Rosemary Fries

Ingredients

1kg/2lbs of potatoes

3 tablespoon coconut oil

4 large sprigs of rosemary

pinch of cayenne pepper

 

Method

  • Heat oven to 200C/180C or 350/400F or fan/gas 6.
  • In a shallow roasting pan, add 1 tablespoon of the oil and place in the oven to heat up while you prepare the potatoes

  • Cut potatoes into chunky chips/sticks

  • Pour the rest of the oil into a large bowl and add the potatoes
  • Sprinkle the cayenne pepper on top and mix together until coated well
  • Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer
  • Top with the sprigs of rosemary and roast for 30 mins
  • Remove from the oven and use the spatula to turn them over, then return to the oven for 15 mins until golden and crispy

Egg Soldiers

A much healthier way to enjoy your eggs

Ingredients

1 soft-boiled egg

5 spears of steamed asparagus OR steamed green beans

Method

Cut the soft-boiled egg in half and serve with the steamed asparagus or green beans for dipping.

Crunchy Peach Pots

For breakfast or an anytime snack

Ingredients

1 peach peeled and cut into bite-sized chunks

150g/5oz pot Greek Yoghurt

2 tablespoon puffed/popped quinoa

1 tsp honey

1 tablespoon mixed nuts (optional)

Method

In a short glass layer the popped quinoa, peach and yoghurt and top with nuts.

Drizzle the honey and devour!