Winter Warmer Apple, Date & Almond Porridge

It’s blooming freezing outside but joy of joys it’s been snowing. So before heading out into the winter wonderland a warming, hearty breakfast is a must.

This porridge is a triumph. Apple cubes partner perfectly with earthy, warming cinnamon. And all topped off with chopped nuts and deep amber maple syrup. Heaven.

This will have you warmed through and ready to face the chilliest of days.

Winter Warmer Porridge

Serves 2


  • A big cup of porridge oats
  • Milk (dairy or non-dairy)
  • 1 apple, chopped
  • 6-8 dates, chopped
  • A big handful of almonds, chopped
  • Maple syrup


  • Pop your oats into a pan and pour over enough milk to cover them. Cook over a medium heat, stirring every now and then. Add more milk if it’s getting too thick.
  • Meanwhile chop your apple and pop them, along with the dates, into the pan so that they warm through with the porridge.
  • Once everything is nicely cooked, pour or dollop into bowls, sprinkle with the chopped nuts and drizzle with maple syrup.
  • Feel the warmth radiate.

Sumptuous Bannoffi Pie

I don’t have to tell you that banoffi pie (banana / toffee) is already oozing with sweet, bronzed caramel so there’s really no requirement for additional caramel in any shape or form. Well, that’s easy for me to say as I confess that I am not overly keen on caramel.

However, I live in a house of rabid caramel adorers to whom there is no such thing as too much caramel. So as I was finishing this sweet treat off with an elegant grating of quality chocolate, along came my son with some chopped up chunks of Cadburys Caramel. It was declared a triumph by all.

If you have a delection for sweet sweet confection you simply have to make this pie. If you did want to tone the sweetness down a notch you could stir a pinch of salt into your caramel and of course go right ahead and omit the chocolate caramel decoration.

Sumptuous Banoffi Pie


  • 250g digestive biscuits
  • 125g butter, melted
  • 1 can (397g) or jar of caramel
  • Optional pinch of sea salt
  • 2 – 3 bananas
  • 300ml of double cream
  • About 20g chocolate, grated
  • 1 – 2 bars of chocolate enrobed caramel


  • First of all pop your biscuits in a large bag and crush them with a rolling pin until your have nice fine crumbs.
  • Mix them with the melted butter then tip them into a 20cm pie dish or springform tin. Press them down firmly with the back of a metal spoon. Chill in the fridge for 10 minutes.
  • If you have opted for the salted version, mix the sea salt into the caramel. Pour your caramel over the cool biscuit base and spread out gently so you have an even layer.
  • Slice your bananas and scatter them over the caramel.
  • Whip your double cream until it forms soft peaks. Spoon on top of the waiting pie.
  • Finally sprinkle over your chocolately adornments.
  • Chill, preferably for at least a couple of hours, before devouring.

Vibrant beetroot, ginger & coconut soup

This is lighter than the average coconut soup as it is largely a stock base, but the coconut gives it just enough richness to make this velvety and luxuriously delicious.

If you’re looking for a simple recipe full of goodness then this is the dish for you. Both ginger and beetroot are packed with healthy stuff. So we can get on and enjoy the divine flavours of this soup while they work hard to keep our liver in tip top condition, strengthen our heart and deliver a generous helping of antioxidants.

All you need for this soup is an onion, some beetroot, ginger, stock and coconut milk. Just 5 ingredients yet it tastes heavenly.

You can have this on the table in less than half an hour. Obviously the smaller you chop your beetroot the quicker it will cook through. If you chop into fairly small chunks the veg will be ready in about 20 minutes.

This is really simple to cook up but if your’re short on time you can literally ignore the recipe and chuck all of the ingredients in the pan, simmer until the veg is tender then blend. Honestly it still tastes amazing.

vibrant beetroot, ginger & coconut soup

Serves 5 -6 people


  • 1 medium onion roughly chopped
  • 800g of beetroot, scrubbed clean, trimmed and roughly chopped
  • 30g ginger, roughly chopped
  • 2 chicken or veg stock cubes
  • 1 400ml can of coconut milk


  • In your soup pan heat a tablespoon of oil and fry your onion and ginger over a low heat for 10 minutes.
  • Add your chopped beetroot, stir around and continue to gently fry for a few minutes.
  • Now pour over 1 litre of just boiled water and crumble in your stock cubes, stir well and pop a lid on the pan. Simmer for 20 – 30 minutes or until the beetroot is tender.
  • At this point pour in the coconut milk and give everything a good old stir. Let your soup simmer for a final 5 minutes.
  • You can now turn off the heat and whizz your soup to velvet smooth perfection.
Just tear off a hunk of bread and get dunking