Strawberry Oat Bar

  1. Add 150ml of water to a shaker pour in the oatmeal sachet
  2. Chop up 50-100g of Strawberry’s and mix in with the oats
  3. Place in a small silicone muffin mould
  4. Bake for 15mins at 200 degrees
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Rick Steins Aubergine Curry

  1. Cut Aubergine length-ways into 6-8 wedges. Toss them with pinch of salt and set aside in a colander for 10 mins.
  2. Heat a large frying pan over a high heat. Brush aubergines with the olive oil then fry in batches for 3-4 mins on each side until browned. Set aside in a bowl and repeat with remaining aubergine.
  3. Put ginger, garlic and chilli into a food processor with 2 tbsp of water and grind into a paste.
  4. Dry fry the cumin and fennel seeds until you can smell them (few seconds), then add ginger paste and leave this to fry for a further 2 mins.
  5. Add the coriander seeds and turmeric and fry for 1 min, then add the tomatoes, black pepper, 1 tbsp of water and pinch of salt. Cover and simmer for 10 mins until thickened slightly.
  6. Return the fried aubergine slices to the pan and stir well to coat in the sauce. Simmer for 5 mins, then stir in fresh coriander and mint and serve.
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Asparagus & Mushroom Crepes

  1. Steam or boil the asparagus until tender (about 8mins in a steamer). Place asparagus in cold water once cooked and set aside.
  2. In a pan fry the onion and mushrooms with a little salt until soft and brown.
  3. You may need to add a little water if the pan dries out. Add the yoghurt and pepper, mix well until the sauce is thick. Remove from the heat.
  4. Add 90mls of water to the pancake mix until you get a creamy consistency.
  5. Either spoon into a clean frying pan with one cal spray and fry, or place on baking paper and oven cook for 5-8mins in a moderate oven.
  6. Chop the asparagus and place in the crepes along with the mushroom mix. Serve immediately.
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Bubble and Squeak

  1. Empty the mashed potato sachet into a mixing bowl
  2. Add the water a small amount at a time until it becomes a thick paste like texture
  3. Add the broccoli and cabbage a little bit a time mashing and mixing it in with the potato as you go
  4. Now add the swede and sprouts
  5. Give it a good mix until all ingredients are combined
  6. Separate the mix and roll into four balls and slightly squash down to make into rosti’s
  7. Put your frying pan on a medium/low heat and add some one cal spray
  8. Fry the rosti on each side until golden brown
  9. Serve immediately
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Cauliflower Rice

  1. Blitz In a food processer will give the best results. Remove the outer leaves from the cauliflower, cut it into quarters and remove most of the thick core, then cut each quarter into two or three chunks. You don’t want to overload the blender, or it will struggle to blitz the cauliflower, instead work with about half the cauliflower at a time. Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.
  2. Roasting This was our favourite method of cooking. We tossed the rice in a drizzle of olive oil in a tray, then spread it out to a thin, even layer. We then roasted the ‘rice’ at 200C for 12 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light, fluffy texture and intensified the flavour.
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Chicken Burger

Try this with Turnip Chips!

  1. Pre heat oven to 200 degrees c
  2. Season Mushrooms with Oil, Mixed Herbs, Salt ,Pepper fry/grill for 5-7 mins each side.
  3. Mix 30ml water with Alevere Chicken Goujon Sachet + season to taste, mix until forms a dough like texture flatten into a burger shape (on grease proof paper) and oven for 15 mins.
  4. Place the mushroom on plate followed by your chicken burger then garnish with tomatoes and salad.
  5. Tomato Sauce Dressing is available with this Recipe, Alternatively you may want to add a table spoon of natural Greek style yogurt
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Chicken Rissoles with Dipping Sauce

  1. Mix the chicken packet with just enough water to form a paste.
  2. Combine grated vegetables with chicken mix and spice and mix well.
  3. Form the chicken and vegetable mix into patties and place on baking paper.
  4. Grill patties for 10-15mins and until cooked through.
  5. Serve with dipping sauce and salad.
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Chocolate & Spinach Milkshake

  1. Place all the ingredients except Alevere sachet with 50mls of cold water into blender
  2. Blend the ingredients for a few seconds until smooth
  3. Add the rest of the water and the packet of drink mix
  4. Blend for further minute, serve immediately
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Chocolate & Caramel Bon Bons

  1. Mix the packet of Hot chocolate and 1/2 packet of caramel drink with a small amount of water to make into a tight paste.
  2. Use your hands or a spoon to make into balls and sprinkle over the remaining Caramel drink.
  3. Put in freezer to firm.
  4. Eat straight from freezer when ready.
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Chocolate Oat Balls

  1. Add 100 ml of water in a bowl
  2. Pour 1 a sachet of Oatmeal into the bowl and mix.
  3. Pour 1 a sachet of Chocolate Desert into the bowl with 1 tsp of sweetener if desired and mix further.
  4. Roll into 6 balls
  5. Recommended to leave to refrigerate overnight.
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Chocolate Orange

  1. Mix 150ml of water to the Chocolate Dessert Sachet and mix till fully smooth.
  2. Peel the satsuma
  3. Dip Satsuma into the chocolate desert and place on a plate
  4. Lightly dust with sea salt
  5. Refrigerate for 15 mins
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Chocolate Orange Icepops

  1. Mix the chocolate pudding with 100mls of cold water in a blender.
  2. Squeeze juice from Satsuma into pudding mix, add yoghurt and blend.
  3. Put into ice lolly container or small plastic Tupperware and freeze.
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