From healthy breakfasts to start your day right through to sweet, vegan treats and healthy salads that will double up as working from home lunches the next day, here’s what’s cooking this week…

Blueberry Bircher Muesli

Serves 6Preparation time:

10 minutes


  • 500g (1lb 2oz) tub Greek yogurt
  • 200g (7oz) rolled oats
  • 40g (11/2oz) wheat germ
  • 40g (11/2oz) desiccated coconut
  • 50g (2oz) hazelnuts, toasted and roughly chopped
  • 200ml (7fl oz) pressed (cloudy) apple juice

To serve per portion:

  • ½ Granny Smith apple, cored but not peeled, coarsely grated
  • 50g (2oz) Chilean blueberries
  • 1 tsp runny honey
  • Little ground cinnamon
  • Few extra chopped hazelnuts, optional


  1. Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice. Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
  2. When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts, if liked. The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.


If you are not a fan of nuts or have a nut allergy then simply leave them out. If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.

Recipe from

Comforting Chicken Broth

Serves 2Preparation time:

20 minutes


  • 1 large leek, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 ½ inch piece of ginger, peeled and finely sliced
  • 1 red chilli, de-seeded and finely sliced
  • 1 litre of Chicken Bone Broth
  • 100g cooked pearl barley, quinoa or millet
  • 100g cooked chicken, shredded
  • Handful of parsley leaves, roughly chopped
  • Juice of ½ a lemon
  • 1 tbsp tamari soy sauce
  • 2 handfuls watercress


  1. Heat a little oil in a large saucepan and sweat the finely shredded leek for 3-4 minutes until wilted but still bright green. Add the garlic, ginger and chilli and cook for another minute before pouring in the chicken bone broth.
  2. Bring to the boil and simmer gently for 5 minutes before adding the pearl barley, shredded chicken and parsley. Bring back to the boil and simmer for a further minute to ensure the chicken and barley have heated through.
  3. Add the lemon juice, tamari and watercress leaves, stir and taste to check the seasoning, adding a little more lemon or tamari to taste if needed.
  4. Serve immediately, ladled into deep bowls.

Recipe from

Thai Beef Salad

Serves 4

Preparation time: 30 minutes


  • 300g of leftover roast beef, cut into thin strips
  • 300g of rice noodles
  • 1 head of Chinese leaf
  • 2 tomatoes
  • 200g of cucumber
  • 1 red pepper
  • 2 spring onions
  • 1 tbsp of vegetable oil
  • 1 1/3 handfuls of coriander leaves, optional
  • 1 1/3 handfuls of mint leaves, optional

For the dressing:

  • 1 tsp light brown sugar
  • 1 lime
  • 10ml of soy sauce


  1. To start the salad, cook the noodles according to packet instructions and set aside.
  2. Cut the Chinese leaf into thin strips and place into a large salad bowl. Cut the tomatoes into wedges and add to the bowl. Cut the cucumber in half and remove the seeds with a teaspoon. Cut into 8cm long strips and mix into the salad
  3. De-seed the red pepper and finely dice. Slice the spring onions, add to the bowl with the pepper and cooked noodles, mixing to combine.
  4. For the dressing, place the sugar in a bowl. Add the lime juice and stir until the sugar dissolves, then add the soy sauce.
  5. Fry the strips of beef in a hot pan with the oil for a few seconds until warmed through then drain on kitchen paper.
  6. Dress the salad with the dressing and divide into bowls. Lay the strips of beef on top and garnish with torn mint and coriander. Serve immediately. 

Recipe from Andrew Mackenzie at

An Indian Abroad Sunday Roast

Serves 4


  • 1 medium free-range chicken,
  • about 1.5kg/3lb 5oz, skinned
  • 2 large onions, peeled,
  • cut 1 in half and 1 into quarters
  • 1 whole head of garlic, cut in half
  • 100ml/3½floz/½ cup hot water

For the marinade:

  • 2 garlic cloves, peeled
  • 5cm/2in piece fresh ginger, peeled
  • 1 green chilli, roughly chopped
  • a small bunch of fresh coriander (cilantro), roughly chopped
  • 1 large lemon
  • 1 tsp salt
  • 3 tbsp olive oil
  • 150g/5¼oz/â…” cup plain yogurt
  • 2½ tbsp Tandoori Spice Rub
  • ½ tsp chilli power (optional)


  1. To make the marinade, put the garlic, ginger, green chilli, coriander, juice of ½ the lemon, salt and olive oil in a food processor and pulse to a paste. This can also be done in a large pestle and mortar. Place the paste in a bowl and mix in the yogurt, Spice Rub and chilli powder (if using).
  2. Using a very sharp knife, cut down the middle of the breastbone of the chicken. Separate the skin and pull off. To skin the drumsticks, cut around the bottom of the leg then cut the skin up the leg and gently pull off. Turn the chicken over and do the same. There’s no need to skin the wings.
  3. Make deep slashes into the breast and legs of the chicken, then rub the marinade deep into the slashes. Place an onion half and the remaining lemon half in the cavity of the chicken. Cover loosely with foil and place in the refrigerator to marinate (see tip below).
  4. Preheat the oven to 180°C/350°F/Gas mark 4.
  5. Remove the chicken from the refrigerator and place the 4 onion halves and whole garlic head pieces on the base of a large oven tray. Seat the chicken on the top. Pour the hot water in the bottom of the tray. Cover the chicken loosely with foil and cook in the hot oven, regularly basting with the juice. Ten minutes before the chicken is ready, remove the foil and continue cooking until the juices run clear when a skewer is inserted into the thickest part of the meat. When cooked, take the chicken out of the oven, loosely wrap with foil and allow to rest for 10–15 minutes before serving.

Tip: Marinate the chicken for as long as possible – 4–6 hours in the refrigerator is good or even overnight. Ask your butcher to skin the chicken if you don’t want to do this yourself.

Recipe courtesy of Spice Diet: Spice Up Slim Down by Kalpna Woolf

Frosted Raw Vegan Brownies

Serves 9

Preparation time: 20 minutes, plus 2 hours to set


  • 425g of dates, pitted
  • 150g of hazelnuts
  • 150g of ground almonds
  • 60g of cacao powder
  • 2 tbsp of cacao nibs
  • 2 tbsp of maple syrup
  • 1/4 tsp salt

For the frosting:

  • 30g of peanut butter, (smooth)
  • 2 tbsp of maple syrup
  • 2 tbsp of cacao powder
  • 2 tbsp of soya milk
  • 1 tbsp of cacao nibs


  1. Check that all of the dates are pitted and add them to a food processor. Blitz them until they are finely chopped.
  2. Add the remaining ingredients and blitz until they form a smooth paste and everything is finely chopped to the same size.
  3. Take a 20cm x 20cm square tin and line it with cling film. Tip the raw brownie ingredients into the lined tin and press it into the tin in an even layer. Place it in the fridge to chill.
  4. Mix all of the frosting ingredients together (except for the cacao nibs) until they form a smooth icing. Spread this over the top of the brownie mixture in an even layer and sprinkle with the cacao nibs.
  5. Leave to set for a couple of hours and then slice into nine squares. These will keep in an airtight container for at least a week.

Recipe from Angela Field at