Asparagus & Bacon

Serves 4

  • 500g plump asparagus  Its nearly in season
  • 4 ripe vine tomatoes
  • 12 thin rashers of streaky bacon (optional but hey you can work in off!)
  • 1 tsp organic honey
  • 16 small new potatoes preferably Jersey Royals that will be around soon!
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • couple of packets of baby leaves or rocket salad
  1. Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
  2. In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the salad leaves in half of the dressing, and arrange on a large serving plate
  3. Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the plate with the asparagus. Tuck in the tomatoes and bacon…

Love and energy,
Liz and Jessica x

Spicy Red Lentil Soup

It’s  healthy, delicious and easy to make…Spicy red lentil Soup (Good with smoked bacon too!)
·  80g  tandoori paste
·  50g tomato puree
·  50g sunflower oil
·  400g tinned diced tomatoes
·  250g coconut milk
·  150g dried red lentils
·  200g carrots, peeled and 10mm diced
·  200g celery, 10mm diced
·  200g banana shallots 10mm diced
·  1 large red chilli de-seeded and sliced
·  salt and pepper
·  600ml vegetable or white chicken stock

Heat a large saucepan with the oil to a medium temperature.
Sauté the diced carrots, shallots and celery with a little bit of seasoning. Always remember to season, especially soups,a bit at a time, as during the  cooking  and reduction processes the flavours becomes stronger and it’s easy to over season. Cook until the vegetables become transparent but not coloured.
Add the sliced red chilli, tandoori paste and tomato puree, cook for 3 minutes, add the dried red lentils and stir.
Add the tinned diced tomatoes and the stock, bring the soup to the boil, turn the heat to low and cover the pan with a lid.
Simmer the soup for 40 minutes over low heat.
Add the coconut milk, turn the heat to high, bring the soup back to the boil and cook for 10 minutes.
Use a ladle and scoop a third of the hot soup in to a food processor  and puree until smooth, add this back to the soup and stir. By blending only a third of the soup, this will ensure that your soup has a silky thick and creamy texture with some whole bits of carrots and lentils.
Serve piping hot. (Fresh crusty bread is great with it if you wish)

It’s yummy!

Love and energy,
Liz and Jessica x

Baked Chicken Parcels

Baked Chicken Parcels

This is a lovely way of cooking chicken, it keeps it moist and tasty – and best of all, once its in the oven, you have 20 minutes to yourself!

4 Chicken Breasts (1 per person)
2 Portobello mushrooms
16 tbsp (4 per parcel) of Vegetable/Chicken Stock (or Bouillon Powder made into stock – my personal favourite)
Salt and Pepper to season
4 tsp of Dried or Fresh Basil (1 tsp per breast)
Juice of half a lemon

You will need:
4 Large squares of either kitchen foil or baking parchment

To make:
1) Lay your 4 squares of foil / parchment onto the work surface, and place a breast on each one – they need to be laid diagonal in the centre.
2) Slice your mushrooms and lay a few slices on top of each breast.
3) Add basil, salt/pepper and a squeeze of lemon juice to each one.
4) Now you need to fold up one side of your parcel and make the two corners (top) meet, and scrunch together. Think of a large Cornish pasty shape – that’s the shape you’re looking for! Once you have one side and the top secured you are ready to add the stock.
5) With the remaining gap, spoon the stock into the parcel, and then secure by scrunching up the side. Your parcel should now be secure and have absolutely NO HOLES!
6) Once you have repeated this for each parcel, place all 4 onto a baking tray, and place into a pre-heated oven at about 200 degrees for 20 minutes (you can check by opening one side of a parcel to see if the meat is cooked, if in doubt place back in the oven for a further 5 minutes).

Serve with brown rice and green vegetables.

Love and energy,
Liz and Jessica x

Chicken and Quinoa Balti Curry

Who said all curries were bad for you? Try this healthy take on an Indian classic – you won’t be disappointed!


4 skinless Chicken Breasts (1 per person)
2 Large Onions, sliced
200g Quinoa
400g tin of Chopped Tomatoes
4 tbsp balti curry paste
1tbsp Olive Oil
Bunch of Fresh Coriander (roughly chopped)

To make:
1. Heat the oil in a large pan, add the onions and fry until soft and golden – about 5 minutes. Remove from the pan.

2. Add the chicken breasts, brown for a few minutes on each side, then add the Balti paste, quinoa and pop the onions back in.

3. After a few minutes of sizzling, pour in the tomatoes, stock and give it all a good mix. Leave to cook for 25 minutes.

4. Just before serving, add most of the coriander to the mix and stir.

5. Pile onto a plate or wide bowl, and sprinkle the remaining coriander on top and around – for that decorative touch!

Serve as is, or with some Garlic and Coriander Naan to mop up the juices!

Love and energy,
Liz and Jessica x

Teriyaki Salmon and Stir-fried Vegetables

Simply Healthy and delicious…

Serves 4

4 Salmon steaks
3 tbsp Teriyaki sauce
11/2 tbsp Sweet Chilli Sauce
3 tbsp Soy Sauce (plus more for adding to the vegetables later)
Juice of a Lemon

Mixture of vegetables ripe for stir-frying! (You can buy pre-made mixes from the supermarket, or simply buy them individually and slice – I like a mix of pak choi, courgettes, carrots, spring onions, tenderstem broccoli, red/yellow peppers, and bean sprouts

To make:

  1. Mix the 3 sauces and the lemon juice together in a bowl.
  2. Dunk each piece of salmon into the bowl and roll around until well covered with the treacley sauce. Leave to marinate for a couple of hours – or you can just cook straight away if you don’t have enough time.
  3. Place the steaks onto a baking tray and cook in an oven at 180 degrees for 12-15 minutes – until the salmon is cooked.
  4. Switch off the oven and leave the salmon to rest. Whilst resting you can get on with the vegetables.
  5. Heat up a dry wok, and add the remaining marinade, plus a few more drops of soy sauce
  6. Add your vegetables, toss them around so they are well covered with sauce and cook for 3-5 minutes, until they are slightly wilted but still crunchy  – you can top up with soy sauce if desired.
  7. Once cooked, place a portion of the vegetables in the middle of a plate, and then add the rested salmon fillets on top.

Serve immediately.

Recipe supplied by Paula Hopper

Yummy Stuffed Portobello Mushrooms

Serves 4 (or 2 very hungry people!)

You will need…

4 x Large Portobello Mushrooms1 mug of dried (washed)
Quinoa (available from most supermarkets or health stores)
8 chopped sundried tomatoes
Bunch of chopped Rocket Leaves
Bunch of chopped Fresh Basil
4 chopped spring onions
1 ball of light Mozarella
1 litre of Organic Bouillion or Vegetable Stock
1 tsp of low fat olive oil spread or butter
Low fat Cooking spray
Dried Paprika
1 tsp Dried mixed herbs
Salt and Pepper to taste

To make…

1) Pour the Quinoa into a saucepan, and cover with 2 mugs of hot stock, adding more during cooking if needed. Leave to cook on a medium heat for approximately 10 minutes or until the quinoa is soft and has absorbed the liquid. Leave to cool.
2) Meanwhile, remove the stalks from the mushrooms and chop into small peices. Add the olive oil spread to a saucepan on a low heat, and when nearly melted add the spring onions, chopped mushroom stalks and cook till soft.
3) Place the large mushrooms face down on a baking sheet and lightly coat with cooking spray. Cook under the grill on a medium heat for about 4 to 5 minutes. Flip mushrooms with tongs and then cook for a further 4 to 5 minutes on the other side. Remove from the grill.
4) In a mixing bowl, add your cooked mushroom stalks, spring onions, most of the basil (leave some for the top), rocket, sundried tomatoes, dried herbs and the cooked quinoa. Add salt and pepper to season and give it all a good mix.
5) Top your now cooked mushrooms with the Quinoa mix, and pat down with a spoon to flatten. Slice the mozarella, and place on top. Sprinkle each mushroom with the remaining basil and a pinch of paprika.
6) Put the mushrooms back under the grill for about 5 minutes, untill the cheese is oozy and has browned slightly.

Serve with a large mixed salad and enjoy!

Love and energy,
Liz and Jessica x