Healthy Recipes

Gluten Free and Egg Free Chocolate Layer Cake

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It may be gluten free and egg free, but this chocolate layer cake really is a special celebration cake that everyone can enjoy – even if you have a gluten intolerance or are allergic to eggs. One for the whole family.

Gluten Free and Egg Free Chocolate Layer Cake

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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12

Ingredients
  

  • 275 g gluten-free dark chocolate broken, plus extra to make curls
  • 200 g unsalted butter cubed
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 200 g rice flour sifted
  • 1 tsp gluten-free baking powder
  • 200 g ground almonds
  • 225 ml whole milk

To decorate

  • 500 ml whipping cream
  • 150 g blueberries
  • 150 g raspberries

You will need

  • 3 x 19cm round sandwich tins greased and the bases and sides lined with baking parchment

Instructions
 

  • Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.
  • Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.
  • Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.
  • To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.

Gluten-Free and Dairy-Free Chocolate Cake

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Rich gluten-free and dairy-free chocolate cake is so good that you won’t even know it’s missing the usual ingredients. It’s perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances.

Gluten-Free and Dairy-Free Chocolate Cake

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g Stork Original Baking Block
  • 225 g caster sugar
  • 4 eggs beaten
  • 225 g gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 25 g cocoa
  • 1 avocado mashed

For the filling

  • 150 g Pure Soya spread
  • 4 tbsp icing sugar
  • 2 tbsp cocoa
  • 2 tbsp raspberry jam

For the ganache

  • 200 g dark chocolate
  • small can coconut cream

Instructions
 

  • Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
  • Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
  • To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
  • To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).

Notes

Any leftovers can be stored in a cake tin in a cool area for up to 2 days.

Mexican Roasted Sweet Potato Bites

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Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

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Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.

Couscous Salad

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This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes – the perfect dish for busy days! It’s ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours – you can add any other extra leftover vegetables or herbs you might have to hand.

Couscous Salad

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 8

Ingredients
  

  • 250 g couscous
  • 6 tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions sliced
  • 2 sticks celery chopped
  • 350-500 g cherry tomatoes halved
  • 200 g pack feta cheese cubed
  • 2-3 tbsp freshly chopped chives plus chives for garnish

Instructions
 

  • Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  • Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  • Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.

Notes

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Crispy Asian Sea Bass

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Healthy and delicious crispy Asian sea bass is packed full of flavour thanks to the garlic, lime and red chillies. This recipe really transforms that basic cut of fish into a mouth-watering dinner. A portion of this crispy Asian sea bass works out at only 277 calories per serving and 9g fat.

Crispy Asian Sea Bass

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 4 x175g sea bass fillets
  • Cornflour to dust
  • 2 tsp groundnut oil
  • 1 tbsp toasted sesame oil
  • 30 g root ginger cut into matchsticks
  • 1 red chilli cut into matchsticks
  • Bunch of spring onions shredded
  • 3 cloves of garlic thinly sliced
  • 400 g bok or pak choi or choi sum
  • 4 tbsp Kikkoman teriyake marinade
  • Lime wedges to serve
  • Steamed rice to serve

Instructions
 

  • Pat the fish with kitchen paper, then dust both sides with cornflour. Heat a splash of oil in a large frying pan, then drizzle the skin on each fillet with a little more oil and add to the pan, skin-side down. Cook for 2-3 mins, turn and cook for a further min.
  • Meanwhile, heat the sesame oil in a large wok, add the ginger, chilli and spring onion and cook for 2 mins, stirring. Add the garlic and cook for a further min, then spoon over the fish. Add the bok choi and teriyake marinade immediately to the wok, cook over a high heat for 1 min until wilted. Serve with the fish, lime wedges and steamed rice.

Notes

Look for Young’s Basa Fillets in the freezer aisle for a cheaper alternative to sea bass.

Skinny Spanish Fish Stew

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Flavour-packed skinny Spanish fish stew can be ready in just 30 mins. Made with cod, king prawns and a rich tomato sauce, this mouth-watering dish serves 1 and works out at only 236 calories per serving – perfect if you’re counting calories or trying to be good. This stew is served with a homemade cauliflower couscous, which is light and easy to make.

Skinny Spanish Fish Stew

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1

Ingredients
  

  • spray oil
  • 100 g fennel sliced, fronds reserved
  • 1 tsp sweet or hot smoked paprika
  • 125 g tomato passata
  • 125 ml vegetable stock
  • 100 g cod
  • 75 g fresh king prawns
  • zest and juice of 1 lemon
  • 40 g green beans
  • 80 g cauliflower florets
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
  • Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
  • Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
  • Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
  • Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.

Notes

If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.

Slimming World’s Chicken and Potato Curry

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This delicious Slimming World’s chicken and potato curry is so simple to make and guilt-free too making it the perfect Saturday night alternative to a takeaway.

Slimming World's Chicken and Potato Curry

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 onion peeled and finely chopped
  • 794 g 1lb 12oz skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
  • 4 large potatoes peeled and cut into large bite-sized pieces
  • 170 g 6oz baby leaf spinach, roughly chopped
  • 2 tbsp medium or hot curry powder
  • 400 g can chopped tomatoes
  • Salt and freshly ground black pepper
  • A large handful of chopped coriander and mint leaves

Instructions
 

  • Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
  • Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
  • Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.

Notes

Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.

Lentil and Bacon Soup

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This lentil and bacon soup recipe is a delicious lunch time option. Serving 4-6 people, this mouth-watering recipe is packed full of lentils which will keep you fuller for longer and bacon which adds a great depth of flavour to the soup. A hearty, healthy soup that all the family will love – and you can keep it for up to three months frozen, too. Just reheat it when you need a quick supper! This recipe takes 1hr to slow cook this luxurious soup dish. A portion of this dish works out at only 240 calories and 10g of fat per portion.

Lentil and Bacon Soup

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4

Ingredients
  

  • 2 tbsp sunflower oil
  • 6 rashers smoked streaky bacon
  • 1 onion peeled and chopped
  • 2 carrots peeled and diced
  • 200 g 7oz red lentils
  • 400 g can chopped tomatoes
  • 1 vegetable stock cube
  • 2 tbsps chopped fresh parsley
  • Salt and freshly ground black pepper
  • Crusty bread to serve

Instructions
 

  • Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres (2½ pints) boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
  • Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
  • Reheat the soup for serving in mugs, with crusty bread.

Notes

To save time (and washing up), this soup needn't be puréed, but can be left slightly chunky - just make sure it's cooked for long enough, so that the lentils are very tender. If the soup isn't going to be pureed, ensure that both the bacon and onion are finely chopped. To freeze, leave the soup to cool, pack into freezer containers, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating.

Mediterranean Roast Potatoes

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These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.

 

Mediterranean Roast Potatoes

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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 750 g new potatoes
  • 4 tbsp light olive oil
  • 1 bulb garlic separated into cloves
  • 50 g anchovy fillets tinned, drained and sliced
  • 200-300 g cherry tomatoes on the vine
  • 3-4 tbsp sliced olives black and green
  • Black pepper to season

Instructions
 

  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  • Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Notes

The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.