HEALTHY AT HOME SUMMER RECIPES

These are perfect to spread dips on. Or you could nibble on them with the toppings below.Serves: 2Ingredients: • 2 wholemeal pitta breads• olive oil• salt and pepper• topping of your choice: chilli flakes, minced garlic, dried herbs or grat-

ed Parmesan

Method: 1. Preheat the oven to 180°C/350°F/gas 4.2. Line a large baking tin with parchment paper.3. Use a sharp knife to split the pittas in half and cut them into triangles

about the4. size of a tortilla chip.5. Place the triangles on the prepared tin. Drizzle with olive oil, season

and sprinkle6. over your chosen topping.7. Bake the chips for 12–15 minutes, turning once.8. Arrange the Pitta Chips on a serving platter alongside some dips or

pesto.

Pitta Chips:

Check out some of my favourite dip recipes...

This is one of my favourite recipes and also is just so versatile. Use as a dip in a sandwich or mixed through pasta. Prep Time: 5 minsMakes: 1 jar

Ingredients: • 1 whole fresh basil plant, leaves picked and washed but not dried• 40g Parmesan, grated• 40g shelled pistachios• 2 garlic cloves, peeled• 2 tbsp olive oil• 2 tbsp water• 1 tbsp rapeseed oil• ½ tsp sea salt• a pinch of black pepper

Method: 1. Place all of the ingredients in a large mixing bowl and use a hand

blender to blitz until the pesto reaches your desired consistency.

Basil Pesto:

I love mackerel Pate. This is gorgeous in a wholemeal pitta with loads of salad leaves.Serves 4, as a starter size portion

Ingredients: • 100g smoked mackerel fillet, skin removed, flaked• 100g cream cheese or cottage cheese• 1 tbsp horseradish sauce• 1 tbsp chopped chives• zest and juice of 1 lemon• salt & pepper

Method: 1. Place the mackerel, cream cheese and horseradish sauce in a large

bowl and use a fork to mix well.2. Add the chives, lemon zest & juice and mix until thoroughly combined.3. Season to taste and serve.

Smoked Mackerel Paté:

A lovely twist on pesto. Great with dips, on a sandwich or mixed through pasta.Prep Time: 10 minsServes 4 - 6Ingredients: • 150g walnuts, toasted• 400g semi sundried tomatoes in olive oil (these can be bought in a super-

market)• 1/2 an onion, finely chopped• 4 garlic cloves, crushed• 75g parmesan, grated• 1 tsp tomato puree• 3 tbsp extra olive oil, plus extra if required• Sea salt and cracked black pepper, to taste

Method: 1. Heat a large frying pan over a medium-high heat. Add the walnuts to the

hot, dry pan and toast for about 5 minutes or until they start to brown. Be sure to watch the pan and stir frequently to ensure they do not burn.

2. Transfer the walnuts to a plate to cool so that they get nice and crunchy.3. Once cooled, place the walnuts together with all the remaining ingredi-

ents in a food processor and blend until smooth, adding more olive oil if consistency is too thick.

4. Season to taste with salt and pepper.5. This can be enjoyed straight away or stored in an airtight container in the

fridge for later

Walnut & Sundried Tomato Pesto:

This hummus with a twist is delicious. Great as a dip or added to my cous cous salad.Makes: a small bowlIngredients: • 6 peppers, halved and deseeded• 2 tbsp olive oil• 200g tinned chickpeas, rinsed• 1 garlic clove• 2 tbsp water• 1 tbsp tahini paste• juice of ½ lemon• salt and pepper, to taste

Method: 1. Preheat the oven to 180°C/350°F/gas 4.2. Spread the peppers on a large roasting tin and drizzle over the olive oil3. Roast the peppers for 30 minutes.4. Remove the peppers from the oven and carefully take off the skins.5. Place the peppers in a food processer, along with the remaining ingredi-

ents and blitz until you have a smooth hummus

Roast Red Pepper Hummus:

Steak:

Serves: 2Prep Time: 5 mins plus at least 1 hour to marinateCook Time: 10 mins

Ingredients: • 2 sirloin steaks, bite-size piecesFor the Marinade:• 2tbsp balsamic vinegar• Tsp crushed ginger• 2 tsp crushed garlic• 2 tbsp orange juice• 2 tbsp extra virgin olive oil• Salt and black pepper, to taste• Add the steak and all the marinade ingredients to a bowl• Marinate for at least 1 hour• In the meantime, set the BBQ upMethod: 1. Cook for 4 minutes on high heat, turning regularly and basting with the

remaining marinade.2. Then rest on a high grill off the flame for a further 3 minutes.3. Once cooked, serve with sides of your choice and enjoy

BBQ Meats:Summer time in my house is always BBQ time. Here are my top tips for meats and marinades

Chicken:

Serves: 2Prep Time: 5 mins plus at least 1 hour to marinateCook Time: 25-30 mins

Ingredients: • 2 chicken filletsFor the Marinade:• Tbsp dark soy• ½ tsp crushed garlic• 2 tsp Moroccan spice seasoning• 2 tsp dried tarragon• 2tbsp extra virgin olive oil• Juice of 1 lemon• 2tsp maple syrup• Add the chicken and all the marinade ingredients to a bowl• Marinate for at least 1 hour• In the meantime, set the BBQ upMethod: 1. Cook over a hot barbeque for 4 minutes on each side, basting the meat

with the leftover marinade.2. Always check the chicken is properly cooked and that the juices run clear

before serving.3. Once cooked, serve with sides of your choice and enjoy

BBQ Meats:

Pork:

Serves: 2Prep Time: 5 mins plus at least 1 hour to marinateCook Time: 15-20 mins

Ingredients: • 2 thick pork chopsFor the Marinade:• 2tbsp apple juice• •2 tsp harissa paste• Tbsp white wine vinegar• Tbsp honey• 2tsp dried thyme• 2tbsp extra virgin olive oil• Add the pork and all the marinade ingredients to a bowl• Marinate for at least 1 hour.• In the meantime, set the BBQ up, as per instructions.Method: 1. Cook the pork chop for about 4 minutes on each side.2. Cook times will vary depending on the thickness of the chop, so check

that the meat is fully cooked before serving.3. Once cooked, serve with sides of your choice and enjoy.

BBQ Meats:

Orange Soy & Marinated Chicken:

Serves: 4Prep Time: 5 minsCook Time: 25-30 mins

Ingredients: • 2 tsp olive oil• 2 cloves of garlic, minced• 2 inches fresh ginger, peeled and finely chopped• ½ tsp dried coriander• 3 tbsp dark soy sauce• 200ml orange juice• 1tbps honey• 4 medium chicken breast filletsMethod: 1. Preheat the oven to 180 degrees.2. Heat the olive oil in saucepan along with the garlic, ginger and coriande3. Fry on a medium heat until the garlic just starts to colour.4. Add soy sauce, orange juice and honey and simmer for about 4-5 minutes5. Place the chicken breasts on oven proof tray and cover with the liquid6. Cover with tin foil and bake in the oven for 20 minutes.7. Remove tinfoil and continue to bake for a further 5-10 minutes.8. Remove from the oven and enjoy with your favourite sides.

BBQ Meats:

Chicken Skewers:

Serves: 4Prep Time: 15 mins Cook Time: 15-20 mins

Ingredients: • 16-20 wooden skewers• 4 medium free range or organic chicken breasts• Olive oil• 3 tsp smoked paprika• 2 tsp cumin• 1 tsp dried coriander• ½ tsp turmeric• 2 tsp salt• 1 tsp white pepper• 2 tsp dried garlic powder• 200g natural yoghurt• 100g feta cheese / Greek style salad cheese• Handful fresh mintMethod: 1. Preheat the oven to 180 degrees. Slice the chicken length ways into 4/5

thin strips per breast. Coat in a little olive oil2. Mix dry spices and seasoning together.3. Lightly coat the oiled chicken in the spice mix making sure to get a nice

even covering.4. Place on a lightly oiled tray and roast in the oven for about 15 minutes or

until cooked through.5. Put the yoghurt, feta and mint in a food processor and blitz until smooth.

Serve the skewers dipped in the dressing.

Potato Salad:

We have a potato patch in our garden that we grow our own potatoes which means we have loads and I’m always looking for ways to use them. This recipe is the perfect summer potato salad recipe.Serves: 4-6Prep Time: 10 mins Cook Time: 20 mins

Ingredients: • 1kg new season potatoes• 1bunch spring onions, sliced• 1 bunch fresh dill, chopped• 200g garden peas• 1 lemon, juiced• 200g organic natural yoghurt• Salt & pepper, to tasteMethod: 1. Bring a pot of salted water to the boil and add the potatoes.2. Cook the potatoes for maximum 20 minutes, check after 10 minutes by

poking with a fork.3. Remove from the heat and cool the potatoes under running cold water4. Once cool roughly chop the potatoes and set aside.5. In a small bowl mix the spring onions, dill, peas, lemon juice and yoghurt

together6. Add the chopped potatoes to the dressing and mix well.7. Serve immediately or leave in the fridge in an airtight container.

Salads & Sides:

Rocket, Fennel & Orange Salad:

The combination of these ingredients is so simple and yet so delicious. I love this with BBQ chicken. Serves: 2Prep Time: 10 mins Cook Time: 1 min

Ingredients: • 2 handfuls of rocket, washed and dried• thoroughly• ½ fennel, trimmed and cut into bite-sized• pieces• 1½ oranges, peeled and broken into segments• juice of ½ orange• 50g Wensleydale cheese with cranberries, crumbled.Method: 1. Place the rocket, fennel and orange flesh in a large serving bowl and mix

well.2. Drizzle over the orange juice.3. Crumble over the cheese. Serve without delay.

Salads & Sides:

Crunchy Broccoli & Feta Salad:

This is a great summer salad and super healthy.Serves: 2Prep Time: 10 mins

Ingredients: • 400g broccoli florets, cut into bite-sized pieces• 400g tin of chickpeas, drained and rinsed• 2 peppers, deseeded and diced• 75g feta, diced• garlic cloves, crushed• 4 tbsp natural yoghurt• 1 tbsp lemon juice• salt and pepperMethod: 1. Place the broccoli, chickpeas, peppers and feta in a large serving bowl

and mix well.2. Place all of the ingredients for the dressing in a small bowl and stir well.3. Top the broccoli salad with dollops of the dressing and serve without

delay.

Salads & Sides:

Cous Cous Salad:

This salad goes so well with everything, and is lovely and light! Serves: makes 1 big bowlPrep Time: 3 mins Cook Time: 12 mins

Ingredients: • 280g couscous• 500ml chicken or vegetable stock, simmering• 2 garlic cloves, crushed• 1 tbsp olive oil• 1 tsp salt• 1 tsp cinnamon• 1 tsp cumin• 1 tsp ground ginger• 1 tsp turmeric• 80g sultanas• zest of 1 lemon• freshly ground pepperMethod: 1. Place the couscous in a large bowl. Place the chicken stock, garlic, olive

oil, salt and spices in a large measuring jug and whisk until combined2. Pour the stock over the couscous and stir to combine. Scatter the rai-

sins over the couscous. 3. Place clingfilm over the bowl and leave the couscous to cook for 10

minutes.4. Fluff the couscous with a fork. Stir in the lemon zest. Season with pep-

per and divide the salad between serving plates

Salads & Sides:

Oven-Baked Potato Wedges:

Serves: 4 Prep Time: 5 mins Cook Time: 20 mins

Ingredients: • 4 medium potatoes, scrubbed (not peeled) and cut into wedges• 2 tbsp. olive oil• 30g coarse salt, Himalayan pink salt or sea salt is ideal.• 30g fresh rosemary, finely choppedMethod: 1. Preheat the oven to 200°C/400°F/gas 6. You will need two large baking

trays.2. Place the potato wedges and oil in a large mixing bowl. Use your hands

to give each potato wedge a coating of oil and herbs. Spread the potato wedges on the baking trays. Roast for about 20 minutes, turning on-ce,until cooked through and crispy on the outside.

3. In a small bowl mix together the rosemary and salt. Divide the potato wedges between serving bowls and season to taste with the rosemary salt.

Salads & Sides:

Raspberry Sorbet:

Why not try your own summer sorbet with this recipe. I love raspberries and this is a great way to use them.Serves: 4 Prep Time: 5 mins, plus 4 hours to freeze

Ingredients: • 700g frozen raspberries• 2 lemons, juiced.• 4 tsp dried steviaMethod: 1. Place all ingredients into a food processor and blend until smooth2. Pass the mixture through a sieve to remove the seeds.3. Pour into a shallow container, a Tupperware is ideal, and place in the

freezer to set.4. Remove from the freezer after 2 hours and mix with a fork.5. Return to the freezer for a further 2 hours.6. Serve with fresh fruit or as a palate cleanser between courses at a din-

ner party.

Sweet Treats:

Ice Pops:

These are lovely for a summers day and packed full of healthy, tasty ingre-dients.Makes: 4-6 popsPrep Time: 5 mins, plus 2-3 hours to freeze

Ingredients: • 125g natural yoghurt (Use any flavour you like)• 2 tbsp honey• 1/2 banana, 4 fresh strawberries, 4 fresh raspberries, 6 blueberries• 50g chia seeds (OPTIONAL ingredient soaked in 3 tbsp water for

around 10-15 minutes)Method: 1. Roughly chop the fruit. Stir in the yoghurt.2. Add the chia seeds and agave syrup.3. Pour into the ice pop moulds.

Sweet Treats:

BBQ Pineapple:

This is an amazing way to eat pineapple, give it a try.Serves: 2Prep Time: 5 minsCook Time: 20 mins

Ingredients: • 1 pineapple, cut lengthways and scored with a knife• 3 tbsp honey• 1 star anise• 100ml waterMethod: 1. Place the star anise, water and honey in a small pot over a medium

heat and cook until the honey dissolves. Cover with cling film and leave to infuse for 10-15 minutes.

2. Brush the syrup over the pineapple halves and place skin side up di-rectly onto the grill of a hot barbeque. Cook for 5 minutes or until nicely coloured, basting with the honey syrup as you go.

3. Transfer to the higher rack of the barbeque and turn over so they are skinside down.

4. Close the lid and leave for a further 10-15 minutes, brushing occasional-ly with the marinade.

5. To serve scoop out the flesh and divide among your guests.6. Enjoy with some Greek yoghurt on the side.

Sweet Treats: