CHICKEN, POTATO & VEG CURRY
Serves: 4 Prep: 10 mins Cook: 20 mins WHAT YOU NEED: 1 lb. (450g) chicken fillets 2 lb. (900g) new potatoes, halved 2 tbsp. coconut oil 2 red onions, chopped 2 cloves garlic, finely chopped 2 romaine lettuce heads, halved 4 tomatoes, quartered 2 tbsp. yellow Thai curry paste, or more to taste 13.5 f.…
AUBERGINE TAGINE
Serves: 4 Prep: 10 mins Cook: 30 mins WHAT YOU NEED: 1 large eggplant 2 tbsp. coconut oil 1 onion, sliced 1 tbsp. lemon juice 1 tomato, diced 1 tsp. smoked paprika pinch of saffron pinch of sugar 6 dried apricots, halved 1⁄2 cup (125ml) vegetable stock WHAT YOU NEED TO DO: Cut the eggplant…
RASPBERRY BREAKFAST TRIFLE
Serves: 4 Prep: 10 mins Cook: 0 mins WHAT YOU NEED: 2 cups (450g) cottage cheese 10 oz. (300g) raspberries • 1 tbsp. honey 8 tbsp. muesli WHAT YOU NEED TO DO: Place the cottage cheese, 2/3 of the raspberries and honey into a high-speed blender and blitz until smooth (you can also use Greek…
