recipes for healthy living

Spiced Halibut

This is such a simple way to serve fish and any firm white fish will work equally well. Baking and basting the fish in melted butter adds a delicious richness to it and the heat from the Harissa is a perfect balance. A simple supper dish which could be on the table in less than 30 minutes.

Spiced Halibut Photo4

Spiced Halibut
Serves 2
2 oz unsalted butter
2 tbsp harissa
juice of half a lemon
1 large halibut fillet, trimmed and boned and cut into 2 pieces

Oven at 180C

Melt the butter in small pan, stir in the harissa and lemon juice.
Season the fish and place into an oven proof baking dish
Pour over the butter mix and place in the oven for about 20 mins depending on the thickness of your fish, basting it at intervals
Serve the fish topped with the butter juices and some green beans.

Pain D’Epice with Autumn Apples


Apples Spices and Honey – a match made in heaven. The days are closing in and there is the hint of autumn on the way which makes these a perfect weekend dessert.

Oven at 170C
Makes 12

150ml water
100g honey
70g butter
1tsp ginger syrup (Optional)

220g flour
40g coconut sugar or brown sugar
11/2 tsp mixed spice
zest of an orange
1tsp baking powder
1/2 tsp bread soda
pinch of salt

2 Apples washed sliced and cored so that you have rings of apple
Cut the rings in half

Melt the honey syrup and butter gently
Add all the dry ingredients to a bowl and mix to combine
Add the melted butter mix and the water to the dry ingredients and mix to a smooth batter
Add the batter to 12 muffin cups or silicon molds greased if needed
Press 1-2 slices of apple into the middle of the mix with the skin side up
Bake for 15-20 minutes until a skewer comes out clean
Serve warm

Berry Crumble Bars


These are rather lovely and are a perfect gluten free recipe as they dont need to rise but still have a lovely texture to them and not at all dry which can often be the case. I make my own GF flour mix using rice flours, corn flour, and almond flour in a 2:1:1 ratio then adding 1 tbsp xantham gum and 2 tsp salt. You can of course just use your own preferred brand.

Berry Crumble Bars

85g Polenta
275g Gluten free flour
1tsp Xanthan gum
1tsp Baking Powder
150gr Frozen mixed berries
1 egg
150g Butter
100ml Maple syrup *
Grated zest of 1 lemon

Melt butter and maple syrup gently together
Beat the egg until light and frothy
Stir together all the dry ingredients
Add the frozen fruit, lemon zest and mix well
Make a well in the middle and add the liquids and mix well, the mixture will be a bit crumbly and not totally wet which is just fine
Press into a 10 by 6” baking tray and bake for 20 minutes at 170C
Let cool slightly then cut into squares – I use a pizza cutter for this.

* You could use normal sugar for this in which case stir 100g of coconut or light brown sugar into the dry ingredients and just melt the butter on its own. You should reduce the flour by 50g if you do this.


Tender Juicy Fauxtisserie Chicken


You know that lovely rotisserie chicken which you can buy over the counter at some delis – well this is like this only it’s not brushed with load of fat every few minutes BUT you still get that lovely falling off the bone tender juice chicken that is so delicious. You could of course simply up the temperature to cook it a bit quicker but if you have the time, try it this way. Throw it in the oven and get out to the garden for some air!

Serves 4
2 tsp fennel seeds
1 tsp oregano
Zest of half a lemon
2tbsp fresh chopped thyme plus a few thyme sprigs (if you had lemon thyme, even better)
2 cloves garlic peeled chopped and mashed
1tbsp ground sea salt
50 ml oil
1 lemon cut in half
1 large chicken 2kg approx.
1lb baby potatoes

Oven at 150C for slow cooking
Oven at 200 for Regular Cook
Pound the fennel seeds, add the oregano garlic thyme together with the salt
Mix in half of the oil.
Dry the chicken with paper towels if it is a bit wet from the fridge
Rub the mixture all over the chicken.
Stuff one 1/2 of the lemon into the chicken.
Toss the remaining half, the thyme sprigs into your roasting dish
Place the chicken on top.
Clean the baby potatoes and cut the large ones in half, toss in the rest of the oil and season well then add to the roasting dish around the chicken.
Roast, basting the chicken and turning the potatoes every hour, until the chicken is dark golden brown, cooked through and potatoes are very tender about 3 hours. Alternatively you can up the temp and cook in about 1 and1/4 hour.

Check the chicken is done with a meat thermometer or by checking the juices run clear from thickest part of the chicken.

Halloumi with Strawberries and a Caper Vinaigrette


This is a delicious summer salad and the caper vinaigrette is a wonderful addition with the sweet strawberries and the salty halloumi. This cheese is very high in fat so keep the portions small but this is a gorgeous starter for 2 on a summer day.

4 pieces of halloumi about 1cm thick
tsp flour
salt and pepper

Handful of strawberries hulled and sliced

1 garlic clove peeled and chopped
1 tbsp flat leaf parsley chopped
1tbsp wholegrain mustard
2tsp capers drained
juice of an 1/2 an orange
2tbsp balsamic vinegar
3tbsp olive oil

Whisk the vinaigrette ingredients together and set aside
dust the halloumi in flour, season and fry in oil over a high heat until golden on both sides
Serve the halloumi with the strawberries and the vinaigrette drizzled on top.

%d bloggers like this: