Fork and Chops

Serves 2  2 medium sweet potatoes olive oil  1 onion  handful of green beans  1 small courgette  1/2 yellow pepper  two handfuls of spinach 1/4 cucumber (chopped) handful of cherry tomatoes (halved) handful of mixed olives  feta cheese  mixed herbs  2 tbsp of hummus  Bake the sweet potatoes in the oven at 180C for 40-50 minutes (until cooked through) Roughly cut the courgette, peppers, tomatoes and onions into medium sized pieces, add to a baking tray. Coat with olive oil, sprinkle with dried mixed herbs and season Place in the oven and cook for approximately 30 minutes After approximately 10-15 minutes, check the vegetables and shake them around to ensure even cooking Dice the feta and place in a bowl along with the olives. Pour some olive oil and a sprinkle of dried mixed herbs and mix together 10 minutes before you are ready to serve, bring a pan of water to the boil, add the green beans and cook for 2 minutes (for al-dente beans) Mix together the ro

Serves 2  3 medium to large courgettes (or you can buy ready made courgette spaghetti) olive oil 1 onion (chopped) 2 cloves of garlic (crushed/finely chopped) 1 tin of chopped tomatoes  1/2 a yellow pepper  1 tsp of tomato puree  a handfull of pitted mixed olives 100g feta cheese chilli flakes  fresh basil (roughly chopped) Prep  To make your courgetti, use a spiraliser and cut your courgettes into spaghetti/noodles  In a large frying pan add the olive oil, garlic and onion and fry gently on a medium heat Once the onion has softened add the yellow pepper, tinned tomatoes, tomato puree, and chilli flakes Stir the sauce and cook for approximately 5 minutes until the peppers soften slightly Roughly chop the olives and fresh basil, then add these along with the courgetti to the pan.  Coat your courgetti in the sauce for a minute or two, then serve  Break some feta cheese on top and add some basil to garnish 

This is another great veggie meal with an added bonus of being low in fat and super healthy. If you are embarking on healthy eating for your new year resolution - this is a great nutritious recipe! Serves 2 1 small spaghetti squash  1/2 a large courgette (sliced and halved) 1/2 red pepper (chopped) 2 cloves of garlic (crushed) 1 small onion (chopped) 1/2 small yellow squash (chopped) 1 shredded carrot  handful of spinach  1 tsp olive oil  1 tsp mixed herbs/chopped fresh basil 75ml of vegetable stock 2 tbsp of light cream cheese 2 tbsp of light creme fraiche   Prep  Cut the spaghetti squash in half, de-seed and pop the halves on a parchment paper lined baking tray (cut side down). Place in the oven on a 190C heat and cook for 30 minutes (or until fully cooked). Make the vegetable stock and allow to cool. Heat the oil in a frying pan on a medium heat, add the onions, garlic, and yellow squash, courgette, pepper and herbs and cook for 5-10 minutes until soft.  A