cook like ella

Ready to get your delicious on? Try these exclusive recipes from the woman herself and marvel at your handiwork

APPLE AND BLUEBERRY OVERNIGHT BIRCHER MUESLI

cals 495 | sat fat 4.4g sugar 29.8g | serves 2

1 ripe banana • 375ml almond milk • 120g oats • 30g pumpkin seeds • 1 apple, grated • 30g raisins • 1 tbsp chia seeds • 1 tbsp honey or maple syrup (optional) • 40g blueberries

1. Start by slicing the banana, then place in a mixing bowl with the almond milk and mash with a fork.

2. Add the oats, pumpkin seeds, grated apple, raisins, chia seeds and honey or maple syrup (if using) and stir it all together.

3. Place in the fridge overnight to thicken.

4. Top with fresh blueberries to serve – and enjoy!

SUN-DRIED TOMATO AND BASIL PASTA

cals 760 | sat fat 3.8g sugar 53.8g | serves 2 150g pasta (I use brown rice pasta) • 12 sun-dried tomatoes (from a pouch), chopped • handful of basil, chopped • 25g almonds, chopped

For the sauce:

12 plum tomatoes • 200g sun-dried tomatoes (from a pouch) • 2 garlic

cloves • 1 tbsp balsamic vinegar • 2 tbsp olive oil • 2 tbsp tomato puree • salt and pepper to taste

1. Cook the pasta in a pan of boiling water with a pinch of salt for 9-10 mins.

2. Whizz all of the sauce ingredients in a food processor until well combined.

3. When the pasta is done, stir through the sauce, sun-dried tomatoes and the basil, and sprinkle with the almonds.

SWEET POTATO, SWEETCORN AND BLACK BEAN STEW

cals 641 | sat fat 3.1g sugar 28.1g | serves 2

2 tins of black beans, rinsed • 1 large sweet potato, cubed • 1 onion, chopped • 1 can of sweetcorn, drained • 2 tbsp olive oil • salt and pepper • 2 tsp ground cumin • 2 garlic cloves, chopped • juice of 1 lemon • 2 tbsp tomato puree • handful of chilli flakes • 1 tbsp honey

To serve (optional):

Dollop of coconut

yogurt • 2 avocados, sliced • handful of coriander, chopped • chilli flakes

1. Place the black beans in a pan, add 700ml water and bring to the boil.

Turn down the heat and leave to simmer for about an hour, adding more water if the beans stick to the bottom.

2. Meanwhile, place the sweet potato, onion and sweetcorn on a baking tray, drizzle with olive oil and sprinkle with salt, pepper and cumin. Bake in an oven preheated to 180°C for about 25-30 mins until golden – adding in the garlic 5 mins before the end.

3. When the beans are cooked to the consistency you like, add the cooked veg and stir through the lemon juice, tomato puree, chilli flakes and honey. Taste, and add more of what you like if necessary.

4. Serve in bowls topped with a dollop of coconut yogurt, a sliced avocado and a sprinkling of chilli flakes and coriander.