RECIPES

BREAKFAST: Broccoli with poached egg

Tenderstem broccoli, 1 glove of garlic (crushed), 2tbsp olive oil, 1 egg Method: Roast the broccoli with the garlic and olive oil. Poach egg and serve together.

LUNCH: Halloumi & pesto peppers

20g of pine nuts, 40g basil, 20g parmesan, 60ml olive oil (for pesto sauce), 2 medium bell peppers, 100g cherry tomatoes, 100g halloumi, 30g black pitted olives, salt and pepper

Method: Preheat oven to Gas Mark 4 or 180C

PESTO SAUCE: 1 Cook nuts on low heat until golden brown – 3-4 minutes. 2 Put basil, pine nuts, parmesan/vegetarian hard cheese and olive oil into a food processor. 3 Add salt and pepper to taste, then blend.

BELL PEPPERS: 1 Slice in half, remove core, stalk and seeds. 2 Put peppers on baking tray and pop large spoonful of pesto in each half. 3 Divide tomatoes, halloumi and olives among pepper halves. 4 Bake 25-30 mins until tender and tops golden brown.

5 Serve with mixed salad leaves.

DINNER Cauliflower pizza

FOR BASE: 2 tsp oregano, 1 cauliflower head (approx 300g) 1 egg, 1 tsp mixed herbs, salt and freshly ground pepper. FOR TOMATO SAUCE: 1 tin of chopped tomatoes, 1 clove of garlic, 1 tsp oregano. FOR TOPPINGS: 40g mature cheddar, sliced red pepper, roughly chopped parsley, salt and freshly ground pepper.

Method: Preheat oven to 190C. Finely grate cauliflower into a heatproof bowl, microwave for four minutes. Allow to cool until you can touch cauliflower without being hurt. Transfer into a clean tea towel and squeeze tightly until water is

drained away (you need it to be as dry as possible). Put it back in bowl and mix with rest of the base ingredients. Tip on to baking tray with baking paper on top and, using a spoon or your hands, press into a rough pizza shape. Bake base for 10mins or until golden brown and can slide around on the baking paper. Add sauce and toppings and bake for five minutes until the cheese is melted. Enjoy!