• 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

Ingredients

• 1 red pepper
• 1/2 onion
• 1 can of chopped tomatoes 
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp oregano 
• 1 tsp mixed herbs 
• 1 vegetable stock cube
• 400ml of boiling water
• 1 tbsp vegetable oil

• 1 tbsp olive oil
• 125g couscous 
• zest of half a lemon
• 200ml chicken or vegetable stock, boiling (follow packet guidelines)
• 50g curly kale, stalks removed
• half a large pomegranate
• 25g toasted almond flakes
• salt and pepper 

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: 2
500g Black Beans, from a can
1 Red onion, Chopped
2 Garlic cloves,  minced
1 Vegetable or chicken stock (follow packet guidelines for amount of water) 
1 Tomato, de-juiced and chopped
1 Tsp origano or any herb you like, fresh would be better
Salt & pepper to taste 





Method
Step 1 - Place the chopped up onion in a pot with a splash of olive oil and cook until transparent 

Step 2 - Once the onions are cooked, place in the garlic and cook for a further minute. Add the vegetable or chicken stock, black beans and herbs and simmer for 30 minutes 

Step 3- Whilst the soup is simmering, chop up the tomatoes, making sure to remove the seedy juice bits that you can cheekily snack on as we won't be using them. 

Step 4 - Just before the 30 minutes are up, season with salt and pepper for taste. 

Serve and enjoy! 

Looking to have it as a main meal? Serve it with rice instead.

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! 


                                                                                                                      
                                                                                   

Method
Step 1 - In a pot of boiling water, place the eggs for 5 minutes

Step 2 - While the eggs are cooking, place the spinach on the plate, chop up the tomatoes and place on top

Sept 3 - Chop up the fresh parsley

Step 4 - Mix together the sesame seed oil, rice vinegar, soy sauce, sesame seeds, parsley, salt and pepper

Step 5 - Once the eggs are cooked take them out and run them under cold water for a few seconds and peel

Step 6 - Cut the eggs into quarters and place on top of the salad and throw the salad dressing on top

Enjoy the power of a salad.

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: