• 12 prawns
• 2 tsp sesame seed oil
• 1/2 tsp dried basil
• Pinch of salt and pepper
• 1/2 yellow onion, chopped
• 2 tbsp siriacha sauce (or less depending on how spicy you like it)
• 1 tsp powder garlic
• 1 tsp powder ginger  
• Chicken stock cube, follow packet guidelines
• 2 tbsp soy sauce 
• 75g noodles (I used fine rice noodles, but any kind will do)
• 1 spring onion, chopped 
• 1 carrot, grated 
• 1/4 cup sweetcorn
• Juice from 1/2 a lemon
• 1/2 cup fresh coriander, chopped - plus extra for sprinkling
• Sprinkle of sesame seeds (optional)

• In a pot place the prawns, dried basil, salt and pepper along with 1 tsp of sesame seed oil and cook the prawns until the are pink on both sides and tender. Once they are cooked remove from the pot.
• In the same pot, place the other half of sesame seed oil along with the chopped onion and siriacha sauce. Cook the onions until they are transparent (aprox 5 mins). Add in both the garlic and ginger powder and stir a few times.
• Following the pack guidelines, add the chicken stock cube with the said about water and bring to the boil. Add the soy sauce and noodles and leave to simmer until the noodles are cooked.
• Once the noodles are cooked, add the spring onion, grated carrot, sweetcorn and chopped fresh coriander and give it a couple of stirs.
• Place in a bowl, add a squeeze of lemon and sprinkle with sesame seeds and fresh coriander.
• Enjoy

• 12 prawns 
• 200g thin rice noodles 
• 5 red cabbage leaves, cut into thin shreds
• 2 medium carrots, peeled into ribbon (using a vegetable peeler)
• handful of fresh coriander, chopped (optional)
• 1/2 lime (optional) 

• 2 1/2 tbsp soy sauce 
• 1 1/2 tbsp sriracha sause 
• 2 tbsp crunchy peanut butter (smooth is fine also) 
• 1 1/2 tbsp ketchup 
• 1 tsp ground ginger

• In a frying pan cook the shredded cabbage for about 5 minutes. Whilst the cabbage is cooking make the sauce by combining all the ingredients in a bowl and mixing together. Boil water for the noodles
• Once the cabbage is cooked add in the prawns and pour over the sauce
• In a pot add the boiling water and noodles following the packet guidelines for times
• Once the noodles are ready and the prawns are cooked throughout, add the noodles to the frying pan containing the cabbage, sauce and prawns and mix
• Once mixed, bring off the heat and add the carrot ribbons and the chopped coriander giving a quick stir
• Plate up, and enjoy with the optional squeeze of lime on the side

• 200g flour
• 300ml warm water
• 2 tbsp cooking oil
• 1/2 tsp dried coriander 
• pinch of salt

• half a carton of tomato passata
• 1/2 tsp grounded garlic
• 1/2 tsp mixed herbs
• pinch of salt & pepper
• half a yellow bell pepper, finely sliced 
• half a can of lentils
• two handfuls of rocket
• jalapeños (optional) 

• 80g giant couscous 
• 1 chicken stock cube (follow packet guidelines)
• Half a can on chopped tomatoes 
• half a yellow bell pepper, chopped chunks 
• cup 1/2 butternut squash chunks, chopped chunks 
• 1cup of courgette, halved 
• 1 fresh rosemary stalk, plucked 
• 12 prawns 
• dried rosemary 
• dried oregano 
• 2 garlic cloves, squashed/pressed
• salt & pepper 
• oil

• Preheat the oven to 200C. In an oven proof dish add the bell pepper, butternut squash, courgette, fresh rosemary, and squashed garlic along with a tbsp of oil and a pinch of salt and pepper and cook for 30 minutes. (to make this a one pot dish you can skip this part out and just place everything in the frying pan)
• When there is 10 minutes left of roasting the vegetables start making the couscous. In a frying pan add 1 tbsp of oil, giant couscous, chicken stock, chopped tomatoes with the dried rosemary and oregano and bring to the boil. Once boiled, reduce the heat and add the prawns. 
• When the vegetable are nicely roasted add them along with the garlic and rosemary to the couscous, give a quick stir and continue to cook and monitor for a further 10-15 minutes or until the couscous is soft.
• Serve immediately and enjoy! 

With being lactose intolerant comes the harsh reality of not being able to eat pizza. In an attempt to satisfy my pizza craving I started to experiment with a range of foods and soon stumbled across something I like to call the 'one pan pizza', as the name suggests can be cooked all in one pan! (minimal washing up, yay!) You can place anything your heart desires on there, go classic with some mushrooms and pepperoni or healthy, as I did, with mushrooms, olives and an egg.

Ingredients                                                                                                                                 Makes: 1
- 1 Tortilla wrap
- 4 tbsp Passata
- Handful of mushrooms, sliced 
- 1 Red onion, sliced
- Handful of black olives, sliced 
- 1 Egg 
- 1 tsp Mixed herbs
- Handful of fresh parsley 
- Salt & pepper


Method
Step 1 - Preheat the grill to 180C. Oil a pan and cook the mushrooms and onions. Once the onions are transparent and the mushrooms have browned a little take them out of the pan and place them on a plate to the side.

Step 2 -  Place the tortilla wrap in the pan and smear the passata all over, sprinkle with dried mixed herbs. Add the mushrooms, onions and olives, leaving a space or 'well' in the middle for the egg. Sprinkle with fresh parsley. 

Step 3 - Crack the egg in the middle of the 'pizza' and place under the grill for approximately 10 minutes or until the egg white is cooked, careful not to burn the edges.

Step 4 - Using a lengthily spatular, carefully transfer onto a plate and enjoy! 

Holly

Ingredients                                                                                                                                  Serves: 1
For the salad:                                                               
- 1 Carrot, matchstick thin pieces                                
- 1 red cabbage leaf, matchstick thin pieces                
- Handful of spinach. matchstick thin pieces      
- Handful of fresh chopped coriander         

For the dressing:                                                                                     
- 1/2 Tbsp Sesame seed oil 
- 1/2 Tbsp Olive oil  
- 1 Tsp Rice wine vinegar
- 1 Tsp soy sauce
- Pinch of brown sugar
- Salt and Pepper
- Sesame seeds (optional)  


Method
Step 1 - If unlike me, you have already chopped veg or a nifty gadget that does all the work for you this sept will take you no time. However, for you guys who are taking things back to basics simply chop the carrot, red cabbage and spinach into matchstick sized pieces, Be prepared, this can take a while.  

Step 2 - Once all chopped place in a bowl. It's now time to start making the dressing, in a small bowl add the sesame seed oil, olive oil, rice wine vinegar, soy sauce, brown sugar and salt and pepper and whisk together. 

Step 3 - Pour the dressing over the salad and then mix together. Chop up the coriander and further mix it in. 

Step 4 - Last but not least, add some sesame seeds on top to make it look prettier (optional).

Enjoy! 


                                                                                                                      
                                                                                   

Ingredients: 
- 1 Glass of chicken broth
- 3 Mushrooms (add more on preference)
- Parsley (you can also used coriander, my shop was out of stock at the time)
- 3 Garlic cloves, pressed
- 8 king sized prawns
- Rice noodels
- Cooking oil (I used coconut oil)
- Sriracha sauce (optional)
- Soy sauce (optional)
- Lime/lemon juice (optional)


Prep time: 5 Minutes                                                  Makes: 1 serving
Cooking time: 15 minutes
Total time: 20 minutes


Method: