Sherlock's Cooking Adventure

Ingredients

50g Spaghetti, Uncooked

1 Beef Stock Cube

15g Tomato Puree

50g Frozen Sweetcorn

80g Frozen Kale

75g Meat Free Beef Style Strips

1. Break the spaghetti in half and place on to cook. Cook pasta until just below fully cooked.

2. Grind the beef stock cube until it is a fine powder

3. In a dish/pot add the tomato puree to the powdered stock cube. Split the mixture between 2 containers.

4. Cook the beef strips and allow to cool

5. Layer the vegetables on top of the paste

6. Add the spaghetti on top of the vegetable

7. Break the meat strips into smaller pieces and place on top of the pasta

8. Refrigerate until required. When needed add in hot water until the majority of the vegetables are covered.

9. Stir thoroughly and if needed add more hot water. Cover and allow to sit for 1-2 mins. Then eat.

Ingredients

454gram Soya Mince

400g Chopped Tomatoes

500g Tomatoe Passata

140g Lasagne Pasta Sheets (dried) - broken into smaller slices

2x 75g Mozzarella balls - sliced

100g Spring Onions

1 Chicken Stock Cube (made up to 650ml)

2 Garlic Cloves (chopped)

Black Pepper (3 teaspoons)

Oregano (3 teaspoons)

Other spices to taste

1. In skillet/wok cook the garlic and onion with a ¼ of the Oregano and Black pepper

2. Add the mince and cook until browned

3. Add the tomatoes and tomato passata

4. Add to the pan the vegetable stock and bring to the boil. Add in additional herbs and spices to taste

5. Reduce to a simmer and add the pasta pieces. Simmer for 25-30mins until pasta is cooked

6. Add to the pan half of the mozzerella and stir through. Cook for a further 5 mins.

7. Place on the top the rest of the mozzerella

8. Remove from the hob and place under the grill on a medium heat for 5-10mins until mozzerella is browning and top is crispy

9. Serve and enjoy

Ingredients

125g Porridge Oats

45g Caster Sugar

3 large eggs

80g Low fat Yoghurt

38g Blueberries (3 per muffin)

Preheat oven to 180C

1. Place the oats, sugar, yoghurt and eggs into a large bowl

2. Mix thoroughly until a batter mixture is formed

3. Spoon batter evenly into muffin cases which are on a tray/muffin tin - I use silicone cases which I picked up from poundland

4. Place the blueberries on the top of the batter, push them in slightly so they will be secured in the batter.

5. Cook in the oven for 20-30mins until golden brown.

Ingredients

400g Refried Beans

150g Mixed Pepper - sliced

100g Low fat yoghurt

75g Mature Cheddar Cheese (Lactofree was used) - grated

4 Wheat & white wraps

Oregano - 0.5tsp

Black Pepper - 0.25tsp

Chilli Powder - 0.5tsp

Cayenne Pepper - 0.5tsp

Paprika - 0.25tsp

Cumin - 0.25tsp

Preheat grill to 150C

1. Place in a deep frying pan the spices and toast for 1min on low heat

2. Add in the mixed peppers and cook for 2-3 mins

3. Add in the refried beans and cook for 4-5mins

4. Lay out the tortilla wraps

5. Split the yoghurt between the 4 wraps keeping a small amount back for topping.

6. Place a small amount of the cheese in the centre of each wrap

7. Split the pepper mix between the wraps - keep it all in the centre

8. Fold the wraps into a parcel shape and place in a deep dish

9. Drizzle the remaining yoghurt over the parcels

10. Top all of them with the cheese

11. Place under the grill for 10-15 mins until the cheese is melted, bubbling and going brown.

12. Serve with salad (I just had mine with spinach)

Ingredients

125g Porridge Oats

3tbsp Coconut Oil

2tbsp Almond Butter (or butter of your choice)

3tbsp Clear Honey

100g Raspberries (if frozen then defrost and drain juice)

Oven preheated to 180C

1. Place the coconut oil, almond butter and honey into a pan and melt together over a low heat.

2. When all melted transfer the mixture into a bowl

3. Add to the bowl the oats and throughly mix

4. Add to the bowl the raspberries

5. Mix together then transfer to a lined baking tray

6. Flatten the mixture until evenly covering the tray (ideally the full tray, but if like me you don’t have a small sized tray then just half the tray)

7. Place into the oven for 15-20 mins until the edges start to go brown.

8. Remove from oven and leave to cool for 15 - 20 mins on the top. Then place in the fridge for 30 mins to firm up and keep it from crumbling when cut.

9. Transfer to a choping board and slice into 10 even pieces