Since reaching the semi-finals of the 2017 The Great British Bake-Off, Stacey Hart has moved away from the icing coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares her take on a Christmas favourite… There’s no escaping the fact that mince pies are always going to contain a fair bit of sugar, due to the dried fruit in them. With a bit of tweaking however, I’ve created a recipe that produces a deep filled mince pie with about half the sugar (per 100g) of a shop bought one, but which tastes just as luxurious.
Doctor and nutritionist, Dr Michelle Braude shares a healthy meal packed full of autumnal flavours Dr Michelle Braude qualified as a medical doctor from University College London (UCL). During her medical studies, she completed a Bachelor of Science (BSc) degree in Nutrition from King's College London as well as an elective in Gastroenterology at the Whittington Hospital. Being passionate about all things health, food, medicine and science, Michelle started her own nutrition practice, The Food Effect, in 2012, tapping into her desire to utilise her extensive knowledge in both medicine and nutrition to support and help clients improve their diet, lose weight and supercharge their overall health and wellbeing - in a way that would be sustainable for the rest of their lives. Michelle is the author of two successful books, that encapsulate the ethos of The Food Effect lifestyle, and is particularly keen to help those looking to make long-lasting, effective change to their health, weight and overall wellbeing. Here Michelle shares a healthy autumnal soup, packed full of warming flavours and nutrition to help you feel energised. This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Michelle also shares daily nutrition tips, advice and delicious healthy recipes on her Instagram page: @thefoodeffectdr. Michelle’s two books, The Food Effect Diet and The Food Effect Diet Vegan are both packed full of advice and recipes to help you ‘eat more, weigh less, look & feel better’. Both are available from Amazon.co.uk
This recipe is great for kids! You can make these delicious rostis any size that you like but children love little mini ones spread with cream cheese, ricotta cheese or for a more healthy variation top with cottage cheese. Serve as a snack or as a vegetable accompaniment. These are great for using up root vegetables such as swede, parsnip, carrot and potato.
This is a great recipe for using any leftover vegetables that you have in the fridge. If they have been cooked before they won’t need roasting in the oven, simply add them with the rice at step 3. The pilaff can be moulded into little balls, coated in egg and bread crumbs, shallow fried until golden brown and served with a crisp salad. You can make this a meat recipe by adding 8 boned chicken thighs. Pop them onto the rice, season, drizzle with a little olive oil, cover and cook in the oven at stage 2.
Endless uses right at your fingertips; salads, as a pizza topping, even meat and fish dishes! Super easy and delicious Store in the fridge for up to a week.
This is a budget version of prawn cocktail for some delicious party food, using crab sticks as an alternative to prawns. The sauce can be made up to 2 days ahead. Cover and chill until needed.
A delicious vegetarian party snack; for a more substantial meal they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own.
Brushetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes! Serve as a light lunch or before a main meal.
If you ever find yourself with a few cooked cocktail sausages lurking in your fridge, give them a makeover with this sticky sauce. Your party guests will love you for them!
These spiced potatoes are one of the most popular Indian dishes and surprisingly easy to make at home . Serve as a side dish to any Indian meal, especially chicken.
The perfect appetizer to serve to party guests or as a canapé when entertaining – Make these Mushroom Arancini balls in advance, then fry them at the last minute before serving.
Poached eggs over bacon or pancetta on a toasted English muffin, topped with Hollandaise sauce. Eggs benedict is also great made with slices of smoked salmon in place of the bacon. Garnish with chives and parsley. Traditionally served with bacon or pancetta, but I used honey glazed ham as an alternative.
A tasty fresh summer salad on the table in 20 minutes. The combination of grilled chicken, bacon and caesar dressing is hard to beat and very easy to make last minute with very few ingredients.
Chicken, pepperoni, cheddar and buffalo mozzarella cheese with homemade crispy flatbread Pizza. Full of flavor with fresh herbs in a surprisingly easy-to-make dish.
