Eating healthily can be fun for everyone

Preparation 10 mins ½tbsp coconut oil 120g cooking chorizo, roughly chopped into 1cm pieces 10 eggs 1 courgette, grated large handful of baby

spinach 75g pizza mozzarella,

grated 4 spring onions, finely

sliced salt and pepper a little butter, for

greasing Preheat the oven to 180°C. Melt the oil in a frying pan over a medium-to-high heat.

When it is hot, add the chorizo and fry, stirring regularly, for 3 minutes, or until the chorizo is cooked through.

Remove it from the frying pan to a clean piece of kitchen roll to blot some of the oil.

Crack the eggs into a large bowl and give them a I’ve combined beef and lamb mince in this recipe and it works so well. It gives the meatballs much more flavour. I think once you try these you’ll be coming back for more. PREP 15 MINS 500g lamb mince 250g beef mince 50g breadcrumbs 1 egg 12 pitted black olives, roughly chopped 20g pine nuts, roughly chopped small bunch of parsley, finely chopped, plus extra for garnish 2 jarred red peppers (about 100g), drained and roughly chopped into small pieces 1tbsp olive oil 1 red onion, diced 1 x 400g tin of chopped tomatoes salt and pepper 2 x 110g balls of mozzarella good whisk. Add the grated courgette, spinach, grated mozzarella, sliced spring onions and, finally, the cooling chorizo.

Season with a little salt and pepper and then give the whole lot a stir.

Grease the muffin tin with the butter and spoon equal amounts of the egg mixture into 10 of the holes, distributing the ingredients as evenly as you can.

Carefully slide the tin into the oven and bake for 25 minutes, or until the muffins are cooked through and lightly golden on top. Don’t attempt to take the muffins out of the tin immediately, as they might break up.

Give them a few minutes to cool, then get stuck in. Makes 4 TO SERVE mint leaves, roughly chopped salad or steamed green beans Makes 4 Preparation 15 mins

FOR THE MASH

1 medium cauliflower, florets only (about 600g) 1 x 400g tin of butter beans, drained and rinsed (about 240g) 12 sausages 25g Parmesan, grated 40g cheddar, grated salt and pepper

SAGE AND ONION GRAVY

½tbsp sunflower oil 1 large onion, finely

sliced salt 6 sage leaves, finely

sliced 1tbsp plain flour splash of sherry

vinegar 500ml chicken or beef

stock own on top. Scatter over the mint leaves and remaining and chopped parsley of serve with a helping salad or steamed green beans.

Make the onion gravy by heating the oil in a saucepan