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SPRINGTIME SALAD BY AUNTIE CATH

SPRINGTIME SALAD BY AUNTIE CATH

by | Mar 12, 2025 | Edition 10, Food, Trending

Est. Reading Time: 2 minutes

Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…

“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley

Brood Live

SPRINGTIME SALAD

INGREDIENTS

* 2 tbsp. fresh lemon juice
* 1/2 tsp. Dijon mustard
* 1/4 c. extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 5 c. packed baby spinach (5 oz.)
* 2 rotisserie chicken breasts, cut into 1/2″ pieces
* 2 c. thinly sliced strawberries
* 3/4 c. chopped toasted pecans
* 1/4 small red onion, thinly sliced
* 5 oz. feta, crumbled

 

METHOD

* Step 1


In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

* Step 2


Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.

* Step 3


Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

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Leftover Easter Chocolate BARK Smash!

Leftover Easter Chocolate BARK Smash!

by | Mar 11, 2025 | , , , ,

Est. Reading Time: 7 minutesI just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way.

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Leftover Easter Chocolate BARK Smash!

Leftover Easter Chocolate BARK Smash!

by | Mar 11, 2025 | Edition 10, Edition 2, Featured, Food, Trending

Est. Reading Time: 7 minutes
Leftover Easter Chocolate BARK Smash!

Kate’s Leftover Easter Chocolate Smash!

Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food! 

I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way. 

 

Ingredients:

  • 200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative 
  • 30g of white chocolate for the topping
  • 50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
  • 20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit 

What you will need:

  • Medium saucepan
  • Glass bowl to rest on the top of the saucepan for melting the chocolate
  • Spatula/mixing spoon
  • Medium size baking tray
  • Parchment paper

Method:

  • Weigh out all ingredients before beginning the following process…
  • Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml 
  • Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
  • When you notice the chocolate begin to melt, stir continuously with a spatula until smooth 
  • In the meantime, cover the baking tray with parchment paper
  • Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
  • Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
  • Meanwhile, melt the topping chocolate the same way as the milk chocolate 
  • When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
  • Return back to the fridge for 30 mins or until fully set
  • When set, remove the parchment paper and smash with a rolling pin into snack size pieces
  • Share with family and friends and enjoy!

I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!

Ingredients Facts:

  • Chocolate – Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
  • Raspberries – Packed with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
  • Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
  • Cranberries – Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
  • Goji Berries – These berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
  • Almonds – Good source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
  • Pistachio Nuts – Contain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
  • Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression. 

READ MORE FROM KATE HERE

easter egg leftovers
Nutritionist Kate Devine
Easter Eggs Leftover
KATE DEVINE IMAGES ©
Shayne Ward and Sophie Austin
written BY KATE DEVINE

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The perfect healthy pancakes

The perfect healthy pancakes

by | Mar 4, 2025 | Food

Est. Reading Time: 5 minutes

Kate’s Perfect Healthy Pancakes

The ‘Perfect’ Healthy Pancakes

Here’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

Maybe you can share with your kids, what all the different foods they are helping you prepare, can do for our bodies?

Happy cooking!

Pancakes
Official Dad Bag

Makes 8 pancakes

 Ingredients:

  •  2 ripe bananas, peeled – Bananas are rich in potassium which is essential for maintaining healthy blood pressure and helps strengthen bones – they are natural antacids, and contains slow release sugars to help maintain a balanced blood glucose level
  • 100g quinoa flakes – Quinoa is highly regarded as nature’s most complete plant food as it contains amino acids, enzymes, vitamins and minerals, fibre, anti-oxidants and phytonutrients – it is also high in protein and naturally gluten free
  • 180ml of nut milk – Almond/coconut etc or milk of your choice – rich in beneficial fats
  • 1 organic egg – contains protein, omega-3 fats, high in vitamins, zinc, magnesium, calcium and dietary cholesterol (good cholesterol)
  • 1 tsp vanilla extract – Vanilla extract is a powerful anti-oxidant, has antibacterial and anti-inflammatory properties and helps improve mental health
  • 2 tsp ground cinnamon – Cinnamon is a digestive aid that helps reduce the risk of heart disease and diabetes – it is also a first-class antiseptic that can help fight bacteria, viruses and fungal infections – it is rich in anti-oxidants, which gives it a mild analgesic and anti-inflammatory effect
  • 1.5 tsp baking powder – while baking powder contains few vitamins and minerals, it still plays a role in maintaining healthy teeth, bones and nails
  • Small pinch of Pink Himalayan salt – contains more than 80 minerals including potassium, iron and calcium which aid the bodies natural detoxification process and promote the removal of bacteria
  • 2 tsps organic maple syrup – sweeter than sugar so a little goes a long way – it is nutrient rich and full of minerals
  • 1.5-2 tbsp coconut oil – high in healthy fats – medium chain triglycerides (MCTs) – which can help lower risk of heart disease and help with weight management by reducing appetite, boosting metabolism, and increasing activity of fat burning cells

 

Topping options:

  • 100g mixed berries/spoonful of Greek yoghurt/coconut yoghurt/crushed pistachios/drizzle of maple syrup
  • 2 apples, grated/sprinkling of ground cinnamon/spoonful of toasted flaked almonds

 

Method:

  • Place all ingredients for the pancakes (except oil) in a blender and whizz for around 30 seconds – alternatively, mash bananas with a fork and mix in a jug with remaining ingredients
  • Melt the oil in a large frying pan on a high heat
  • Spoon about 3 tbsp of the batter into the pan and circle about 1cm thick and 8cm wide. Repeat to make more pancakes, depending on the size of the pan
  • Reduce the heat to medium and leave the pancakes to set for round 1 min. When they start to bubble, flip each one over and cook for 1 min on the other side
  • Remove from the pan and repeat with the rest of the batter. Use a little more oil each time until you’ve made 8 pancakes (you do not have to eat them all, they can be kept in the fridge for 2 days, or frozen – pop them in the oven or fry in a pan to reheat)
  • Serve as is, add toppings recommended above or toppings of your choice.

written BY KATE DEVINE

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Are you camp Dry January or camp Ginuary? Cocktail Recipes for both!

Are you camp Dry January or camp Ginuary? Cocktail Recipes for both!

by | Jan 2, 2025 | Featured, Food

Est. Reading Time: 5 minutes

Dry January or Ginuary? – Cocktail recipes for both

By Lolo Stubbs

Are you in camp Dry January or camp Ginuary? It’s the first year we’d heard about Ginuary, not sure how we’ve missed it in previous years, but we were keen to find out more about it – is it just another hashtag or is there more to it than? Effectively Ginuary is simply a counterpoint to Dry January or Dryanuary. 

Rather than campaigning for people to stop drinking during January, Ginuary – or Dry Ginuary – provides reasons to drink gin (in moderation of course!) 

Cocktails

As January is deemed one of the hardest months of the year, many of us don’t want to have a month without alcohol especially when we’ve already lost our Christmas trees, fairy lights and we’re on the healthy eating wagon. Gin lovers claim the juniper berries in Gin offer a wide range of benefits to our well-being, as the juniper berries contain antioxidants, flavonoids, and enzymes that may help with digestion, blood circulation, and heart health. so it’s another reason to sway towards Ginuary! 

But if you have stronger willpower than us we’ve asked our friends at George’s to include a mocktail in our Cocktail Hour feature, along with some cocktails to celebrate making it through Dry January with easy to make recipes, to add a little fun to your Valentines weekend! 

BROOD Magazine Edition 7
No-jito

All cocktail Recipes courtesy of @georges_worsley

No-jito 

Ingredients:

  • 7 mint leaves 
  • 50ml elderflower cordial 
  • 25ml lime juice 
  • Topped with soda,
  • Crushed Ice

Method:

Muddle the mint at the bottom of your shaker, Add the lime juice, elderflower cordial, and a handful of ice to the cocktail shaker, and shake it vigorously. 

Strain the contents of the cocktail shaker over a glass filled with ice. Top your glass with soda water, and garnish it with lime slices and more fresh mint sprigs.

Pink Gin 75

All cocktail Recipes courtesy of @georges_worsley

Pink Gin 75 

Ingredients:

  • 50ml pink gin
  • 3 muddled raspberries
  • 1 tablespoon of grapefruit juice
  • 1 tablespoon sugar syrup 

Method:

All shaken in a cocktail shaker

Vodka Martini ingredients

All cocktail Recipes courtesy of @georges_worsley

Classic Vodka Martini with added Blue Curacao 

Ingredients:

  • 50ml Grey goose vodka,

  • 25ml martini dry

  • Blue Curacao

Method:

All shaken in a cocktail shaker

Campari Spritz

Ingredients:

  • 50ml Campari

  • Top with Prosecco

  • Top with Sparkling water

  • Garnish with an orange peel

Method:

All shaken in a cocktail shaker

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Festive Christmas Party Food

Festive Christmas Party Food

by | Nov 25, 2024 | Food

Est. Reading Time: 6 minutes

Garlic Salmon and Cream Cheese Fried Toasts

SIMON WOOD’S CHRISTMAS PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Seasonal Dishes for over the festive period.

Simon Wood
BROOD Magazine Edition 7
Garlic Salmon and Cream Cheese Fried Toasts

Garlic Salmon & Cream Cheese Fried Toasts

 

Ingredients

 

  • 1 x Thick White Loaf
  • 1 x Garlic Oil
  • 400g Smoked Salmon
  • 1 x Tub Garlic & Herb Cream Cheese
  • 30g Double Cream
  • Chives to Finish

 

Method

 

Use a round cookie cutter to cut 5cm discs out of your bread

In a large frying pan add the garlic oil and toast the bread until golden and crisp throughout

In a mixing bowl gently combine the cream cheese and double cream, add it to a piping bag if you have one

Next pipe onto the now-cooled toast and top with slivers of salmon before finishing with chopped chives

 

Garlic Salmon and Cream Cheese Fried Toasts
WoodKraft Cheltenham

Mince Pie Brownie Bites

 

Ingredients

 

  • 185g                 Unsalted Butter, Cubed
  • 185g                 High-Quality Dark Chocolate, Chopped
  • 85g                   Plain Flour
  • 40g                   Cocoa Powder
  • 3     x                 Large Free Range Eggs
  • 275g                 Golden Caster Sugar
  • 1 Jar Mince Pie Mix
  • Icing Sugar, For Dusting

 

Method

 

Melt the butter and chocolate in a medium bowl, over a pan of simmering water and stirring occasionally.

Once melted, leave to cool.

 

Heat the oven to 160ºc fan

Line the base of a shallow 20cm square tin with non-stick baking paper.

Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer until thick and creamy,

This should take about 5 minutes

 

Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight

 

Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy don’t overmix it.

 

Spoon half of the mixture into the prepared tin, then add the mince pies filling in uniform teaspoon-sized balls Scrape over the rest of the mixture and Level the top. Put in the oven for 25 mins.

 

Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four.

Mince Pie Brownie Bites

Cheeseboard Roulette ‘Breadsticks’

 

Ingredients

 

  • 350g                 Ready-Rolled Puff Pastry
  • 200g                 Left Over Cheese, Grated Or Chopped Finely
  • Large Free Range Egg
  • 20g                   Colman’s English Mustard
  • 20g                   Whole Milk
  • 20g                   Black Onion Seed
  • Flour, To Roll Pastry On

  

Method

 

Pre-heat oven to 220ºc

Mix the Milk, Egg and Mustard together

Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a floured surface,

roll out to until ½ a centimetre thickness.

Cut into 1cm strips, then twist the strips 3-4 times and glaze with the egg mix

Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden

Cheeseboard Roulette ‘Breadsticks’
Simon Wood

Contact Simon

CHEF – PRIVATE & GUEST | KEYNOTE SPEAKER | EVENT HOST

MENU DEVELOPMENT | AUTHOR & MEDIA CONTRIBUTOR

Colmans Christmas

SIMON WOOD WEBSITE

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Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

by | Nov 4, 2024 | Food

Est. Reading Time: 5 minutes

Simon Wood Brood Live

SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Autumn Dishes 

Maple Mustard Franks in Blanks
BROOD Magazine Edition 7
Halloween Party Food<br />

Sweet Potato Puffs

 

Ingredients

 

  • 400g                Sweet Potato Dry Roasted Whole
  • 400g                White Potato Dry Roasted Whole
  • 200g                0:0 Flour, Plus Extra For Dusting
  • 2                      Free Range Egg Yolks
  • 1½ Tsp            Salt
  • ½ Tsp               White Pepper
  • 150g                Unsalted Butter
  • 3                      Garlic Cloves, Grated
  • 10g                  Fresh Parsley, Finely Chopped

Parmesan, To Serve

 

Method

 Bake your potatoes until softened all the way through, then while warm remove the skins, transfer to a bowl and mash well.

 

Sift the flour over the surface of the potato and mix and then add the egg yolk, salt, white pepper and garlic and mix until you have a soft dough, do not overwork it. Add a little more flour if needed.

Dust a work surface with flour. Divide the dough into 4 pieces and roll each into a 40cm long sausage shape; cut into 3cm pieces.

Bring a large pan of salted water to the boil, then turn down to a simmer and tip in a third of the gnocchi. Stir briefly, then wait for them to rise to the surface, about 3 mins. Remove with a slotted spoon and set aside before repeating.

 

Heat the butter in a large frying pan over a medium heat until foaming add the gnocchi and Fry until golden brown, then stir in the parsley and grate over the Parmesan to serve.

Halloween Party Food<br />
WoodKraft Cheltenham

Maple Mustard Franks in Blanks

 

Ingredients

  • 24                    Cocktail Sausages
  • 3 Tbsp             Clear Honey
  • 3 Tbsp             Wholegrain Mustard
  • 2 Tsp               Chopped Fresh Parsley
  •  Oil For Deep Frying

 

Method

 Deep fry the sausages until evenly browned and cooked through

In a frying pan add the honey and heat until loosened, add in the mustard and combine well, next add the sausages and top with the chopped parsley

 

Parkin Cake

 

Ingredients

 

  • 800g butter
  • 800g golden syrup
  • 340g treacle
  • 340g light brown sugar
  • 400g oats
  • 1kg self-rising flour
  • 60g ginger
  • 4x eggs
  • 240g milk

 

Method

 

Melt the butter, syrup, treacle & sugar in a pan.

Place dry ingredients into mixer with the paddle or combine with a wooden spoon

Pour in the (Wet) butter mix and combine, then add the eggs and milk to finish.

Bake at 160ºc degrees for 50 mins.

Simon Wood
Written by

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SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

SIMON WOOD’s HALLOWEEN SEASONAL PARTY FOOD

by | Oct 27, 2024 | Food

Est. Reading Time: 5 minutes

Simon Wood Brood Live

SIMON WOOD’S HALLOWEEN PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon wood shares his Halloween Favourite Dishes 

Simon Wood of Woods Restaurant
BROOD Magazine Edition 7
Halloween Party Food<br />

Pumpkin Spice Wontons

 

Ingredients

400g                Roasted Pumpkin, smashed with a fork

70g                  Maple syrup

20g                 Brown sugar

5g                    Cinnamon

2g                    Nutmeg

1 Pack             Wonton wrappers

Icing sugar, for dusting

Oil for Deep Frying

 

Method

 Use a fork to mix all of the ingredients together

Place a heaped teaspoon of mixture into the centre of a wonton wrapper

Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.

Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar

Halloween Party Food<br />
WoodKraft Cheltenham

Honey Nut Mushrooms

 

Ingredients

100g                Crunchy nut cornflakes Crushed

100g                Panko Breadcrumbs

200g                Small Baby Button Mushrooms

20g                  Sesame Oil

2                      Eggs, beaten

50g                  Plain Flour

Oil for Deep Frying

Siracha mayonnaise for Dipping

Chopped Coriander to garnish

 

Method

 Cook the whole mushrooms in the sesame oil and drain in kitchen paper,  don’t worry about cooking them right the way through as they will be cooked again once you crumb them.

Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix

Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.

Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander

 

 

Rosemary-Pumpkin Seed Brittle

 

Ingredients

 200g caster sugar

150ml water

70g pumpkin seeds, roughly chopped

2 Springs Rosemary leaf, Chopped

 

Method 

Place the caster sugar into a pan and add the water.

Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)

Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.

While the sugar is cooking, line a large baking sheet with baking paper.

Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.

Sprinkle over the pumpkin seeds and Rosemary. Leave to set.

Break into shards with a rolling pin or toffee hammer.

 

 

Simon Wood
Written by

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HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

by | Sep 30, 2024 | Edition 7, Food

Est. Reading Time: 6 minutes

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

Healthy Halloween platter and October Wellness 

Shayne Ward and Sophie Austin

It’s Halloween month! I’m already stocking up on decorations and costumes for the younger boys (the oldest is too cool for school these days and would definitely not wear a halloween costume) and thinking about what food to prepare, of course!  

I’ve been working on some healthy, scary, fun ideas and the winner, with my kids, was a Halloween sharing platter. It’s basically lots of snacks all placed creatively on a platter and decorated for the occasion. Here’s a few ideas, should you wish to create your own!

Things you’ll need:

  • Halloween cookie cutters – I got mine from Amazon or I have noticed them in the baking isles at supermarkets at the moment
  • Edible eyes – as above
  • White cooking chocolate
  • Small marshmallows like what you’d have in hot chocolate
  • Drinking straws – two sizes
  • The rest of the things are basic cupboard/fridge staples
  • Pesky Pumpkins – made from whole, peeled tangerine with a small piece of celery for the stem
  • Strawberry Yummy Mummies – whole strawberries including stem, with melted white chocolate drizzled using a fork to create the bandages and an edible eye in the centre – keep in the fridge until ready to use
  • Monstrous Mouths – using an apple, cut into four equal quarters, remove the core and slice evenly to create ‘lips’, spread with soft nut butter on one side of each slice and put in pairs to use as top and bottom lips. Add small white marshmallows to one piece using the nut butter to stick to and place the other on top. Put out last as they tend to brown quickly
  • Boo Bananas – use 2 bananas, cut in half and slice down the centre to make 4 banana ghosts. Using a knife, cut out small triangle shape around the straight edge to make the bottom of the ghost. Add two chocolate chips for eyes on each piece. Put out last as they tend to brown quickly
  • Creaking Coffin Pittas – using the coffin cutter, cut out as many coffin shapes as required and lightly toast – I paired with hummus/guacamole to dip and placed the edible eye on top
  • Creepy Cucumber Skulls – cut the cucumber into discs, using the bigger of the straws poke out the eye holes and use the smaller for the nostril holes. Using a knife, cut a small semi circle from the sides on the nostrils to the chin to create a skull shape
  • Crustless Spooky Sandwiches – Make a sandwich with a filling of your choice, cut out different shapes using the cookie cutters to make different Halloween themed creations
  • Boiled Bat Cheese – Using the bat cutter, press into hard cheese slices
  • Edible Evil Eggs – Hard boil as many eggs as necessary, wait to cool and remove the shell. Cut in half, lengthways and use black olives, sliced into small triangular pieces as the eyes.

I hope you have fun creating Halloween goodies with your families and don’t forget to tag @the.devine.life and @broodmagazine if you post any pics on social media. We love seeing all your creations!

Happy Halloween!!

      Halloween Foods by Kate Devine
      Kate Devine's Kids tucking into a healthy halloween platter
      written BY KATE DEVINE

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      Est. Reading Time: 2 minutes
      Ingredients

      As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:

       

      Rib of beef, Celeriac Puree, & Pommes Anna

      BY SIMON WOOD

      Sticky Rib Sauce 

      • 2 Litre Beef Stock
      • 100ml Mirin
      • 100ml Gluten Free Soy
      • 50g Dashi Granules
      • 30ml Lemon Juice
      • 60g Brown Sugar

       

      Beef Rib

      Method 

      Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender

      Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky

       

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      Celeriac Puree

      • 1kg celeriac peeled and sliced
      • 50g unsalted butter 
      • 200ml double cream

      Method 

      Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.

      Spring Onions

      Slice thinly and add to iced-water to curl

      Pommes Anna

      • 1kg Redskin Potato (Like a Rooster)
      • 250g Butter
      • 1 Bulb Garlic Halved
      • 1 Bunch Thyme
      • 3 Spring Rosemary
      • 1/2 tea spoon maldon sea salt

      Method

      Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt

      Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.

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      Est. Reading Time: 6 minutes

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of this season’s natural produce.

      By Kate Devine

      Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

      I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

      Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

      Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
      Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
      Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
      Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
      Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
      Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
      Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
      Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
      Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
      Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
      Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
      Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
      Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
      Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
      Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

      Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

      To find the best quality products check Ocado at Latest Deals

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      written BY KATE DEVINE

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      Auntie Cath Cooks Tandoori-Spiced Monkfish

      Auntie Cath Cooks Tandoori-Spiced Monkfish

      by | Jan 10, 2024 | Food

      Est. Reading Time: 6 minutes

      Auntie Cath Cooks Tandoori-Spiced Monkfish

       

      Ingredients:

      • 280-300g monkfish tail fillet, the thick end
      • 1 tbs rapeseed oil
      • A knob of butter
      • 50ml water
      • Squeeze of lemon juice
      • For the tandoori spice mix:
      • 1 tbsp each of salt and powdered ginger, cumin, coriander, paprika, turmeric and cayenne.
      • For the dal:
      • 100g red lentils
      • 1/2 tspn turmeric
      • 2 tbsp butter
      • 1 tspn cumin seeds
      • 2 shallots or equivalent in onion, peeled and finely chopped
      • 1 fat clove of  garlic, finely chopped
      • 1 small medium hot chilli, seeds included, finely chopped
      • 2 heaped tbsp tinned chopped tomatoes
      • 1 tbsp chopped fresh parsley (or coriander)
      • 2 or 3 heaped tbsp creamed coconut
      • Salt and pepper, to taste

       

       

      Auntie Cath Cooks Tandoori Spiced Monkfish
      san carlo

      Method:

      Pre-heat the oven to 180C/350F/Gas Mark 4. Cut the monkfish into two even fillets, dust all over with the tandoori spice mix and set aside. If you refrigerate it, remember to take it out 10 minutes before you start cooking.

       

      Put the lentils in a small pan and add enough cold water to cover them by about an inch. Bring to the boil, skim off any scum, then add the turmeric and a knob of butter (about 1 tbsp). Cover and simmer gently until they’re soft, stirring occasionally.

      In a small frying pan, dry-fry the cumin seeds for a minute or two, then pour into a bowl and put to one side. In the same pan, melt another knob of butter and gently fry the garlic, shallots and chilli until the onions are soft and golden. Add the chopped tomatoes and toasted cumin seeds and stir through.

      Stir this into the lentils, which should be quite porridgey by now, and add the creamed coconut and chopped parsley. Season to taste with salt and pepper, stir well to mix and set aside to keep warm.

      Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Add the monkfish fillets and colour them all over, then place in the oven for 10 minutes.

      Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice. Once the butter has melted, baste the fish with the spicy juices for a minute or two.

      Slice each piece of monkfish into four discs. Divide the dal between two plates and serve the fish on top, garnished with more herbs if you like.

      Auntie Cath Cooks Tandoori Spiced Monkfish
      BROOD Magazine Edition 7

      Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
      Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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      Improve your Mood with your Food

      Improve your Mood with your Food

      by | Oct 5, 2023 | Balance, Food

      Est. Reading Time: 7 minutes
      Improve your Mood with your Food

      October, the month of spookiness and seasonal changes.

      I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with…

      There’s been a definite shift in temperature and autumnal days are getting more and more. Thankfully, these include crisp, sunny days but so far, there’s been more rainy and dull days. This is the reason why I wanted to quickly discuss something that has been cropping up a lot in my clinic recently…Seasonal Affective Disorder or SAD.

      SAD is a hormonal imbalance between melatonin and serotonin; due to the reduced amount of time we spend outside during the colder months. It affects approximately 2 million people just in the UK alone and is predominantly more common in women than men.

      As the days begin dark and draw to a close earlier and earlier, you may find yourself feeling a bit ‘meh’ more than usual. Here’s the sciencey bit – a small gland in the brain called the pineal gland, produces more of the hormone melatonin during the winter months, which regulates glandular function and makes us feel more sleepy. Serotonin, Melatonin’s counterpart, is known as the ‘happy hormone’ and is secreted during daylight exposure. Therefore, the less daylight, the less serotonin and the more out of balance the two become.

      Symptoms may include:

      • Low mood
      • Appetite increase/food cravings – when there is insufficient daylight available, the body will try and boost its serotonin levels by craving sugary, starchy carbohydrates and fatty foods
      • Low energy
      • Irritability
      • Difficulty concentrating
      • Low libido
      • Depression
      • PMS-type symptoms
      • Increased desire to sleep – sleepy during the day but unable to sleep at night
      • Increased feeling of ‘feeling useless’
      KATE DEVINE. IMAGE © TOM PITFIELD PHOTOGRAPHY

      I always recommend to my clients to try to get outside as much as possible; for a walk/exercise, enjoy your down time by sitting reading a book outside/drinking a mug of something warm, gardening, walking your dog/cat (that’s a thing, right?). It doesn’t have to be anything too overwhelming, but getting that exposure to natural daylight will help to keep a balance between the sleepy and happy hormones!

      Light therapy is another good way of balancing those hormones for those times when you can’t get outside. A light therapy box or lamp mimics outdoor light. It is composed of fluorescent lights on a metal reflective base with a plastic screen on top to diffuse the light and filter out harmful UV rays. All you have to do is sit in front of it, close enough so that your eyes and skin can absorb the light (follow the manufacturers instructions as they all differ slightly). The machine gives off a bright light that simulates outdoor sunshine, therefore boosting serotonin, melatonin and vitamin D, as well as other beneficial effects. You can find them at www.lumie.com or Amazon but make sure it has no less than 10,000 lux.

      Supplementation of Vitamin D (especially D3) is a must as well, for the same reason as above – lack of sunlight exposure on the skin. Vitamin D is responsible for the absorption of calcium and phosphorus; both are critical for building bone and maintaining teeth and muscle health. It can also help reduce cancer cell growth, help control infections and reduce inflammation. It is naturally present in only a few foods like the flesh of fatty fish and in smaller amounts in egg yolk and beef liver; but added to some foods like fortified cereals, orange juice, dairy & non-dairy milks.

      I would recommend to supplement during the months of October to March as these are the months we are likely to spend less time outdoors. The Recommended Dietary Allowance (RDA) for vitamin D supplementation for adults is between 800IU-1000IU per day and babies and children between 400IU-600IU per day, with the Tolerable Upper Intake Level (UL) for adults and children age 9 and over is 4000IU per day.

      Avoiding/reducing intake of certain foods and drinks can help alleviate SAD symptoms, such as:

      • Caffeine – coffee, black tea, fizzy drinks/energy drinks
      • Sugary and starchy carbohydrates – chocolate/sweets/processed foods
      • Alcohol – it lowers brain levels of serotonin (happy hormone) so reduce and limit

      Friendly foods to incorporate into your daily diet to help alleviate SAD symptoms would be:

      • Serotonin-boosting foods – poultry (chicken/turkey,) cottage cheese, eggs, spinach, soy, bananas
      • Omega 3 brain-boosting foods – oily fish (salmon/sardines), nuts, seeds, avocado
      • Fibre-rich foods – beans (canellini/kidney), lentils, broccoli, sweet potatoes, bright colour fruits and vegetables
      • B Vitamin foods – liver, poultry, seafood, dairy products (milk, cheese), leafy greens, eggs, legumes (beans/peas/lentils/chickpeas)
      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

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      The perfect healthy pancakes

      by | Mar 4, 2025 |

      Est. Reading Time: 5 minutesHere’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

      I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

      read more
      Links
      Follow BROOD:
      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      by | Oct 1, 2023 | Christmas, Edition 8, Featured, Food

      Est. Reading Time: 6 minutes

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      I love everything about this time of year. The preparing, the celebrating, the socialising, the woolly jumpers, the cosy nights in watching ‘I’m a celebrity’ religiously for 3 whole weeks! What’s not to love?! Talking of preparing, this the week I’ve been thinking of wholesome, family foods to share with you all to enjoy throughout the festive season. Instead of a main meal, I’m thinking more about a warm, hearty dessert filled with sweet fruits with a crunchy, crumbly texture which is perfect to share with friends and family during the festive season. Introducing the Blueberry Dump Cake. Not the most enticing name for a dessert, I know, but it’s an original American recipe which comes from the concept of this cake – dump and bake! Quite literally you ‘dump’ the ingredients into a baking dish and bake. It’s as simple as that! I use the term ‘cake’ loosely, it’s more of a crumble or cobbler to me but let’s roll with it! It’s pretty simple and take around 40mins to make and bake so you’ll be done in the kitchen in no time.

       

      Here’s the recipe, give it a try, you won’t be disappointed!

       

      BLUEBERRY DUMP CAKE – Serves 8

       

      You will need:

       

      • A medium sized oven proof dish
      • A mixing bowl

       

      Ingredients:

       

      • 3 cups of frozen blueberries – you can use fresh, just reduce the cooking time by 5-10mins
      • 1/2 cup of sugar free sweetener
      • 1 tbsp lemon juice
      • 1/4 tsp Xanthan gum
      • 1/2 cup coconut flour
      • 1/4 cup almond flour
      • 1 tsp baking powder
      • 1 egg
      • 1 tsp ground cinnamon
      • 1/4 tsp salt
      • 1/2 cup melted butter/coconut oil
      • Handful pecan nuts – crushed (optional)

       

      Method:

       

      • Pre-heat the oven to 200 degrees C or 375 degrees F
      • Place the blueberries, sweetener, lemon juice, xanthan gum in a bowl and mix well, coating all the blueberries
      • Once mixed, empty the blueberries into the ovenproof dish
      • In a clean mixing bowl, add the coconut flour, almond flour, baking powder, egg, cinnamon and salt and mix together
      • Layer the mixture over the blueberries
      • Drizzle the melted butter/coconut oil evenly over the top of the mixture
      • Sprinkle the crushed pecan nuts over the top if using
      • Place in the oven for approximately 30 mins or until the top is golden brown
      • Enjoy with piping hot custard or a scoop of your favourite ice cream.
      Festive Fizzy Ice Cubes

      Something else we all enjoy during December is raising a glass with friends and family, below you will find my ‘fizzy fruit cocktail cubes’ recipe which are perfect for both the adults and the children to enjoy!

       

      FIZZY FESTIVE FRUIT COCKTAIL CUBES

       

      You will need:

       

      • Ice cube trays – one regular square shaped tray and one star shaped tray if possible
      • Clear tumbler glasses – to get the full effect of the colourful fruit

       

      Ingredients:

       

      • Fizzy water/lemonade/champagne
      • Blueberries
      • Raspberries
      • Cranberry juice

       

      Method:

       

      • Prepare the fruit ice the night before you plan on making these drinks – start by filling the star tray with the blueberries and raspberries and fill each mould with regular water and place in the freezer
      • Do the same with the cranberry juice in the square shaped ice tray and place in the freezer
      • Once frozen, place the cranberry cube(s) in the glasses first, then a fruit star, then the sparkling water/champagne to get the nice colour gradient in the glass
      • Be careful not to get the fizzy water drinks mixed up with the champagne drinks!
      • Raise your glass and enjoy!

       

      And as usual, don’t forget to share your creations with us @broodmagazine and @thedevinelife and feel free to drop us a DM with anything you might want help with or any nutrition related questions you might have. I’m more than happy to help!

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

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      Est. Reading Time: 4 minutesWeddings are famously stressful to plan for, but this doesn’t actually mean that they have to be. If you are planning a wedding and you want to try and make sure it goes to plan, but that it is also not so stressful throughout, there are a lot of things you might want to bear in mind here. If you can do the following, you should find that you are going to have a much less stressful wedding, and that it really makes a huge difference to your whole experience, so let’s take a look right now.

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      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      by | Jul 22, 2023 | Edition 6, Food

      Est. Reading Time: 8 minutes

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      BARBIE MOVIE HEALTHY SNACKS

      With the New Barbie Movie turning all things Pink. We thought it would be a good way to reintroduce Kate Devine’s No Bake Pink Healthy Energy Bars to make with your little ones over the summer hols.

      *********

      Updated: July 2023

      I’m sure many of you are juggling work, summer holidays, life in general by now. Uniform shopping, queuing in school shoe shops and spending too many hours searching for just the right pens, pencils and protractors for your cherubs new, squeaky clean pencil case! I do have to laugh though, I mean, it’s as if my kids were last at school a year ago and absolutely nothing will fit them and I must absolutely buy them everything new or else…..what?! They’ll just wear the uniform they wore 8 weeks ago which pretty much still fits them! The sheer panic when trawling the shops is funny really.

      Anyway, onto food talk….more specifically, packed lunches. Trying to find healthy foods that our kids will eat when left to their own devices in the dinner hall is near impossible. They’ll always pick the tastiest options or just not eat what we put in their lunchboxes and go hungry. Neither is ideal. So, I find building their lunchboxes with them the most effective way to get them to eat well. Okay, so let’s be realistic here as well….you’ve been working late or done a million after school clubs and just about manage to feed your kid(s) dinner and get them in bed at a decent hour, then you realise you’ve got to do their lunchboxes! You’re not going to wake them and get them to join you in the slightly tedious process of creating a nutritious yet tasty lunch for the following day. BUT, you can perhaps spend some time over the weekend/evenings chatting and swapping ideas of what they might like to have for the coming weeks lunches. And if you are organised one night, before bed, ask them if they want to help you make their lunch for the next day and that you want to make sure they’re going to enjoy and want everything you put in there. Also, don’t forget they can take leftover dinners such as pasta or rice dishes, which they can eat cold or pittas, wraps or bagels. It doesn’t have to just be soggy sandwiches, crisps and chocolate bars!

      One of the main things I would recommend to incorporate into their lunches is variety. Try to add different texture foods – sweet, salty, crunchy and soft, like pretzels, raisins, grapes, tortilla chips, chocolate rice crackers and nuts (be aware of allergies of course, or anyone in their class or who they sit with that may have nut allergies!). I also find putting their food into individual containers, not only keeps it fresher for longer but you can get really cute little jars and pots for their snacks that they will love as it’s something to show their friends and makes their food more interesting. I get mine from Amazon, they’ve got a huge variety that your kids can get involved in choosing with you.

      I also find that when I pick mine up from school, they are STARVING – and must eat right now or else they’re going to collapse from the hunger! So dramatic. So I’ve been experimenting with healthy energy bars to take at pick up so they can survive the journey home and not collapse along the way! The most popular ones are the Raspberry and Chocolate ones, they are no cook and quick to make with minimal fuss. You can also cut into smaller portions and use in their lunchboxes to help avoid that afternoon sugar dip and keep them alert and brainy! Here’s the recipe for you to try…

      Shayne Ward and Sophie Austin

      No Bake Raspberry & Chocolate Energy Bars

      You will need:

      • Rectangular baking tin – like a bread tin (9inch x 5inch approx)
      • Parchment paper
      • Food processor
      • Spatula

      Ingredients:

      Base – 

      • 1 cup almonds
      • 1 cup cashew nuts
      • 1/2 cup desiccated coconut
      • 2 tbsp Maca powder
      • 2 tbsp cacao powder
      • 1 cup dates
      • 2 tbsp smooth peanut butter
      • 1-3 tbsp almond milk

      Top – 

      • 2 cups frozen raspberries
      • 2 tbsp acai powder
      • 1-2 tbsp rice malt syrup/maple syrup
      • 2 tbsp melted coconut oil
      • 3/4 cup desiccated coconut
      • 1/4 cup chia seeds
      • 1 tbsp smooth peanut butter
      • 1/2 cup cashew nuts
      • 1 tsp vanilla extract

      Optional – 1 cup dark/milk chocolate for the top – melt in a saucepan and use a folk to drizzle over the top before freezing

      Method:

      • Line the baking tray with parchment paper
      • Place all base ingredients – accept almond milk – in the food processor and blend until fine and crumbly – if mixture is too dry and doesn’t bind when pushed down, add a small amount of almond milk until sticky
      • Using the spatula push the base down firmly and place in the freezer while you prepare the top layer
      • Place all topping ingredients into the food processor and blend until smooth – the mixture will still be fairly thick due to the frozen berries
      • Remove the base from the freezer and place the mixture on top of the base and push down with the spatula until firm
      • Add the chocolate drizzle at this point if using
      • Place in the freezer for half an hour and once set, cut into bars or squares if using for lunch box snacks
      • For storage – keep in the fridge for up to 1 week or in the freezer for up to 1 month and remove a piece at a time prior to eating to allow it to thaw.

        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        written BY KATE DEVINE

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        Related Articles

        Some Simple Ways To Make A Wedding Less Stressful

        by | Mar 13, 2025 |

        Est. Reading Time: 4 minutesWeddings are famously stressful to plan for, but this doesn’t actually mean that they have to be. If you are planning a wedding and you want to try and make sure it goes to plan, but that it is also not so stressful throughout, there are a lot of things you might want to bear in mind here. If you can do the following, you should find that you are going to have a much less stressful wedding, and that it really makes a huge difference to your whole experience, so let’s take a look right now.

        read more

        HOW TO MANAGE THE CLOCKS SPRINGING FORWARD

        by | Feb 27, 2025 | , ,

        Est. Reading Time: 6 minutesTwice a year when the clocks change, we are inundated with questions and parents asking what they can do. Although the spring clock change can play havoc with our bodies (an increase in heart attacks and strokes the day after this happen) but it can really help you if you have a little one who likes waking before 5am!

        read more
        Links
        Follow BROOD:

        Auntie Cath’s Energy boosting flapjacks

        Auntie Cath’s Energy boosting flapjacks

        by | Jun 10, 2023 | Edition 3, Food, Trending

        Est. Reading Time: 4 minutes

        This month’s recipe is one of my absolute favourites – Auntie Cath’s energy-boosting flapjacks. They’re super healthy and kids are going to love making them. They’re fab for lunch boxes, and you can freeze them!

        Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.

        Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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        AUNTIE CATH’S EASY ENERGY-BOOSTING FLAPJACKS

        Ingredients
        3 large bananas
        175 g dates chopped
        180 g oats
        75 g butter melted
        1 tsp ground mixed spice
        1 pinch salt

         

        Instructions
        Preheat oven to 180c/Gas 4
        Mash bananas in a bowl (get your hands in there, it’s strangely satisfying)
        Stir in everything else, mix it up and let it stand for 15 minutes
        In the meantime, grease an 8″ square baking tray
        Bake for 20 minutes or until golden brown on top
        Take out of the oven, let cool and then enjoy a little piece of damn healthy heaven!

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        The perfect healthy pancakes

        by | Mar 4, 2025 |

        Est. Reading Time: 5 minutesHere’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

        I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

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