletsstyle 

1 tbsp dijon mustardstyle 

300ml double cream 

50g spinach  

100g tenderstem broccoli  

1 tbsp olive oil  

Salt and pepper to taste  

Method:

1.  Heat the olive oil in a frying pan on a medium heat. Pat the cod dry with a kitchen towel and add to the pan. Cook for 3-4 minutes each side.

2. Whilst the cod is cooking, add the broccoli to a saucepan of boiling water and cook for 5 minutes until soft.

3. Bring the pan to a low heat. Add the dijon, cream, salt and pepper to the pan. Combine these ingredients and coat the fish.

4. Stir in the spinach and cook until it has wilted.

5. Drain the broccoli and serve with the cod.

Ingredients:

40g oats

40ml semi-skimmed milk

40g plain Greek yoghurt

1 tsp desiccated coconut (optional)

80g frozen mango

Method:

1. Mix all the ingredients together and leave in the fridge overnight. 

Ingredients:

1 Warburton’s bagel thin

½ medium banana

1 tbsp peanut butter

Method:

1. Toast the bagel if you like. Spread the peanut butter and top with mashed or slice banana.

Ingredients:

4 tbsp peanut butter

100g oats

4 tbsp sultanas or raisins

30g desiccated coconut

2 tbsp maple syrup or honey

1 tsp vanilla extract (optional)

100g pitted dates 

Method:

1. Preheat the oven to 175C. Grease a 20 x 10cm oven dish or baking tin. For easy extraction of the bars, you could also line with baking paper if you have it. Set aside.

2. In a microwave-safe bowl, add the peanut butter and honey and warm in the microwave for 20-30 seconds until slightly runny. Meanwhile, chop the dates. Then add all the ingredients to the peanut butter and mix well.

3. Press the mixture firmly and evenly into the bottom of the prepared tin.

4. Bake for 12-15 minutes or until it is baked through.

5. Let cool completely before cutting into 6 pieces.

6. Store in a sealed container for up to 5 days, or freeze for up to 3 months

Ingredients:

1 Pret a Manger Poached Egg and Beans Power Pot

1 small banana

Method:

1. Ready to eat.

Ingredients:

½  an avocado

1 Warburton’s bagel thin

45g smoked salmon

Method

1. Slice the avocado and divide over the two halves of the bagel, mashing it slightly to form a spread.

2. Top with the smoked salmon.

Ingredients:

1 tsp olive oil

2 eggs, beaten

1 tomato, chopped

10g cheddar cheese, grated

80g baby spinach

50g sweetcorn

Method:

1. In a non-stick pan, heat the olive oil and sauté tomato, sweetcorn, and spinach until the sweetcorn has warmed through and the spinach has wilted (about 3mins). While that is cooking, whisk the eggs.

2. Once the spinach has wilted set the vegetables aside. Add the eggs to the pan. Move the pan around so the eggs coat the bottom of the pan.

3. Once the egg has just set, add the veg to half of the omelette and grated cheese, and using a spatula, fold the other half over. Cook for another minute or so.

Ingredients:

2 slices wholemeal bread

80g strawberries

1 tsp sugar

25g Philadelphia Light

Method:

1. Toast the bread and top with the cream cheese.

2. Pile the strawberry slices on top and sprinkle over the sugar.

Ingredients:

1 Pret a Manger Mango & Banana Sunshine Bowl

1 Pret a Manger Ginger Shot or Hot Shot

Method:

1. Ready to eat.

Ingredients:

80g cucumber, sliced

50g houmous

2 slices wholemeal bread 

Method:

1. Toast the bread and top with the houmous.

2. Pile the cucumber slices on top with a sprinkling of salt and pepper.

Ingredients:

30g frozen blueberries (or a mix of other berries)

30g frozen strawberries

30g frozen raspberries

50g oats

10g chia seeds

200g plain Greek yoghurt

400ml water

1 banana

Method:

1. Blend all together. Add ice or more water, if needed, to get the desired consistency.

2. Pour half in a glass and freeze the rest in ice-cube trays for blending straight from the freezer another day.

Ingredients:

120g boneless skinless chicken

1 tsp lemon juice

½ tsp  mixed herbs

½ clove garlic

2 tsp olive oil

1 green or red pepper

1 wholemeal pitta bread

2 tbsp houmous

Method:

1. Place a baking tray in the oven and preheat to 180°C.

2. Sprinkle salt over the chicken. Place chicken in the middle of the hot baking sheet and bake for 10 minutes.

3. In a small bowl, whisk together the lemon juice, oregano, basil, garlic, and half the olive oil until well combined.

4. Toss the green peppers with the remaining olive oil and pepper.

5. Flip the chicken and brush with the lemon-herb mixture. Scatter the peppers around the chicken.

6. Bake for another 15 minutes.

7. Let the chicken cool slightly then shred into pieces.

8. Spread hummus on the inside of each pitta half and stuff with chicken and peppers.

Ingredients:

140g salmon fillet

2 tsp olive oil

¼ red or white onion

1 pinch  chilli powder (or to taste)

1 pinch salt & pepper

7 cherry tomatoes, halved

2 tsp lime juice

100g straight to wok noodles

80g broccoli

Method:

1. Mix the Rub salt, pepper and chilli with the half the olive oil and rub it over the salmon. Place in the fridge for 10 minutes.

2. Preheat the grill to medium.

3. While the salmon is marinating, cut the broccoli into small bite-size florets. And chop the veg. 

4. After the salmon has marinated, put it under the grill, skin-side down, and cook to desired doneness, about 5-8 minutes.

5. Heat a non-stick frying pan with the rest of the oil and fry the mix red onion, tomatoes, broccoli and lime juice. Cook for around 8 minutes stirring now and then.  When the salmon is done, turn the grill off and put the salmon on a plate. Add the noodles to the veg mix to warm through and serve with the salmon.