Ingredients

For the fritters & eggs:

• 1 tsp rapeseed oil
• 1 small red onion (85g), finely chopped
• 1 red pepper, deseeded and finely diced
• 100g wholemeal self-raising flour
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp baking powder
• 325g can sweetcorn, drained
• 6 large eggs

For the salsa:

• 1 small red onion (85g), finely chopped
• 4 tomatoes (320g), chopped
• 2 x 400g cans black beans, drained
• 1 lime, zested and juiced
• ½ x 30g pack coriander, chopped

Method

1. Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
2. Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
3. Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
4. Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

Ingredients

• 2 tsp cold pressed rapeseed oil, plus a little for the ramekins
• 50ml milk
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 160g plain wholemeal spelt flour
• 2 tbsp chia seeds
• 25g oats
• 2 tsp baking powder
• 2 x 120g pots bio Greek yogurt
• 400g strawberries, hulled and sliced

Method

1. Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
2. Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen – they don’t have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
3. The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.

Ingredients

• 70g porridge oats
• 2 tbsp golden linseeds
• 2 ripe bananas
• 140g frozen raspberries
• 175g natural bio yogurt

Method

1. Tip the oats and seeds into a bowl, and pour over 200ml boiling water and stir well. Add the bananas and three-quarters of the raspberries (chill the remainder), mash together, then cover and chill overnight.
2. The next day, layer the raspberry oats in two tumblers or bowls with the yogurt, top with the reserved raspberries and serve.

Ingredients

• 1 red pepper, deseeded and sliced
• 2 tsp rapeseed or olive oil
• 1 garlic clove, finely grated
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp vegetable bouillon powder
• 400g can black beans

For the wraps:

• 4 large eggs
• handful of chopped parsley or coriander
• 4 tbsp porridge oats
• 2 tomatoes, chopped
• 2 handfuls of rocket

Method

1. Put the pepper in a large non-stick pan with 1 tsp of the oil. Cover and cook over a medium heat for 10 mins, stirring occasionally. Add the garlic and spices, then tip in the bouillon and beans, along with the water in the can, then cook for a few minutes, stirring until slightly reduced. Mash the beans a couple of times to thicken the mixture.
2. For the wraps, beat 2 eggs in a bowl with half the parsley or coriander and half the oats. Heat half the remaining oil in a 21cm non-stick frying pan, and fry the egg mixture for 1 min 30 seconds until almost set, then turn over. Fry for another 30-60 seconds. Tip onto a plate, spoon half the filling down the centre and scatter over half the tomato and rocket, then roll up and serve. Repeat the process with the rest of the ingredients to make the other wrap.

Ingredients

• 100g porridge oats
• 2 tbsp toasted three-seed mix (ours included flaxseed and pumpkin and sunflower seeds)
• 40g plain or lightly salted popcorn
• 30g sultanas
• 6 walnut halves, broken up
• 4 x 120g pots bio yogurt
• milk, to serve (optional)

Method

1. Combine the oats, seed mix, popcorn, sultanas and walnuts. Will keep in a sealed jar or airtight container for up to five days.
2. When you're ready to serve, spoon the yogurt into bowls, then scatter over the muesli and pour over a little milk to loosen, if you like.