Malteser rocky road

Crunchy biscuit, maltesers & honeycomb with white chocolate chips and soft, squidgy marshmallows

 All coated in rich dark chocolate

 Everyone needs to taste these

Makes 12 rocky road
- 125g slightly salted butter
- 200g dark chocolate
- 3 tbsp golden syrup
- 200g dark chocolate biscuits, crushed
- 100g Maltesers, cut in half
- large handful of honeycomb pieces
- large handful of mini marshmallows
- handful of white chocolate chips

1. Melt the butter and chocolate in a saucepan over a low heat, stirring frequently. 

2. When melted and smooth, take off the heat and leave to cool down for a minute or two.

3. Next, stir in the golden syrup to the melted chocolate and mix in all of the other ingredients - biscuits, Maltesers, honeycomb, marshmallows and white chocolate chips.

4. Grease and line a tin then spoon in the rocky road mixture, and flatten down with the back of a spoon. Top with some extra white chocolate chips and mini marshmallows.

5. Leave to set in the fridge for around 2 hours, then cut into 12 squares.

Enjoy :)

You may also want to try Mini Egg rocky road!

Mini egg rocky road

Easy to make and incredible to eat - the perfect treat for Easter!

Makes 8 rectangles or 12 squares
- 125g slightly salted butter
- 200g dark chocolate
- 2 tbsp runny honey
- 200g dark chocolate biscuits
- 75g dried cranberries
- 100g mini eggs
- handful of white chocolate chips

1. Line and grease a baking tin and set aside.
2. In a pan, heat the butter and dark chocolate and stir until melted, then stir in the honey.
3. Crush the biscuits until mostly crumbed but with some chunks, then stir into the melted chocolate mixture with the dried cranberries and mix until well combined.

4. Leave to cool down a little for a few minutes, then stir in most of the mini eggs, leaving 8 or 12 to place on top depending on how many rocky roads you're making.
5. Pour/spoon the mixture into the prepared tin and smooth down, then place the mini eggs on top and scatter with the white chocolate chips.

6. Leave to set in the fridge for about two hours, then using a sharp knife cut into rectangles or squares.

Enjoy :)

You might also like to try delicious Creme Egg Brownies this Easter!

Sweet potato fries

 I made some 'tapas' dishes this weekend (well, my version of tapas) which included these honey glazed sweet potato fries which were the star of the show. Super easy to make and taste delicious.

Perfect dipped in garlic mayonnaise, tzatziki, and salsa (on separate dippings of course!)

Serves 2

- 1 large sweet potato

- olive oil

- seasoning (salt, pepper, paprika, dried herbs etc.)

- squeezy honey

1. Pre-heat the oven to 200 degrees and place a baking tray with a generous amount of olive oil inside.

2. Peel the sweet potato and slice into thin chip shapes, or wedges if you prefer.

3. Take the tray out of the oven when the oil is heated and place the chips in the hot oil, turning and shaking to make sure they're evenly coated (drizzle extra oil on top of needed!)

4. Sprinkle on some seasoning and drizzle honey over the top. Place in the oven and bake for 20-30 minutes, checking and turning half way through.

5. Check that they are soft in the middle, then remove from the oven and pour the chips out onto some kitchen roll, and dab with more kitchen roll to remove any excess oil. Leave to cool for a few minutes, then serve!

Enjoy :)

Bulgur wheat stuffed pepper

This is an even healthier version of cous cous stuffed pepper, where the cous cous is swapped for bulgur wheat (lower in calories, higher in fibre etc), and goats cheese swapped for spring onions. The flavour is still amazing thanks to the red pesto, sun dried tomatoes, spring onion & parsley, so you really can enjoy a nutritious meal.

Serve with green vegetables or a big handful of fresh spinach leaves!

Serves 1 as a main, or 2 as a starter
- 1 large red pepper
- olive oil- 75g bulgur wheat
- 2 tsp red pesto (I used a Napolina tomato & garlic one)
- salt & pepper
- fresh parsley, chopped
- sun dried tomatoes, chopped
- spring onions, chopped
- 1/2 slice of bread, crumbled

1. Pre-heat the oven to 180 degrees.
2. Cut the red pepper in half and de-pip it. In a baking tray, brush the pepper inside and out with olive oil. Place in the oven for 10 minutes to soften.
3. Meanwhile, cook the bulgur wheat according to packet instructions - on the hob in boiling water for around 15-20 minutes.
4. Remove the peppers from the oven (they should be softer and have a bit of colour).
5. When the bulgur wheat is cooked, stir the pesto, season with salt & pepper, and stir in as many sun dried tomatoes, spring onions and parsley as you wish.

6. Stuff each pepper half with the bulgur wheat mixture, sprinkle with the chunky breadcrumbs then bake in the oven for another 15-20 minutes, or until the pepper is cooked and the breadcrumbs crisp. Serve straight away!

Enjoy :)

Chorizo & rosemary pasta

This comforting pasta dish has amazing flavour from the smoky chorizo, rosemary and rich tomato sauce.

And the best part is - it all cooks in one pan, so it is a perfect quick and easy mid-week meal!

And a great way to incorporate spinach into your diet.

Serves 2
- olive oil
- 2 cloves of garlic, crushed
- 1 large onion, chopped
- few sprigs of rosemary, leaves chopped
- 400ml chicken stock (or vegetable)
- tin of chopped tomatoes
- 200g farfalle (or any other pasta)
- 250g chorizo, sliced
- 200g baby leaf spinach

1. Heat the oil in a large pan, and fry the garlic and onions for a few minutes, then stir in the rosemary.
2. Make up the chicken stock in a jug then pour into the pan with the chopped tomatoes and bring to the boil.
3. Add the pasta to the pan then cover and simmer for about 10-12 minutes, or until the pasta is cooked. Keep checking and stirring to make sure the pasta doesn't stick to the bottom, and add more water if needed.
4. When the pasta is cooked and the sauce is reduced, stir in the sliced chorizo and spinach until wilted and all mixed together. Then serve with some fresh rosemary on top!

Enjoy :)

Healthy banana pancakes

Try these guilt-free pancakes for pancake day this year - or any day!

With just two main ingredients that you will most likely already have in the house, these moist, fluffy pancakes are so delicious, high in protein, and gluten-free. I actually prefer these to normal pancakes.

Very easy to make for a nutritious, delicious breakfast, brunch or dessert, and the best part is that you can top with whatever you like. I went with honey & blueberries, but anything else like natural yoghurt, cinnamon, raspberries, or even chocolate chips would also taste amazing.

There is absolutely no reason not to try these! (Unless, of course, you don't like bananas...)

Serves 1 (makes 6-10 pancakes depending on thickness)

- 2 eggs

- 1 ripe banana

- 1 tbsp milled linseed (optional)

That's really all there is to it ^

I chose to add this linseed, gojiberries, sunflower & pumpkin seeds mix from Aldi for extra nutrition.

1. Mash up the banana until smooth, beat the eggs, then combine together.

2. Heat some olive oil in a frying pan then, using a ladle, pour a small amount of mixture into the hot pan.

3. Cook for a minute or until golden brown like below, then flip to cook on the other side.

4. Then place on a heated plate to keep warm, and continue the process (making sure to oil the pan each time) until all the batter becomes lots of lovely pancakes.

5. Once all finished, top with whatever you wish and tuck in to some guilt-free pancakes that don't even taste healthy!

Enjoy :)

If you want something naughtier then try my mouth watering blueberry pancakes!

Easter chocolate biscuit squares

The quickest, most delicious chocolate treats that you will want to make them time and time again.

Top with mini eggs or these cute flower decorations (from Sainsbury's) for Easter/Spring!

This is a recipe I've posted before - I named them Chocolate Smartie Squares because I usually top them with smarties: find here!

Makes 16 squares

- 50g margarine

- 150g dark cooking chocolate, broken into pieces

- 2 tbsp runny honey

- 250g digestive biscuits, crushed

- 16 mini eggs or edible flower decorations

- edible glitter (optional)

1. Line a square tin (7 inch) with grease proof paper, and grease with margarine. (make sure the paper sticks up out the sides of the tin as you will need to use this to grip when removing the squares from the tin)

2. Melt the margarine, chocolate and honey in a saucepan over a low heat, stirring occasionally.

3. Remove from the heat and add the biscuit crumbs, mixing thoroughly until coated.

4. Spoon into the tin and push down, smoothing the top. Mark into 16 squares with a sharp knife, and place a mini egg or edible flower decoration in the centre of each, and sprinkle with edible glitter (if using).

5. Leave to set in the fridge for a couple of hours, then break into the squares and serve.

Enjoy :)

Chicken tabbouleh

A light, summery bulgur wheat dish

Perfect for a healthy lunch (can prepare the night before and eat cold the next day) or for a light dinner.

My version is not spicy as I am not a big fan of spicy food but feel free to cook the chicken with spices. Since the onion is raw, prepare for strong flavours but they work so well together and this dish tastes deliciously fresh and nutritious!

This will be perfect at barbecues or picnics in the summer time but it's okay to start a little early!

Serves 2

- 2 chicken breasts, chopped
- olive oil
- 1 garlic clove, crushed
- paprika
- 1 red onion, finely chopped
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 100g bulgar wheat
- lemon juice
- fresh mint, torn (I didn't have any but I would recommend)
- fresh parsley, chopped

1. Pre-heat the oven to 180 degrees, then in a small roasting tin, brush the chicken with olive oil, and coat in the garlic and as much paprika as you would like, as season. Cover with foil and cook in the oven for about 20 minutes.

2. Place the chopped onion, tomatoes and cucumber into a large bowl and set aside.
3. Prepare the bulgar wheat according to packet instructions (Cook in a pan of boiling water - enough to be fully absorbed - keep adding more until soft to bite).
4. Mix the cooked bulgar wheat into the large bowl with the other ingredients and stir until combined.
5. When the chicken is cooked, stir into the bulgar wheat mixture than squeeze fresh lemon juice on top and mix in the parsley and mint, leaving some to garnish.
6. Either eat straight away as a warm dish or leave to cool for later or the next day!

Enjoy :)