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  • Winter nutrition: 8 easy ideas for enhancing your diet this season

    Winter nutrition: 8 easy ideas for enhancing your diet this season

    It makes sense to tweak our routines in the winter. Whether we’re switching to a richer moisturiser to counteract the cold or going to bed a bit earlier on dark evenings, there are plenty of small changes we can make to adapt to the season. So it’s worth considering whether your diet could also do with a winter refresh.

    We’re not talking about a total rethink. This is about making small, sustainable modifications that support your wellbeing to suit the season.

    Check out our suggestions for enhancing your winter nutrition, from breakfast upgrades to the nutrients to know about.

    Why is nutrition important in the winter?

    Nutrition is important all year round. Having a balanced and varied diet means we can support our everyday health and activities, fuel our workouts and even improve our mental well-being.

    Saying that, winter can be a somewhat challenging time in the UK. With darker days, colder temperatures, and the arrival of cold and flu season, it’s particularly important to look after our mental and physical health. One way to do so is through our diet.

    What foods boost your immune system for winter?

    It isn’t really possible to prevent illness or rapidly boost the immune system by eating certain foods in the short-term. What we can do is look at our diet and make sure we’re getting enough of the nutrients that support our immune system overall.

    Easy ideas for healthy eating in winter

    Consider whether you could use any of the following ideas to sustain a healthy diet in winter:

    1.Vitamin D, the ‘sunshine vitamin’

    Our bodies create vitamin D from sunshine on the skin, and obviously sunshine can be in short supply in winter! This is a key nutrient when it comes to tooth, bone and muscle health, so it’s worth considering a supplement to keep your levels topped up in winter – unlike other nutrients, it’s not easy to get sufficient vitamin D from food alone.

    2.Fermented foods for gut health

    There’s been increasing attention in recent years on the health benefits of fermented foods, such as kimchi, yoghurt and pickles. Studies suggest they can support gut health, which in turn has a range of positive mental and physical effects. There’s also research that says they can improve energy levels – and that’s something many of us could do with in the winter!

    3.Frozen fruit and vegetables

    If you’re keen to eat seasonally, you may well find you have less choice when it comes to fresh fruit and vegetables in winter. That’s why it’s a good idea to stock your freezer.

    Many fruits and vegetables are ‘flash frozen’ when they’re harvested commercially, which means they retain their nutrients – giving you an easy, not to mention economical, way to enjoy a varied diet in the colder season.

    4.Upgraded breakfast

    If time allows, consider switching to a hot, freshly prepared breakfast in winter. There’s something about a piping hot bowl of porridge, eggs on toast or a delicious omelette that can really enhance your mood on a dark morning!

    And don’t be afraid to go to town. Make your porridge even more delicious (and nutritious) with peanut butter, nuts, seeds and berries, and add vegetables to your omelette.

    5.Soups & smoothies

    Soups can be an easy way to make sure you’re getting plenty of nutrients this winter, so long as they’re packed full of different vegetables. They’re also nourishing and comforting in colder temperatures.

    Similarly, smoothies can give you a vitamin C boost by combining a variety of fruits.

    6.Batch cooking

    If you’re making soup at home, you can create a large batch and freeze the rest for later. And batch cooking can be a good idea when it comes to other meals too.

    Sometimes, the last thing you may feel like doing is cooking – and that’s particularly true in the darker days of winter. Keep your stress levels down by stocking your freezer with homemade meals you can enjoy when you just want to eat and relax.

    7.Hydration for health

    It’s easy to neglect hydration when it’s cold, but it’s just as important to keep levels topped up in the winter. You don’t have to keep swigging cold water – high-water fruits and vegetables, tea and coffee can all play their part to help you stay hydrated.

    8.Nutritious fats

    Dietary fats can help support skin health. That’s particularly useful for winter, when our faces endure the effects of cold, rain, wind and even snow! Avocados, oily fish and nuts are great sources of biotin and omega-3, which can help plump the skin over time.

  • Sea Bass Tray Bake Recipe

    Sea Bass Tray Bake Recipe

    This delicious and simple sea bass tray bake is a favourite. It’s quick to make, tastes fabulous and feels incredibly healthy and light.

    Ingredients (serves 4):

    4 sea bass fillets

    1 packet fine beans

    1 packet asparagus, stalks trimmed

    1 packet samphire

    150g spinach

    2 cloves garlic

    Olive oil

    20g butter

    Splash white wine

    Small handful parsley, chopped

    2 lemons

    2 cups petit pois

    Few on the vine small tomatoes

    1 red chilli, finely chopped

    Method:

    1. Trim the stalks off the fine beans and throw them into a large baking tray with a couple of cloves of thickly sliced garlic. Season and add a splash of white wine. Place in the oven for 10 minutes.
    2. After 10 minutes, remove the tray from the oven and fold through the rest of the ingredients, except the fish and butter. You should have a tray full of green vegetables. Cut the lemons into quarters: squeeze in the juice and throw the used lemon quarters on the tray.
    3. Finally, lay the sea bass skin side down on top of the greens and dot each one with some butter.
    4. Put the tray back into the oven for about 7-8 minutes and serve.

    Nutrition (per serving):

    Calories 284

    Total Fat 10.9g

    Total Carbohydrate 16.5g

    Protein 30g

  • Roast Chicken Recipe

    Roast Chicken Recipe

    Everyone needs a good roast chicken recipe up their sleeve and this one is a real winner! The trick is to firstly cook the chicken covered in foil to help keep the flesh incredibly moist and succulent, before uncovering and blasting with heat for that irresistible colour and crispy skin.

    Ingredients (serves 4):

    1 medium free range chicken

    1 lemon

    1 hard stock cube (chicken)

    4 bay leaves

    1 bulb garlic

    750g new potatoes

    250g carrots, peeled, cut into thirds

    250g parsnips, peeled cut in half lengthways

    2 red onions

    Dried oregano

    Salt and pepper

    ½ cup white wine

    2 tbsp cornflour

    Method:

    1. Pre-heat the oven the 180cFAN.
    2. Place the stock cube in a small bowl with 50ml of olive oil and microwave for 30 seconds. Mash together to create a paste and reserve.
    3. Thickly slice one red onion and scatter in the middle of a roasting tray. Drizzle a little olive oil over the onions and season.
    4. Place the chicken on top of the sliced onions and then stuff the chicken with the bay leaves and half a dozen cloves of garlic (left whole). Halve the lemon, squeeze the juice over the top of the chicken and place the used lemon pieces inside the chicken.
    5. Scatter the carrots, potatoes and parsnips around the edge of the chicken and pour over the wine. Season with the dried oregano and a little olive oil.
    6. For the chicken itself, drizzle a little olive oil over the top and season generously with salt, pepper and oregano. Cover tightly with foil and place into the preheated oven for 1 hour.
    7. After the hour is up, remove the foil and brush the stock cube and olive oil paste all over the chicken and place back in the oven for 20-30 minutes or until cooked through.
    8. Remove from the oven, pour the juices into a saucepan and leave the chicken to rest for while you make the gravy (you can loosely cover the chicken with foil if you want.)
    9. Mix together the cornflour and a couple of tablespoons of water to make a slurry then whisk this into the juices in the saucepan. Heat gently, stirring until thickened, and then pour into a serving jug.
    10. Serve the chicken!

    Nutrition (per serving):

    Calories 919

    Total Fat 47.5g

    Total Carbohydrate 60.3g

    Protein 56g

  • Griddled Asparagus, Egg & Blackened Chilli Salsa Recipe

    Griddled Asparagus, Egg & Blackened Chilli Salsa Recipe

    This recipe is the perfect filling and healthy brunch. Vibrant and fresh, the punchy blackened chili salsa will kickstart your day and metabolism!

    Ingredients (serves 2):

    8 asparagus stalks

    2 red jalapeño chillies

    1 ripe tomato, halved

    ½ cloves garlic, crushed

    1 tsp honey

    1 tsp vinegar

    2 eggs

    Two thick slices of sourdough

    Dozen parmesan shavings

    Handful fresh rocket

    2 tbsp chopped coriander

    Olive oil

    Salt & pepper

    Method:

    1. Drizzle a little olive oil over the sourdough slices, season with salt and pepper and place onto a hot griddle for a few minutes each side until toasted. Place on a large chopping board. Place a small layer of rocket over the top of the toasted sourdough.
    2. Cook the asparagus, chilis and tomato halves on the griddle. The asparagus will take about five minutes. Just before it finishes cooking, pour over a tablespoon or two of water to help steam the asparagus. Remove and place on top of the rocket and sourdough slices.
    3. Continue cooking the chilli and tomatoes until blackened, around 10 minutes. Remove the tomatoes and chillies and place in a pestle and mortar or in a food processor along with the garlic and a pinch of salt. Mash to a pulp, Once you have a good pulp texture, pour in about 4 tablespoons of olive oil, the honey and vinegar and combine well.
    4. Poach the eggs in salted simmering water with a splash of vinegar for a few minutes until cooked through. Place on top of the asparagus. Finish by spooning over the chilli salsa.
    5. Scatter the remaining rocket, coriander and parmesan shavings on the board and serve.

    Nutrition (per serving):

    Calories 582

    Total Fat 37.2g

    Total Carbohydrate 45.9g

    Protein 20.1g

  • Glazed Rainbow Carrots with Garlic-Lemon Chicken Recipe

    Glazed Rainbow Carrots with Garlic-Lemon Chicken Recipe

    This tasty and easy dish is perfect for a quick, healthy mid-week dinner. Tender, grilled garlic-lemon marinated chicken breast sits on a bed of fluffy couscous and brilliantly colourful and sweet honey glazed rainbow carrots. Delicious and perfectly balanced, it provides a healthy balance of veggies, carbs and protein.

    Ingredients (serves 1):

    1 large chicken breast cut in half lengthways

    Bunch of rainbow carrots

    1 lemon

    1 clove garlic

    Few pinches dried oregano

    1 tbsp cumin seeds

    1 tbsp cider vinegar

    2 tbsp honey

    Drizzle of olive oil

    1 cup couscous

    Method:

    1. Place the couscous into a bowl and pour over boiling water until the couscous rests about 1 cm below the surface of the water. Cover with cling film and leave.
    2. Crush the garlic and mix with the juice of half a lemon, a pinch of oregano and a drizzle of olive oil.
    3. Wash the carrots and slice in half lengthways leaving a little of the stalk on if possible (leave the skin on). Mix the carrots with a drizzle of honey, olive oil, cider vinegar, seasoning and cumin seeds. Roast in a pre-heated oven for 20 minutes at 200C FAN.
    4. While the carrots are cooking, shake off the excess liquid from the chicken breasts and cook in a hot griddle for four to five minutes each side or until cooked through.
    5. Place the carrots on a serving dish. Remove the cling film from the couscous and pour it into the tray the carrots cooked in. Swirl the couscous around in the tray to soak up any leftover juices and cumin seeds before tipping into a serving dish next to the carrots.
    6. Finally, slice the chicken breast into three. Place on top of the couscous and serve.

    Nutrition (per serving):

    Calories 674

    Total Fat 18.14g

    Total Carbohydrate 89.85g

    Protein 69.84g

  • Shitake Mushroom and Spinach Omelette Recipe

    Shitake Mushroom and Spinach Omelette Recipe

    An omelette is a great recipe to have in your repertoire – quick, easy and healthy, you can add any fillings you want! This combination of earthy shitake mushrooms with sharp feta and spinach is not only delicious but packs a healthy punch of protein, vitamin D and iron. While the recipe serves two, it’s best to make the omelettes individually.

    Ingredients (serves 2):

    Handful fresh shitake mushrooms, sliced

    100g feta cheese

    50g baby leaf spinach

    6 eggs

    Sriracha hot sauce

    Fresh coriander

    Nob of butter

    Method:

    1. Lightly whisk the eggs in a bowl. Season well with salt and pepper and set aside.
    2. Add half the mushrooms and a nob of butter to a non-stick frying pan. Fry for a couple of minutes on medium high heat, but don’t let the butter burn.
    3. Pour in half the whisked eggs and gyrate the pan to ensure the entire base is covered in eggs.
    4. As the edges of the eggs start to solidify, gently pull the edge of the eggs towards the centre of the pan and then tilt the pan to fill the void with more of the uncooked whisked eggs. Continue until the eggs are almost cooked.
    5. Roughly slice the spinach and lay a strip of spinach along one side of the eggs, follow this with half the feta crumbled along with the spinach.
    6. Gently fold the edges of the cooked eggs over the filling, before finally lifting the pan over a serving plate and rolling out the omelette onto the plate.
    7. Garnish with chopped coriander and crumbled feta along the top of the omelette. Finally drizzle with sriracha sauce.

    Nutrition (per serving):

    Calories 392

    Total Fat 29.7g

    Total Carbohydrate 7.8g

    Protein 25.3g

  • BBQ Squid with Asian-Dressed Green Salad Recipe

    BBQ Squid with Asian-Dressed Green Salad Recipe

    This barbecued squid recipe with a ginger dressing and Asian-style salad is beautifully aromatic, light and delicious. It only takes ten minutes to make and you can always use a griddle pan if you’ve forgotten to light the BBQ!

    Ingredients (serves 2):

    400g whole squid

    200g fine beans

    3 tbsp soy sauce

    1 tsp honey

    ½ tsp vinegar

    2 inches ginger, grated

    200g baby leaf spinach

    Small handful fresh coriander

    1 red chilli

    Drizzle of olive oil

    Method:

    1. Turn your BBQ on.
    2. Place the spinach leaves and coarsely chopped coriander in a large mixing bowl.
    3. In a small bowl, grate two inches of ginger and whisk in the soy sauce, honey, vinegar and a tablespoon of olive oil. Reserve.
    4. Wash the squid and prepare by placing the handle of a spoon inside the squid tube and then slice along the top with a knife – the spoon handle will stop you cutting all the way through. Drizzle a little olive oil over the squid and season with a pinch of salt.
    5. Trim the stalk ends off the fine beans and place them onto the BBQ alongside the squid. Leave the squid to cook for a minute or two until you see charred lines form, then turn over to cook the other side. It should only take a few minutes in total. Leave the beans on for a few more minutes. They will char but still be nice and crunchy.
    6. Add the beans to the salad bowl along with two-thirds of the ginger dressing and mix together. Decant this onto a serving plate, place the barbecued squid on top and spoon over the remaining dressing.
    7. Finally, slice the red chilli into small strips and scatter over the top along with a pinch of salt.

    Nutrition (per serving):

    Calories 441

    Total Fat 8.19g

    Total Carbohydrate 23.1g

    Protein 38.74g

  • Slow Roast Pork Belly with Apple Sauce Recipe

    Slow Roast Pork Belly with Apple Sauce Recipe

    This recipe is perfect for those occasions when you have friends or family coming over and want to serve a delicious and impressive meal…that won’t require hours of slaving away in the kitchen! This tender, crisp pork belly, served with sweet apple sauce, buttery new potatoes and freshly dressed salad leaves, ticks all the boxes. Family friendly and extremely easy to pull together, it’s the ideal dinner dish.

    Ingredients (serves 4):

    800g pork belly

    6 apples

    750g baby new potatoes

    1 lemon

    1 clove garlic

    Bunch rosemary

    Bunch thyme

    6 Bay leaves

    2 cups water (or white wine)

    1 bag of salad leaves

    4 tbsp olive oil

    3 tbsp balsamic vinegar

    Method:

    1. Pre-heated oven to 160c FAN.
    2. Slice the apples in half (no need to core them), and place in a roasting tray cut side down along with the bay leaves, rosemary and thyme.
    3. Place the pork belly on top ensuring the skin of the meat is very dry. Drizzle a tablespoon of olive oil over the skin and season heavily with salt and a little pepper.
    4. Pour the water or wine into the bottom of the tray. Try not to get the skin wet. Place in the oven and roast for two hours. Just before the time is up, turn the temperature up to 220c FAN for the last 10 minutes to get the crackling nice and crisp.
    5. Remove from the oven and rest for 10 minutes.
    6. Remove the apples from the tray. Some may be burnt- don’t worry about it. Mash all the apples thoroughly. Place the mixture in a sieve and use the back of a spoon push the flesh through. Set aside your apple sauce.
    7. Meanwhile, crush the garlic and mix with the chopped rosemary, the juice of half a lemon and an equal amount of olive oil. Season.
    8. Simmer the new potatoes until cooked and drain. Let them steam dry for a few moments before pouring over the lemon garlic dressing and mixing. Reserve until you are ready to serve.
    9. Place the pork on a serving board along with the apple ketchup, either in a small bowl or straight on the chopping board. Pile the potatoes onto the board, pouring over any remaining dressing and a pinch of salt.
    10. Finally, open the bag of salad leaves and pour the remaining olive oil and balsamic straight into the bag, mix with your hands and dot around the board. Serve.

    Nutrition (per serving):

    Calories 1490

    Total Fat 120.7g

    Total Carbohydrate 81.1g

    Protein 23.7g

  • Mediterranean Orzo Salad with Harissa Tofu Recipe

    Mediterranean Orzo Salad with Harissa Tofu Recipe

    This light and delicious Mediterranean orzo salad topped with crispy harissa tofu is the ideal summer dinner dish. The orzo salad is full of flavour from the tangy olives, sweet sun-dried tomato and fresh basil, while the deep fried harissa tofu adds the perfect touch of crunch and heat. Ready and on the table in less than 20 minutes, enjoy as a quick mid-week meal or packed lunch.

    Ingredients (serves 2):

    2 cups orzo pasta

    ¼ cup good quality olive oil

    Pinch chilli flakes

    1 cup sundried tomatoes

    1 cup Kalamata olives

    1 lemon

    Handful fresh basil

    1 vegetarian stock cube

    For the tofu:

    1 packet tofu

    ½ cup plain flour

    2 cups vegetable oil for frying

    3 tbsp harissa paste

    Method:

    1. Simmer the orzo in vegetable stock until cooked. Drain and drizzle over a little olive oil.
    2. Chop the sun-dried tomatoes and olives and rip the basil leaves. Combine with the orzo pasta. Add a sprinkle of seasoning and a pinch of chilli flakes.
    3. If you want to add protein, place the tofu between two plates and leave a weight on top for about 10 minutes to help extract the excess liquid from the tofu. Once pressed, dice the tofu into 2 inch cubes, dust in flour and deep fry for a couple of minutes until the exterior is crispy and lightly golden. Remove and place on a kitchen towel to soak up any excess vegetable oil.
    4. Mix the harissa paste with some olive oil and coat the tofu before serving on top of the orzo salad.

    Nutrition (per serving):

    Calories 942

    Total Fat 41.4g

    Total Carbohydrate 125.6g

    Protein 29.3g

  • Roasted Harissa Seabass & Super Green Vegetable Medley Recipe

    Roasted Harissa Seabass & Super Green Vegetable Medley Recipe

    Trying to cut back on carbs or increase your veggie intake? This delicious seabass and green medley recipe is incredibly healthy – without skimping on flavour! Perfectly cooked harissa seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette. Get dinner on the table in under 10 minutes with this quick and easy recipe.

    Ingredients (serves 2):

    2 seabass fillets

    2 tbsp harissa paste

    2 tbsp olive oil

    1 cup petit pois

    250g spinach

    1 courgette

    Half dozen asparagus

    1 lemon

    1 nob butter

    Small handful fresh tarragon

    Method:

    1. Preheat oven to 200c FAN. Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
    2. Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
    3. Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
    4. Add a nob of butter, some seasoning and the chopped tarragon to the greens.
    5. Serve the seabass on top of the green medley.

    Nutrition (per serving):

    Calories 481

    Total Fat 30.1g

    Total Carbohydrate 18.2g

    Protein 32.6g