A Balanced Plate

Step #1: Stewed Apples Ingredients

2 Apples (Pink Lady) 1 tsp cinnamon 1 tsp maple syrup 2 tbsp water

Instructions:

1. Peel and dice apples into fairly uniform pieces. 2. Place a small saucepan or skillet on low heat, and add water, apples, cinnamon and maple syrup. Cook, stirring regularly, for 10 minutes or until the apples have softened. Add more water to the saucepan if needed. Remove from heat and serve warm 3. Pour the porridge in the bowl, add a spoon of greek yoghurt, and top with stewed apples, drizzle with honey and sprinkled with some almonds.

Step #2: Porridge

Ingredients:

50g Jumbo Oats from - H&B 350ml milk or water, or a mix of both

Instructions:

Mix the oats and the water and/or milk in a large microwave proof bowl and microwave on high for 5 minutes, stirring halfway through.

Home-made, Stewed Apple Porridge + Maple Syrup

Step #3: Mix Together

Pour the porridge in the bowl, add a spoon of greek yoghurt, and top with stewed apples, drizzle with honey and sprinkled with some almonds.

Stewed vs Raw

Nutritional Information

Both cooked and raw apples are healthy, but stewed apples can be particularly helpful for gut health. By eating raw apples you benefit from nutrients such as vitamin C and potassium.

However, cooked apples have an extra benefit as they release extra pectin, during the stewing process. Pectin is a rich source of soluble fibre that helps with our body’s elimination and detoxification process and is very beneficial to our health promoting good bacteria. Due to their high fibre content, they can also help to alleviate constipation. The flavonoids in apples can also help our gut health by reducing inflammation and protecting our intestinal tissue. Even though pectin is present in raw apples too, its effect is more pronounced when the apples are cooked.

HEALTHY PUMPKIN + BANANA BREAD

Faye Zammit prepares a delicious, hearty but healthy bread which can be used as an on-the-go breakfast, snack or dessert. It is very low in fat, calories and dairy free. Each slice is just 90kcals, making it ideal for those under a weight management program.

Ingredients:

1 banana 3/4 cups (90g) all- purpose flour or 1 cup oat flour 2 eggs 2 tbsp honey 1/2 cup (112g) pumpkin purée 1/2 tsp baking powder 1 tsp vanilla extract (optional) 1 tsp cinnamon (optional) 1 handful Walnuts fromHolland & Barrett

Instructions:

Preheat the oven to 160 degrees and line a loaf tin. In a large bowl, mash the banana and mix in pumpkin purée, honey and vanilla. Stir in eggs one at a time and add baking powder

Pour into a loaf pan and use an extra banana cut in half down the length to place on top of the loaf. Drizzle a bit of honey on them to get them to caramelise. 4.Bake until the top is golden, around 40 minutes. Then remove and let the loaf cool down for a few minutes before serving.

Potato, Leek + Kale Tart

Recipe: Julia Ripard – Serves 4 as a starter or finger food – Prep time 40min

Ingredients:

2 small leeks, thinly sliced 2 medium potatoes, thinly sliced 4 leaves of kale, roughly chopped Puff pastry, 1 sheet, packet or approx. 250g 2 pkts of Fior Di Vita Mozzarella sliced 1 egg, whisked A small bunch of oregano Olive, salt and pepper

Instructions:

Turn the oven on to 170 Celsius, fan setting. Heat some oil in a frying pan, and add the leek. After it has softened, add the kale to the pan and season. After ten minutes of sauteing on a medium heat, turn off.

In the meantime, line an oiled baking tray with the pastry pressing the dough gently into the corners. Prick the pastry all over with a fork, and brush with the egg wash. Bake the pastry alone for 10 minutes. If the pastry puffs up in the oven, simply press out the air with your fork.

Once pre-cooked, bring the pastry out and assemble the filling. Start by layering the mozzarella, followed by the greens and finally the potato. The potato needs the most cooking so it’s important it goes on top. Don’t garnish with herbs now because they’ll just burn.

Drizzle with olive oil, season with salt and pepper, and place back into the hot oven, this time set to fan and grill. After 18-20 minutes, the pastry should be golden brown and crisp, and the potato cooked. Top with the fresh herbs, and slice to serve.

Stilton + Broccoli Soup Serves 4 Prep time 45 mins

Ingredients:

1 onion, roughly chopped 1 stick of celery, roughly chopped 2 small potatoes, cubed 1 tbsp brown rice miso paste 1 medium sized head of broccoli, broken into small chunks 600ml fresh chicken or vegetable stock 200ml Schardinger Buttermilk (can use sour cream or kefir) 2 tbs stilton + extra for the bowls Salt and pepper to taste

Instructions:

Heat 2 tbsp of olive oil in a pot. Add your onion and celery to the hot oil. Sauté for about 8 minutes. Add the potatoes and fry them off for a few minutes before adding the miso. Loosely cover and let that cook on a low heat for about ten minutes, stirring occasionally to avoid sticking. Then add the broccoli and cook for a few more minutes, before adding the hot stock to the pot. Cover and let this simmer for about 30 minutes, after which you can add the buttermilk and stilton. Taste before seasoning further. Turn off the heat, and leave to cool slightly, before blending to the desired consistency. Garnish with more crumbled stilton and a drizzle of good olive oil. Enjoy with a hunk of sourdough.

052 Plates by Churchill1795 & Cutlery, available exclusively at the Catering Centre

Instructions:

1. Preheat the oven to 200 degrees Celsius and line a baking tray.

2. Halve and deseed the peppers, peel and halve the onion and halve the tomatoes and place on the baking tray skin side up. Drizzle with olive oil, salt and pepper and roast.

3. Once pepper skins start to char, remove from the oven, leave to cool, peel and chop.

4. Meanwhile, fry olive oil in a pan and add garlic, onions, tomatoes, spices and harissa and stir fry for a few minutes. Add your peppers and then add 2 cups of stock and bring to a boil. Reduce heat and simmer for around 30 minutes. Use a stick blender to blend to desired consistency.

5. Pan fry halloumi till crispy on each side and cut into squares.

6. Make herb oil by blending basil, coriander and olive oil.

7. Top soup with crispy halloumi and herb oil.

Plates by Churchill1795, Board by T&G, Cutlery by Eternum, available exclusively at the Catering Centre

Ingredients:

3-4 large red peppers 3 plum tomatoes 2 large red onions 2 tbsp olive oil 2 cloves garlic 1 tsp sweet paprika 2 tsp cumin 1tbsp harissa or to taste 2 cups chicken stock Salt and pepper Halloumi Handful fresh basil, fresh coriander & olive oil to make the herb oil

Red Bell Pepper + Harissa Soup

Serves: 2 Start to finish: 1hr 30mins by Sam Farrugia