top of page
Lets Eat Banner (1).jpg

Click the name to jump to the recipe

Anna's Apple Crumble

40 Minutes

8 Servings


  • 4 large cooking apples

  • ½ teaspoon cinnamon

  • 4 tblspoons water

  • 130g plain flour

  • 90g butter

  • 70g brown sugar

  • 70g mixed seeds such as sunflower and pumpkin seeds

  • ½ tsp cinnamon

  • 80g porridge oats


Pre-heat the oven to 170-180C. You will also need an oven proof dish.

First peel the apples and roughly chop them. Place them in the pan with the
cinnamon and water and cook for 5-10 minutes until just soft but not mushy.

Meanwhile make the crumble topping by rubbing the butter into the flour till it looks
like bread- crumbs. Then simply add the seeds, sugar, oats and cinnamon and
mix well.

Now spoon the apple mixture in the bottom of your dish and top with the crumble
mixture- careful not to flatten it too much. Place in the oven and bake for 25 minutes or until golden brown.

Enjoy with a spoon of yogurt, custard, ice-cream or simply on its own.

Apple Crumble

Alana Turkey Meatballs

60 Minutes

6 Servings


  • 400g Turkey Mince

  • 2 cloves Garlic, crushed

  • Zest of 1 Lemon

  • 70g Grated Parmesan

  • Handful of Basil Leaves

  • 30g Breadcrumbs

  • Salt + Pepper

  • 1/2 Tablespoon Oil

  • 1. Tin Cherry Tomatoes

  • 300g Tagliatele / Pasta

  • Parmesan to serve


Pre-heat the oven to 170-180C. You will also need an oven proof dish.

For the meatballs, mix the turkey mince, garlic, lemon zest, parmesan, basil leaves & breadcrumbs together. Season with Salt & Pepper and mix again. Form into smallish balls and put into the fridge for 30 mins. 

Once the meatballs have rested, heat the oil in a pan and fry the meatballs until cooked through. 

Meanwhile cook the pasta as per pack instructions. 

Once the meatballs are cooked, add the tin of cherry tomatoes and heat through for about 5mins, adding a splash of boiling water if necessary. Drain the pasta and add to the frying pan and stir through gently. 

Serve in bowls with grated parmesan and add a few basil leaves scattered over the top.

Turkey Meatballs

Marin's Peanut Butter Cookies

35 Minutes

15-20 Cookies


  • 200g Peanut butter (natural & palm oil free)

  • 100g Golden caster sugar

  • 1/2 tsp fine salt

  • I large free range egg


First: Heat oven to 180 degrees and line 2 baking trays.

Mix peanut butter, sugar & salt together in bowl.


Add egg.


Mix until thick.


Break off cherry tomato sized chunks.


Shape into balls.


Place on lined/greased tray with space in between.


Press down gently with fork.


Bake for 15-17 mins until darker around the edges & lighter in the middle.

Peanut butter cookies

Anabel's Healthy Wraps

15 Minutes

Makes 1 wrap


  • Wraps

  • Sour Cream

  • Humus

  • Protein-packed Falafel

  • Spinach or lettuce

  • Grated carrot


Wraps – I have a baby wrap and a big wrap – there are all sorts in the shops, so choose which one you like best. My favourite is seeded, but today I’ll use tomato and basil. Wraps are made from flour, which is a carbohydrate and gives us energy. 

Falafel – there are all sorts of falafel available, or you can use thai bites, or pakora – all of them are little balls with slightly different ingredients which are full of protein - we need protein to build our muscles. Today I have spinach and pinenut. There is a lot of choice out there so use whatever you prefer. Another option is any left over chicken if you fancy a meaty wrap.  

Humus – Humus is made from chickpeas and sesame seeds, so another great source of protein and healthy fats. Healthy fats are necessary for your heart and brain to work properly. You can get plain or flavoured humus – it’s up to you which you like best. I’m going to use caramelised onion. 

Sour Cream – this is my favourite, but you could use mayonnaise, or a vegan version, or none if you want. Sour cream is a dairy product so contains calcium, which is good for your bones.  

Spinach/Lettuce– I’m actually going to use fresh spinach as it’s very tasty and filled with of iron, vitamins and other trace minerals you need. 

Grated Carrot – which is full of vitamin A, which is thought to help you see in the dark! I grate 2 carrots and put them in a sealed container so I can use them over a couple of days. It’s very nice with a little sea salt and sesame oil. 

Now for the fun... I start by spreading some sour cream on the wrap with a knife in a long line across the middle, then with a clean knife spread some humus below the sour cream, then crumble in two falafel, then add some spinach, then some carrot. Keeping it all in a line in the middle of the wrap. 

Remember you can add whatever ingredients you like to make it tasty, or leave out ones you don’t like. Some people have allergies, so check what you add is ok for you. 

Let me know your favourite ingredients! 

Then I roll up the wrap tightly and put it on a plate ready to eat. Before tucking in, I do a quick tidy up - putting the knives in the dishwasher and the ingredients back in the fridge.  

Now to sit down.... and enjoy! 

I hope you will have fun making your own healthy wraps – goodbye! 


Georgia's Victoria Sponge

60 Minutes

10 Servings


For the sponge:

  • 225g softened butter

  • 4 eggs

  • 225g caster sugar

  • 225g self raising flour (gluten-free or wheat flour)

For the filling:

  • 250ml cream

  • 4-6 tablespoons raspberry jam

  • Extra caster sugar for sprinkling over the cake


A 20 round shallow cake tin (you can also use 2 cake tins if you have, but we slice the cake in half after baking)

Heat oven to 180C. Wipe inside of tin w a bit of butter to make sure the cake won’t stick.

Break eggs into a small bowl and beat them together w a fork. Next, beat sugar and butter together. Gradually add in the beaten egg mixture, beating it. Gradually, add in the flour, beating the mixture to make sure it mixes well and gets fluffy.

Add the cake mixture into the tin, put it in the preheated oven for 25mins. When ready, take out and let cool on a drying rack.

Beat the cream to a fluffy consistency.


When sufficiently cooled, slice the cake in half, spread raspberry jam over bottom bit first, then spread cream over it.


Add the top layer back, sprinkle with a little sugar.



Victoria Sponge

Adam's Awesome Soda Bread

60 Minutes

1 Loaf


  • 300g wholemeal flour

  • 300g plain flour

  • 1 teaspoon salt

  • 1 teaspoon bread soda

  • 425 ml buttermilk


Preheat oven to 230 degrees.


Mix the flours, salt and bread soda in a large bowl.


Make a hole in the center and add all the buttermilk.


With one clean hand stir in a full circle starting in the middle and moving towards the outside of the bowl, working the flour in gradually. All the flour should be mixed in – it should not feel too wet.


Dust the worktop with a bit more flour. Turn your dough out onto it Wash your hands if necessary.


Put some flour on your hands and shape the dough into an oval.


Dust a baking tray with flower and lift your loaf onto it.


Cut a deep cross in the top. Poke each quarter with the knife "to let out the fairies" according to Irish tradition.


Put in the hot oven for 15 minutes.


Turn the oven down to 200 degrees and cook for another 25 minutes.


Turn the loaf over – either take it out of the oven first, or do it very carefully with an oven glove.


Cook for another 5-10 minutes till it sounds hollow when you tap the bottom.


Allow to cool then slice and enjoy with lots of butter!

Adam's Awesome Soda Bread
Isabella Red Velvet Cookies

Isabella's Red Velvet Cookies

60 Minutes

20 Cookies


For the Cream Cheese Filling: 

  • 1  (8-oz.) block cream cheese, softened

  • 1/2 c.  powdered sugar

  • Pinch kosher salt

For the Cookie Dough: 

  • 1/2 c  (1 stick) butter, softened

  • 1/2 c  granulated sugar

  • 1/4 c  packed brown sugar

  • 1  large egg

  • 1 tbsp  red food coloring

  • 1 tsp  pure vanilla extract

  • 1 1/4  all-purpose flour

  • 1/4 c  unsweetened cocoa powder

  • 1/2 tsp baking powder


Preheat oven to 350° and line a large baking sheet with parchment paper.


Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.

Make cookie dough: In a large bowl using a hand mixer, cream butter and sugars until light and fluffy. Beat in egg, food coloring, and vanilla until incorporated. Add flour, cocoa powder, baking powder, and salt. Mix until just combined. 

Make cookies: Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place about 2 teaspoons of cream cheese filling on top. Bring the edges of the dough around the filling and pinch the edges together to seal, adding more dough if necessary to cover completely, then roll the filled dough into a ball. Space cookies about 3" apart on prepared baking sheet. 

Bake cookies 15 to 17 minutes. Let cool slightly before serving.

Sophies Lovely Lemon Drizzle

Sophies Lemon Drizzle

60 Minutes

1 Loaf


  • 250g self raising flour

  • 250g unsalted butter

  • 250g caster sugar

  • Zest of 1 lemon

  • 4 medium eggs

    For the icing:

  • 1/2 lemon

  • 85g icing sugar


Oiled cake tin
Preheat oven to 160C fan

1) mix butter and sugar together till creamy
2) whip the eggs
3) add eggs to the butter and sugar mixture
4) gradually sift in the flour while stirring continuously
5) add lemon zest to the mixture
6) out into oiled cake tin and into the oven for 40-45mins
7) icing: with a fork mix the icing sugar and lemon juice
8) once the cake it finished allow to cool on a rack and drizzle with the icing sugar mixture when cool.



bottom of page