Ingredients: (Makes 12 portions)

Ingredients 

8 eating apples, peeled, cored and cut into chunks

4 medium Bramley apples, peeled, cored and cut into chunks

8 firm pears, peeled, cored and thickly sliced

250 grams fresh or dried cherries or dried cranberries (no added sugar)

1 tablespoon of honey (if needed)

Method

Put apples and pears in a saucepan with the honey and 100 mls water.

Bring to a simmer, gently cook covered, for 15 minutes or until the Bramley apple has become a puree. Stir regularly.

Stir in the cherries or cranberries for 1 minute, taste and add a little more honey if necessary.

 Can be chilled for 3 days. Serve with Greek yogurt swirled through.

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Serves 4

Ingredients

For Spiced Ground Lamb:

250g canned tomatoes

400g lamb mince (low fat)

1 tablespoon olive oil

1/4 cup finely diced onion

4 cloves garlic, finely minced

1 courgette, chopped

1 pepper, chopped

200g aubergine, chopped

1 teaspoon paprika

1 teaspoon allspice

1/4 cup flat leaf parsley, chopped

Vegetable stock, passata or canned tomatoes (if required, see recipe below)

For each individual bowl:

1 wholemeal pitta bread per person

Spiced Ground Lamb (as above)

1 tomato diced

1 cucumber peeled and diced

1 heaped tablespoon hummus per person

Method

To Make the Spiced Ground Lamb:

1. Heat a large pan over medium heat. Add olive oil.
2. When oil is warm, add onions and garlic.  Sauté for 3minutes, until starting to soften.
3. Add peppers, courgette and aubergine and saute for another 3 minutes.
4. Add ground lamb.  Brown lamb until cooked through (approx. 7 minutes).
5. Add 250g canned tomatoes, paprika and allspice. Mix until fully combined and cook for 10 minutes.  Add a little vegetable stock, passata or canned tomatoes if mix requires more liquid at any point.
6. Remove from heat and stir in fresh herbs.

To Assemble Bowls

1. In a bowl, layer the spiced ground lamb, tomatoes, cucumbers and hummus.  Serve with warmed pitta bread.

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Monday 10th Live Class Catch Up – Jeremy

To be published once re- processed 

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Ingredients: (serves 2)

Garlic olive oil (you can make this with 1 clove crushed garlic and 2 tbsp olive oil in a small bowl)

4 large courgettes

300g small tomatoes, sliced

2 tbsp tomato puree or passata

100g Mozzarella or grated cheddar cheese

Dried or fresh basil

Mixed salad to serve.

Method:

1. Preheat oven to 180 degrees C and line an oven tray with baking paper.
2. Cut the courgettes lengthways and remove the seeds.
3. Brush the garlic olive oil (including the crushed garlic) over the courgettes and roast for 15 minutes, turning half-way.
4. Then spread the puree or passata along each courgette, add cheese and top with sliced tomatoes. Meat eaters can add chorizo if they wish!
5. Turn on your grill and grill for 4-5 minutes until the cheese is melted and tomatoes have warmed.
6. Top with basil and enjoy with a side salad.

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Healthy Blackberry Crumble with Almond and Oat Topping

Crumble filling:

Approx. 450g blackberries (pick your own!) or other mixed berries. Fresh or frozen.

1 tbsp maple syrup

Almond and oat topping:

100g oats

50g ground almonds

60 nut butter (unsalted almond or cashew nut butter)

50ml maple syrup

Plus Greek yogurt to serve.

1. Preheat oven to 180 degrees C.
2. Lightly grease a 20cm x 20xm baking tray.
3. Mix the berries with the maple syrup and evenly add to the baking tray.
4. Then mix the nut butter and maple syrup in a large bowl. Once mixed, add the oats and almond flour and mix well (you may find using your hands works best).
5. Then sprinkle the crumble mixture over the berry mixture and bake for approx. 25 minutes, or until the topping is light brown.
6. Serve with a dollop of Greek yogurt.
7. Enjoy!

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Tiger Press Ups are a nice challenging tricep intense variation on press ups 

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