Ingredients

• 1 tbsp crunchy peanut butter (30g)
• 2 dates, finely chopped (10g)
• 120g bio yogurt
• 1-2 sticks celery, cut into shorter, thinner lengths
• 1 green pepper, deseeded and cut into strips

Method

1. Mash the peanut butter and dates together using a fork, then stir in the yogurt. Divide between two small bowls, or pots with lids for packing into lunchboxes. Will keep covered and chilled for up to three days. Serve with the vegetables for dipping.

Ingredients

• 450g wholemeal flour, plus extra for dusting
• 75g four-seed mix (sesame, sunflower, golden linseed and pumpkin)
• 1 tsp bicarbonate of soda
• 1 tbsp black treacle
• 150ml pot natural bio yogurt, made up to 450ml with water

Method

1. Heat oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
2. Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don’t over-handle it – treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.

Ingredients

• 2 x 400g can cannellini beans in water, drained
• 2 tsp ground cinnamon
• 100g porridge oats
• 4 large eggs
• 2 tbsp rapeseed oil
• 4 tbsp maple syrup
• 2 tsp vanilla extract
• Zest 1 large orange
• 170g carrot, coarsely grated
• 100g raisins
• 80g pecan halves, 12 reserved, the rest roughly chopped
• 2 tsp baking powder

Method

1. Heat oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth – the beans and oats should be ground down as much as possible.
2. Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases – use a large ice cream scoop if you have one, to get nice even muffins.
3. Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.

Ingredients

• 50g corn kernels
• 1 tbsp sesame oil
• 1 tsp garlic granules
• 2-3 tsp smoked paprika

Method

1. Tip the corn kernels into a large heatproof bowl, cover and microwave for 5-8 mins, or until the popping stops.
2. Stir in the oil and spices, and toss well to coat. Will keep in an airtight container for up to a week.

Ingredients

• Olive oil, for greasing
• 2 medium courgettes, coarsely grated
• 6 large eggs
• 2 large or 4 small garlic cloves, finely grated
• 1 red chilli, deseeded and finely chopped
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• Handful fresh coriander, chopped
• 125g frozen peas
• 40g feta

Method

1. Heat oven to 220°C/200°C fan/gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.
2. Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.